نتایج جستجو برای: rancimat
تعداد نتایج: 137 فیلتر نتایج به سال:
ABSTRACT Oil blending is often used to enhance the properties of vegetable oils. The admixture of a more thermally stable oil makes the resulting blend more suitable for use in frying. A new method of quality assessment of vegetable oils used in frying is presented in this paper. In this method, ultra-fast gas chromatography coupled with flame ionization detector and chemometrics is employed. P...
This study was carried out to study some quality indices (acid value, peroxide value and UV absorption K232nm, K270nm and ∆K) of virgin olive oil of three varieties (Coratina, Koronakii and Picual) at two stages of ripening. Also, organoleptic tests, phenolic content, αtocopherol and oxidative stability measured by Rancimat method at 100 ̊C were determined. Fatty acid composition and volatile co...
The aim of this research was to assess the physico-chemical properties and shelf-life oils press-extracted at two temperatures (60 °C 80 °C) from five Peruvian castor bean ecotypes. A wide variation for all traits observed. Low acidity index, low peroxide index absence p-anisidine were recorded. total tocopherol contents ranged 798 1040 mg/kg. higher antioxidant capacity detected in methanolic ...
Antioxidant activity of pomegranate (Punica granatum) peel extract (PPE), extracted by either methanol or ethanol solvent, was studied by phosphomolybdenum method. Antioxidant activity of methanolic PPE was higher than the other. To evaluate heat stability of PPE in sunflower oil, the rancidity rate of the oil was compared at 90, 120, and 150ºC with those containing α-tocopherol and synthetic B...
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