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Comparison of Peroxide Value Methods Used for Semihard Cheeses
Journal of Agricultural and Food Chemistry, 2002The objective was to evaluate alternatives to the peroxide value method of choice in the dairy industry, the method issued by the International Dairy Federation. Furthermore, the study evaluated the feasibility of alternative solvents for extracting lipids and subsequent peroxide value determinations.
Mortensen, G +2 more
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The effect of hydrogen peroxide on the nutritive value of milk
Journal of Dairy Research, 1961SummaryTreatment of milk with 0·05% (w/v) H2O2 for 8 h at 24°C had no significant effect on the concentrations of seven of the B-complex vitamins or of the fatsoluble vitamins A and E or of carotene. Rat tests showed that the nutritive value of the milk proteins was slightly reduced.
Margaret E. Gregory +5 more
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Increased levels of lipid peroxides in aged rat brain as revealed by direct assay of peroxide values
Neuroscience Letters, 1990Lipid peroxide concentrations in brain tissues of young and aged rats were determined by a direct method for measuring peroxide values. Three different brain regions were analyzed for lipid peroxides. The peroxide levels increased in all three regions of aged as compared to those of young rats, while lipid peroxides in plasma appeared to be stable ...
S, Ando, K, Kon, K, Aino, Y, Totani
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Peroxide value determination—Comparison of some methods
Journal of the American Oil Chemists' Society, 1974AbstractA comparison between the determination of the peroxide value by the methods of Wheeler and Sully (iodometric titration) and that of Stine, et al. (ferric thiocyanate method) was made. Some oxidized vegetable oils, H2O2, t‐butyl hydroperoxide, cumene hydroperoxide, methyl oleate hydroperoxides, and methyl linoleate hydroperoxides were used as ...
G. Barthel, W. Grosch
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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
G R, Skurray, D L, Perryman
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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 ...
Dorota, Boehm +5 more
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Use of peroxide value and carbonyl value to determine the onset of rancidity in mayonnaise
Food Chemistry, 1979Abstract Mayonnaise stored at 20°C showed a maximum peroxide value well before the onset of rancidity. It is suggested that changes in peroxide value could be used to determine the potential shelf life of mayonnaise. Carbonyl value could not be used as a predictive tool as it did not show any marked change until rancidity was present.
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Determination of the peroxide value of oils and fats
The Analyst, 1945C B, STUFFINS, H, WEATHERALL
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Microesr to Check the Peroxide Value in Virgin Olive Oils
Proceedings of the Virtual 2021 AOCS Annual Meeting & Expo, 2021Matilde Tura +7 more
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Production of Hydrogen Peroxide by Photocatalytic Processes
Angewandte Chemie - International Edition, 2020Huilin Hou +2 more
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