Results 241 to 250 of about 135,234 (291)

Plant Volatile Organic Compound Collection: Superior Odor-Trapping Efficiency of Mesoporous Carbons over Porous Polymers. [PDF]

ACS Omega
Wang GY, Li XY, Qi YF, Liu Y, Wei Y, Chen L.   +5 more
europepmc   +1 more source

Dataset on the differential metabolite composition of ripe and green fruit coats of <i>Solanum mauritianum</i>. [PDF]

Data Brief
Ogofure AG, Green E.
europepmc   +1 more source

Phenolic Profile and Antioxidant Activity of Chocolates Supplemented with Bioactive Ingredients. [PDF]

Foods
Santos PHDS, Suzuki CK, Lannes SCDS, Figueirinha A, Ramos F.   +4 more
europepmc   +1 more source

1,5-Disubstituted Tetrazoles as Promising Anticancer Resistance Agents: A Chemoinformatic Characterization. [PDF]

ACS Omega
Garibay-Manríquez C, Díaz-Cervantes E, Chacón-García L, Martinez-Mayorga K, Cortés-García CJ.   +4 more
europepmc   +1 more source

Changes in Total Polar Compounds, Peroxide Value, Total Phenols and Antioxidant Activity of Various Oils Used in Deep Fat Frying

Journal of the American Oil Chemists' Society, 2011
AbstractIn this study, the effect of deep fat frying on oil degradation, total phenols (TP) and total antioxidant activity (TAA) of hazelnut, corn, soybean and olive oils were investigated. Oil degradation and oxidation were monitored by measuring the total polar compounds (TPC) and the peroxide value (PV).
Karakaya, Sibel, Simsek, Sebnem
openaire   +2 more sources

Quantitative differential scanning calorimetric analysis for determining total polar compounds in heated oils

Journal of the American Oil Chemists' Society, 1999
AbstractA new differential scanning calorimetry (DSC) method was developed for the determination of total polar compounds (TPC) in heated oils. Three different types of edible oils, refined, bleached, and deodorized corn oil (CO), palm olein (RBDPO), and soybean oil (SO), were used in this study, Each type of edible oil was heated at 180°C in a deep ...
C. P. Tan, Y. B. Che Man
openaire   +2 more sources

Determination of total polar compound (TPC) levels in frying oils [PDF]

, 2011
The deep frying method, that is, the process in which food is cooked by immersion in hot oil, is considered to be the oldest and most common unit operation used in food preparation, especially in the Mediterranean area. During frying process, a wide variety of chemical reactions result in the formation of compounds with high molecular weight and ...
Hampikyan, Hamparsun, Colak, Hilal, Akhan, Meryem, Turgay, Ipek   +3 more
core   +4 more sources