Zobrazeno 1 - 5
of 5
pro vyhledávání: '"M J, Werman"'
Publikováno v:
Journal of the American Oil Chemists' Society. 72:413-416
White pepper is added as a spice to goose fat in the food industry (particularly in the liver pâte industry) and causes the development of undesirable flavors. In the present study, we demonstrate that white pepper exhibits lipolytic activity when r
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7fea2de139d83d37690aa4cd25268607
https://doi.org/10.1007/bf02636080
https://doi.org/10.1007/bf02636080
Publikováno v:
The Journal of nutrition. 125(4)
The present investigation was conducted to determine the effects of consumption of diets containing fructose or cornstarch on cardiac collagen metabolism in weanling male and female rats fed copper-deficient or copper-adequate diets for 5 wk. Althoug
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::14b5b78bec1ef3b5e95758d822a4fcbb
https://pubmed.ncbi.nlm.nih.gov/7722687
https://pubmed.ncbi.nlm.nih.gov/7722687
Autor:
M. J. Werman, I. Neeman
Publikováno v:
Journal of the American Oil Chemists’ Society. 63:352-355
The addition of antioxidants propyl gallate (PG), α-tocopherol and ethoxyquin at a level of 250 ppm to refined, bleached avocado oil resulted in the retardation of the oxidative deterioration of the oil when it was stored in the dark at room tempera
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3807ff6c04dfa2c16658cb43729f120a
https://doi.org/10.1007/bf02546045
https://doi.org/10.1007/bf02546045
Autor:
M. J. Werman, I. Neeman
Publikováno v:
Journal of the American Oil Chemists’ Society. 63:355-360
This study is concerned with the extent of oxidative deterioration and oil stability as determined by measuring peroxide and conjugable oxidation products (COP) values and AOM time of refined bleached avocado oil in comparison with refined soybean an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::be7dcbc89f38db078f767c23ccec0f04
https://doi.org/10.1007/bf02546046
https://doi.org/10.1007/bf02546046
Autor:
I. Neeman, M. J. Werman
Publikováno v:
Journal of the American Oil Chemists’ Society. 64:229-232
Centrifugal force separation is a relatively new industrial process for extracting avocado oil. This study examined the influences of temperature, pH and NaCl concentration on oil extraction efficiency by centrifugal processing. Optimal separation co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f18ab0b13385b4f28a4553b586fe6dad
https://doi.org/10.1007/bf02542007
https://doi.org/10.1007/bf02542007