effect of methanolic leaf extract of moringa oleifera for the stabilization of butter oil with modified fatty acid profile at ambient temperature was investigated. twelve sahiwal cows of first and early lactation were randomly stratified into two groups in a completely randomized design and fatty acid profile of milk fat was modified by feeding 300 grams calcium salts of fatty acids (per cow pe...

Rhenium complex, [ReBr(CO)3(thf)]2-catalyzed reactions between aromatic imines and either acetylenes or α,β-unsaturated carbonyl compounds gave indene derivatives in good to excellent yields. These reactions proceed via C–H bond activation, insertion of acetylenes or α,β-unsaturated carbonyl compounds, intramolecular nucleophilic cyclization, and reductive elimination. Indene derivatives were a...

Aflatoxin contamination and rancidity in locally processed commercial fish feeds ingredients along value chains is a Public Animal health hazard. The study established the level of aflatoxin contamination, peroxide (PV), Anisidine (AnV), their associated factors at storage areas among farmers, processors, traders, factories, landing sites Wakiso Kampala districts. chain actors were purposively ...

An advanced stopped-in-loop flow analysis (SILFA) is proposed for the catalytic determinations of vanadium and iron. The chemistry relies on a vanadium- or iron-catalyzed oxidative reaction of p-anisidine by bromate or hydrogen peroxide in the presence of an activator (Tiron or 1,10-phenanthlorine) to form a red dye (510 nm). Reagents for the vanadium- or iron-catalyzed reaction are well mixed ...

This study aims to investigate the effect of different vegetable oils and frying cycles on acrylamide formation during intermittent beef nuggets. Different oils, palm olein (PO), red (RPO), sunflower oil (SFO), soybean (SBO), were used for a total 80 cycles. Oil was collected at every 16th cycle analyzed peroxide value (PV), p-anisidine (p-AV), free fatty acid (FFA), polar compound (TPC), fract...

The object of research is the process chemical transesterification palm olein with increased oxidation indicators in presence potassium glyceroxide catalyst. Transesterification an important method fat modification. use fats leads to deactivation common catalysts and a decrease efficiency process. There need increase dosage catalysts, temperature, which negatively affects product quality. An al...

BACKGROUND Alongside flour, fat is the key ingredient of sponge cakes, including those with long shelf lives. It is an unstable food component, whose quality and nutritional safety depend on the composition and pres- ence of oxidation products. Consumption of fat oxidation products adversely affects the human body and contributes to the incidence of a number of medical conditions. Qualitative c...