Zobrazeno 1 - 10
of 56
pro vyhledávání: '"oil oxidation degree"'
Autor:
Lu Y; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, Zhejiang, China., Xiong R; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, Zhejiang, China., Tang Y; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, Zhejiang, China., Yu N; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, Zhejiang, China., Nie X; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, Zhejiang, China., Zhang L; Laboratory of Quality and Safety Risk Assessment for Oilseed Products, Quality Inspection and Test Center for Oilseed Products, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China. Electronic address: zhanglx@caas.cn., Meng X; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, Zhejiang, China. Electronic address: mengxh@zjut.edu.cn.
Publikováno v:
Food chemistry [Food Chem] 2025 Jan 15; Vol. 463 (Pt 4), pp. 141443. Date of Electronic Publication: 2024 Sep 26.
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
Akademický článek
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Autor:
Wardhani, Dyah Hesti1, Ulya, Hana Nikma1 hananikmaa@gmail.com, Kumoro, Andri Cahyo1, Aryanti, Nita1
Publikováno v:
Acta Scientiarum Polonorum. Technologia Alimentaria. Oct-Dec2022, Vol. 21 Issue 4, p369-378. 10p.
Autor:
Corzo‐Martínez, Marta1, López, Eduardo1, Vázquez, Luis1, Ortego, Elena1, Olaya, Erika1, Reglero, Guillermo1,2, Torres, Carlos F.1 carlos.torres@uam.es
Publikováno v:
European Journal of Lipid Science & Technology. Sep2018, Vol. 120 Issue 9, p1-1. 8p.
Publikováno v:
Chemistry & Technology of Fuels & Oils. May2016, Vol. 52 Issue 2, p194-202. 9p. 2 Diagrams, 5 Graphs.
Autor:
Zhou, Fanhao1,2 (AUTHOR) zfhwhut@163.com, Yang, Kun1,2 (AUTHOR) kunyangwhut@163.com, Wang, Ling3 (AUTHOR) ling.wang@soton.ac.uk
Publikováno v:
Sensors (14248220). Feb2024, Vol. 24 Issue 4, p1289. 14p.
Autor:
Gashi, Artan1, Chernev, Georgi2, Symoniuk, Edyta3, Jankulovski, Zivko1, de Souza, Carolina Krebs4, Rexhepi, Fatos5 fatos.rexhepi@umib.net
Publikováno v:
Journal of Chemical Technology & Metallurgy. 2024, Vol. 59 Issue 1, p61-72. 12p.
Autor:
Tabakaeva, Oksana V., Shulgina, Lidia V., Alrajab, Mouhamad, Tabakaev, Anton V., Shinkaruk, Pavel A., Stepochkina, Varvara D.
Publikováno v:
Journal of Applied Biology & Biotechnology (JABB); Nov2024, Vol. 12 Issue 6, p1-8, 8p
Publikováno v:
Zhongguo youzhi, Vol 49, Iss 9, Pp 76-84 (2024)
为探究温度对高油酸油脂中醛类化合物形成的影响规律及其作为油脂氧化评价指标的可行性，选取典型高油酸油脂（橄榄油和山茶油）为试验对象，分别进行冷藏(4 ℃)和室温(26 ℃)贮藏12个
Externí odkaz:
https://doaj.org/article/49ab927987e94e0b8043f5b152438a18