Improving Prediction of Peroxide Value of Edible Oils Using Regularized Regression Models. [PDF]
We present four unique prediction techniques, combined with multiple data pre-processing methods, utilizing a wide range of both oil types and oil peroxide values (PV) as well as incorporating natural aging for peroxide creation.
Gilbraith WE+4 more
europepmc +2 more sources
Assessing olive oil peroxide value by NIRS, and on reference methods [PDF]
Peroxide value is a basic parameter used for the olive oil quality characterization. We report trials to establish an NIR or Vis/IR spectroscopy technique to allow the satisfactory determination of the olive oil peroxide value. In relation to this, the possibility is considered if the NIR technique can offer greater accuracy and precision than the ...
J. Cayuela
openaire +4 more sources
An Effective Ostrich Oil Bleaching Technique Using Peroxide Value as an Indicator [PDF]
Ostrich oil has been used extensively in the cosmetic and pharmaceutical industries. However, rancidity causes undesirable chemical changes in flavour, colour, odour and nutritional value. Bleaching is an important process in refining ostrich oil. Bleaching refers to the removal of certain minor constituents (colour pigments, free fatty acid, peroxides,
Uma Devi Palanisamy+5 more
openaire +6 more sources
Peroxide Value Method Brief description: This method for peroxide value determination of lipids is based on the original International Dairy Federation standard method. The basic principal of the method is that ferrous(Fe2+) ions are oxidized to ferric(Fe3+) ions by peroxides.
E. Bakota
openaire +3 more sources
Effects of roasting on kernel peroxide value, free fatty acid, fatty acid composition and crude protein content. [PDF]
Roasting nuts may alter their chemical composition leading to changes in their health benefits. However, the presence of testa may alleviate the negative effects of thermal treatments.
Hosseini Bai S+10 more
europepmc +2 more sources
Monitoring of Used Frying Oils and Frying Times for Frying Chicken Nuggets Using Peroxide Value and Acid Value. [PDF]
This study was conducted to investigate the condition of frying oil used for frying chicken nuggets in a deep fryer. The acidification of the frying oils used, soybean oil (SB), canola oil (CA), palm oil (PA), and lard (LA), were determined as peroxide ...
Park JM, Kim JM.
europepmc +2 more sources
Application of Fourier Transform Infrared Spectroscopy for the Oxidation and Peroxide Value Evaluation in Virgin Walnut Oil [PDF]
Recent developments in Fourier transform infrared spectroscopy-partial least squares (FTIR-PLSs) extend the application of this strategy to the field of the edible oils and fats research.
Pengjuan Liang+8 more
openalex +2 more sources
Effect of High Peroxide Value Fats on Performance of Broilers in an Immune Challenged State [PDF]
A floor pen trial was conducted to determine the effect of high peroxide value fats on th e performance of broilers in an immune challenged state. Ross 708 broilers were randomly assigned to 48 floor pens with each pen containing 30 birds.
J. McGill+3 more
openalex +2 more sources
Effects of Repeated Deep Frying on Refractive Index and Peroxide Value of Selected Vegetable Oils
Objectives: In preparation for deep frying, the peroxide values and refractive indices of palm, sesame, and sunflower oils were measured. The peroxide value and refractive indices of the vegetable oils used to fry white Indian potato chips in three ...
Mukesh Kr. Singh+5 more
semanticscholar +1 more source
Microbiological, physical, and chemical assessment of palm oil under ginger extracts and sterilization treatment [PDF]
This study was designed to evaluate the microbiological, physical, and chemical effects of ginger extracts and sterilization on palm oil samples sourced from markets in the Southern Senatorial District of Ondo State, Nigeria.
Monica Oguntimehin, Bartholomew Adeleke
doaj +1 more source