Results 261 to 270 of about 135,234 (291)
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The Journal of Chemical Physics, 1996
Two simple techniques using single-crystal specimens in polarized infrared attenuated total reflection (ATR) spectroscopy were developed for structural studies of molecular crystals, in particular of long-chain compounds. The first technique relates to a rotatory change of sample setting around the normal of the sampling plane of an internal reflection
Fumitoshi Kaneko +2 more
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Two simple techniques using single-crystal specimens in polarized infrared attenuated total reflection (ATR) spectroscopy were developed for structural studies of molecular crystals, in particular of long-chain compounds. The first technique relates to a rotatory change of sample setting around the normal of the sampling plane of an internal reflection
Fumitoshi Kaneko +2 more
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International Journal of Food Science & Technology, 2020
SummaryThis study examined the fatty acid esters of 2‐monochloropropane‐1,2‐diol (2‐MCPD), 3‐monochloropropane‐1,2‐diol (3‐MCPD) and glycidyl esters (GEs) in frying oils during fish nuggets deep frying. The 3‐MCPD esters significantly increased in the first 12 h and then decreased, whereas 2‐MCPD esters increased to a maximum at 24 h (0.69–0.81 mg kg−1)
Lirong Xu +6 more
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SummaryThis study examined the fatty acid esters of 2‐monochloropropane‐1,2‐diol (2‐MCPD), 3‐monochloropropane‐1,2‐diol (3‐MCPD) and glycidyl esters (GEs) in frying oils during fish nuggets deep frying. The 3‐MCPD esters significantly increased in the first 12 h and then decreased, whereas 2‐MCPD esters increased to a maximum at 24 h (0.69–0.81 mg kg−1)
Lirong Xu +6 more
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Journal of Crystal Growth, 1990
Abstract Total energies of macroscopic polar electron-core systems are calculated by means of a new post initio method. The ground state statistical operator is calculated in Hartree-Fock approximation by means of tight-binding theory. Predicted bond lengths and bulk moduli are in good agreement with experimental data. The (110) surface relaxation is
J. Neugebauer, R. Enderlein, J. Röseler
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Abstract Total energies of macroscopic polar electron-core systems are calculated by means of a new post initio method. The ground state statistical operator is calculated in Hartree-Fock approximation by means of tight-binding theory. Predicted bond lengths and bulk moduli are in good agreement with experimental data. The (110) surface relaxation is
J. Neugebauer, R. Enderlein, J. Röseler
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European Journal of Lipid Science and Technology, 2020
AbstractA method of rapidly determining the total polar compounds (TPCs) in frying oils using attenuated total reflectance‐Fourier transform infrared spectroscopy combined with partial least squares (PLS) regression is developed. Oils of various types and geographic origins are used to ensure that the proposed model is robust.
Xiaoying Liu +4 more
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AbstractA method of rapidly determining the total polar compounds (TPCs) in frying oils using attenuated total reflectance‐Fourier transform infrared spectroscopy combined with partial least squares (PLS) regression is developed. Oils of various types and geographic origins are used to ensure that the proposed model is robust.
Xiaoying Liu +4 more
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Journal of the American Oil Chemists' Society, 2011
AbstractAnalysis of used frying oil samples by high performance liquid chromatography–size exclusion chromatography (HPLC–SEC or HPSEC) was compared to AOCS Official Method Cd 20‐91 (silica gel column chromatography) for the purpose of developing a rapid analysis of total polar compounds (TPC). In a direct comparison of the two analytical methods using
J. D. Caldwell, B. S. Cooke, M. K. Greer
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AbstractAnalysis of used frying oil samples by high performance liquid chromatography–size exclusion chromatography (HPLC–SEC or HPSEC) was compared to AOCS Official Method Cd 20‐91 (silica gel column chromatography) for the purpose of developing a rapid analysis of total polar compounds (TPC). In a direct comparison of the two analytical methods using
J. D. Caldwell, B. S. Cooke, M. K. Greer
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Food Research International
The flavor of the fried food experienced an optimum flavor range (Δt), during which the flavor is ideal. To investigate the influence of frying process on the Δt of French Fries, the effects of iodine value, frying temperature, ratio of oil to sample, frying batches and fresh oil replenishment frequency on the change of total polar compounds were ...
Lirong, Xu +7 more
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The flavor of the fried food experienced an optimum flavor range (Δt), during which the flavor is ideal. To investigate the influence of frying process on the Δt of French Fries, the effects of iodine value, frying temperature, ratio of oil to sample, frying batches and fresh oil replenishment frequency on the change of total polar compounds were ...
Lirong, Xu +7 more
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A modified VERI‐FRY® quick test for measuring total polar compounds in deep‐frying oils
Journal of the American Oil Chemists' Society, 1999AbstractThe AOCS official method for the determination of total polar compounds in deep‐frying oils is often used to estimate frying oil degradation. It can be accurate and reliable, but with sacrifices of time and expense. The TPM VERI‐FRY® PRO (Libra Technologies, Inc., Metuchen, NJ) quick test provides a quick and easy way to measure polar compounds
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A New Method of Measuring Total Polar Compounds in Frying Oil: RGB Color Code
International Journal of High School Research, 2022openaire +1 more source