Works about RANCIDITY

Results: 172

Comparison of OXITEST and RANCIMAT methods to evaluate the oxidative stability in frying oils.

Published in:

European Food Research & Technology, 2018, v. 244, n. 4, p. 747, doi. 10.1007/s00217-017-2995-y

By:

Tinello, Federica;
Lante, Anna;
Bernardi, Michele;
Cappiello, Francesca;
Galgano, Fernanda;
Caruso, Marisa Carmela;
Favati, Fabio

Publication type:

Article

Mate ( Ilex paraguariensis) as dietary additive for broilers: performance and oxidative stability of meat.

Published in:

European Food Research & Technology, 2011, v. 232, n. 4, p. 655, doi. 10.1007/s00217-011-1432-x

By:

Racanicci, Aline;
Menten, José;
Alencar, Severino;
Buissa, Rodrigo;
Skibsted, Leif

Publication type:

Article

HS–SPME–GC applied to rancidity assessment in bakery foods.

Published in:

European Food Research & Technology, 2008, v. 227, n. 1, p. 1, doi. 10.1007/s00217-007-0715-8

By:

G. Purcaro;
S. Moret;
L. Conte

Publication type:

Article

Oxidative Stability of Buffaloes' Butter-Oil Treated with Herb and Spices Extracts in the Presence of Ferric Ions during Storage Period.

Published in:

Journal of Food & Dairy Sciences, 2017, v. 8, n. 3, p. 145

By:

Yonis, A. A. M.;
Elzamzamy, Fatma M.;
Elmorsi, Shimaa A.

Publication type:

Article

Effects of rancidity and free fatty acids in choice white grease on growth performance and nutrient digestibility in weanling pigs.

Published in:

Journal of Animal Science, 2004, v. 82, n. 10, p. 2937, doi. 10.2527/2004.82102937x

By:

DeRouchey, J. M.;
Hancock, J. D.;
Hines, R. H.;
Maloney, C. A.;
Lee, D. J.;
Cao, H.;
Dean, D. W.;
Park, J. S.

Publication type:

Article

Grass silage versus maize silage effects on retail packaged beef quality.

Published in:

Journal of Animal Science, 2002, v. 80, n. 6, p. 1556, doi. 10.2527/2002.8061556x

By:

O'Sullivan, A.;
O'Sullivan, K.;
Galvin, K.;
Moloney, A.P.;
Troy, D.J.;
Kerry, J.P.

Publication type:

Article

Color and oxidative rancidity of gamma and electron beam-irradiated boneless pork chops.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 1000, doi. 10.1111/j.1365-2621.1996.tb10920.x

By:

Luchsinger, S.E.;
Kropf, D.H.

Publication type:

Article

Stability of mackerel surimi prepared under lipid-stabilizing processing conditions.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 2, p. 269, doi. 10.1111/j.1365-2621.1994.tb06945.x

By:

Kelleher, Stephen D.;
Hultin, Herbert O.

Publication type:

Article

Rancidity in selected sites of frozen catfish fillets.

Published in:

Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 60, doi. 10.1111/j.1365-2621.1994.tb06897.x

By:

Freeman, D.W.;
Hearnsberger, J.O.

Publication type:

Article

Comparison of Descriptive Terminology Systems for Sensory Evaluation of Fluid Milk.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 3, p. 596, doi. 10.1111/j.1365-2621.1992.tb08051.x

By:

CLAASSEN, M.ICHELLE;
LAWLESS, H.ARRY T.

Publication type:

Article

Evaluation of Partially Defatted Chopped Beef in Fermented Beef Snack Sausage.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 348, doi. 10.1111/j.1365-2621.1991.tb05277.x

By:

SMITH, G. L.;
STALDER, J. W.;
KEETON, J. T.;
PAPADOPOULOS, L. S.

Publication type:

Article

Rancid Flavor of Milk: Relationship of Acid Degree Value, Free Fatty Acids, and Sensory Perception.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 394, doi. 10.1111/j.1365-2621.1991.tb05288.x

By:

DUNCAN, S.E.;
CHRISTEN, G.L.;
PENFIELD, M.P.

Publication type:

Article

Impact of Soy Protein Isolates and Specific Fractions on Rancidity Development in a Cooked, Refrigerated Beef System.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 1, p. 188, doi. 10.1111/j.1365-2621.1991.tb08008.x

By:

ROMIJN, A.;
CUPPETT, S. L.;
ZEECE, M. G.;
PARKHURST, A. M.;
LEE, M. L.

Publication type:

Article

Effects of Mechanically Separated Beef with Various Chloride Salts in Restructured Beef Steaks.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 342, doi. 10.1111/j.1365-2621.1990.tb06758.x

By:

WHEELER, T.L.;
SEIDEMAN, S.C.;
ROLAN, T.L.;
DAVIS, G.W.

Publication type:

Article

Protection of Menhaden Mince Lipids from Rancidity during Frozen Storage.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 5, p. 1120, doi. 10.1111/j.1365-2621.1989.tb05936.x

By:

HWANG, KEUM T.;
REGENSTEIN, JOE M.

Publication type:

Article

Sensory evaluation of rancidity and off-flavor in frozen stored meatloaves fortified with blood

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 3, p. 967

By:

Slinde, E.;
Oellingrath, I. M.

Publication type:

Article

Effect of cooking method on the texture of epimysial tissue and rancidity in beef roasts

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 1057

By:

Field, R. A.;
Welke, R. A.;
Miller, G. J.;
Williams, J. C.

Publication type:

Article

Fatty acids of neutral and phospholipids, rancidity scores and TBA values as influenced by packaging and storage

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 829

By:

Ockerman, H. W.;
Gokalp, H. Y.;
Plimpton, R. F.;
Harper, W. J.

Publication type:

Article

Effect of addition of chloride salts on rancidity of ground pork inoculated with a moraxella or a lactobacillus species

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 302

By:

Quintanilla, M.;
Rhee, K. S.;
Terrell, R. N.;
Vanderzant, C.

Publication type:

Article

Control of heat induced oxidative rancidity in refrigerated shark and mackerel

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 176, doi. 10.1111/j.1365-2621.1983.tb14817.x

By:

Younathan, M. T.;
Yusof, R. B. M.;
Oon, J. K.

Publication type:

Article

Influence of tertiary butylhydroquinone and certain other surface coatings on the formation of carbonyl compounds in granulated roasted peanuts

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 1, p. 246, doi. 10.1111/j.1365-2621.1982.tb11070.x

By:

Hoover, M. W.;
Nathan, P. J.

Publication type:

Article

Glandless cottonseed, peanut and soy protein ingredients in ground beef patties: Effect on rancidity and other quality factors

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 58, doi. 10.1111/j.1365-2621.1981.tb14530.x

By:

Ziprin, Y.A.;
Carpenter, Z. L.;
Rhee, K. S.;
Rhee, K. C.;
Terrell, R. N.;
Hostetler, R. L.

Publication type:

Article

Effect of bone source and storage on the role of mechanically deboned pork in rancidity development in a cooked and smoked sausage

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 220, doi. 10.1111/j.1365-2621.1981.tb14568.x

By:

Ockerman, H. W.;
Plimpton, Jr., R. F.;
Krol, B.;
Houben, J. H.;
Schad, M.

Publication type:

Article

Effect of prerigor processing on the oxidative rancidity of ground light and dark porcine muscles

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 6, p. 1736

By:

Aberle, E. D.;
Judge, M. D.

Publication type:

Article

Effect of soy protein flakes and added water on microbial growth (total counts, coliforms, proteolytics, staphylococci) and rancidity in fresh ground beef

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 2, p. 289

By:

Ockerman, H. W.;
Cahill, V. R.;
Thompson, S. G.;
Plimpton, R. F.

Publication type:

Article

Butter fortified with spray‐dried encapsulated Ferulago angulata extract nanoemulsion and postbiotic metabolite of Lactiplantibacillus plantarum subsp. plantarum improves its physicochemical, microbiological and sensory properties.

Published in:

International Journal of Dairy Technology, 2023, v. 76, n. 2, p. 381, doi. 10.1111/1471-0307.12939

By:

Anvar, Seyed Amirali;
Rahimyan, Dorsa;
Golestan, Leila;
Shojaee, Asiyeh;
Pourahmad, Rezvan

Publication type:

Article

Assessment of quality of edible vegetable oils accessed in Gondar City, Northwest Ethiopia.

Published in:

BMC Research Notes, 2019, v. 12, n. 1, p. N.PAG, doi. 10.1186/s13104-019-4831-x

By:

Negash, Yonnas Adugna;
Amare, Dagnachew Eyachew;
Bitew, Bikes Destaw;
Dagne, Henok

Publication type:

Article

Role of physical structures in bulk oils on lipid oxidation.

Published in:

2007

By:

Chaiyasit, Wilailuk;
Elias, Ryan J.;
McClements, D. Julian;
Decker, Eric A.

Publication type:

journal article

EFFECT OF VARIOUS ANTIOXIDANTS ON THE OXIDATIVE STABILITY OF ACID AND ALKALI SOLUBILIZED MUSCLE PROTEIN ISOLATES.

Published in:

Journal of Food Biochemistry, 2009, v. 33, n. 2, p. 163, doi. 10.1111/j.1745-4514.2008.00202.x

By:

Raghavan, Sivakumar;
Hultin, Herbert O.

Publication type:

Article

Analysing multivariate data from designed experiments: a case study of photo-oxidation in sour cream.

Published in:

Quality & Reliability Engineering International, 2007, v. 23, n. 6, p. 679, doi. 10.1002/qre.862

By:

Bjerke, Frøydis;
Larsen, Hanne;
Tellefsen, Siri Geiner

Publication type:

Article

Combined Effect of Impregnation with an Origanum vulgare Infusion and Osmotic Treatment on the Shelf Life and Quality of Chilled Chicken Fillets.

Published in:

Molecules, 2021, v. 26, n. 9, p. 2727, doi. 10.3390/molecules26092727

By:

Giannakourou, Maria C.;
Poulis, Stylianos;
Konteles, Spyridon J.;
Dipla, Akrivi;
Lougovois, Vladimiros P.;
Kyrana, Vassiliki;
Proestos, Charalampos;
Sinanoglou, Vassilia J.;
Bertelli, Davide

Publication type:

Article

Waste Pomelo (Citrus maxima) Peels - A Natural Source of Antioxidant and its Utilization in Peanut Oil for Suppressing the Development of Rancidity.

Published in:

Current Research in Nutrition & Food Science, 2019, v. 7, n. 3, p. 800, doi. 10.12944/CRNFSJ.7.3.19

By:

KUMAR, SANJAY;
SINGH, INDERJEET;
KOHLI, DEEPIKA;
JOSHI, JYOTI;
MISHRA, RITESH

Publication type:

Article

Digital Detection of Olive Oil Rancidity Levels and Aroma Profiles Using Near-Infrared Spectroscopy, a Low-Cost Electronic Nose and Machine Learning Modelling.

Published in:

Chemosensors, 2022, v. 10, n. 5, p. 159, doi. 10.3390/chemosensors10050159

By:

Gonzalez Viejo, Claudia;
Fuentes, Sigfredo

Publication type:

Article

발효소시지 유래 오염 곰팡이에 대한 에센셜 오일의 항곰팡이능과 항산화능 분석.

Published in:

Journal of the Korean Society of Food Culture, 2022, v. 37, n. 5, p. 446, doi. 10.7318/KJFC/2022.37.5.446

By:

이은선;
김종희;
김부민;
오미화

Publication type:

Article

ANÁLISE DA RANCIDEZ OXIDATIVA EM CASTANHAS DO BRASIL EM DIFERENTES CONDIÇÕES DE ARMAZENAMENTO.

Published in:

Revista Brasileira de Obesidade, Nutrição e Emagrecimento, 2019, v. 13, n. 81, p. 812

By:

Casagrande, Jéssica;
dos antos Branco, Cátia;
Bellincanta icoletto, Bruna

Publication type:

Article

Pharmaceutical and Analytical Study of Gandharva Haritaki Prepared by Murchhit and Amurchhit Erand Tail and Comparative Assessment for In Vitro Bio-Accessibility.

Published in:

Systematic Reviews in Pharmacy, 2023, v. 14, n. 3, p. 204, doi. 10.31858/0975-8453.14.3.204-208

By:

Katore, Anjali S.;
Wanjari, Anita;
Rathi, Bharat;
Khan, Mujahid;
Sonare, Makrand

Publication type:

Article

Oxidative Processes in Muscle Systems and Fresh Meat: Sources, Markers, and Remedies.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2013, v. 12, n. 5, p. 565, doi. 10.1111/1541-4337.12027

By:

Bekhit, Alaa El ‐ Din A.;
Hopkins, David L.;
Fahri, Fahri T.;
Ponnampalam, Eric N.

Publication type:

Article

Kinetics of rancidity: <sup>1</sup>H-NMR fingerprinting-based photodegradation monitoring of citronella oil.

Published in:

Journal of Essential Oil Research, 2024, v. 36, n. 1, p. 60, doi. 10.1080/10412905.2024.2303453

By:

Caleja-Ballesteros, Harriet Jane;
Ballesteros, Joel I.

Publication type:

Article

A review on losses and transformation mechanisms of common antioxidants.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2023, v. 100, n. 4, p. 259, doi. 10.1002/aocs.12684

By:

Li, Jun;
Zhang, Shuning;
Kuang, Yongyan;
Bi, Yanlan;
Wang, Hongyan

Publication type:

Article

超声波处理对乳糖酶水解低乳糖牛乳品质的影响.

Published in:

Food Research & Development, 2025, v. 46, n. 2, p. 81, doi. 10.12161/j.issn.1005‐6521.2025.02.012

By:

那治国;
郭玉娟;
刘会佳;
徐云飞;
毕海鑫

Publication type:

Article

氮气气调贮藏对花生品质的影响.

Published in:

Food Research & Development, 2022, v. 43, n. 20, p. 51, doi. 10.12161/j.issn.1005-6521.2022.20.007

By:

胡玫;
渠琛玲;
杨乾奎;
王雪珂;
王殿轩

Publication type:

Article

Antioxidant and Antimicrobial Activity of Ferulic Acid Added to Dried Meat: Shelf-Life Evaluation.

Published in:

Foods, 2025, v. 14, n. 4, p. 708, doi. 10.3390/foods14040708

By:

Hernández-Jaime, Any Guadalupe;
Castillo-Rangel, Francisco;
Arévalos-Sánchez, Martha María;
Rentería-Monterrubio, Ana Luisa;
Santellano-Estrada, Eduardo;
Tirado-Gallegos, Juan Manuel;
Chávez-Martínez, América

Publication type:

Article

Comprehensive Extraction and Biological Activities of Mycosporine-like Amino Acids and Glyceroglycolipids Extracts from Two Macroalgae Ecklonia kurome and Ulva lactuca.

Published in:

Foods, 2025, v. 14, n. 3, p. 440, doi. 10.3390/foods14030440

By:

Wei, Xin;
Hu, Xiaoqi;
Li, Tianhuan;
Li, Yuxiang;
Yu, You;
Jiang, Xiujing;
Wang, Haonan;
Yang, Jie;
Jiao, Xue;
Zhou, Xinghu;
Sun, Yingying

Publication type:

Article

Evaluation of Sensorial Markers in Deep-Fried Extra Virgin Olive Oils: First Report on the Role of Hydroxytyrosol and Its Derivatives.

Published in:

Foods, 2024, v. 13, n. 23, p. 3953, doi. 10.3390/foods13233953

By:

Mehany, Taha;
González-Sáiz, José M.;
Martínez, Jorge;
Pizarro, Consuelo

Publication type:

Article

Impact of Frozen Storage on Sensory, Physicochemical, and Volatile Compounds Parameters of Different Extra Virgin Olive Oils.

Published in:

Foods, 2024, v. 13, n. 23, p. 3764, doi. 10.3390/foods13233764

By:

Díaz-Montaña, Enrique J.;
Barbero-López, María;
Aparicio-Ruiz, Ramón;
García-González, Diego L.;
Morales, María T.

Publication type:

Article

Comprehensive Quality Evaluation for Medicinal and Edible Ziziphi Spinosae Semen before and after Rancidity Based on Traditional Sensory, Physicochemical Characteristics, and Volatile Compounds.

Published in:

Foods, 2022, v. 11, n. 15, p. 2320, doi. 10.3390/foods11152320

By:

Liu, Zhenying;
Xu, Liang;
Song, Pingping;
Wu, Cui;
Xu, Bo;
Li, Zhuojun;
Chao, Zhimao

Publication type:

Article

Effect of Pulsed Light on Quality of Shelled Walnuts.

Published in:

Foods, 2022, v. 11, n. 9, p. 1186, doi. 10.3390/foods11091186

By:

Gómez-López, Vicente Manuel;
Noguera-Artiaga, Luis;
Figueroa-Morales, Fernando;
Girón, Francisco;
Carbonell-Barrachina, Ángel Antonio;
Gabaldón, José Antonio;
Pérez-López, Antonio Jose

Publication type:

Article

Prediction of Walnut Deterioration Using Kernel Oxidative Stability.

Published in:

Foods, 2020, v. 9, n. 9, p. 1207, doi. 10.3390/foods9091207

By:

Simoes Grilo, Filipa;
Srisaard, Yanisa;
Wang, Selina C.

Publication type:

Article

Mealworms as Food Ingredient—Sensory Investigation of a Model System.

Published in:

Foods, 2019, v. 8, n. 8, p. 319, doi. 10.3390/foods8080319

By:

Wendin, Karin;
Olsson, Viktoria;
Langton, Maud

Publication type:

Article

Lauryl gallate hand dermatitis in a cheese counter assistant.

Published in:

Contact Dermatitis (01051873), 1997, v. 37, n. 4, p. 182, doi. 10.1111/j.1600-0536.1997.tb00195.x

By:

Raccagni, Antonio Ascari;
Frattagli, Mariangela;
Baldari, Urbano;
Righini, Maria Giovanna

Publication type:

Article