Results 51 to 60 of about 439,654 (354)
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
Effect of storage period and relative humidity on the quality of moringa oil
Croatian Journal of Food Science and Technology, 2022 This study investigated the influence of storage period and relative humidity on oil extracted from moringa seed using soxhlet extraction method and stored under controlled relative humidity for 90 days using saturated slurry salt method.
Akintunde Akintola +2 more
doaj +1 more source
A Note on the Peroxide Value of Lanolin
Journal of Pharmacy and Pharmacology, 1962 Abstract The peroxide value of lanolin is reduced to a low figure by heating at 100° for short periods. This effect is sufficient to explain the low peroxide value of wool wax extracted from wool scour liquors, and may be utilised to prepare low-peroxide lanolin for special purposes, such as the manufacture of penicillin ointment.
C A, ANDERSON, G F, WOOD
openaire +2 more sources
Recovery minyak jelantah menggunakan antioksidan alami kulit buah manggis
AgrointekRepeated cooking oil (used cooking oil) can cause the lubricant to smoke or foam when frying and leave a brown color. One of the factors that influences oil damage is the auto-oxidation process. The reactions during the auto-oxidation process in oil will
Endang Tri Wahyuni Maharani +3 more
doaj +1 more source
Effect of the addition of garlic on the stability and sensory quality of olive paste
Grasas y Aceites, 2011 The effect of garlic on the quality and stability of olive paste was evaluated. A control paste (Pc) was prepared based on a Sevillana olive variety, the other was identical to Pc with 0.5g/100g of garlic (Pa).
M. Schwartz +3 more
doaj +1 more source
Kandungan Bilangan Peroksida Minyak Goreng Pedagang di Jalan Perintis Kemerdekaan Kota Padang
Jurnal Ilmu Kesehatan Indonesia, 2021 Background. Indonesian usually using repeatedly cooking oil for deep frying process. The repeated use of cooking oil can be found among street vendors. Consumption of repeatedly cooking oil could lead to hepatic disorder, cardiovasular disorder and even ...
Intan Permata Sari Syafrudin +2 more
doaj +1 more source
Photolysis of in-situ electrogenerated hydrogen peroxide for the degradation of emerging pollutants [PDF]
, 2017 This study investigates the degradation of paracetamol, an emerging contaminant widely used as pain and fever reliever, by means of hydrogen peroxide either alone or in combination with UV-C photolysis.
Bavasso, Irene +3 more
core +1 more source
Vibrational overtone initiated unimolecular dissociation of HOCH_2OOH and HOCD_2OOH: Evidence for mode selective behavior [PDF]
, 2008 The vibrational overtone induced unimolecular dissociation of HMHP (HOCH2OOH) and HMHP-d2 (HOCD2OOH) into OH and HOCH2O (HOCD2O) fragments is investigated in the region of the 4nuOH and 5nuOH bands.
Fry, Julie L. +4 more
core
FEBS Letters, EarlyView.This study reveals how the mitochondrial protein Slm35 is regulated in Saccharomyces cerevisiae. The authors identify stress‐responsive DNA elements and two upstream open reading frames (uORFs) in the 5′ untranslated region of SLM35. One uORF restricts translation, and its mutation increases Slm35 protein levels and mitophagy.
Hernán Romo‐Casanueva +5 more
wiley +1 more source
Liang you shipin ke-jiThis article systematically compared the differences in physicochemical indicators such as acid value, peroxide value, solvent residue, free gossypol, and frying oil discard points between China and international organizations, countries and regions such
ZHAO Chen-wei +2 more
doaj +1 more source