Zobrazeno 1 - 10
of 4 772
pro vyhledávání: '"acid value"'
Publikováno v:
Zhongguo youzhi, Vol 49, Iss 7, Pp 15-21 (2024)
旨在为食用油脂的精准适度加工提供理论依据，以大豆油为油样介质，通过添加β-胡萝卜素和不同脂肪酸改变油样组成，探究碱炼过程中不同植物油底物和碱炼条件（碱液质量分数、超量碱
Externí odkaz:
https://doaj.org/article/2f7942ebe2ce4764a05174691ef3faff
Publikováno v:
Zhongguo youzhi, Vol 49, Iss 6, Pp 65-68 (2024)
为了筛选出适合辣椒鸡油的天然抗氧化剂，以延长其保质期，研究并比较了6种天然抗氧化剂（迷迭香提取物、维生素E、茶多酚、维生素C、槲皮素和硫辛酸）对辣椒鸡油酸值、过氧化值、DPPH
Externí odkaz:
https://doaj.org/article/e913e15b16184fc78c4f0524970cdc7b
Publikováno v:
Zhongguo youzhi, Vol 49, Iss 1, Pp 1-6 (2024)
在芝麻香油精制过程中，自然沉降规律受诸多因素影响，为探索提升芝麻香油精制效率的技术手段，以脱皮和未脱皮芝麻所得芝麻香油为研究对象，通过测定芝麻原油与沉淀物组成，并结合
Externí odkaz:
https://doaj.org/article/e66bcf97860e4a05b7794c10f12de679
Publikováno v:
Foods, Vol 13, Iss 20, p 3249 (2024)
Acid value (AV) serves as an important indicator to assess the quality of oil, which can be used to judge the deterioration of edible oil. In order to realize the quantitative prediction of the AV of camellia seed oil, which was made from camellia ol
Externí odkaz:
https://doaj.org/article/e97dadeeaa9a4b188968c39a8f920ab3
Publikováno v:
Zhongguo youzhi, Vol 49, Iss 1, Pp 127-129 (2024)
为解决国标法测定植物油酸值、过氧化值溶剂安全性问题，以核桃油为实验材料，建立以更安全且容易获取的石油醚、二氯甲烷分别代替GB 5009.229—2016和GB 5009.227—2016中乙醚、三氯甲烷，测
Externí odkaz:
https://doaj.org/article/9f273d42bdcf45229563a9e668f454c7
Autor:
Sh. D. Mirzaxmedov, J. H. Hasanov, C. G. Octavio, E. M. Sultonova, E. H. Nematov, A. H. Nabiyev
Publikováno v:
Пищевые системы, Vol 6, Iss 3, Pp 358-364 (2023)
Flaxseed consumption has been prioritized by health-conscious people all over the world. Its consumption raises interest to it both from a personal and an industrial prospect due to its remarkable fatty acids profile. Besides its high content of unsa
Externí odkaz:
https://doaj.org/article/575efa1fd153443d9e12321d730bf452
Publikováno v:
Теория и практика переработки мяса, Vol 8, Iss 3, Pp 220-226 (2023)
The aim of the work was to study an effect of ascorbic acid and the extract of rosemary on fat oxidation, color characteristics, pH and moisture binding capacity of minced pork during cold storage. The antioxidants were introduced into minced pork in
Externí odkaz:
https://doaj.org/article/057fe0a7f33346869bfd97bc78a1a5ac
Publikováno v:
Zhongguo youzhi, Vol 48, Iss 10, Pp 142-147 (2023)
摘要：为了对DHA藻油调和油的开发和合理烹饪提供相关指导，将DHA藻油分别按菜籽油质量的2%、3%、5%、10%、15%与菜籽油复配制成菜籽油-DHA藻油调和油，并以蒸、炒、烧三种不同方式烹饪鸡肉
Externí odkaz:
https://doaj.org/article/2d0b0406881b4fdc806bd0f8e698b664
Publikováno v:
Zhongguo youzhi, Vol 48, Iss 9, Pp 132-137 (2023)
为清除合成乳化剂硬脂酰乳酸钠（SSL）对铜皂络合比色技术测定油脂酸价过程的正向干扰，开发了一种固相萃取（SPE）清除SSL的技术。用含2%异丙醇的环己烷为固相萃取流动相和油脂样品溶
Externí odkaz:
https://doaj.org/article/da0af46ecbb04437892d1508a4e8f3f4
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 13, Pp 349-355 (2023)
In order to investigate the deterioration of the quality of low-temperature fried crisp dates during storage, four packaging methods, including PET vacuum packaging, PET vacuum+deoxidiser packaging, aluminium foil vacuum packaging and aluminium foil
Externí odkaz:
https://doaj.org/article/d1ffc5996c0f48b8a39e7af5434588cc