Effect of storage temperatures and humidity on proximate composition, peroxide value and iodine value of raw cashew nuts. [PDF]
J Food Sci Technol, 2015 Ajith S +3 more
europepmc +2 more sources
EFFECT OF SHEARING ON SAME PROPERTIES OF MILK FAT [PDF]
Mesopotamia Journal of Agriculture, 2017 This study was performed to investigate the effect of shearing on viscosity, density, fat thickness and stability, acid degree value(ADV), peroxide number and cholesterol content in whole milk.The effect of shearing resulted from cream separation and ...
Mowafak Ali, Abdullah A. Nafaa
doaj +1 more source
Liang you shipin ke-ji, 2020 The peroxide value and acid value in edible vegetable oil were determined by automatic potentiometric titration. Through the establishment of uncertainty mathematical model, the uncertainty components and expanded uncertainty affecting the peroxide value
WANG Zhi-qiang +4 more
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Effects of lingonberry extract on the antioxidant capacity of meat paste [PDF]
Foods and Raw Materials, 2020 Introduction. Modern meat scientists are currently interested in combining meat raw materials with plant ingredients to enrich products with biologically active substances of natural origin, including antioxidants.
Bazhenovа Bayana A. +4 more
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Molecularly Engineered Covalent Organic Frameworks for Hydrogen Peroxide Photosynthesis
Angewandte Chemie, 2022 Synthesizing H2O2 from water and air via a photocatalytic approach is ideal for efficient production of this chemical at small‐scale. However, the poor activity and selectivity of the 2 e− water oxidation reaction (WOR) greatly restricts the efficiency ...
Mingpu Kou +15 more
semanticscholar +1 more source
A Note on the Peroxide Value of Lanolin
Journal of Pharmacy and Pharmacology, 1962 Abstract The peroxide value of lanolin is reduced to a low figure by heating at 100° for short periods. This effect is sufficient to explain the low peroxide value of wool wax extracted from wool scour liquors, and may be utilised to prepare low-peroxide lanolin for special purposes, such as the manufacture of penicillin ointment.
C. A. Anderson, G. F. Wood
openaire +2 more sources
PENGARUH FREKUENSI PENGGORENGAN TERHADAP PENINGKATAN PEROKSIDA MINYAK GORENG CURAH DAN FORTIFIKASI VITAMIN A [PDF]
, 2015 Background: Palm oil industry in Indonesia is divided into two there are cooking oil and branded cooking oil. Currently there area variety of branded cooking oil advantages, one of which is the fortification of vitamin A. Based on previous research it is
Mulasari, Surahma Asti, Siswanto, Wahyu
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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
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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 +42 more
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Pengaruh Bubur Buah Jambu Mete(anacardium Occidentale L) Terhadap Angka Peroksida Minyak Kelapa [PDF]
, 2009 .This study was aimed at knowing the influence of a cashew apple fruit pulp on peroxide value in coconut oil. The concentrations of fruit pulp varied at 0, 5, 10 and 15% with storage period of coconut oil at 0, 10, 20, 30 and 40 days.
Anwar, Y. A. (Yunita)
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