Zobrazeno 1 - 10
of 11
pro vyhledávání: '"György Karlovits"'
Publikováno v:
Journal of the American Oil Chemists' Society
The effect of specific oil surface (SOS) during pan frying of rapeseed oil on its thermal stability and antioxidant capacity (AC) was evaluated. Rapeseed oils with different oil layer heights (OLH = 0.5, 1.0, 1.5, 2.0, and 2.5 cm) were heated on an e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::760f52e7c30599f1253b322fe196c355
https://doi.org/10.1007/s11746-015-2770-9
https://doi.org/10.1007/s11746-015-2770-9
Publikováno v:
Journal of Agricultural and Food Chemistry. 61:2276-2283
Magnesium, calcium, copper, iron, and lead in palm oils ( Elaeis guineensis ) at various stages of the refining process were determined by inductively coupled plasma mass spectrometry (ICP-MS) after microwave digestion. The mean concentrations of Mg,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3d9085129f4d4afbdc67b87d1e5561dd
https://doi.org/10.1021/jf305094s
https://doi.org/10.1021/jf305094s
Publikováno v:
Food Chemistry. 129:1187-1192
Antioxidant capacity (AC), total phenolic content (TPC) and total carotenoid content (TCC) in palm oils at various stages of the refining process from two technological modes were determined. The obtained mean FRAP and DPPH values for the methanolic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e5ad3454bf1406abdd020ca8f83c0523
https://doi.org/10.1016/j.foodchem.2011.05.101
https://doi.org/10.1016/j.foodchem.2011.05.101
Autor:
Aleksandra Szydłowska-Czerniak, György Karlovits, Igor Karlović, Iwona Bartkowiak-Broda, Edward Szłyk
Publikováno v:
Food Chemistry. 127:556-563
The antioxidant capacity of twenty nine rapeseed varieties was determined by using ferric reducing antioxidant power (FRAP) and 2,2'-diphenyl-1-picrylhydrazyl (DPPH) methods. Mean FRAP (3190-6326μmol Trolox/100g) and DPPH (3194-6346μmol Trolox/100g
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b0d54e27cfe378302675245477295ec2
https://doi.org/10.1016/j.foodchem.2011.01.040
https://doi.org/10.1016/j.foodchem.2011.01.040
Effect of enzymatic and hydrothermal treatments of rapeseeds on quality of the pressed rapeseed oils
Autor:
Aleksandra Szydłowska-Czerniak, György Karlovits, Csilla Dianoczki, Edward Szłyk, Gabriella Hellner
Publikováno v:
Process Biochemistry. 45:7-17
Response surface methodology was used to evaluate the quantitative effects of three independent variables: rapeseed moisture content, concentration of the added enzymes and conditioning temperature, on the antioxidant capacity and total phenolic, toc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a2f97ea99e682ae5dfd31a4c3e7f747e
https://doi.org/10.1016/j.procbio.2009.07.016
https://doi.org/10.1016/j.procbio.2009.07.016
Autor:
Edward Szłyk, Aleksandra Szydłowska-Czerniak, Csilla Dianoczki, Ágnes Sosna-Sárdi, György Karlovits
Publikováno v:
Journal of the American Oil Chemists' Society. 86:817-825
Response surface methodology (RSM) was used to evaluate the quantitative effects of two independent variables, rapeseed moisture content and conditioning temperature, on the antioxidant capacity (AC) and total phenolic (TPC), tocopherol (TTC), and ph
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e85ee54724035657ef981ec9884e9846
https://doi.org/10.1007/s11746-009-1407-2
https://doi.org/10.1007/s11746-009-1407-2
Autor:
Csilla Dianoczki, Aleksandra Szydłowska-Czerniak, Edward Szłyk, György Karlovits, Katalin Recseg
Publikováno v:
Journal of the American Oil Chemists' Society. 85:141-149
The oxygen radical absorbance capacity (ORAC) and the ferric reducing antioxidant power (FRAP) methods were used for the determination of antioxidant capacities (AC) of rapeseed oils at different steps of technological process and olive oils. The mea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::336e6ce25e7d3a1d7115700e2400492c
https://doi.org/10.1007/s11746-007-1178-6
https://doi.org/10.1007/s11746-007-1178-6
Publikováno v:
Food Chemistry. 92:133-141
The polymorphism of five new fat mixtures was studied by differential scanning calorimetry and X-ray diffraction. The melting curves of blends were analysed by DSC and pulsed NMR. The short spacing determinations indicate that the β′ → β transi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7f8b708a5e2ef1f63a12edd590d5c065
https://doi.org/10.1016/j.foodchem.2004.07.010
https://doi.org/10.1016/j.foodchem.2004.07.010
Publikováno v:
Journal of the science of food and agriculture. 95(7)
BACKGROUND Modified mustard varieties can produce edible oil with reduced amounts of erucic acid and glucosinolates and enhanced antioxidant potential. Therefore, this work focused on the optimisation of the ultrasound-assisted extraction of compound
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7ab64e3169cdf62a2e28f83bbf43b28e
https://pubmed.ncbi.nlm.nih.gov/25060714
https://pubmed.ncbi.nlm.nih.gov/25060714
Publikováno v:
Journal of agricultural and food chemistry. 58(13)
Three different analytical methods: ferric-reducing antioxidant power (FRAP), 2,2'-diphenyl-1-picrylhydrazyl (DPPH), and oxygen radical absorbance capacity (ORAC) were used for determination of antioxidant capacity of seven rapeseed varieties. Antiox
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::169751edc8006315fd4da84e001edf75
https://pubmed.ncbi.nlm.nih.gov/20545342
https://pubmed.ncbi.nlm.nih.gov/20545342