Zobrazeno 1 - 10
of 14 123
pro vyhledávání: '"oxidative stability"'
Publikováno v:
Oil Crop Science, Vol 9, Iss 4, Pp 247-254 (2024)
In order to select an appropriate deacidification process and improve the quality of walnut oil, low-temperature cold-pressed crude walnut oil was used as raw material. Deacidified walnut oil was prepared using three deacidification processes: chemic
Externí odkaz:
https://doaj.org/article/ab0526bf811d490ba6e1ff3a4c20e88c
Autor:
Mohammed Elsafy, Anders Ekholm, Khitma A. Sir Elkhatim, Manhal Gobara Hamid, Mazahir H. Othman, Tilal Sayed Abdelhalim, Mahbubjon Rahmatov, Eva Johansson, Amro B. Hassan
Publikováno v:
Discover Agriculture, Vol 2, Iss 1, Pp 1-13 (2024)
Abstract Storage stability under non-optimal conditions is an essential characteristic of Sudanese sesame. To understand opportunities to improve storage stability in sesame, seed quality, storability characteristics, content of fatty acids and phyto
Externí odkaz:
https://doaj.org/article/770ba973aec94cd691302dd6c0cb8e88
Autor:
Fangxin MA, Wenhui QI, Ying SHU, Xu ZHANG, Sunshuo LIANG, Tianyi YANG, Huiting WANG, Zhisheng ZHANG
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 17, Pp 131-138 (2024)
In order to investigate the inhibitory effect of β-carotene on lipid oxidation in Pickering emulsion, the Pickering emulsions embedded with β-carotene were prepared using cellulose nanocrystal (CNC) as an emulsifier. The DPPH and ABTS+ radical scav
Externí odkaz:
https://doaj.org/article/e23c79ba2ce0415eb4cf32dd79f32395
Autor:
Muhammad Usman, Amna Sahar, Muhammad Haseeb Ahmad, Muhammad Issa Khan, Muhammad Faizan Afzal, Hafiz Ubaid Ur Rahman, Muhammad Azhar Ali, Waseem Khalid, Muhammad Zubair Khalid, Felix Kwashie Madilo
Publikováno v:
International Journal of Food Properties, Vol 27, Iss 1, Pp 352-366 (2024)
The present research investigated the effectiveness of cumin and black cumin extracts as natural antioxidants in uncooked chicken nuggets stored at refrigeration temperature (4°C) for 12 days and compared the results with a control treatment. Seven
Externí odkaz:
https://doaj.org/article/0403e4567bc24d98be1a2281306e1e29
Autor:
Barbara Cristina da Silveira Almeida, Maria do Carmo Mohaupt Marques Ludke, Teresinha Marisa Bertol, Jorge Vitor Ludke, Daniela Miotto Bernardi, Anildo Cunha Jr., Arlei Coldebella
Publikováno v:
Applied Biosciences, Vol 3, Iss 3, Pp 378-391 (2024)
Grape pomace is a winery byproduct that is rich in polyphenols with antioxidant capacity. This study investigated the effect of 0, 5, and 10% inclusion of dehydrated grape pomace (DGP) in finishing pig diets on the growth performance, carcass traits,
Externí odkaz:
https://doaj.org/article/0a17cc534ae142c7a3da39585d628f7a
Publikováno v:
Shipin Kexue, Vol 45, Iss 13, Pp 190-197 (2024)
The longissimus dorsi muscle of sheep was treated with cold plasma (CP) induced by dielectric barrier discharge (DBD) at different time points (6, 12, 24, 48, 72 and 120 h) after slaughter. By analyzing changes in the color, myoglobin content, fat ox
Externí odkaz:
https://doaj.org/article/346ea13133d74f5884de588d35a867e2
Publikováno v:
Liang you shipin ke-ji, Vol 32, Iss 4, Pp 169-177 (2024)
In order to investigate the effects of different packaging materials on the quality changes of walnut oil, walnut oil was packaged in open glass beakers, tinplate cans, and glass oil bottles, respectively. The Schaal oven method was used to accelerat
Externí odkaz:
https://doaj.org/article/662c294e6dc742629a13251789cf8431
Publikováno v:
Zhongguo youzhi, Vol 49, Iss 7, Pp 90-95 (2024)
为促进乳化猪油在烘焙食品中的应用，分析了甘草提取物及其组分（甘草酸、光甘草定）对乳化猪油氧化稳定性的影响，同时将乳化猪油应用于蛋糕中，研究了乳化猪油的含油量对蛋糕品质
Externí odkaz:
https://doaj.org/article/046fbb079f5441409e86b0ff64ff64e7
Autor:
Gustavo Postingher, Bruno Cisilotto, Carolina Pretto Panceri, Diovane Freire Moterle, Vitor Manfroi, Evandro Ficagna
Publikováno v:
OENO One, Vol 58, Iss 4 (2024)
This study investigates the effect of using cation exchange resins in a red wine obtained by flash détente thermovinification on the oxidative stability of red wines and rosé sparkling wines obtained by blending the resin-treated red wine with whit
Externí odkaz:
https://doaj.org/article/c458a92241004cf3bc90ac4f27f3cf05
Autor:
R.N. Braga-Souto, L.A. Borges, M.D. Carvalho, M.G. Teixeira, M.L.P. Oliveira, J.T. Faria, E.E. Nunes, J.P. Lima
Publikováno v:
Grasas y Aceites, Vol 75, Iss 2 (2024)
This study aimed to investigate the chemical composition, rheological behavior, and photostability of Cerrado passion fruit seed oil during 225 days of storage. To this end, the quality indices, fatty acid composition, rheological behavior, and photo
Externí odkaz:
https://doaj.org/article/33a2703e25944312888e2a49d916df95