Results 151 to 160 of about 2,370 (196)

Green enrichment of argan oil (Argania spinosa L.) with thyme (Thymus vulgaris L.) and oregano (Origanum vulgare L.) leaves: Evaluating quality and stability improvements. [PDF]

Food Chem X
Oubannin S, Asbbane A, Goh KW, Singh J, Zafar I, Bouyahya A, Gharby S.   +6 more
europepmc   +1 more source

Comprehensive Analysis of Pyrazoline Analogs: Exploring Their Antioxidant Potential as Biofuel Additives. [PDF]

ACS Omega
Wenceslau PRS, Aguiar ASN, Duarte VS, de Almeida LR, Franco CHJ, de Aquino GLB, de Queiroz JE, Maldaner AO, Napolitano HB.   +8 more
europepmc   +1 more source

Halogenated Analogs to Natural A-Type Proanthocyanidins: Evaluation of Their Antioxidant and Antimicrobial Properties and Possible Application in Food Industries. [PDF]

Molecules
Cobo A, Alejo-Armijo A, Cruz D, Altarejos J, Salido S, Ortega-Morente E.   +5 more
europepmc   +1 more source

Identification of Flavonoids, Antioxidant and Antiproliferative Activity of Aqueous Infusions of Calendula officinalis L., Chelidonium majus L., Teucrium chamaedrys L. and Alchemilla vulgaris L. [PDF]

Food Technol Biotechnol
Bilušić T, Šola I, Čikeš Čulić V.
europepmc   +1 more source

Evaluation of Packaging Effects on the Phenolic Profile and Sensory Characteristics of Extra Virgin Olive Oil During Storage Using Liquid Chromatography Coupled with Mass Spectrometry. [PDF]

Foods
Abuhabib MM, Campins-Machado FM, Lozano-Castellón J, Ninot A, Romero-Aroca A, Lamuela-Raventós RM, Pérez M, Vallverdú-Queralt A.   +7 more
europepmc   +1 more source

Improving stability of frying oils and food quality with addition of dried olive mill wastewater. [PDF]

NPJ Sci Food
Jeba RH, Hemada HM, Nadir AA, Mansour ME.   +3 more
europepmc   +1 more source

Unveiling the effects of sieving and drying on ultrasound-assisted extraction of bioactive compounds from spent sour cherry pomace. [PDF]

Ultrason Sonochem
Ebrahimi P, Roodbali A, Simonato B, Lante A, Rizzi C.   +4 more
europepmc   +1 more source

Improvement of margarine shelf-life using alginate-chitosan coated multiple W/O/W nanoemulsions containing sesamol and retinol. [PDF]

Food Chem X
Yousefi S, Nateghi L, Rashidi L.
europepmc   +1 more source

Biodiesel oxidative stability from Rancimat data [PDF]

Thermochimica Acta, 2016
Abstract It is conventional to quantify the oxidative stability of oils and biodiesel through an induction time determined by a Rancimat instrument. European Standard EN 14112 for the Rancimat method describes two procedures for determining this induction period. The automated method relies on finding the position of the peak in the second derivative
Walter W Focke, Isbe Van Der Westhuizen
exaly   +4 more sources

Validation of the rancimat test for the assessment of the relative stability of fish oils [PDF]

JAOCS, Journal of the American Oil Chemists' Society, 1996
AbstractThe induction periods for the peroxidation of various fish oils at 55–90°C were studied by the Rancimat test. The natural logarithms of the induction periods varied linearly with respect to temperature, with a mean coefficient of −7.5×10−2°C−1, which was significantly different from that reported for vegetable oils.
Eduardo Méndez, Julio Sanhueza, Hernán Speisky   +2 more
exaly   +4 more sources