Works matching DE "DETERIORATION of edible fats %26 oils"
Results: 16
H-NMR Spectroscopy as a New Tool in the Assessment of the Oxidative State in Edible Oils.
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- Journal of the American Oil Chemists' Society (JAOCS), 2012, v. 89, n. 8, p. 1383, doi. 10.1007/s11746-012-2051-9
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- Article
Roasting-Related Changes in Oxidative Stability and Antioxidant Capacity of Apricot Kernel Oil.
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- Journal of the American Oil Chemists' Society (JAOCS), 2010, v. 87, n. 4, p. 401, doi. 10.1007/s11746-009-1518-9
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- Article
Molecular and enzymatic characterization of a subfamily I.4 lipase from an edible oil-degrader Bacillus sp. HH-01.
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- Antonie van Leeuwenhoek, 2011, v. 99, n. 2, p. 179, doi. 10.1007/s10482-010-9474-9
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- Article
Efectos del consumo de aceites termo-oxidados sobre la peroxidación lipídica en animales de laboratorio.
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- Nutrición Hospitalaria, 2009, v. 24, n. 4, p. 473
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- Article
Textural, Color, Hygroscopic, Lipid Oxidation, and Sensory Properties of Cookies Containing Free and Microencapsulated Chia Oil.
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- Food & Bioprocess Technology, 2018, v. 11, n. 5, p. 926, doi. 10.1007/s11947-018-2057-x
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- Article
Detection of Extra Virgin Olive Oil Thermal Deterioration Using a Long Period Fibre Grating Sensor Coated with Titanium Dioxide.
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- Food & Bioprocess Technology, 2015, v. 8, n. 6, p. 1211, doi. 10.1007/s11947-015-1489-9
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- Article
A Novel Evaluation Index for Predicting the Degradation Rate of Frying Oils Based on Their Fatty Acid Composition.
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- European Journal of Lipid Science & Technology, 2018, v. 120, n. 7, p. 1, doi. 10.1002/ejlt.201700528
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- Article
Quality, stability and radical scavenging activity of olive oils after Chétoui olives (Olea europaea L.) storage under modified atmospheres.
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- Food Science & Technology International, 2012, v. 18, n. 4, p. 353, doi. 10.1177/1082013211428102
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- Article
Role of physical structures in bulk oils on lipid oxidation.
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- 2007
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- journal article
Edible Oil Parameters during Deterioration Processes.
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- International Journal of Food Science, 2021, p. 1, doi. 10.1155/2021/7105170
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- Article
Alterations in monovarietal, blended and aromatized Portuguese virgin olive oils under four storage conditions for 12 months.
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- European Food Research & Technology, 2016, v. 242, n. 7, p. 1041, doi. 10.1007/s00217-015-2609-5
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- Article
Chemical composition and oxidative evolution of Sacha Inchi (Plukentia volubilis L.) oil from Xishuangbanna (China).
- Published in:
- Grasas y Aceites, 2014, v. 65, n. 1, p. 1, doi. 10.3989/gya.075713
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- Article
Application of high-temperature gas chromatography to the analysis of used frying fats.
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- Grasas y Aceites, 2010, v. 61, n. 2, p. 197, doi. 10.3989/gya.109409
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- Article
Evaluation of the performance of Frying Oils using an ultrasonic technique.
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- Grasas y Aceites, 2010, v. 61, n. 2, p. 151, doi. 10.3989/gya.087709
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- Article
Assessment of oxidative deterioration of soybean oil at ambient and sunlight storage.
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- Grasas y Aceites, 2007, v. 58, n. 4, p. 390, doi. 10.3989/gya.2007.v58.i4.451
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- Article
Fluorescence spectroscopy for analysing deterioration of palm olein in batch deep-fat frying.
- Published in:
- International Food Research Journal, 2016, v. 23, p. S45
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- Article