Results 131 to 140 of about 3,597 (163)
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The determination of peroxide value by fourier transform infrared spectroscopy

Journal of the American Oil Chemists' Society, 1994
AbstractA rapid method for the quantitative determination of peroxide value (PV) of vegetable oils by Fourier transform infrared (FTIR) transmission spectroscopy is described. Calibration standards were prepared by the addition oft‐butyl hydroperoxide to a series of vegetable oils, along with random amounts of oleic acid and water. Additional standards
J. Dubois   +4 more
openaire   +2 more sources

Semiautomated Thiocyanate Method for Determining Peroxide Values of Lipids

Journal of Food Science, 1969
SUMMARY– A liquid‐flow semiautomated ferrous thiocyanate procedure, designed for use in monitoring peroxide values of extracted oils, is presented. Twenty samples per hour can be measured by means of a system using conventional manifold tubing and AutoAnalyzer components.
J. A. Starkovich, W. T. Roubal
openaire   +2 more sources

Simple Method for Measuring the Peroxide Value in a Colored Lipid

Food Analytical Methods, 2011
We developed a simple method for quantification of the peroxide value (PV) in colored lipids on the basis of the reaction between triphenylphosphine (TPP) and oxidized oil to afford triphenylphosphineoxide (TPPO). Diphenylphosphineoxide (DPPO) was employed as internal standard.
Kumi Sasaki   +6 more
openaire   +2 more sources

An accelerated stability test using the peroxide value as an index

Oil & Soap, 1933
A quick stability test for lard is described which depends on the peroxide content for identification of the rancid point. By its use ordinary samples of lard can be evaluated for stability in a working day. Oleo oil also is being tested by this method. It is applicable to edible fats and oils and hydrogenated shortenings.
H. L. Roschen, W. H. Irwin, A. E. King
openaire   +2 more sources

The effects of alkaline hydrogen peroxide treatment on the nutritional value of tripe

Meat Science, 1980
Samples of tripe obtained after commercial processing with alkaline hydrogen peroxide were compared with raw tripe for nutritional quality. A large number (108) of commercial tripe samples were found to vary markedly in their protein content from 8·4 to 19·3%. The moisture content was negatively correlated with the pH of the tripe samples. However, the
Dawn L. Perryman, Geoffrey R. Skurray
openaire   +3 more sources

Lipid peroxidation markers in Crohn’s disease: the associations and diagnostic value

Clinical Chemistry and Laboratory Medicine, 2012
Crohn's disease (CD) is an incurable and difficult to diagnose condition. While high sensitive C-reactive protein (CRP) remains the best biochemical marker, we evaluated the diagnostic usefulness of lipid peroxidation indices.Malondialdehyde/thiobarbituric acid-reactive substances (MDA/TBARS), peroxidation potential (PP), lipid hydroperoxides (ROOH ...
Katarzyna Neubauer   +5 more
openaire   +3 more sources

Influence of fat extraction methods on the peroxide value in infant formulas

Food Research International, 2012
Abstract Five methods for fat extraction from powdered milk infant formulas were tested for reproducibility and accuracy of the peroxide value determination. n -Hexane, n -hexane after mortar grinding in the presence of some water, n -hexane/methanol, dichloromethane/methanol/petroleum ether and n -hexane/isopropanol were used for the extraction.
CESA, Stefania   +3 more
openaire   +2 more sources

Effect of Peroxide on Neutralization‐Potential Values of Siderite and Other Carbonate Minerals

Journal of Environmental Quality, 2003
ABSTRACTTo assess quantitatively the effect of peroxide addition to standard static tests of the neutralization potential (NP) of mine wastes, 10 specimens of carbonate minerals, including five of siderite (FeCO3) and two of rhodochrosite (MnCO3), were analyzed by electron microprobe. The compositions of the siderite span a range from 60 to 86 mol % Fe.
John L. Jambor   +3 more
openaire   +3 more sources

The Effect of Catalase on the Inhibine and Peroxide Values of Various Honeys

Journal of Apicultural Research, 1962
SUMMARYThe inhibine values of 25 honeys were diminished or destroyed by the action of catalase. All the honeys had a ‘peroxide value’ as determined iodometrically; this was destroyed by the action of catalase.
openaire   +2 more sources

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