نتائج البحث - "polar compounds"

Relation: info:eu-repo/grantAgreement/MESTD/inst-2020/200288/RS//; info:eu-repo/grantAgreement/MESTD/inst-2020/200026/RS//; info:eu-repo/grantAgreement/MESTD/inst-2020/200168/RS//; https://cer.ihtm.bg.ac.rs/handle/123456789/7609; http://cer.ihtm.bg.ac.rs/bitstream/id/30117/bitstream_30117.pdf

الاتاحة: https://cer.ihtm.bg.ac.rs/handle/123456789/7609
https://doi.org/10.2174/0115734110290557240305045032
http://cer.ihtm.bg.ac.rs/bitstream/id/30117/bitstream_30117.pdf

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10

Academic Journal

Influence of the Mozzarella Type on Chemical and Sensory Properties of “Pizza Margherita”

المؤلفون: Amalia Piscopo, Antonio Mincione, Carmine Summo, Roccangelo Silletti, Corinne Giacondino, Ilenia Rocco, Antonella Pasqualone

المصدر: Foods, Vol 13, Iss 2, p 209 (2024)

مصطلحات موضوعية: Mozzarella di Bufala, Fiordilatte mozzarella, Pizza mozzarella, oxidation, polar compounds, volatile compounds, Chemical technology, TP1-1185

Relation: https://www.mdpi.com/2304-8158/13/2/209; https://doaj.org/toc/2304-8158; https://doaj.org/article/99f2ffea1b9246688e14687dd548eb83

الاتاحة: https://doi.org/10.3390/foods13020209
https://doaj.org/article/99f2ffea1b9246688e14687dd548eb83

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11

Academic Journal

Enhanced industrial wastewater monitoring: method development for non-target screening of highly polar substances using ZIC-HILIC-HRMS.

المؤلفون: Armin, Reyhaneh, Wachendorf, Jan, Weber, Markus, Schmidt, Torsten C

المصدر: Anal Bioanal Chem ; ISSN:1618-2650 ; Volume:417 ; Issue:1

مصطلحات موضوعية: Highly polar compounds, Industrial wastewater, Non-target screening (NTS), Zwitterionic hydrophilic interaction liquid chromatography (ZIC-HILIC)

Relation: https://doi.org/10.1007/s00216-024-05635-9; https://pubmed.ncbi.nlm.nih.gov/39549050; https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11695456/

الاتاحة: https://doi.org/10.1007/s00216-024-05635-9
https://pubmed.ncbi.nlm.nih.gov/39549050
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11695456/

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12

Academic Journal

Study on Quick Test Model for the Quality of Frying Oil from Western-style Fast Food Restaurants by Near Infrared Spectroscopy

المؤلفون: Mingming HU, Quan ZHANG, Shuxian NING, Sifen WU, Guowen ZHANG, Xing HU

المصدر: Shipin gongye ke-ji, Vol 43, Iss 11, Pp 11-17 (2022)

مصطلحات موضوعية: frying oil, near infrared spectroscopy, acid value, total polar compounds, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://doaj.org/toc/1002-0306

URL الوصول: https://doaj.org/article/ade8a3cb3f6a4f249fb5765ecd60abe1

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13

Academic Journal

Seaweeds’ pigments and phenolic compounds with antimicrobial potential

المؤلفون: Gomes Louisa, Monteiro Pedro, Cotas João, Gonçalves Ana M. M., Fernandes Chantal, Gonçalves Teresa, Pereira Leonel

المصدر: Biomolecular Concepts, Vol 13, Iss 1, Pp 89-102 (2022)

مصطلحات موضوعية: antibacterial, antifungal, antiviral, seaweed, polar compounds, pigments, phenolic compounds, Biology (General), QH301-705.5

وصف الملف: electronic resource

Relation: https://doaj.org/toc/1868-503X

URL الوصول: https://doaj.org/article/90a6a19c26884f3c816454bf877b702d

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14

Academic Journal

Application of the Index of Oxidized Triglyceride in Quality Evaluation of Frying Oil

المؤلفون: LI Xu, ZHANG Hui, JIN Qing-zhe, ZHAO Cheng-wei, JIN Jun, WU Gang-cheng, WANG Xing-guo

المصدر: Liang you shipin ke-ji, Vol 30, Iss 1, Pp 39-44 (2022)

مصطلحات موضوعية: frying oil, total polar compounds, frying process, regulated discarding point, oxidized triglyceride polymer, oxidized triglyceride monomer, correlation analysis, Food processing and manufacture, TP368-456, Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

Relation: http://lyspkj.ijournal.cn/lyspkj/article/abstract/20220106?st=article_issue; https://doaj.org/toc/1007-7561

URL الوصول: https://doaj.org/article/710b915d0f214c1385278718e4964211

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15

Academic Journal

A Comparison of the Stability of Refined Edible Vegetable Oils under Frying Conditions: Multivariate Fingerprinting Approach

المؤلفون: Martín Torres, Sandra, González Casado, Antonio, Medina García, Miriam, Medina Vázquez, María Soledad, Cuadros Rodríguez, Luis

مصطلحات موضوعية: Refined oil, Deep-frying, Total polar compounds, Chromatography, Fingerprinting

Relation: Martín-Torres, S. [et al.]. A Comparison of the Stability of Refined Edible Vegetable Oils under Frying Conditions: Multivariate Fingerprinting Approach. Foods 2023, 12, 604. [https://doi.org/10.3390/foods12030604]; https://hdl.handle.net/10481/80878

الاتاحة: https://hdl.handle.net/10481/80878
https://doi.org/10.3390/foods12030604

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16

Academic Journal

Physicochemical characteristics and fatty acid composition of squash, pumpkin and soybean oils, during heat treatment ; Características fisicoquímicas y composición de ácidos grasos de aceites de calabaza,zapallo ysoya,duranteeltratamiento térmico

المؤلفون: Artica Mallqui, Luis, Baquerizo Canchumanya, Mery Luz, Rosales Papa , Hermes Amadeo, Rodriguez Paucar, Gilbert Nilo

المصدر: Biotechnology in the Agricultural and Agroindustrial Sector; Vol. 21 No. 2 (2023): July to December; 75-86 ; Biotecnología en el Sector Agropecuario y Agroindustrial; Vol. 21 Núm. 2 (2023): Julio a Diciembre; 75-86 ; 1909-9959 ; 1692-3561

مصطلحات موضوعية: Compuestos polares, Índice de peróxidos, Índice de acidez, Índice de refracción, Ácidos grasos, Semillas cucurbitáceas, Extracción con CO2 supercrítico, Cucúrbita ficifolia B, Cucúrbita máxima D, Glycine max, Polar compounds, Peroxide index, Acidity index, Refractive index, Fatty acids, cucurbit seeds, Extraction with supercritical CO2, Cucurbita ficifolia B, Cucurbita maxima D

وصف الملف: application/pdf

Relation: https://revistas.unicauca.edu.co/index.php/biotecnologia/article/view/2087/1835; ABDULKARIM, S.M.; LONG, K.; LAI, O.M.; MUHAMMAD, S.K.; GHAZALI, H.M. Frying quality and stability of high-oleic Moringa oleifera seed oil in comparison with other vegetable oils. Food Chemistry, v. 105 n. 4, 2007, p. 1382–1389.https://doi.org/10.1016/j.foodchem.2007.05.013; AKIN, G.; ARSLAN, F.N.; KARUK-ELMAS, S.N.; YILMAZ, I. Cold-pressed pumpkin seed (Cucurbita pepo L.) oils from the central Anatolia region of Turkey: Characterization of phytosterols, squalene, tocols, phenolic acids, carotenoids and fatty acid bioactive compounds. Grasas y aceites, v. 69, 2018, p. 1–12. https://doi.org/10.3989/gya.0668171; ALHIBSHI, EMHEMMED A.; IBRAHEIM, JALAL A.; HADAD, ABDULGADER S. Effect of Heat Processing and Storage on Characteristic and Stability of Some Edible Oils. 6th Int’l Conference on Agriculture, Environment and Biological Sciences (ICAEBS) 16, 2016, p. 105–109.https://doi.org/10.15242/iie.a1216008; AOCS (American Oil Chemists' Society, Estados Unidos de América) Cd 3d-63. Acid value of fats and oils. In: Official Methods and Recommended Practices of the AOCS. 5th ed. Champaign, Illinois, USA: AOCS; 2009.; AOCS (American Oil Chemists' Society, Estados Unidos de América) Cd 8-53. Peroxide value. In: Official Methods and Recommended Practices of the AOCS. Champaign, Illinois, USA: AOCS; 2003.; AOCS (American Oil Chemists' Society, Estados Unidos de América) Tp 1a-64. Refractive index value of fats and oils. In: Official Methods and Recommended Practices of the AOCS. 5th ed. Champaign, Illinois, USA: AOCS; 2009.; BHAT, S.; MAGANJA, D.; HUANG, L.;WU, J.H.Y.; MARKLUND, M. Influence of Heating during Cooking on Trans Fatty Acid Content of Edible Oils: A Systematic Review and Meta-Analysis. Nutrients 2022, 14, 1489. https://doi.org/10.3390/nu14071489; BASTOS-FERNANDES, JULIO-CESAR; FERRANTE-DRAGHI, PATRICIA. Thermal Stability of Soybean Oil: When must we discard it? MOJ Food Processing & Technology, v. 2, n. 5, 2016, p. 1-5. https://doi.org/10.15406/mojfpt.2016.02.00051; BEN-HAMMOUDA, IBTISSEM; TRIKI, MEHDI; MATTHÄUS, BERTRAND; BOUAZIZ, MOHAMED. A Comparative Study on Formation of Polar Components, Fatty Acids and Sterols during Frying of Refined Olive Pomace Oil Pure and Its Blend Coconut Oil. Journal of Agricultural and Food Chemistry, v. 66, n. 13, 2018, p. 3514–3523.https://doi.org/10.1021/acs.jafc.7b05163; BERNARDO-GIL, M. GABRIELA; CARDOSO-LOPES, LINA M. Supercritical fluid extraction of Cucurbita ficifolia seed oil. European Food Research and Technology, v. 219, n. 6, 2004, p. 593–597. https://doi.org/10.1007/s00217-004-0978-2; BRESSANI, RICARDO. Caracterización química y nutricional de la semilla, pulpa y cáscara de chilacayote (Cucúrbita ficifolia) y aplicaciones en el desarrollo de productos. Consejo Nacional De Ciencia Y Tecnología (CONCYT), Secretaria Nacional de Ciencia y Tecnología (SENACYT), Fondo Nacional De Ciencia Y Tecnología (FONACYT), Universidad Del Valle De Guatemala, n. 023, 2015.; CHENG, M.H.; DIEN, B.S.; SINGH, V. Economics of plant oil recovery: A review. Biocatal. Agric. Biotechnol. 2019, 18, 101056.; CHEN, WEI-AN; CHIU, CHIHWEI P.; CHENG, WEI-CHIH; HSU, CHAO-KAI; KUO, MENG I. Total polar compounds and acid values of repeatedly used frying oils measured by standard and rapid methods. Journal of Food and Drug Analysis, v. 21, n. 1, 2013, p. 58–65.https://doi.org/10.6227/jfda.2013210107; DE ALZAA, F.; GUILLAUME, C.; RAVETTI, L. Evaluation of Chemical and Physical Changes in Different Commercial Oils during Heating. Acta Scientific Nurtitional Health, v. 2, 2018, p. 2–11.; DEL VALLE, J.M. Extraction of natural compounds using supercritical CO2: Going from the laboratory to the industrial application. J. Supercrit. Fluids 2015, 96, 180–199; DUBA, KURABACHEW-SIMON; FIORI, LUCA. Supercritical CO2 extraction of grape seed oil: Effect of process parameters on the extraction kinetics. The Journal of Supercritical Fluids, v. 98, 2015, p. 33–43. https://doi.org/10.1016/j.supflu.2014.12.021; FREIRE-MENDOÇA, POLIANA-CRISTINA; MANCINI-FILHO, JORGE; PINTO-DE CASTRO-FERREIRA, TANIA-APARECIDA. Principais alterações físico-químicas em óleos e gorduras submetidos ao processo de fritura por imersão: Regulamentação e efeitos na saúde. Revista de Nutricao, v. 26, n. 3, 2013, p. 353–358.https://doi.org/10.1590/S1415-52732013000300010; KUMAR, S.P.J.; PRASAD, S.R.; BANERJEE, R.; AGARWAL, D.K.; KULKARNI, K.S.; RAMESH, K.V. Green solvents and technologies for oil extraction from oilseeds. Chem. Cent. J. 2017, 11, 1–7.; LI, Y.; FINE, F.; FABIANO-TIXIER, A.S.; ABERT-VIAN, M.; CARRE, P.; PAGES, X.; CHEMAT, F. Evaluation of alternative solvents for improvement of oil extraction from rapeseeds. Comptes Rendus Chim. 2014, 17, 242–251.; MONTESANO, DOMENICO; BLASI, FRANCESCA; SIMONETTI, MARIA-STELLA; SANTINI, ANTONELLO; COSSIGNANI, LINA. Chemical and nutritional characterization of seed oil from Cucurbita maxima L. (Var. Berrettina) pumpkin. Foods, v. 7, n. 3, 2018, p. 1-14.https://doi.org/10.3390/foods7030030; NAVAS H., P.B.; FREGAPANE G.; SALVADOR, A. Quality indexes, mayor and minor constituents and oxidative stability of sesame and soybean virgin oils. Revista de La Facultad de Agronomia, Universidad del Zulia, v. 30, n. 2, 2013. p. 284–303.; NAYAK, PRAKASH-KUMAR; DASH, UMA; RAYAGURU, KALPANA; KRISHNAN, KEASVAN-RADHA. Physio-Chemical Changes During Repeated Frying of Cooked Oil: A Review. Journal of Food Biochemistry, v. 40, n. 3, 2016, p. 371–390.https://doi.org/10.1111/jfbc.12215; NAZIRI, ELENI; MITIĆ, MILAN N.; TSIMIDOU, MARIA Z. Contribution of tocopherols and squalene to the oxidative stability of cold-pressed pumkin seed oil (Cucurbita pepo L.). European Journal of Lipid Science and Technology, v. 118, n. 6, 2016. p. 898–905.https://doi.org/10.1002/ejlt.201500261; NORMA SANITARIA PARA EL FUNCIONAMIENTO DE RESTAURANTES Y SERVICIOS AFINES. Lima (Perú): Ministerio de Salud (MINSA), Resolución Ministerial Nº 965-2014/MINSA, 2014.; PATEL, SEEMA; RAUF, ABDUR. Edible seeds from Cucurbitaceae family as potential functional foods: Immense promises, few concerns. Biomedicine and Pharmacotherapy, v. 91, 2017, p. 330–37.https://doi.org/10.1016/j.biopha.2017.04.090; PETKOVA, ZHANA; ANTOVA, GINKA. A comparative study on quality parameters of pumpkin, melon and sunflower oils during thermal treatment. OCL - Oilseeds and Fats, Crops and Lipids, v. 26, 2019, p. 5-8. https://doi.org/10.1051/ocl/2019028; PULGAR-VIDAL J. Geografía del Perú: Las Ocho Regiones Naturales del Perú. Lima, Perú: Universo SA, 1979. 145-161. ISBN 9972-58-007-5; REZIG LEILA, CHOUAIBI MONCEF, OJEDA-AMADOR ROSA MARIA, GOMEZ-ALONSO SERGIO, SALVADOR MARIA DESAMPARADOS, FREGAPANE GIUSEPPE, HAMDI SALEM. Cucurbita maxima Pumpkin Seed Oil: from the Chemical Properties to the Different Extracting Techniques. Not Bot Horti Agrobo, 2018, 46(2):663-669; ROSARIO-LEON, PAUL-HERS. Efecto protector de la almendra de semillas de Cucurbita ficifolia Bouché (calabaza blanca) en el daño hepático inducido por paracetamol en ratones [Tesis de LIcenciado en Nutrición]. Lima (Perú): Universidad Nacional Mayor de San Marcos. Perú. Facultad de Medicina, 2019, 52 p.; SMIGIC, N.; DJEKIC, I.; TOMIC, N.; UDOVICKI, B.; RAJKOVIC, A. The potential of foods treated with supercritical carbon dioxide (SCO2) as novel foods. Br. Food J. 2019, 121, 815–834.; STEVENSON, DAVID G.; ELLER, FRED J.; WANG, LIPING; JANE, JAY-LIN; WANG, TONG; INGLETT, GEORGE E. Oil and tocopherol content and composition of pumpkin seed oil in 12 cultivars. Journal of Agricultural and Food Chemistry, v. 55, n. 10, 2007, p. 4005–4013.https://doi.org/10.1021/jf0706979; UBA, B.; MUHAMMAD, C. Determination of Fatty Acid Composition and Physicochemical Properties of Cucurbita Maxima (Pumpkin) Seed Oil cultivated in northeast Nigeria. East African Scholars Multidisciplinary Bulletin, v. 4413, n. 7, 2019. p. 231–234.https://doi.org/10.36349/easmb.2019.v02i08.009; VALERIE M. LAVENBURG, KURT A. Rosentrater and Stephanie Jung. Extraction Methods of Oils and Phytochemicals from Seeds and Their Environmental and Economic Impacts. Processes. 2021, 9, 1839.; YAGUE-AYLON, MARIA-ANGELES. Estudio de utilización de aceites para fritura en establecimientos alimentarios de comidas preparadas. Observacion De La Seguretat, v. 2, 2003, p. 1–34http://avdiaz.files.wordpress.com/2008/08/mangeles-aylon-blog.pdf; YE, X.; XUE, S.J.; SHI, J. Green separation technology in food processing: Supercritical-CO2 fluid extraction. In Advances in Food Processing Technology; Jia, J., Liu, D., Ma, H., Eds.; Springer: Singapore, 2019; pp. 73–99.; https://revistas.unicauca.edu.co/index.php/biotecnologia/article/view/2087

الاتاحة: https://revistas.unicauca.edu.co/index.php/biotecnologia/article/view/2087

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17

Academic Journal

Effect of Oil Type Used in Neapolitan Pizza TSG Topping on Its Physical, Chemical, and Sensory Properties

المؤلفون: Amalia Piscopo, Angela Zappia, Antonio Mincione, Roccangelo Silletti, Carmine Summo, Antonella Pasqualone

المساهمون: Piscopo, Amalia, Zappia, Angela, Mincione, Antonio, Silletti, Roccangelo, Summo, Carmine, Pasqualone, Antonella

مصطلحات موضوعية: olive oil Ottobratica cv., oxidation, pizza, polar compounds, volatile compounds

Relation: info:eu-repo/semantics/altIdentifier/wos/WOS:000909803700001; volume:12; issue:Article number 41; lastpage:1; numberofpages:16; journal:FOODS; https://hdl.handle.net/11586/417082

الاتاحة: https://hdl.handle.net/11586/417082
https://doi.org/10.3390/foods12010041
https://www.mdpi.com/2304-8158/12/1/41

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