Results 31 to 40 of about 6,017,345 (295)
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
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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
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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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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
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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
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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
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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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Determination of lipid oxidation products in vegetable oils and marine omega-3 supplements
Food & Nutrition Research, 2011 Background : There is convincing evidence that replacing dietary saturated fats with polyunsaturated fats (PUFA) decreases risk of cardiovascular diseases.
Rune Blomhoff, Bente Lise Halvorsen
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Новые технологии, 2021 At present the issues related to the prevention of diseases of the 20th century that arise with the development of human society and include external (infection, climate change, ecology) and internal (stressful situations, weakening of immunity ...
N. S. Bezverkhaya, O. A. Ogneva
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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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