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, 1994AbstractA 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
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Semiautomated Thiocyanate Method for Determining Peroxide Values of Lipids
Journal of Food Science, 1969SUMMARY– 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
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Simple Method for Measuring the Peroxide Value in a Colored Lipid
Food Analytical Methods, 2011We 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
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An accelerated stability test using the peroxide value as an index
Oil & Soap, 1933A 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
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The effects of alkaline hydrogen peroxide treatment on the nutritional value of tripe
Meat Science, 1980Samples 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
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Lipid peroxidation markers in Crohn’s disease: the associations and diagnostic value
Clinical Chemistry and Laboratory Medicine, 2012Crohn'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
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Influence of fat extraction methods on the peroxide value in infant formulas
Food Research International, 2012Abstract 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
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Effect of Peroxide on Neutralization‐Potential Values of Siderite and Other Carbonate Minerals
Journal of Environmental Quality, 2003ABSTRACTTo 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
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The Effect of Catalase on the Inhibine and Peroxide Values of Various Honeys
Journal of Apicultural Research, 1962SUMMARYThe 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.
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Determination of the peroxide value of oils and fats
The Analyst, 1945C. B. Stuffins, H. Weatherall
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