Results 31 to 40 of about 439,654 (354)
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
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
Thermal oscillations in the decomposition of organic peroxides: Identification of a hazard, utilization, and suppression [PDF]
, 2016 The purpose of this research is to identify and characterize oscillatory thermal instability in organic peroxides that are used in vast quantities in industry and misused by terrorists.
Ball, Rowena
core +1 more source
Determination of Peroxide Value by Potentiometry
Journal of Japan Oil Chemists' Society, 1997 A novel method using isooctane was established for determining the peroxide value (PV), widely used as basis for assessing the rancidity of oil and fat. This was done through the collaboration of 10 research organizations by potentiometry using an automatic titrator equipped with a platinum complex electrode.The potentiometric PV method gave a 10 ...
Setsuko HARA +10 more
openaire +2 more sources
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
doaj +1 more source
Distribution of hydrogen peroxide and methylhydroperoxide over the Pacific and South Atlantic Oceans [PDF]
, 1999 The gas phase hydrogen peroxide and methylhydroperoxide concentrations were measured in the troposphere over the tropical Pacific Ocean as a component of NASA's Global Tropospheric Experiment/Pacific Exploratory Mission-Tropics A field campaign.
Blake, DR +6 more
core +1 more source
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
Investigating the impact of curing system on structure-property relationship of natural rubber modified with brewery by-product and ground tire rubber [PDF]
, 2020 The application of wastes as a filler/reinforcement phase in polymers is a new strategy to modify the performance properties and reduce the price of biocomposites.
Cañavate Ávila, Francisco Javier +5 more
core +3 more sources
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.
Kaneyuki SOHDE +2 more
openaire +2 more sources