Results 181 to 190 of about 5,014 (202)

Presoaking with Sodium Selenite Promotes Accumulation of Polyphenols and GABA in Foxtail Millet Sprouts Under NaCl Stress. [PDF]

Foods
Fu H, Sun S, Liu Y, Man G, Hao J, Xiang J.   +5 more
europepmc   +1 more source

Some of the next articles are maybe not open access.

Related searches:

Machine learning-based predictive analysis of total polar compounds (TPC) content in frying oils: A comprehensive electrochemical study of 6 types of frying oils with various frying timepoints

Food Chemistry, 2023
Standard approaches to determining the total polar compounds (TPC) content in frying oils such as the chromatographic techniques are slow, bulky, and expensive. This paper presents the electrochemical analysis of 6 types of frying oils inclusive of 52 frying timepoints, without sample preparation.
Anoop C, Patil, Arjun Kesav, Mugilvannan, Junmei, Liang, Yuan-Rong, Jiang, Untzizu, Elejalde   +4 more
openaire   +4 more sources

Intelligent evaluation of total polar compounds (TPC) content of frying oil based on fluorescence spectroscopy and low-field NMR

Food Chemistry, 2021
The purpose of this study was to construct a fusion model using probe-based and non-probe-based fluorescence spectroscopy and low-field nuclear magnetic resonance spectroscopy (Low-field NMR) for rapid quality evaluation of frying oil. Iron tetraphenylporphyrin (FeTPP) was selected as the probe to detect polar compounds in frying oil samples. Non-probe-
Haiyang Gu, Xingyi Huang, Yanhui Sun, Quansheng Chen, ZhaoJun Wei, Riqin Lv   +5 more
openaire   +4 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

Biohazard and dynamic features of different polar compounds in vegetable oil during thermal oxidation

LWT - Food Science and Technology, 2021
Total polar compounds (TPC) have been considered as one of the most objective indicators for the evaluation of deterioration of deep-frying oils. However, the cytotoxic and dynamics features of different parts of polar compound were underestimated.
Chin Ping Tan, Yuanfa Liu, Yong-Jiang Xu   +2 more
exaly   +2 more sources

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

JAOCS, Journal of the American Oil Chemists' Society, 1999
A 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
Chin Ping Tan, Y B Che Man
exaly   +2 more sources

Application of a DSC model for the evaluation of TPC in thermo-oxidized oils

Food Control, 2012
This paper deals with the measurement of total polar compounds in thermo-oxidized vegetable oils. A rapid method based on differential scanning calorimetry (DSC) is developed and validated against the reference method based on column chromatography.
Francis Courtois
exaly   +2 more sources

Effect of oleic/linoleic acid ratio on simultaneous formation of epoxy fatty acids and polar compounds in deep frying oils

LWT - Food Science and Technology, 2023
Xuanhao Zhang, Heng Gu, Xu Li
exaly  

Effectiveness of the rapid test of polar compounds in frying oils as a function of environmental and compositional variables under restaurant conditions

Food Chemistry, 2020
Gangcheng Wu, Yuqi Wu, Emad Karrar
exaly