Results 1 to 10 of about 380,125 (287)
Influence of total polar compounds on lipid metabolism, oxidative stress and cytotoxicity in HepG2 cells [PDF]
Lipids in Health and Disease, 2019 Background Recently, the harmful effects of frying oil on health have been gradually realized. However, as main components of frying oils, biochemical effects of total polar compounds (TPC) on a cellular level were underestimated.
Jingjie Ju +6 more
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Acid and Peroxide Values and Total Polar Compounds of Frying Oils in Fast Food Restaurants of Shiraz, Southern Iran [PDF]
International Journal of Nutrition Sciences, 2018 Background: Frying is one of the most popular methods of food preparation. Since in fast food restaurants the oil is heated for prolonged and repeated periods of time, toxic compounds in oils likely go up to very high concentrations.
Saeed Ghobadi +3 more
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Effect of thermal processing on the quality parameters of ghee incorporated with curry leaf (Murraya koeneigii) extract [PDF]
Journal of Veterinary and Animal Sciences, 2023 This study examined the effect of adding antioxidants, namely curry leaf extract (CLE) and butylated hydroxyanisole (BHA), on the physicochemical properties of ghee during deep frying.
Mohammed Arshath +4 more
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Evaluation of Non-polar Composition in Plumbago Zeylanica Leaves by Gas Chromatography and Mass Spectrometry [PDF]
Folia Medica, 2020 Background: Plumbago zeylanica plant belongs to Plumbaginaceae. The plant is reported for many pharmacological activities.Aim: The objective of the study was to identify fatty acids and non-polar chemical compounds in Plumbago zeylanica leaves. Materials
Jayesh Dhalani +3 more
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Shipin gongye ke-ji, 2022 In order to quickly detect the quality of frying oil from western-style fast food restaurants, calibration models of acid value and total polar compounds were established using near infrared spectroscopy (NIRS) combined with partial least squares (PLS ...
Mingming HU +5 more
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Contribution of Lipids to the Flavor of Mussel (Mytilus edulis) Maillard Reaction Products
Foods, 2022 Lipid oxidation and the Maillard reaction are two of the most important reactions affecting the flavor of foods that have been heat-processed. To investigate the contribution of lipids to the mussel’s flavor, the mussel’s Maillard reaction products (MRPs)
Ran Xin +6 more
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Molecules, 2023 One of the many advantages of supercritical fluid extraction (SFE) is the possibility of using it in sequential and selective approaches. This is due to the use of a dynamic extraction mode in addition to the possibility of altering the composition of ...
Sirine Atwi-Ghaddar +3 more
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Application of the Index of Oxidized Triglyceride in Quality Evaluation of Frying Oil
Liang you shipin ke-ji, 2022 Study the change rule of Total Polar Compounds (TPC) of fried oil and evaluate the feasibility of using new indices to characterize the quality of frying oil from the perspectives of the polar compound composition at the regulated discarding point and ...
LI Xu +6 more
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Foods, 2023 The stability of highly consumed vegetable refined oils after discontinuous frying of potatoes was compared. Both those vegetable oils containing additives and those that did not were considered.
Sandra Martín-Torres +4 more
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Revista Principia, 2023 Onion peels have considerable amounts of bioactive compounds with high antioxidant capacity. This study aimed to assess the antioxidant capacity of yellow, white, and purple onion peel extracts and to analyze their antioxidant effects on the thermo ...
Wellington Mamoro Umeda, Neuza Jorge
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