Results 191 to 200 of about 6,023 (239)

Effect of dietary fenugreek seeds on the antioxidant status of gilthead seabream (<i>Sparus aurata</i> L.). [PDF]

J Food Sci Technol
Jiménez-Monreal AM, Guardiola FA, Antonia Murcia M, Ceballos-Francisco D, Esteban MÁ, Martínez-Tomé M.   +5 more
europepmc   +1 more source

Effect of different screw press feed rates on extraction efficiency, quality parameters and fatty acid composition of passion fruit seed oil. [PDF]

, 2016
ANTONIASSI, R., BACK, G. R., GUEDES, A. M. M., MACHADO, A. F. F., REIS, S. L. R., WILHELM, A. E.   +5 more
core  

Investigation into the Reduction of Palm Oil in Foods by Blended Vegetable Oils through Response Surface Methodology and Oxidative Stability Tests. [PDF]

Antioxidants (Basel)
Athanasiadis V, Kalompatsios D, Mantiniotou M, Lalas SI.   +3 more
europepmc   +1 more source

Efeito do pré-tratamento na extração do óleo da polpa de abacate hass (Persea americana). [PDF]

, 2012
CABRAL, L. M. C., FREITAS, S. P., SANTANA, I., TORRES, A. G.   +3 more
core  

<i>Isatis tinctoria</i> L.-From Botanical Description to Seed-Extracted Compounds and Their Applications: An Overview. [PDF]

Plants (Basel)
Dupré J, Joly N, Vauquelin R, Lequart V, Choque É, Jullian N, Martin P.   +6 more
europepmc   +1 more source

Caracterização química de azeites da região de Trás-os-Montes com e sem Denominação de Origem Protegida (DOP). [PDF]

, 2001
Lopes, I., Oliveira, Beatriz, Pereira, J.A., Silva, F., Torres, D.   +4 more
core  

Optimization of <i>Pickering</i> Emulsions Containing Andiroba Oil (<i>Carapa guianensis</i> Aubl): Physicochemical Characterization, Experimental Approach, and Rheological Behavior for Topical Use. [PDF]

ACS Omega
Xavier TRA, C Dias MF, L Correa K, Freitas ACGA, G Alves TV, Teixeira CB, Rodrigues A, Ribeiro-Costa RM, C Silva JO.   +8 more
europepmc   +1 more source

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Comparison of OXITEST and RANCIMAT methods to evaluate the oxidative stability in frying oils

European Food Research and Technology, 2017
The oxidation of fatty acids in the presence of atmospheric oxygen is recognized as one of the main factors affecting the shelf life of oils and fats causing rancidity by the formation of off-flavors due to aliphatic aldehydes or other volatile compounds.
Tinello, F., Lante, A, Bernardi, M., Cappiello, F., Galgano, F., Caruso, M. C., Favati, F.   +6 more
openaire   +3 more sources

Carboxylic acid emissions from soybean biodiesel oxidation in the EN14112 (Rancimat) stability test

Fuel, 2016
Abstract Nine carboxylic acids (formic, acetic, propionic, butyric, succinic, oxalic, lactic, pyruvic and citric) and six inorganic ions (sodium, potassium, ammonium, chloride, nitrate and phosphate) have been measured by ion chromatography during soy biodiesel oxidation carried out according to the EN14112 oxidative stability test.
Anaildes L. de Carvalho, Erica A. Cardoso, Gisele O. da Rocha, Leonardo S.G. Teixeira, Iuri M. Pepe, Daniel M. Grosjean   +5 more
openaire   +2 more sources

Oxidative stability of potato chips determined by Rancimat

Journal of the American Oil Chemists' Society, 1992
During recent years the Rancimat apparatus has been used extensively to determine the stability of fats and oils. Most stability tests for fat‐containing foods are performed on the extracted oil. The objective of this research was to observe the behavior of potato chips in the racimat without oil extraction. Determinations were carried out at 110°C and
D. Barrera‐Arellano, W. Esteves
openaire   +1 more source