Cereal Chem. 80(6):689–692 Hydrolytic rancidity restricts the utilization of rice bran, reducing its potential value. In the present study, three groups of eight rice cultivars each displaying different levels of oil concentration (high, medium, and low) were cultivated in 1999 and 2000 under field conditions and evaluated for oil content, hydrolytic rancidity, and esterase activity in the bran...

This multidisciplinary study focuses on the application and comparison of several topology preserving mapping models upgraded with some classifier ensemble and boosting techniques in order to improve those visualization capabilities. The aim is to test their suitability for classification purposes in the field of food industry and more in particular in the case of dry cured ham. The data is obt...

The use of extracts of rosemary and other spices to combat oxidative rancidity is generating increased interest with consumer concerns over the use of synthetic antioxidants. Spice extracts are of interest because they have the advantage of being labeled as spices or natural flavors. The objective of this study was to evaluate the rancidity inhibition and color stability properties of various a...

It has long been realized that the analytical characteristics of deteriorated butterfats depart considerably from those of the fresh fats. It is the more surprising, therefore, that the changes in butterfat, or ghee, during ordinary rancidificationin loosely corked containers exposed to diffused daylight-have not been more intensively studied. Elsdon, Taylor & Smith (1931) studied commercial bu...

The antioxidant properties of various fractions of a methanolic extract obtained from the aerial parts of Verbascum macrurum have been determined by monitoring their capacity to scavenge the stable free-radical DPPH. They were also evaluated as natural preservatives against oxidative rancidity using the accelerated Rancimat method. Their activities expressed as protection factor (PF(r)) indicat...