The objective of this research was to investigate the effect heating temperature on quality parameters avocado and peanut oils subjected heating. Vegetable were heated at varying temperatures (110, 140, 170, 200 230�C for 30 min) follow alterations. Levels peroxide value, iodine thiobarbituric acid reactive substances, total polar compounds, refractive index, free acidity, fatty acids compositi...

Flavour stability, or instability, relates to the rate of flavour change through shelf-life packaged beer. There are several control points in production beer where stability may be altered. These include fermentation and influence yeast is key. Greater insight into traits which contribute help strain selection future. Knowledge key phenotypes also lead improved handing monitoring practices. In...