ライフサイエンスコーパス: peroxide value

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

2 nificant reduction in acidity, syneresis and peroxide value.

3 but not statistically significant increased peroxide values.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

21 The peroxide value, anisidine value, and hexanal concentrati

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

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

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

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

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

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

28 Peroxide value, concentration of thiobarbituric acid rea

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

30 Generally, peroxide values decreased during the heating time.

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

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

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

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

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

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

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

38 Peroxide value increased until 21 days and then decrease

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

68 Peroxide values (PVs) were determined and oxidised triac

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

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

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

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

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

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

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

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

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

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

79 Iodine and peroxide value were also affected by processing.

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