Results 321 to 330 of about 11,497,999 (379)

Comparison of Spectroscopic Techniques for Determining the Peroxide Value of 19 Classes of Naturally Aged, Plant-Based Edible Oils

Applied Spectroscopy, 2021
The peroxide value of edible oils is a measure of the degree of oxidation, which directly relates to the freshness of the oil sample. Several studies previously reported in the literature have paired various spectroscopic techniques with multivariate ...
J. Ottaway, J. Chance Carter, K. Adams, Joseph Camancho, B. Lavine, K. Booksh   +5 more
semanticscholar   +1 more source

Hydrogen and oxygen isotope values in hydrogen peroxide

Rapid Communications in Mass Spectrometry, 2011
Hydrogen peroxide (H2O2) is a widely used oxidizer with many commercial applications; unfortunately, it also has terrorist‐related uses. We analyzed 97 hydrogen peroxide solutions representing four grades purchased across the United States and in Mexico.
Michael J. Lott, David W. Podlesak, John D. Howa, Janet E. Barnette, James R. Ehleringer   +4 more
openaire   +3 more sources

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.
Vahan Stepanyan, Panagiotis Kefalas, Anis Arnous, Antony C. Calokerinos, Christos Petrakis   +4 more
openaire   +3 more sources

Comparison of Peroxide Value Methods Used for Semihard Cheeses

Journal of Agricultural and Food Chemistry, 2002
The 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, Sørensen, J., Stapelfeldt, H.   +2 more
openaire   +3 more sources

Tailoring Selectivity of Electrochemical Hydrogen Peroxide Generation by Tunable Pyrrolic‐Nitrogen‐Carbon

Advanced Energy Materials, 2020
The electrochemical reduction of O2 via a two‐electron reaction pathway to H2O2 provides a possibility for replacing the current anthraquinone process, enabling sustainable and decentralized H2O2 production.
Laiquan Li, Cheng Tang, Yao Zheng, Bingquan Xia, Xianlong Zhou, Haolan Xu, S. Qiao   +6 more
semanticscholar   +1 more source

The effect of hydrogen peroxide on the nutritive value of milk

Journal of Dairy Research, 1961
SummaryTreatment 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.
Kathleen M. Henry, J. W. G. Porter, S. Y. Thompson, S. K. Kon, Margaret I. W. Benjamin, Margaret E. Gregory   +5 more
openaire   +2 more sources

Peroxide value determination—Comparison of some methods

Journal of the American Oil Chemists' Society, 1974
AbstractA 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
openaire   +2 more sources

Determination of the peroxide value of edible oils by FTIR spectroscopy using polyethylene films

, 2015
A new technique was developed to facilitate the mid-FTIR transmission analysis of viscous edible oils using disposable polyethylene (PE) films as a sample support for the determination of the peroxide value (PV) of the oils.
Xiuzhu Yu, Qinghua Li, Daijun Sun, Xiaobing Dong, Tong Wang   +4 more
semanticscholar   +1 more source

Use of peroxide value and carbonyl value to determine the onset of rancidity in mayonnaise

Food Chemistry, 1979
Abstract 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.
C.L. Cheong, Ron B. H. Wills
openaire   +2 more sources

Increased levels of lipid peroxides in aged rat brain as revealed by direct assay of peroxide values

Neuroscience Letters, 1990
Lipid 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 ...
Yoichiro Totani, Kazuyoshi Aino, Kazuo Kon, Susumu Ando   +3 more
openaire   +3 more sources