نتایج جستجو برای: acid and peroxide value
تعداد نتایج: 17006458 فیلتر نتایج به سال:
This research was conducted to evaluate the nutritional value of vicia faba residues processed with some chemical compounds using in vitro and nylon bag techniques. Treatments included unprocessed vicia faba residues (control) and processed with water (2.5 lit/kg DM), calcium oxide (160 g/kg DM), hydrogen peroxide (57 ml/kg DM) and sodium hydroxide (50 g/kg DM). The chemical composition o...
Backgrounds and Objectives: A great part of organic compounds cause more pollution in natural waters meet, are chemical dye material. Azo dyes have more usage in different industries. Azo dyes not only give undesirable dye to the water but also have mutation potential and carcinogenesis effects in human and cause the production of toxic substances in water environments.The purpose of this stud...
In this paper, a modified sol-gel method using peroxotitanic acid sol (PTA) was applied for the preparation of TiO2 nanostructured thin films on glass plates. The peroxotitanic acid sol was synthesized using titanium isopropoxide, isopropylalchol, H2O and hydrogen peroxide. TiO2 films were then calcined at 500oC and characterized by X-ray diffraction ...
these days, all department stores make an effort to provide their clients with valuable products in order to project the best image for them. as a result, clients’ comprehension risk will decrease and they will be more willing to repurchase. having a good image is really important for the department stores because it makes an impression on clients’ comprehension of both quality and risk. consid...
In this paper, a modified sol-gel method using peroxotitanic acid sol (PTA) was applied for the preparation of TiO2 nanostructured thin films on glass plates. The peroxotitanic acid sol was synthesized using titanium isopropoxide, isopropylalchol, H2O and hydrogen peroxide. TiO2 films were then calcined at 500oC and characterized by X-ray diffraction ...
frying oils showed an increase in peroxide value (pv) at the initial stages of the frying process followed by a decrease, and there was no correlation between pv and total polar compounds (tpc) in the same set of frying oils. all the frying oils had pvs lower than 4.42 meq o2 kg-1 oil during the frying process and, consequently, none of them was above the limit of 10 meq o2 kg-1 oil for edible ...
This study was conducted to find the effects of fruit ripening and extraction method on the quantity and quality of the Koroneiki olive oil. The oil samples extracted in six ripening stages were used for further quality analysis. Quality assessment of the oil was conducted according to the standard methods and the composition of fatty acids was measured by gas chromatography. The results showed...
The aim of the investigation was to determine the changes in fatty acids profile and chemical quality indexes of Red Tilapia fillets during frozen storage at -18°C. The fish were filleted by hand. The prepared fillets were then placed to the polyamide pouches and stored at -18°C for 150 days. Fatty acid profile, sensory properties and chemical quality indices were determined for a five month pe...
The aim of the investigation was to determine the changes in fatty acids profile and chemical quality indexes of Red Tilapia fillets during frozen storage at -18°C. The fish were filleted by hand. The prepared fillets were then placed to the polyamide pouches and stored at -18°C for 150 days. Fatty acid profile, sensory properties and chemical quality indices were determined for a five month pe...
The effect of aqueous solutions of ascorbic acid (AA) on the rancidity development in Cobia (Rachycentron canadum) fillets during frozen storage was studied. Cobia fillets were treated with ascorbic acid (AA 0.25% and AA 0.5%) then stored at -18°C up to 6 months. Rancidity development was measured by several biochemical indices including free fatty acids (FFA), peroxide value (PV), and thiobarb...
نمودار تعداد نتایج جستجو در هر سال
با کلیک روی نمودار نتایج را به سال انتشار فیلتر کنید