Results 11 to 20 of about 437,424 (308)

Investigating the impact of curing system on structure-property relationship of natural rubber modified with brewery by-product and ground tire rubber [PDF]

, 2020
The application of wastes as a filler/reinforcement phase in polymers is a new strategy to modify the performance properties and reduce the price of biocomposites.
Cañavate Ávila, Francisco Javier, Colom Fajula, Xavier, Formela, Krzysztof, Haponiuk, Josef T, Saeb, Mohammad Reza, Zedler, Lukasz   +5 more
core   +3 more sources

The effect of ultrasound pretreatment on some selected physicochemical properties of black cumin (Nigella Sativa) [PDF]

, 2018
Background In the present study, the effects of ultrasound pretreatment parameters including irradiation time and power on the quantity of the extracted phenolic compounds quantity as well as on some selected physicochemical properties ...
A Jiménez, AM Goula, AOAC, AOCS, AR Jambrak, AS Oktay, B Khadhraoui, BJ Arends, E Halawani, EA Decker, F Chemat, F Chemat, F Chemat, F Yamaguchi, H Bakhshabadi, H Haron, HRH Takruri, IUPAC, JA Carcel, JL Luque-Garcia, JY Lin, L Han, L Zhang, M Corrales, M Ghavami, M Jacotet-Navarro, M Kebriti, M Pinelo, M Toma, M Vintoru, M Virot, PN Giannelos, S Abdullah, S Machmudah, S Samaram, S Zhao, S Zomorrodi, SK Tiruppur Venkatachallam, SR Shirsath, SU Kadam, TJ Mason, W Lingyun, ZS Zhang   +42 more
core   +1 more source

Lipid oxidation kinetics of ozone-processed shrimp during iced storage using peroxide value measurements [PDF]

, 2016
In this research, in situ generated ozone exposure/wash cycles of 1, 3, and 5 min applied to shrimp samples either before (BIS) or during iced storage (DIS) has been used to study the lipid oxidation kinetics using the peroxide values (PV). The induction
Bono, Gioacchino, Geraci, Michele Luca, Okpala, Charles Odilichukwu R., Sardo, Giacomo, Schaschke, Carl, Vitale, Sergio   +5 more
core   +3 more sources

Potentiometric Determination of Low Peroxide Value of Lipids. II.

Journal of Japan Oil Chemists' Society, 1982
Lipid peroxides, which are mainly hydroperoxides, contained in 1mL of human serum could be determined accurately under ice-cooled condition by potentiometry used with an automatic titrator. The average values per 1 mL of sera of 105 healthy males in their twenties were 25.3±14.3 neq for peroxides and 2.32 ± 0.86 nmol for TBA, respectively.
Setsuko HARA, Masaki SIDA, Yoichiro TOTANI   +2 more
openaire   +6 more sources

Efektivitas Vitamin C Pada Daun Kelor Terhadap Bilangan Peroksida Dari Minyak Jelantah

Journal of Muhammadiyah Medical Laboratory Technologist, 2019
Used cooking oil is a cooking oil that has been used several times. Used cooking oil undergoes an oxidation reaction to produce high peroxide compounds. Phenolic compounds are primary antioxidants contained in Moringa leaves which slow the oxidation down
Nastiti Kartikorini
doaj   +1 more source

Effect of storage periods and packaging materials on the proximate and chemical properties of frozen blue whiting (Micromesistius poutassou) at different exposure time [PDF]

, 2017
This research seeks to determine the effect of storage periods and packaging materials on the proximate and chemical properties of frozen blue whiting (Micromesistius poutassou) at different exposure time – 0 hour, 2 hours and 4 hours, on arrival at the ...
Joseph, E., Odiko, A. E.
core   +2 more sources

Sensory and some chemical characteristics of olive oils produced in Libya [PDF]

Acta Periodica Technologica, 2019
Libya is one of the considerable olive oil producers in North Africa. The consumption of olive oil in this country is part of the cultural heritage and a large number of individual manufacturers produce oil applying the process of cold pressing.
Vujasinović Vesna B., Rabrenović Biljana B., Esalami Seddiq M.A., Dimić Sanja B., Tešanović Dragan V., Banjac Maja V.   +5 more
doaj   +1 more source

Antioxidant Activity of Moringa oleifera and Olive Olea europaea L. Leaf Powders and Extracts on Quality and Oxidation Stability of Chicken Burgers

Antioxidants, 2022
Oxidation is the main cause of quality deterioration in meat-based foods, such as burgers. Antioxidants inhibit the oxidation process; recently, natural antioxidants have gained interest, due to safety concerns.
Marwa Ezz El-Din Ibrahim, Randah Miqbil Alqurashi, Fatimah Yousef Alfaraj   +2 more
doaj   +1 more source

Determination of Peroxide Value by Potentiometry

Journal of Japan Oil Chemists' Society, 1997
A novel method using isooctane was established for determining the peroxide value (PV), widely used as basis for assessing the rancidity of oil and fat. This was done through the collaboration of 10 research organizations by potentiometry using an automatic titrator equipped with a platinum complex electrode.The potentiometric PV method gave a 10 ...
Setsuko HARA, Yoshiyuki KOHNO, Minoru AOYAMA, Shuichi ABE, Tsugio ISOBE, Motoko KAKUTA, Kenichi KURIYAMA, Kazuhiro NAKAMURA, Yoshiaki HIRATA, Yuko MIYAKE, Youichi WATANABE   +10 more
openaire   +2 more sources

Thermal oscillations in the decomposition of organic peroxides: Identification of a hazard, utilization, and suppression [PDF]

, 2016
The purpose of this research is to identify and characterize oscillatory thermal instability in organic peroxides that are used in vast quantities in industry and misused by terrorists.
Ball, Rowena
core   +1 more source