Alternate Title: Standardization of an analytical method for quantification of the peroxide index of oils extracted from flours on a small scale using a Soxtec extractor.

المؤلفون: Zúñiga-Calderón, Paola¹ pzunigac002@alumno.uaemex.mx, Zarazúa-Aguilar, Yohuali¹ yzarazuaa@uaemex.mx, Palacios-Rojas, Natalia² n.palacios@cgiar.org, Rosales-Nolasco, Aldo² a.rosales@cgiar.org

المصدر: Ciencia Ergo Sum. 2025, Vol. 31, p1-10. 10p.

مصطلحات موضوعية: *RANCIDITY, *DIET, *PETROLEUM, *PETROLEUM refining, *FLOUR

المؤلفون: Caleja-Ballesteros, Harriet Jane¹ (AUTHOR) hrcaleja@up.edu.ph, Ballesteros, Joel I.¹ (AUTHOR)

المصدر: Journal of Essential Oil Research. Feb2024, Vol. 36 Issue 1, p60-66. 7p.

مصطلحات موضوعية: RANCIDITY, SUNSHINE, ESSENTIAL oils, PHOTODEGRADATION, REPELLENTS

المؤلفون: Chakraborty, Pranay, Borras, Eva, Rajapakse, Maneeshin Y, McCartney, Mitchell M, Bustamante, Matthew, Mitcham, Elizabeth J, Davis, Cristina E

المصدر: Applied Food Research. 3(2)

مصطلحات موضوعية: Analytical Chemistry, Chemical Sciences, Machine learning, Differential mobility spectrometry, Mass spectrometry, Peroxide value, Rancidity, differential mobility spectrometry, machine learning, mass spectrometry, peroxide value, rancidity

وصف الملف: application/pdf

URL الوصول: https://escholarship.org/uc/item/3h39w8vg
https://escholarship.org/content/qt3h39w8vg/qt3h39w8vg.pdf

Alternate Title: Effect of Ultrasonic Treatment on the Quality of Low‐Lactose Milk. (English)

المؤلفون: 那治国, 郭玉娟, 刘会佳, 徐云飞, 毕海鑫

المصدر: Food Research & Development; 2025, Vol. 46 Issue 2, p81-89, 9p

مصطلحات موضوعية: ULTRASONIC effects, MILK quality, ULTRASONICS, HEAT treatment, RANCIDITY

المؤلفون: Chen, Pengxiao, Bao, Han, Jiang, Mengmeng, Zhu, Wenxue, Zhao, Yating, Zhang, Runyang, Zhu, Kaihao

المصدر: Journal of the Science of Food & Agriculture; Jan2025, Vol. 105 Issue 1, p255-265, 11p

مصطلحات موضوعية: CHEMICAL industry, STARCH, RANCIDITY, AIR flow, VISCOSITY

المؤلفون: Mousavi, Seyedeh Akram, Nateghi, Leila, Hosseini, Elahesadat

المصدر: Flavour & Fragrance Journal; Jan2025, Vol. 40 Issue 1, p53-62, 10p

مصطلحات موضوعية: OLIVE oil, NUTRITIONAL value, BITTERNESS (Taste), RANCIDITY, SENSORY evaluation

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

المصدر: Foods; Dec2024, Vol. 13 Issue 23, p3953, 37p

مصطلحات موضوعية: OLIVE oil, SUNFLOWER seed oil, FRUIT extracts, RANCIDITY, HYDROXYTYROSOL, EXPERIMENTAL design

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

المصدر: Foods; Dec2024, Vol. 13 Issue 23, p3764, 15p

مصطلحات موضوعية: OLIVE oil, LOW temperatures, RANCIDITY, SUPERMARKETS, ALDEHYDES

المؤلفون: Lema, Meserecordias W.¹ (AUTHOR) drlemaofficial@gmail.com

المصدر: Environmental Quality Management. Jun2023, Vol. 32 Issue 4, p247-253. 7p. 1 Chart, 5 Graphs, 1 Map.

مصطلحات موضوعية: EDIBLE fats & oils, RANCIDITY, SUNFLOWER seed oil, PETROLEUM, CAFETERIAS

المؤلفون: Ortenero, Joseph R., Sy Choi, Angelo Earvin, Calingacion, Mariafe S.

المصدر: CET Journal - Chemical Engineering Transactions; 2024, Vol. 114, p421-426, 6p

مصطلحات موضوعية: FOOD spoilage, WAREHOUSES, RANCIDITY, STORAGE facilities, FACILITY management

المؤلفون: LI Jiahao, ZENG Yaoying, XIONG Yubo, SHE Jiehai, YU Zhuojun, GUO Hangyu, XIONG Wen, GONG Lin, ZHOU Wenhua

المصدر: Science & Technology of Food Industry; Nov2024, Vol. 45 Issue 21, p234-245, 12p

مصطلحات موضوعية: ELECTRONIC tongues, LINSEED oil, PRINCIPAL components analysis, RANCIDITY, FLAVOR

المؤلفون: Yogendra, Kalenahalli, Sanivarapu, Hemalatha, Avuthu, Tejaswi, Gupta, Shashi Kumar, Durgalla, Priyanka, Banerjee, Roopa, Raman, Anitha, Tyagi, Wricha

المصدر: International Journal of Molecular Sciences; Nov2024, Vol. 25 Issue 21, p11583, 16p

مصطلحات موضوعية: LIQUID chromatography-mass spectrometry, SATURATED fatty acids, PEARL millet, RANCIDITY, FATTY alcohols

المؤلفون: Xueqing Lei, Haizhou Wu, Ling Liu, Jingnan Zhang, Ingrid Undeland

المصدر: Future Foods, Vol 10, Iss , Pp 100484- (2024)

مصطلحات موضوعية: Food side streams, Lipid oxidation, Natural antioxidants, Rancidity, Berry pomace, Proanthocyanidins, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2666833524001886; https://doaj.org/toc/2666-8335

URL الوصول: https://doaj.org/article/f7662d27531d4c888ac0cc6bed10e721

المؤلفون: Yanti, Sahri^1,2 (AUTHOR), Chen, Wei-Chih¹ (AUTHOR), Chien, Wei-Jyun¹ (AUTHOR) wjchien@gm.cyut.edu.tw

المصدر: AIP Conference Proceedings. 2023, Vol. 2685 Issue 1, p1-9. 9p.

مصطلحات موضوعية: *SOY oil, *RANCIDITY, *FREE fatty acids, *VEGETABLE oils, *ACYL group, *NUCLEAR magnetic resonance spectroscopy

المؤلفون: Pallavi, Mandalapu¹ (AUTHOR) mpl24@rediffmail.com, Reddy, Pulluru Sanjana² (AUTHOR), Ratnavathi, Chamarthy Venkata² (AUTHOR), Krishna, Kancharla Venkata Radha¹ (AUTHOR)

المصدر: Plant Breeding. Jun2023, Vol. 142 Issue 3, p345-356. 12p.

مصطلحات موضوعية: *PEARL millet, *RANCIDITY, *GRAIN yields, *FOOD industry, *LIPASES, *ACIDITY

المؤلفون: Mazahar Moin, Pradeep Reddy Bommineni, Wricha Tyagi

المصدر: BMC Genomics, Vol 25, Iss 1, Pp 1-23 (2024)

مصطلحات موضوعية: Pearl millet, Phospholipases, PLD, Grain quality, Rancidity, Biotechnology, TP248.13-248.65, Genetics, QH426-470

وصف الملف: electronic resource

Relation: https://doaj.org/toc/1471-2164

URL الوصول: https://doaj.org/article/7fe95d02aeb94548889b78f40f0090d5

Alternate Title: Effect of Lotus Leaf Powder on the Flavor of Dried Minced Pork Slices. (English)

المؤلفون: 杜明静, 唐 成, 刘超峰, 肖 燃, 周 宇, 陈从贵

المصدر: Shipin Kexue/ Food Science; 2024, Vol. 45 Issue 15, p148-156, 9p

مصطلحات موضوعية: UMAMI (Taste), MAILLARD reaction, METHYL acetate, RANCIDITY, HETEROCYCLIC compounds, FLAVOR, TASTE perception

المؤلفون: Kosegarten, Carlos E.¹ (AUTHOR), Ramírez‐Corona, Nelly¹ (AUTHOR), López‐Malo, Aurelio¹ (AUTHOR), Mani‐López, Emma¹ (AUTHOR) emma_ml@yahoo.com.mx

المصدر: Journal of Food Processing & Preservation. May2022, Vol. 46 Issue 5, p1-12. 12p.

مصطلحات موضوعية: *FORECASTING, SNACK foods, RANCIDITY, MOISTURE, PEROXIDES, BRITTLENESS, VEGETABLE oils, UBIQUINONES

المؤلفون: Dewi Fortuna Ayu, Raswen Efendi, Yanti Nopiani, Edo Saputra, Ahmad Ibrahim Hasibuan, Rahmadini Payla Juarsa, Husnul Husnul

المصدر: Brazilian Journal of Food Technology, Vol 27 (2024)

مصطلحات موضوعية: Acceleration method, Rancidity, TBA value, Chitosan, Red galangal extract, Edible coating, Smoked catfish, Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

Relation: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232024000100428&lng=en&tlng=en; http://www.scielo.br/pdf/bjft/v27/1981-6723-bjft-27-e2024027.pdf; https://doaj.org/toc/1981-6723

URL الوصول: https://doaj.org/article/25ce9e313d44462ab8e4432322eb1908

المؤلفون: Praveen, Aishwarya^1,2 (AUTHOR), Hitlamani, Veeranna³ (AUTHOR), Nagarajan, Subban^1,3 (AUTHOR), Matche, Rajeshwar S.^2,4 (AUTHOR), Chaudhari, Sachin R.^1,2 (AUTHOR) sachinnmr@cftri.res.in

المصدر: Food Chemistry. Dec2024, Vol. 461, pN.PAG-N.PAG. 1p.

مصطلحات موضوعية: *PEANUT butter, *RANCIDITY, *CURCUMINOIDS, *FOOD industry, *SENSORY evaluation, *TURMERIC