Results 21 to 30 of about 5,759 (196)

Rancidity inhibition study in frozen whole mackerel (scomber scombrus) by a previous plant extract treatment.

Grasas y Aceites, 2005
The effect of flaxseeds (Linum usitatissimum) on rancidity development in frozen whole mackerel (Scomber scombrus) was studied. For it, fresh mackerel were dipped in flaxseeds aqueous extract during 60 min, frozen at –80 ºC during 24 hours and kept ...
Ludmila Stodolnik, Aneta Stawicka, Grzegorz Szczepanik, Santiago P. Aubourg   +3 more
doaj   +1 more source

Physicochemical screening and shelf life evaluation of Kuṅkumādi Ghṛta prepared using Kesara and Nāgakesara

Ancient Science of Life, 2017
Introduction: Kuṅkumādi Ghṛta (KG) is an Ayurvedic formulation commonly recommended in skin disorders, especially Mukhadūṣikā (Acne vulgaris). Kesara (stigma of Crocus sativus Linn.) is a prime ingredient in the formulation. However, due to high cost and
Pradeep Kumar Prajapati, Rohit Sharma, Amee Amrutia, B J Patgiri   +3 more
doaj   +1 more source

Studies on Rancidity [PDF]

Journal of Industrial & Engineering Chemistry, 1922
n ...
Emery, James A., Henley, R. R.
openaire   +2 more sources

Carotenoides bixina e norbixina extraídos do urucum (Bixa orellana L.) como antioxidantes em produtos cárneos Carotenoids bixin and norbixin from annatto (Bixa orellana L.) as antioxidants in meat products

Ciência Rural, 2012
A oxidação lipídica é uma das principais alterações que acometem os derivados cárneos em razão da composição química rica em lipídios e íons ferro, utilização de processos térmicos e de moagem, além do frequente uso do cloreto de sódio, um reconhecido ...
Carlos Eduardo Rocha Garcia, Vinícius José Bolognesi, Josiane de Fátima Gaspari Dias, Obdúlio Gomes Miguel, Camila Klocker Costa   +4 more
doaj   +1 more source

Modeling the Effect of the Oxidation Status of the Ingredient Oil on Stability and Shelf Life of Low-Moisture Bakery Products: The Case Study of Crackers

Foods, 2020
In packed low-moisture foods such as crackers, oxidation is generally the main cause of quality depletion during storage. It is commonly believed, but scarcely investigated, that product shelf life depends on the oxidative status of the lipid ingredients.
Lara Manzocco, Giulia Romano, Sonia Calligaris, Maria Cristina Nicoli   +3 more
doaj   +1 more source

Effect of Natural Antioxidants from Fruit Leaves on the Oxidative Stability of Soybean Oil during Accelerated Storage

Antioxidants, 2022
Plant by-products are safe, sustainable, and abundant natural antioxidant sources. Here we investigated the antioxidant activity of a mixture of lyophilized pomegranate, guava, and grape (PGG) leaves water extract (1:1:1) and examined its ability to ...
Hanem M. M. Mansour, Sobhy Ahmed El-Sohaimy, Ahmed M. Zeitoun, Eman M. Abdo   +3 more
doaj   +1 more source

Kombinasi Antioksidan Alami α-tokoferol dengan Asam Askorbat dan Antioksidan Sintetis BHA dengan BHT dalam Menghambat Ketengikan Kelapa Gongseng Giling (U Neulheu) selama Penyimpanan

Jurnal Teknologi dan Industri Pertanian Indonesia, 2014
Roasted coconut paste (Acehnese: u neulheu) containing high fat (± 70 %) which can cause rancidity. The purpose of this research is to determine the appropriate antioxidant, and the combination of antioxidants to inhibit rancidity of roasted coconut ...
Normalina Arpi
doaj   +1 more source

Natural Antioxidants from Seeds and Their Application in Meat Products

Antioxidants, 2020
The use of synthetic antioxidants in the food industry has raised important questions about the effects of prolonged consumption on human health. On top of that, the consumption of meat products has been changing due to the awareness generated by health ...
Paulo E. S. Munekata, Beatriz Gullón, Mirian Pateiro, Igor Tomasevic, Ruben Domínguez, José M. Lorenzo   +5 more
doaj   +1 more source

STUDIES ON THE EXTRACTION OF ANTIOXIDANTS FROM AGRICULTURAL WASTES AND THEIR USE IN SOME MEAT PRODUCTS [PDF]

Journal of Food and Dairy Sciences, 2007
One of the critical problems in the animal foods has been their susceptibility to oxidative rancidity. In the present work, oxidative rancidity in the product called Kufita which prepared either from beef or chicken meat was determined by 2 ...
A. Abd El-Halim
doaj   +1 more source

Armazenamento da castanha do pará com e sem casca: efeito da temperatura na resistência ao ranço Whole and shelled Brazil nut storage: effect of the temperature on their resistance to rancidity

Scientia Agricola, 1993
O presente trabalho visou ao estudo do comportamento da fração lipídica de castanhas do Pará em casca e descascadas, conservadas por 4 meses em sacos de papel Kraft, nas seguintes condições: ao ambiente, a 2°C e -15°C.
M.A.A. Ribeiro, M.A.B. Regitano-D'arce, U.A. Lima, C.E. Baggio   +3 more
doaj   +1 more source