Results 71 to 80 of about 438,707 (191)
Agraarteadus, 2017 Quality of butter depends on many factors such as quality of raw material, production method, ingredients used, type of packaging. Chemical changes taking place during storage of final product are also important.
Katrin Laikoja, Liis Teder, Ivi Jõudu
doaj +1 more source
CORD, 2014 The objectives of the research are to evaluate fatty acids profile, oxidative and hydrolysis stability of human milk fat (HMF) analog by using virgin coconut oil (VCO) and palm stearin as raw materials.
Steivie Karouw
doaj +1 more source
Antioxidant activity of thyme waste extract in O/W emulsions [PDF]
, 2019 Thymus vulgaris (thyme) is an aromatic plant and its essential oil has been applied as antimicrobial and antioxidant due to the presence of phenolic compounds.
AAZZA, Smail +8 more
core +1 more source
Autoxidation of lipids in parchment [PDF]
, 2009 Historic parchment is a macromolecular material, which is complex due to its natural origin, inhomogeneity of the skin structure, unknown environmental history and potential localised degradation.
Cassar, M. +5 more
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The O(n) loop model on a three-dimensional lattice
, 2012 We study a class of loop models, parameterized by a continuously varying loop fugacity n, on the hydrogen-peroxide lattice, which is a three-dimensional cubic lattice of coordination number 3.
Blote, Henk W. J. +3 more
core +1 more source
Storage stability of whole and nibbed, conventional and high oleic peanuts (Arachis hypogeae L.) [PDF]
, 2013 Peanuts are increasingly being used as nibbed ingredients in cereal bars, confectionery and breakfast cereals. However, studies on their oxidative stability in this format are limited.
Ashton, Ian P. +3 more
core +3 more sources
Influence of temperature, UV-light wavelength and intensity on polypropylene photothermal oxidation [PDF]
, 2014 A criterion based on the energy absorbed by photosensitive species was proposed to describe the contribution of UV-light to the initiation of the polypropylene photothermal oxidation whatever the light source. The calculation of this energy was performed
COLIN, Xavier +3 more
core +4 more sources
Iodometric Determination of the Peroxide Value of Edible Oils
Journal of AOAC INTERNATIONAL, 1976 Abstract The results of peroxide value determinations in soybean oils depend on the temperature at which the experiments were carried out. The effect of temperature on the values obtained was more pronounced in oils which contained higher amounts of peroxides.
Arieh Letan +2 more
openaire +1 more source
Improving Prediction of Peroxide Value of Edible Oils Using Regularized Regression Models. [PDF]
Molecules, 2021 Gilbraith WE +4 more
europepmc +1 more source
Evaluation of quality of shark livers using bio-chemical properties and organoleptic score sheet [PDF]
, 2000 Shark livers are considered as an important raw material providing a quality fish oil. It has been reported to aid white — blood-cell production and act as an active ingredient in hemorrhoid treatments.
Bamunuarachchi, A. +3 more
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