Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Fatos Rexhepi"'
Publikováno v:
Food and Environment Safety, Vol 19, Iss 4, Pp 267-274 (2020)
The purpose of this study was to evaluate the effect of rosemary extract (Rosemarinus officinalis L.) on thermal stability of sunflower oil. Samples of sunflower oil and sunflower oil containing 0.1% rosemary extract were subjected to three successiv
Externí odkaz:
https://doaj.org/article/f3e283c4c6d044dd92706fd398a64aaf
Autor:
Fatos REXHEPI
Publikováno v:
European Journal of Materials Science and Engineering, Vol 5, Iss 2, Pp 51-57 (2020)
The aim of this research was to evaluate the antioxidant activity of pumpkin seed oil obtained by cold pressed after roasting under specific conditions, as well as the study of its effect on the oxidative stability of sunflower oil. The first step wa
Externí odkaz:
https://doaj.org/article/0b99a1fa0daf4e578ecd1e33a874fe98
ROSEMARY EXTRACT CAN BE USED AS A NATURAL PROTECTIVE AGENT AGAINST DECOMPOSITION OF FREE FATTY ACIDS
Publikováno v:
European Journal of Materials Science and Engineering, Vol 5, Iss 1, Pp 32-36 (2020)
Rosemary extract usage as a natural material to prevent the decomposition of free fatty acids (pure oleic acid) was investigated in this study. Free fatty acids in general are an important composition of edible oils and other food stuff. Monitoring o
Externí odkaz:
https://doaj.org/article/8d19cc1a063b48fcb182437587197c83
Autor:
Raif BYTYQI, Fatos REXHEPI
Publikováno v:
European Journal of Materials Science and Engineering, Vol 4, Iss 4, Pp 161-165 (2019)
Last decade in Kosovo fuel oil it was used as a primary combustion heating material in most of public institutions, schools, powerplants etc. Our research focus is to characterize chemical composition of fuel oil before combustion by FTIR –Spectros
Externí odkaz:
https://doaj.org/article/70a0ccb3a4424ebaaaa5a5594734fde8
Publikováno v:
European Journal of Materials Science and Engineering, Vol 4, Iss 1, Pp 3-10 (2019)
Our investigation consists to evaluate the effects that microwave heating (5 min at 1100 W) and conventional heating (18 min at 180 °C and 20 min at 250 °C) have on margarine and butter samples. The finally experimental results showed oxidations of
Externí odkaz:
https://doaj.org/article/a922d27b56c944018960a89ef83b50d3
Publikováno v:
Geology, Geophysics and Environment. 48:5-18
Rapid socio-economic development and urbanization have contributed to the serious deterioration of air quality in many world cities including Pristina, the capital of Kosovo. Through a data-driven analysis of regulatory intervention, this study attem
ROSEMARY EXTRACT CAN BE USED AS A NATURAL PROTECTIVE AGENT AGAINST DECOMPOSITION OF FREE FATTY ACIDS
Publikováno v:
European Journal of Materials Science and Engineering, Vol 5, Iss 1, Pp 32-36 (2020)
Rosemary extract usage as a natural material to prevent the decomposition of free fatty acids (pure oleic acid) was investigated in this study. Free fatty acids in general are an important composition of edible oils and other food stuff. Monitoring o
Publikováno v:
Acta Chemica Iasi, Vol 27, Iss 2, Pp 263-286 (2019)
Structural characterization of edible oils after thermal treatment was made by (FTIR) spectroscopy. Olive, corn and sunflower oil samples were thermally treated at three consecutive cycles. Each cycle consisted of heating at the boiling point for 8 h
Autor:
Fatos Rexhepi, Aziz Behrami, Cristina Samaniego-Sánchez, Maksim Rebezov, Mohammad Ali Shariati, Artur Bastian da Silva, Sávio Leandro Bertoli, Carolina Krebs de Souza
Publikováno v:
Journal of microbiology, biotechnology and food sciences. :e5839
Oxidative stability and fatty acid composition of the pumpkin seed oil (PSO) were studied, during roasting process from 80 to 150 °C and oil heat treatment (220 ˚C), by FTIR (Fourier - transform infrared) – Spectroscopy and GC/MS (Gas chromatogra
Autor:
Aida Rushiti, Bahtir Hyseni, Shkëlqim Hyseni, Ylberina Baliu, Fatos Rexhepi, Rifat Morina, Emrah Nikerel, Sabri Hajdini, Flora Ferati
Publikováno v:
2018 UBT International Conference.