Zobrazeno 1 - 10
of 194
pro vyhledávání: '"oxidation induction time"'
Publikováno v:
Zhongguo youzhi, Vol 49, Iss 12, Pp 78-81 (2024)
为更好地应用油脂氧化诱导时间（IP值）这项关键指标，以二次精炼棕榈液油为研究模型，在温度120 ℃、空气流量20 L/h条件下测试得到其IP值，并分别进行了60 ℃烘箱加速氧化实验以及170 ℃
Externí odkaz:
https://doaj.org/article/734cd2395b044a7ab0722c4cefdd73c9
Autor:
Yolanda Victoria Rajagukguk, Mahbuba Islam, Anna Grygier, Aleksander Siger, Magdalena Rudzińska, Jolanta Tomaszewska-Gras
Publikováno v:
NFS Journal, Vol 37, Iss , Pp 100195- (2024)
The storage characteristics of cold-pressed blackcurrant-, strawberry- and raspberry seed oils and the factors influencing thermo-oxidative stability during storage were determined. It was established that throughout one year there were no significan
Externí odkaz:
https://doaj.org/article/f6eda8f6466c4ad785602cc7bd5e1520
Publikováno v:
Baghdad Science Journal, Vol 20, Iss 5 (2023)
In this research, a Co-polymer (Styrene / Allyl-2.3.4.6-tetra-O-acetyl-β-D-glucopyranoside) was synthesized from glucose in four steps using Addition Polymerization according to the radical mechanism using Benzoyl Peroxide (BP) as initiator. Initial
Externí odkaz:
https://doaj.org/article/ba2a5e4248244a13980f59d5ca039528
Autor:
Yolanda Victoria Rajagukguk, Mahbuba Islam, Aleksander Siger, Emilia Fornal, Jolanta Tomaszewska-Gras
Publikováno v:
Food Chemistry Advances, Vol 2, Iss , Pp 100186- (2023)
Quality variation in oxidative stability between raspberry seed oils produced by industry and manually-pressed in laboratory was investigated. Oxidation induction time measured by differential scanning calorimetry (DSC) at 120 and 140 °C for industr
Externí odkaz:
https://doaj.org/article/a3695b1cc6074e31b299d1925a0decb0
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Publikováno v:
Zhongguo youzhi, Vol 47, Iss 12, Pp 46-50，69 (2022)
为提高亚麻籽甘油二酯油的氧化稳定性，研究了抗坏血酸棕榈酸酯、迷迭香提取物和维生素E及其组合对亚麻籽甘油二酯油的抗氧化作用。以氧化诱导时间为响应值，在单因素实验基础上，通
Externí odkaz:
https://doaj.org/article/d52bdf9e16d94f86984d4fcda9624eff
Publikováno v:
Polish Journal of Chemical Technology, Vol 22, Iss 1, Pp 68-74 (2020)
This paper describes the separation of oxidation resistant components from the seeds of pomegranate (PSA), grape (GSE) and sea buckthorn (SSE). The anti-oxidation properties of the resultant extracts, used as the natural anti-oxidants for polypropyle
Externí odkaz:
https://doaj.org/article/98e5f73e3e034e57a792cd9598322234
Autor:
Sarkawt Rostam Hassan
Publikováno v:
Kurdistan Journal of Applied Research, Vol 6, Iss 2 (2022)
High-density polyethylene (HDPE) pipes are recently used in the water distribution network in Kurdistan to replace the old pipes. In this investigation, two types of HDPE pipes (namely A and B) available in the local market have been studied and thei
Externí odkaz:
https://doaj.org/article/7f3a4b5d1572487db422a573d16ddb87
Publikováno v:
Applied Sciences, Vol 13, Iss 1, p 103 (2022)
Confectionary products are increasingly popular among consumers. However, since they usually have a long shelf life (about 12 months), their oxidative stability during long-term storage becomes a significant issue. Thus, the aim of this study was to
Externí odkaz:
https://doaj.org/article/ba1add9887f84c6dae01f8d27e05187d
Quality Evaluation of Plant Oil Blends Interesterified by Using Immobilized Rhizomucor miehei Lipase
Autor:
Rita Brzezińska, Joanna Bryś, Olga Giers, Andrzej Bryś, Agata Górska, Ewa Ostrowska-Ligęza, Magdalena Wirkowska-Wojdyła
Publikováno v:
Applied Sciences, Vol 12, Iss 21, p 11148 (2022)
The aim of this research was to evaluate the quality and oxidative stability of enzymatically interesterified plant oil blends. The model plant oil blends consisted of tomato seed oil and coconut oil, which were applied to enzymatic interesterificati
Externí odkaz:
https://doaj.org/article/5a32d224e8eb48539e7e051ed438dc21