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Optimization and shelf-life evaluation of mayonnaise like paste prepared using avocado pulp [PDF]
Acta Agriculturae Serbica, 2022 The purpose of this study was to analyze the use of avocado pulp in place of egg yolk in the preparation of a mayonnaise-like paste. Eight formulations of mayonnaise were obtained with avocado pulp ranging from 51.2 to 70% and sunflower oil ranging from ...
Parajuli Anisha +2 more
doaj +1 more source
Measurement of used oil rancidity indexes in the confectioneries and food shops
International Journal of Environmental Health Engineering, 2013 Aims: The aim of this study was to determine the peroxide value, acid value and rancidity of edible oil which are used in sweet pancake, samosa, confectionery and sandwich shop.
Hossein Farrokhzadeh +7 more
doaj +1 more source
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 +2 more
doaj +1 more source
Assessment of Lipid Quality in Commercial Omega-3 Supplements Sold in the French Market
Biomolecules, 2022 Supplementation of omega-3 fatty acids is considered a valuable strategy to supply the low intake of these fatty acids. Thus, the safety of the supplements is an important milestone.
Federica Pasini +5 more
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, 2023 Peroxide and thiobarbituric acid value of different Soxhlet-extracted melon seed oils with storage time.
Katarzyna Leicht (15453561) +17 more
core +1 more source
Chemiluminescent evaluation of peroxide value in olive oil
Talanta, 2005 A method is described for the evaluation of the peroxide value (PV, meq. O(2) kg(-1)) in olive oil. The method is based on the chemiluminogenic energy-transfer reaction of bis(2,4,6-(trichlorophenyl)oxalate (TCPO) with hydrogen peroxide or total peroxides in the presence of Mn(II) as catalyst and 9,10-dimethylanthracene as fluorophore.
V STEPANYAN +4 more
openaire +3 more sources
Теория и практика переработки мяса, 2019 Polyphenolic vegetable complexes are active antioxidants and play an important role in the processes of free radicals quenching in the human body.
A. V. Gerasimov +5 more
doaj +1 more source
Evaluation of three-phase centrifugal separator machine (Tricanter) for olive oil extraction
Czech Journal of Food Sciences, 2022 One of the most important machines in the olive oil extraction line is the horizontal three-phase centrifugal separator machine or Tricanter. The purpose of this paper is to evaluate the machine designed on the basis of Tricanter and to evaluate the ...
Ashkan Shokrian, Qiaorui Si, Peng Wang
doaj +1 more source
THE VALUE OF HYDROGEN PEROXID IN THE MICROCHEMICAL DETERMINATION OF IRON [PDF]
Journal of Experimental Medicine, 1911 1. It has been shown that hemoglobin in solution or within the red blood corpuscles can be oxidized by hydrogen peroxid to form a colorless substance capable of manifesting a microchemical reaction for iron, the type of the reaction depending upon the degree of oxidation. 2.
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Polarographic Determination of Lipid Peroxide Value
Journal of the agricultural chemical society of Japan, 1973 Peroxide value (POV) of the oils at low oxidation levels is difficult to be determined by the standard iodine titration method. Hydroperoxides of triglycerides showed a polarographic wave at -0.6 V. The POV of highly oxidized oil was easily determined by iodine titration method.
SOHDE, Kaneyuki +2 more
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