نتایج جستجو برای: anisidine value

تعداد نتایج: 734278  

2012
Probir Kumar Ghosh Dipan Chatterjee

A study on shallow and parfrying in soybean oil as alternatives to deep frying and evaluation of stability of a formulated antioxidant administered to the oil was conducted. Potato wedges were deep, shallow and parfried in soybean oil for optimized time and temperature. A citric acid based antioxidant using BHT was formulated and administered to the oils before frying. The performance of antiox...

2011
Shila Shafaeizadeh Jalal Jamalian Ali Akbare Owji Leila Azadbakht Roghayeh Ramezani Narges Karbalaei Abdolreza Rajaeifard Negar Tabatabai

BACKGROUND This study was conducted to evaluate the effects of consuming thermally oxidized oil supplemented with pectin on liver glutathione peroxidase activity, serum malondialdehyde and lipid profiles in male Sprague-Dawley rats. METHODS Fifty growing male Sprague-Dawley rats were randomly divided into different groups. The diets differed only in their fat and pectin content. The diets had...

Journal: :Asian Pacific journal of cancer prevention : APJCP 2014
Yang Li Wen-Jun Ma Bao-Kun Qi Sami Rokayya Dan Li Jing Wang Hong-Xia Feng Xiao-Nan Sui Lian-Zhou Jiang

BACKGROUND Soybean oil may protect against cancer of the breast and prostate. It may also exert beneficial influence in combination with other oils. Here, blends (20%, v/v) of sea buckthorn oil (SEBO), camellia oil (CAO), rice bran oil (RBO), sesame oil (SEO) and peanut oil (PEO) with soybean oil (SBO) were formulated. MATERIALS AND METHODS Oxidative stability (OS) and radical scavenging acti...

Journal: :Journal of oleo science 2008
Azmil Haizam Ahmad Tarmizi Siew Wai Lin

Extending the frying-life of oils is of commercial and economic importance. Due to this fact, assessment on the thermal stability of frying oils could provide considerable savings to the food processors. In this study, the physico-chemical properties of five palm products mainly palm oil, single-fractionated palm olein, double-fractionated palm olein, red palm olein and palm-based shortening du...

Journal: :Agriculture 2023

Background: The level of free fatty acids (FFAs) is an important oil quality index that consistently measured at mills and refineries to ensure palm within specification limits. FFAs can accumulate any point throughout the process, for example, during fresh fruit bunch (FFB) harvesting or mill process before sterilisation. Another key contributor FFA build-up loose (LF), which collected followi...

2014
Kiagus Muhammad Arsyad

This article summarizes the results of two recent WHO supported clinical studies in Indonesia to assess the potential of progestogen-androgen combinations as a development, TheJirst study was carried ou and at two dose levels: 100 mg DMPA ptus is carried out in Indonesia, in which male v I9-NT. In both cases, 250 mg DMPA was injected IM at week 0, 6, the first seven weekls and then at 3-weekly ...

Journal: :Cancer research 1982
B Drewinko L Y Yang B Barlogie

Cytotoxic and cytokinetic effects of 4'-(9-acridinylamino)methanesulfon-m-anisidine (m-AMSA) were studied on a cultured human colon carcinoma and on a human lymphoma (T1) cell line. Proliferating cells were more susceptible (10-fold) to the cytotoxic effect of m-AMSA than were nonproliferating cells. The agent had minimal effects on DNA synthesis. At comparable exposure doses on m-AMSA, the deg...

پایان نامه :وزارت بهداشت، درمان و آموزش پزشکی - دانشگاه علوم پزشکی و خدمات بهداشتی درمانی استان مرکزی - دانشکده علوم پزشکی اراک 1382

چکیده فارسی عنوان : بررسی تغییرات سرمی سدیم در پیش آگهی ضربه مغزی در سن یک ماه تا 18 سال استاد راهنما : دکتر کیاندخت کریمیان، متخصص طب اورژانس، استادیار دانشگاه اساتید مشاور : دکتر پارسا یوسفی، فوق تخصص کلیه کودکان ، دانشیار دانشگاه دکتر محمد رفیعی، دکترای آمار حیاتی، دانشیار دانشگاه نگارش و پژوهش : مینا شیخی دزفولی مقدمه : ضربه مغزی بعنوان دوره ای کوتاه از فقدان هوشیاری است که چند...

Journal: :Food Science and Nutrition 2023

Abstract Nigella sativa , commonly known as the black seed, is a culinary spice therapeutic against many ailments. Common preparation practice of roasting or heating seeds often deteriorates bioactive compounds, which can be remedied with superheated steam (SHS). With temperatures 150, 200, and 250°C times 10, 15, 20 min, convection SHS media were tested, their effects on proximate analysis, an...

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