Lipid oxidation kinetics of ozone-processed shrimp during iced storage using peroxide value measurements [PDF]
, 2016 In this research, in situ generated ozone exposure/wash cycles of 1, 3, and 5 min applied to shrimp samples either before (BIS) or during iced storage (DIS) has been used to study the lipid oxidation kinetics using the peroxide values (PV). The induction
Bono, Gioacchino +5 more
core +3 more sources
Effect of storage periods and packaging materials on the proximate and chemical properties of frozen blue whiting (Micromesistius poutassou) at different exposure time [PDF]
, 2017 This research seeks to determine the effect of storage periods and packaging materials on the proximate and chemical properties of frozen blue whiting (Micromesistius poutassou) at different exposure time – 0 hour, 2 hours and 4 hours, on arrival at the ...
Joseph, E., Odiko, A. E.
core +2 more sources
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
Effects of caffeic acid and bovine serum albumin in reducing the rate of development of rancidity in oil-in-water and water-in-oil emulsions [PDF]
, 2011 The antioxidant properties of caffeic acid and bovine serum albumin in oil-in-water and water-in-oil emulsions were studied. Caffeic acid (5 mmol/kg emulsion) showed good antioxidant properties in both 30% sunflower oil-in-water (OW) and 20% water-in ...
Conde, Enma +3 more
core +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
A quality assessment of crude palm oil marketed in Bahia, Brazil
Grasas y Aceites, 2013 The characteristics of the quality of crude palm oil (CPO) and crude palm olein (CPOL) produced in the states of Bahia and Pará were investigated. Twelve oil samples were analyzed; 2 (CPO) were from Pará (produced industrially), while the other 10 were ...
D. T. de Almeida +5 more
doaj +1 more source
Sensory and some chemical characteristics of olive oils produced in Libya [PDF]
Acta Periodica Technologica, 2019 Libya is one of the considerable olive oil producers in North Africa. The consumption of olive oil in this country is part of the cultural heritage and a large number of individual manufacturers produce oil applying the process of cold pressing.
Vujasinović Vesna B. +5 more
doaj +1 more source
NOTE ON THE VALUE OF PEROXIDE OF HYDROGEN IN GYNÆCOLOGY. [PDF]
The Lancet, 1891 n ...
openaire +3 more sources
Hydrogen peroxide in exhaled air of healthy children: reference values [PDF]
European Respiratory Journal, 1998 An increased content of hydrogen peroxide (H2O2), a marker of inflammation, has been described in the condensate of exhaled air from adults and children with inflammatory lung disorders, including asthma. However, the normal range of [H2O2] in the exhaled air condensate from healthy children has not been established.
W. C. J. Hop +5 more
openaire +4 more sources
Assessment of oxidative deterioration of soybean oil at ambient and sunlight storage
Grasas y Aceites, 2007 This study was carried out in order to probe the extent of oxidative alterations in soybean oil (SBO), subjected to ambient and sunlight storage, over a period of 180 days. The magnitude of oxidative changes was monitored by the periodical measurement of
Farooq Anwar +2 more
doaj +1 more source