Zobrazeno 1 - 10
of 734
pro vyhledávání: '"OIL OXIDATION"'
Autor:
Ayşenur Kanat, Osman Sabri KESBİÇ
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 12, Iss 8, Pp 1378-1387 (2024)
The main goal of this study was to assess the qualitative composition of essential oil (P), a natural extract produced from wasted orange peels in the citrus processing sector. Additionally, the study aimed to investigate the alterations in fish feed
Externí odkaz:
https://doaj.org/article/a32233f015f34615a130488ab0f2dc0b
Autor:
Turgay Cetinkaya, Mehmet Turan Ayseli
Publikováno v:
Food Chemistry Advances, Vol 5, Iss , Pp 100750- (2024)
The distinct fishy odors found in fish products are mainly linked to the surrounding environment (eg, algae, water, and feed). These odor compounds can be intensified during processing and storage as a result of lipid autoxidation, enzymatic reaction
Externí odkaz:
https://doaj.org/article/5f9d78b64dc24cc0b296ddf851dcbdba
Publikováno v:
Liang you shipin ke-ji, Vol 32, Iss 3, Pp 109-116 (2024)
Edible vegetable oils could provide energy, essential fatty acids and various micronutrients required in the body. However, vegetable oils, being rich in unsaturated fatty acids, are susceptible to oxidation to produce a series of oxidation products
Externí odkaz:
https://doaj.org/article/3019b112759048b888748b02f8438eea
Publikováno v:
Юг России: экология, развитие, Vol 19, Iss 1, Pp 77-84 (2024)
Study of the structural parameters of petroleum acids isolated from oil from the Priozernoye field and analysis of their possible negative impact on the environment.The object of the study is and naphthenic acids isolated from the oil of the Priozern
Externí odkaz:
https://doaj.org/article/edc89c7341974cc5919717399e96caf6
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 7, Pp 68-75 (2024)
The paper investigated the effects of different frying times and temperatures on the quality of small crispy meat. The changes in moisture content, oil content, sensory characteristics, color, thiobarbituric acid value (TBARs value), and pepsin diges
Externí odkaz:
https://doaj.org/article/d0411dce1ceb48d088d4d6898fcb9515
Autor:
Eevera Tamilmani, Venkatesan Subramanian, Prabu Chidambaram, Nelson Navamaniraj Koilpitchai, Vinoth Kumar Muniyappan
Publikováno v:
Trees, Forests and People, Vol 17, Iss , Pp 100635- (2024)
The oil derived from the seeds of the pongamia plant (Pongamia pinnata) has the potential to produce biodiesel. However, pongamia oil's high viscosity and conradson carbon residue make it unsuitable to use directly as a fuel in the already existing d
Externí odkaz:
https://doaj.org/article/102ea6c6ae6c466fadc9f50742f2fba7
Publikováno v:
Open Agriculture, Vol 9, Iss 1, Pp e4026440-115 (2024)
The recognition of medicinal plants for their ability to enhance human resilience in confronting pathogenic diseases and extending the lifetime of food preservation has been explored throughout history. This study aims to assess the in vitro phenolic
Externí odkaz:
https://doaj.org/article/dcc0c43f103244139563171898fb0cbb
Autor:
WANG Ran
Publikováno v:
Shipin Kexue, Vol 44, Iss 24, Pp 81-87 (2023)
Novel nanoparticles were prepared by addition of tea polyphenols (TP) into gelatinizing waxy maize starch slurry followed by ethanol precipitation and were used to stabilize food-grade Pickering emulsions. The effects of adding TP on the structure an
Externí odkaz:
https://doaj.org/article/c15b6ee9b9f543a98b306c913bb85c4d
Publikováno v:
Zhongguo youzhi, Vol 48, Iss 10, Pp 81-86 (2023)
旨在为炸制鱼饼中晚期糖基化终末产物（AGEs）含量的控制提供理论依据和参考，以冷冻鲢鱼糜为原料制作鱼饼，通过分析连续炸制过程中（每3 h炸制1次）鱼饼中AGEs的生成与其理化指标和油
Externí odkaz:
https://doaj.org/article/a886abd83f9d4e45a370074dfccfecf8
Publikováno v:
Applied Sciences, Vol 14, Iss 15, p 6508 (2024)
Natural polyphenols may be very effective lipid antioxidants; however, the studies pertaining to specific commodities, such as refined olive kernel oil (OKO), are extremely limited, and thus there is a lack of relevant information. To provide coverag
Externí odkaz:
https://doaj.org/article/0c4bc320cfd9423fae74745a77148722