Results 1 to 10 of about 180,118 (118)

Modified Test Kit for Detecting Polar Compounds and Evaluating Their Distribution in Reused Frying Oil [PDF]

Foods
Polar compounds in repeatedly used frying oil pose significant health risks to consumers. This study aimed to develop an improved test kit for detecting polar compounds in used frying oils and to compare the distribution of polar compounds across ...
Rapeepan Yongyod, Anusak Kerdsin
doaj   +2 more sources

Revealing Tendencies in the Electronic Structures of Polar Intermetallic Compounds

Crystals, 2018
The quest for solid-state materials with tailored chemical and physical features stimulates the search for general prescriptions to recognize and forecast their electronic structures providing valuable information about the experimentally determined bulk
Fabian C. Gladisch, Simon Steinberg
doaj   +3 more sources

Evaluation of Non-polar Composition in Plumbago Zeylanica Leaves by Gas Chromatography and Mass Spectrometry [PDF]

Folia Medica, 2020
Background: Plumbago zeylanica plant belongs to Plumbaginaceae. The plant is reported for many pharmacological activities.Aim: The objective of the study was to identify fatty acids and non-polar chemical compounds in Plumbago zeylanica leaves. Materials
Jayesh Dhalani, Gaurang Dubal, Chirag Rathod, Pankaj Nariya   +3 more
doaj   +3 more sources

Integration of Two-Dimensional Liquid Chromatography-Mass Spectrometry and Molecular Docking to Characterize and Predict Polar Active Compounds in Curcuma kwangsiensis

Molecules, 2022
Curcuma kwangsiensis, one species of Curcumae zedoaria Ros. c, is a commonly used traditional Chinese medicine (TCM) for treating cardiovascular disease, cancer, asthma and inflammation.
Kaijing Xiang, Weijia Zhou, Tao Hou, Long Yu, Han Zhou, Liangliang Zhou, Yanfang Liu, Jixia Wang, Zhimou Guo, Xinmiao Liang   +9 more
doaj   +1 more source

Seaweeds’ pigments and phenolic compounds with antimicrobial potential

Biomolecular Concepts, 2022
Recently, there has been increased interest in the development of novel antimicrobial compounds for utilization in a variety of sectors, including pharmaceutical, biomedical, textile, and food.
Gomes Louisa, Monteiro Pedro, Cotas João, Gonçalves Ana M. M., Fernandes Chantal, Gonçalves Teresa, Pereira Leonel   +6 more
doaj   +1 more source

The Stability of Refined Rapeseed Oil Fortified by Cold-Pressed and Essential Black Cumin Oils under a Heating Treatment

Molecules, 2022
Polar compounds and polymers are regarded as the most reliable indicators of oil degradation during heating, and it is desirable to find methods to reduce these undesirable changes. The aim of this study was (1) to determine the effect of enrichment with
Monika Fedko, Dominik Kmiecik, Aleksander Siger, Małgorzata Majcher   +3 more
doaj   +1 more source

Identification of the Olfactory Profile of Rapeseed Oil as a Function of Heating Time and Ratio of Volume and Surface Area of Contact with Oxygen Using an Electronic Nose

Sensors, 2021
The process of deep fat frying is the most common technological procedure applied to rapeseed oil. During heat treatment, oil loses its nutritional properties and its original consumer quality is lowered, which is often impossible to determine by ...
Robert Rusinek, Dominik Kmiecik, Marzena Gawrysiak-Witulska, Urszula Malaga-Toboła, Sylwester Tabor, Pavol Findura, Aleksander Siger, Marek Gancarz   +7 more
doaj   +1 more source

Compounds with Polar Metallic Bonding—Reloaded

Crystals, 2023
In June 2019 the first volume of a Special Edition of Crystals with the subject Compounds with Polar Metallic Bonding was presented [...]
Constantin Hoch
doaj   +1 more source

Contribution of Lipids to the Flavor of Mussel (Mytilus edulis) Maillard Reaction Products

Foods, 2022
Lipid oxidation and the Maillard reaction are two of the most important reactions affecting the flavor of foods that have been heat-processed. To investigate the contribution of lipids to the mussel’s flavor, the mussel’s Maillard reaction products (MRPs)
Ran Xin, Lixin Ma, Rong Liu, Xuhui Huang, Baoshang Fu, Xiuping Dong, Lei Qin   +6 more
doaj   +1 more source

Influence of fatty acid composition on the formation of polar glycerides and polar fatty acids in sunflower oils heated at frying temperatures.

Grasas y Aceites, 1997
Conventional and high oleic sunflower oils as well as 50% mixture of both of them were heated at different temperatures under well-controlled conditions. Total polar compounds, the main groups of polar glycerides, total polar fatty acids, the main groups
N. Jorge, L. Ap. Guaraldo Gonçalves, M. C. Dobarganes   +2 more
doaj   +1 more source