ライフサイエンスコーパス: peroxide value

1 improved the oxidative stability, mainly the peroxide value.

2 nificant reduction in acidity, syneresis and peroxide value.

3 l, tyrosol, p-coumaric acid, pinoresinol and peroxide value.

4 atments with adverse impact of sonication on peroxide value.

5 lop fast and portable devices for monitoring peroxide values.

6 but not statistically significant increased peroxide values.

7 exture of the samples, coupled with the high peroxide values (13-539meqO2/kgfat) measured at the end

8 ry essential oil and ferulago extract showed peroxide value (2.29 and 2.80 meq O(2)/kg oil), anisidin

9 (0.44 g.mm/m(2).h.kPa)/oxygen permeability (peroxide value: 2.31-14.30 meq O(2)/kg), along with impr

10 stability, with E-2.0 maintaining the lowest peroxide value (21.06 meq/kg oil) and reduced alpha-toco

11 es, NE and NE + nitrite indicated the lowest peroxide value (3.7 +/- 0.1), TVBN amount (8.6 +/- 0.2),

12 as the percentage of oleic acid), 0.96%; and peroxide value, 3.37 mequiv. O2/kg oil.

13 ereas the nanoemulsion exhibited the highest peroxide value (4.43 meq O(2)/kg of oil) compared to con

14 saponification value (183.8mg KOH/g of oil), peroxide value (8.2meq/kg of oil) and refractive index (

15 ed the strongest protection, achieving lower peroxide value (8.66 vs. 9.8 meq O2/kg), higher free fat

16 te harvest oils were characterized with high peroxide values (9.2-25meqO2/kg), stearic (2.4-3.1%) and

17 PL did not increase the peroxide values above the usual levels reported in dry-c

18 content of total tocopherols and phenolics, peroxide value, acid value, and total polar compounds co

19 Lipid oxidation was tracked by measuring the peroxide value, acidity, conjugated dienes and trienes.

20 Peroxide values, acidity, and fatty acid profiles of WG

21 low oxidative stress technology showed lower peroxide value and acidity and resulted in up to 103% hi

22 eadspace analysis, free fatty acids profile, peroxide value and anisidine value), in addition to sens

23 ative stability of krill oil was assessed by peroxide value and anisidine value, measurement of lipid

24 were detected during the refining, while the peroxide value and carotenoid content diminished.

25 of these emulsions, as shown by their lowest peroxide value and concentration of volatiles such as 1-

26 Good quantitative relation was found between peroxide value and contribution of oxidation products ev

27 Furthermore, the peroxide value and free fatty acids showed that the qual

28 Lipid oxidation was monitored using peroxide value and hexanal production while beta-glucan

29 doses (2 and 3 kGy) decreased acidity value, peroxide value and iodine value, and increased specifica

30 c profile and quality parameters, mainly the peroxide value and K(270).

31 Contrary, peroxide value and TBA-reactive substances in herring- a

32 Through determination of the peroxide value and thiobarbituric acid reactive substanc

33 le showed lower total volatile base content, peroxide value and thiobarbituric acid reactive substanc

34 of oils at 60 degrees C was monitored using peroxide values and FT-MIR ATR and FT-NIR transmittance

35 ls that showed less primary oxidation (lower peroxide values and K(232)), greater total phenolic cont

36 ly degraded in the early stages (with a high peroxide value) and oils in advanced stages of oxidation

37 and stability parameters of oil (acid value, peroxide value, anisidine value and thiobarbituric acid

38 The peroxide value, anisidine value, and hexanal concentrati

39 on of soybean oil samples was measured using peroxide value, anisidine value, headspace volatiles and

40 raction was statistically better in terms of peroxide value, antioxidant, and antimicrobial activity

41 acidity, syneresis, fatty acid composition, peroxide value as well as sensory tests were investigate

42 Free fatty acids and peroxide value, as indicators of enzymes activity, impli

43 of TPB extract/kg of TTB revealed the lowest peroxide values at all the determination intervals.

44 -encapsulated OLE was capable of controlling peroxide value better than unencapsulated OLE.

45 Diets did not affect peroxide values but influenced the oxidative stability o

46 The oils exhibited higher acid and peroxide value, but lower p-anisidine value after macera

47 The peroxide value changed in the range of 4.5-5.3 and 6.7-1

48 rbidity loss rate, size index, viscosity and peroxide value changes, respectively.

49 le size, turbidity loss rate, size index and peroxide value changes.

50 ging between 0.98 and 0.99 for free acidity, peroxide value, chlorophyll level, k(232), and k(270).

51 Peroxide value, concentration of thiobarbituric acid rea

52 Antioxidant efficacy was determined using peroxide value, conjugated dienes/trienes content, HPLC-

53 ity to capture free radicals, and the lowest peroxide values, conjugated dienes and conjugated triene

54 Generally, peroxide values decreased during the heating time.

55 Calibration models for prediction peroxide value established using partial least squares (

56 nds were evaluated in terms of free acidity, peroxide value, fatty acid composition, sterols, tocophe

57 ned (e.g. values of r=0.320 and r=0.793 with peroxide value for butter and back-fat, respectively, an

58 Peroxide value, formation of volatile oxidation products

59 eaningfully extracted lipids with the lowest peroxide value, free fatty acid, and atherogenicity and

60 ions was investigated through measurement of peroxide value, free fatty acids, and (31)P NMR during s

61 oxidase and glutathione-peroxidase enzymes, peroxide value, free fatty acids, and improve firmness,

62 Lipid oxidation was monitored through peroxide value, free radical concentration (Miniature El

63 The peroxide value had increased from 26.16 to 34.43meqO2/kg

64 enough sensitivity of the method to estimate peroxide value in edible oils.

65 the most suitable method tested to determine peroxide value in oxidized ghee.

66 Adding WGP resulted in 35-65% reduction of peroxide values in all samples.

67 n sequence also determining the acid and the peroxide values in subsequent fractions.

68 During iced storage, peroxide value increased at day 9 and subsequently decre

69 Peroxide value increased until 21 days and then decrease

70 mical fatty acid composition, acidity value, peroxide value, iodine value specification number, thiob

71 torage increased acidity and K(270), but not peroxide value, K(232) and DeltaK.

72 We found high correlations among peroxide values, K(232), K(270), and storage time.

73 es, the chemical (TVB-N and TMA), oxidative (peroxides value, K230, thiobarbituric acid and K270) and

74 roperties of olive oils; free fatty acidity, peroxide value, K232 and K270, purity properties; fatty

75 These quality parameters (peroxide value, K232, K270 and acidity) are determined b

76 in quality parameters of olive oils, such as peroxide value, K232, K270 and acidity.

77 nalysis showed that free fatty acid content, peroxide value, L( *)Cab( *)hab( *) color parameters, to

78 Peroxide value, malondialdehyde, 2,4-heptadienal and 2,4

79 etric data were validated using oximetry and peroxide value measurements (R(2) = 0.99).

80 e control oil, the conjugated dienes and the peroxide value observed were respectively of 41.8+/-0.8

81 tal phenolic content, 0.7% free fatty acids, peroxide value of 0.2 and 11.5 h of Rancimat oxidative s

82 PGSS-drying yielded particles with a maximum peroxide value of 2.5 meq O(2)/kg oil after 28 days of s

83 O showed the highest oxidation levels with a peroxide value of 6.52 meq O2/kg.

84 g the five methods used for determination of peroxide value of ghee during storage, the highest coeff

85 The peroxide value of SPH emulsion increased after the first

86 eq/kg (Adasoy) and 3.85meq/kg (A3935), while peroxide values of roasted seed oils were determined bet

87 tes, the formation of volatile compounds and peroxide values of the salad dressing samples simultaneo

88 htly affected moisture, free fatty acid, and peroxide values, other quality parameters remained stabl

89 statistical models that accurately predicted peroxide value, oxidative stability, polar fraction cont

90 The increase of free fatty acid, peroxide value, p-anisidine value, K(232) and K(268) at

91 oxidant activity of raw sesame seeds and the peroxide value, p-anisidine, fatty acids, and tocopherol

92 e time on lipid oxidation, monitored through Peroxide Value (PV) and Carbonyl Value (CV) measurements

93 ntents were increased while acid value (AV), peroxide value (PV) and color values were decreased in D

94 ed oxidation by heat and light exposure, and peroxide value (PV) and conjugated dienes (CD) were meas

95 ed for rapid and label-free determination of peroxide value (PV) and fatty acid composition of oil in

96 OCS Official Method for the determination of peroxide value (PV) and the ferrous oxidation-xylenol or

97 Peroxide value (PV) and thiobarbituric acid reactive sub

98 The peroxide value (PV) and thiobarbituric acid-reactive sub

99 ity test revealed that hexane-extracted oils peroxide value (PV) increased dramatically in fig (182.7

100 Peroxide value (PV) is one of the most typically used qu

101 ork explored, for the first time, monitoring peroxide value (PV) of omega-3 rich algae oil using ATR-

102 The conjugated diene (CD) and peroxide value (PV) of oxeye scad lipids tended to stabi

103 The peroxide value (PV) of the cheese samples was estimated

104 ay in (i), and the effect of this rinsing on peroxide value (PV) or TBA-reactive substances (TBARS) d

105 High peroxide value (PV) was found and large amount of, thiob

106 orage conditions of roasted peanuts, and the peroxide value (PV) was the most important oxidation ind

107 ed to determine the relative contribution of peroxide value (PV), acid value (AV), conjugated diene v

108 action, total volatile base nitrogen (TVBN), peroxide value (PV), malondialdehyde (MDA), and bacteria

109 spectra, density, refractive index, acidity, peroxide value (PV), p-anisidine index (p-An), oxidation

110 water-in-oil emulsion was evaluated through peroxide value (PV), p-anisidine, TBARs inhibition and o

111 ith voluntary industry-set maximum limits on Peroxide Value (PV), para-Anisidine Value (p-AV), and TO

112 thermore, hydrolysate from W-MR-Al had lower peroxide value (PV), thiobarbituric acid reactive substa

113 te their physicochemical properties, such as peroxide value (PV), volatile compounds (VOCs), particle

114 bituric acid reactive substances (TBARS) and peroxide value (PV)], textural (i.e., hardness, fragilit

115 Peroxide values (PV) of sprouted soybean oils were found

116 Peroxide values (PV) were also measured using iodometric

117 nditions on aroma, anisidine values (AV) and peroxide values (PV) were determined.

118 y characteristics of biscuits (moisture, aw, peroxide value - PV and texture) were studied during 92

119 sform infrared (FTIR) spectra, and increased peroxide values (PVs) (p<0.05).

120 ndary oxidation in emulsions as evidenced by peroxide values (PVs) and secondary volatile oxidation p

121 Peroxide values (PVs) were determined and oxidised triac

122 esults for free fatty acid (R(2) = 0.97) and peroxide values (R(2) = 0.87).

123 observed (e.g. TBA value correlated with the peroxide value: r=0.466 for butter and r=0.898 for back-

124 consists mainly of oleic acid; its acid and peroxide values reflect the high stability of the oil.

125 Peroxide values, sensory analysis and volatile profile w

126 analyses were carried out: free fatty acids, peroxide value, specific extinction at 232 and 270 nm, c

127 s of Apulia, were analysed for free acidity, peroxide value, spectrophotometric indexes, chlorophyll

128 Quality parameters such as free acidity, peroxide value, spectrophotometric indices, antioxidant

129 ring storage was evaluated in soybean oil by peroxide value, TBA value and rancimat thermal stability

130 ion and common analyses (oil yield, acidity, peroxide value, thiobarbitorik acid value, total phenoli

131 was evaluated by measuring Free Fatty Acids, peroxide value, Thiobarbituric Acid value and color valu

132 nol containing solvents exhibited the lowest peroxide value, thiobarbituric acid-reactive substances

133 significantly (p < 0.05) reduced acid value, peroxide value, TOTOX value, p-anisidine value, total po

134 Specifically, they had a peroxide value twice lower than POM and 20% less loss of

135 to the following chemical analyses: acidity, peroxide value, ultraviolet light absorption K(2)(3)(2)

136 arameters including droplet size, viscosity, peroxide value, volatile compounds, and sensory properti

137 The peroxide value was also found to be a useful tool to ass

138 At the end of the 7-day storage, the peroxide value was reduced by up to 42% in the presence

139 Iodine and peroxide value were also affected by processing.

140 phase microextraction gas chromatography and peroxide value were used to evaluate the effect of ribof

141 e of butter packaging by reducing oxidation (peroxide values were much lower than control), inhibitin

142 and tocopherol content, and p-anisidine and peroxide values, whereas it reduced b* and L* values, mo

143 parision of equivalent days, it was used the peroxide value which reached 7.90, 2.47 and 0.89 Meq.O(2

144 parision of equivalent days, it was used the peroxide value which reached 7.90, 2.47 and 0.89 Meq.O(2