Results 161 to 170 of about 2,855 (198)

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

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

Enhancing Commercial Gourmet Oil Quality: The Role of Dried Cayenne Pepper Red (<i>Capsicum annuum</i> L.) as a Natural Additive. [PDF]

Molecules
Knazicka Z, Galik B, Novotna I, Arvay J, Fatrcova-Sramkova K, Kacaniova M, Mlcek J, Kovacikova E, Mixtajova E, Jurikova T, Ivanisova E, Kolesarova A, Duranova H.   +12 more
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

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

Nutritional Quality, Fatty Acids Profile, and Phytochemical Composition of Unconventional Vegetable Oils. [PDF]

Molecules
Kamińska W, Grygier A, Rzyska-Szczupak K, Przybylska-Balcerek A, Stuper-Szablewska K, Neunert G.   +5 more
europepmc   +1 more source

Oxidative Stability of Virgin Avocado Oil Enriched with Avocado Leaves and Olive-Fruit-Processing By-Products (Leaves, Pomace) via Ultrasound-Assisted Maceration. [PDF]

Foods
Pyrka I, Stefanidis S, Ordoudi SA, Lalou S, Nenadis N.   +4 more
europepmc   +1 more source

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Quality parameters evolution during biodiesel oxidation using Rancimat test

European Journal of Lipid Science and Technology, 2003
AbstractA study was carried out in order to evaluate the evolution of peroxide value, anisidine value, kinematic viscosity at 40 °C, ester and linolenic acid content, UV absorbency, acid value, polymer and tocopherol content during the oxidation of fatty acid methyl ester (FAME) using the Rancimat test chosen by CEN for measuring oxidation stability of
Florence Lacoste, Lionel Lagardere
openaire   +3 more sources

Kinetic parameter determination of vegetable oil oxidation under Rancimat test conditions

European Journal of Lipid Science and Technology, 2008
AbstractIn this research, five different vegetable oils were oxidized at four different temperatures (373, 383, 393, and 403 K) under Rancimat test conditions. An increasing rate of oxidation could be observed as temperature increased. The natural logarithms of the kinetic rate constant (k value) varied linearly with respect to temperature, with the ...
Reza Farhoosh, Razieh Niazmand, Mitra Rezaei, Mahboobe Sarabi   +3 more
openaire   +3 more sources