نتایج جستجو برای: rancimat

تعداد نتایج: 137  

Journal: :journal of food biosciences and technology 0
y. ramezam ph. d. student of the department of food science and technology, college of food science and technology, tehran science and research branch, islamic azad university, tehran, iran m. ghavami professor of the department of food science and technology, college of food science and technology, tehran science and research branch, islamic azad university, tehran, iran. m. bahmaei associate professor of the faculty of chemistry, tehran north branch, islamic azad university, tehran, iran. m. h. givianrad assistant professor of the department of marine chemistry, science and research branch, islamic azad university, tehran, iran. a. h. hemmasi associate professor of the department of wood and paper science and technology, college of agriculture and natural resources, tehran science and research branch, islamic azad university, tehran, iran

the antioxidant activities of tbhq, bht and tocopherol mixtures at different concentrations (0, 100, 200, 400 mg/kg) have been evaluated by the application of differential scanning calorimetry (dsc) and rancimat apparatus. rancimat apparatus that measures the secondary oxidation products was set at 110 ⁰c with an air flow of 18-20 l/h to measure the induction period (ip) of the samples. the dsc...

Journal: :European Food Research and Technology 2018

2015
Badr Eddine Kartah Hanae El Monfalouti Hicham Harhar Saïd Gharby Zoubida Charrouf Bertrand Matthaus

The quality, composition and oxidative stability of argan oils from unroasted kernels were evaluated before and after filtering the cold-pressed oils. Filtering leads to significant changes in the content of free fatty acids, the peroxide value, the total content of phospholipids and the oxidative stability measured by the Rancimat test at 110°C. The high level of tocopherols, fatty acid and st...

Journal: :Molecules 2009
Keyong Xu Benguo Liu Yuxiang Ma Jiquan Du Guanglei Li Han Gao Yuan Zhang Zhengxiang Ning

A luteolin and phospholipid complex was prepared to improve the lipophilic properties of luteolin. The physicochemical properties of the complex were analyzed by ultraviolet-visible spectrometry (UV), infrared spectrometry (IR), X-ray diffractometry (XRD) and differential scanning calorimetry (DSC). The results showed that luteolin and phospholipid in the complex were joined by non-covalent-bon...

Journal: :فرآوری و نگهداری مواد غذایی 0

in the present study, oxidative stability of canola oil extracted with hot press at 85-100ºc was compared with unheated canola oil extracted with cold press at 40-45ºc.the stability of oil was measured every week during a four months storage using free fatty acid, acid value, peroxide value, anisidine value, totex value and rancimat test. the results obtained showed that pretreatment and method...

نمودار تعداد نتایج جستجو در هر سال

با کلیک روی نمودار نتایج را به سال انتشار فیلتر کنید