نتایج جستجو برای: acid value
تعداد نتایج: 1443830 فیلتر نتایج به سال:
In this project, different nettle plants from north regions of Iran including Tonekabon, Amol and Gorgan were collected. The oil was extracted using soxhlet extraction apparatus and was subjected to series of physical and chemical tests and determinations consisting of refractive index, melting point, smoke point, nonsaponifiable matter, Iodine value, saponification value, peroxide value, totox...
Background: Burn is a start of a disastrous situation for the person, family and society and includes a high percentage of the accidents. Acid burns which is on the rise, leaves lifetime damage on the patient’s appearance. Thus in order to reduce the acid attacks in the society necessary measures must be taken. This study was performed to evaluate the demographic information about bu...
Background: Meat products may be unacceptably tough because of the high connective tissue content of meats used in their manufacture. OBJECTIVE: The aim of this study was using meat acid marination method on some physicochemical and sensory characteristics of beef burgers. METHODS: Meat was marinated in three concentrations (0.5%, 1% and 1.5%) of lactic and citric acid solutions (1:4 w/v) at 4 ...
اهمیت مطالعه در خصوص گیاهان دارویی از آنجا حاصل می شود که، یک و یا بخش هایی از این گیاهان حاوی مواد ارزشمند دارویی، غذایی و بهداشتی است. سنتز هر یک از این مواد موثره، فرآیندی طولانی و هزینه بر است. در این تحقیق، روغن کنجد با استفاده از امواج التراسونیک استخراج و سپس با gc/ms شناسایی شد. استفاده از این امواج در استخراج ترکیبات مختلف از بافت های گیاهی راندمان عمل و سرعت فرآیند استخراج را افزایش...
the present study attempts to investigate the effect of thermal treatment at 180 °c for 8 hours on chemical changes, quality indexes and oxidative stability of three iranian common virgin olive oils (zard, mari and phishomi). oil samples were taken every 2h of heating treatment and assessed for fatty acid composition, conjugated diene value, carbonyl value, color index and oxidative stability i...
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