Zobrazeno 1 - 10
of 143
pro vyhledávání: '"Peroxide Index"'
Autor:
Jessyca Caroline Rocha Ribas, Giulia Ferracin Ferreira, Suellen González Belo Clemente, Marina Tolentino Marinho, Victor Breno Pedrosa, Adriana de Souza Martins
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 67 (2024)
Abstract The objective was to evaluate the oxidative stability of flaxseed cake and its inclusion in the diet of lactating cows, on milk production and composition and blood parameters (total cholesterol, triglycerides, high density lipoprotein -HDL
Externí odkaz:
https://doaj.org/article/e2759e295ab34257a05a8e32c5f6099b
Autor:
Vasile Macari, Natalia Pavlicenco, Ana Rotaru, Gheorghe Pistol, Marin Alexandruc, Valentyna Israelian
Publikováno v:
Тваринництво та технології харчових продуктів, Vol 13, Iss 4, Pp 39-49 (2022)
Physicochemical and biochemical changes may occur in products of animal origin under the influence of internal and external factors, depending on the storage conditions. For the products made from the meat raw materials of various origins, it is impo
Externí odkaz:
https://doaj.org/article/30074217878b447aba931fd4cb2cb28e
Publikováno v:
Foods, Vol 13, Iss 5, p 744 (2024)
Almond bagasse resulting after the production of almond-based drinks represents a promising by-product with potential for use as a functional ingredient. To facilitate its utilization, the stability of this material can be achieved through dehydratio
Externí odkaz:
https://doaj.org/article/fdf5930a1ea6497988819068c10145f4
Autor:
Izabel de Paula Duarte Alves, Zamira Abel de Jesus Maria, Julião Pereira, Gardênia Martins, Tatianne Ferreira de Oliveira
Publikováno v:
Ciência e Agrotecnologia, Vol 47 (2023)
ABSTRACT The use of natural antioxidants extracted from plants is an alternative to the application of synthetic antioxidants. In this study, we evaluated the oxidative stability of soybean oil after the addition of Curcuma longa L. leaf extracts com
Externí odkaz:
https://doaj.org/article/00e53eacec284f51876e7713d517bdae
Autor:
Braian Saimon Frota da Silva, Nelson Rosa Ferreira, Priscila Domingues Alamar, Thiago de Melo e Silva, Wandson Braamcamp de Souza Pinheiro, Lucely Nogueira dos Santos, Cláudio Nahum Alves
Publikováno v:
Molecules, Vol 28, Iss 19, p 6878 (2023)
Brazil nut oil is highly valued in the food, cosmetic, chemical, and pharmaceutical industries, as well as other sectors of the economy. This work aims to use the Fourier transform infrared (FTIR) technique associated with partial least squares regre
Externí odkaz:
https://doaj.org/article/45c3c51ddeb542fa9202af6ae79175e6
Publikováno v:
Ciência e Agrotecnologia, Vol 46 (2022)
ABSTRACT The agro-industrial processing of fruits generates a significant volume of by-products, which can be valued as a source of natural ingredients in the food industry. The objective of this research was to optimize the ultrasound-assisted extra
Externí odkaz:
https://doaj.org/article/354604fd24d74215a8b2d909dd6e5d5c
Publikováno v:
Sensors, Vol 23, Iss 11, p 5002 (2023)
Useful information about the oxidative stability of a virgin olive oil in terms of oxidation products and antioxidant compounds can be obtained by analyzing the peroxide index (PI) and total phenolic content (TPC), respectively. These quality paramet
Externí odkaz:
https://doaj.org/article/c71488de7c974a51b3414196b076357f
Publikováno v:
Journal of Engineering Science (Chişinău), Vol XXVII, Iss 3, Pp 239-251 (2020)
This article investigates the processes that take place during the forced thermooxidation of sunflower oil. The results obtained in the study showed a major impact of thermo-oxidation. (90 ± 2 °C. supplied air with a speed of 8 ÷ 10 L·h-1 for 50
Externí odkaz:
https://doaj.org/article/16f67509eded4f0c9510b85b3fd6a6af
Akademický článek
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Publikováno v:
Chemosensors, Vol 10, Iss 3, p 102 (2022)
Virgin olive oil quality is assessed by chemical as well as sensory analysis. Two of the most important parameters that define the quality of virgin olive oils are the free acidity and the peroxide index. These chemical parameters are usually determi
Externí odkaz:
https://doaj.org/article/9ae655d7111a48d699a2b5d47330fb07