Results 181 to 190 of about 2,855 (198)
Some of the next articles are maybe not open access.
Chemical Product and Process Modeling, 2009
In vegetable oils, particularly virgin olive oil and sunflower oil and in lard, the effects of temperature and antioxidant extracts concentration on the induction time were investigated using a sequence of simple factorial designs.The antioxidant extracts were obtained from aromatic plants by hydrodistillation followed by liquid-liquid extraction using
M. Mercedes Esquivel +2 more
openaire +1 more source
In vegetable oils, particularly virgin olive oil and sunflower oil and in lard, the effects of temperature and antioxidant extracts concentration on the induction time were investigated using a sequence of simple factorial designs.The antioxidant extracts were obtained from aromatic plants by hydrodistillation followed by liquid-liquid extraction using
M. Mercedes Esquivel +2 more
openaire +1 more source
OKSIDACIJSKA STABILNOST RIBLJEG ULJA: RANCIMAT TEST
2015Oksidacijsko kvarenje u uljima uzrokuje promjene kemijskih, senzorskih i nutritivnih svojstava te se smatra glavnim problemom kojim ulje gubi na kvaliteti i prehrambenoj vrijednosti. U ovom radu istraživana je oksidacijska stabilnost ribljeg ulja, te ribljeg ulja s dodatkom biljnih ekstrakta bosiljka (Ocimum basilicum), majčine dušice (Thymus serpyllum)
openaire +1 more source
Evolution of Oxidative Values during Kinetic Studies on Olive Oil Oxidation in the Rancimat Test
JAOCS, Journal of the American Oil Chemists' Society, 2014Reza Farhoosh
exaly