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NEED FOR CORRELATION OF CHEMICAL AND SENSORY RANCIDITY TESTSSTANSBY ME.1978; J. AMER. OIL CHEMISTS' SOC.; USA; DA. 1978; VOL. 55; NO 10; PP. 739; BIBL. 3 REF.Article

HS-SPME-GC applied to rancidity assessment in bakery foodsPURCARO, G; MORET, S; CONTE, L. S et al.European food research & technology (Print). 2008, Vol 227, Num 1, pp 1-6, issn 1438-2377, 6 p.Article

Piper betle : a potential natural antioxidantARAMBEWELA, Lakshmi; ARAWWAWALA, Menuka; RAJAPAKSA, Damisha et al.International journal of food science & technology. 2006, Vol 41, pp 10-14, issn 0950-5423, 5 p., SUP1Article

Lipolytic and oxidative changes in iberian dry-cured loinMURIEL, E; ANDRES, A. I; PETRON, M. J et al.Meat science. 2007, Vol 75, Num 2, pp 315-323, issn 0309-1740, 9 p.Article

Effects of hemopexin on hemin and hemoglobin-mediated lipid oxidation in washed fish muscleGRUNWALD, Eric W; RICHARDS, Mark P.Lebensmittel - Wissenschaft + Technologie. 2012, Vol 46, Num 2, pp 412-418, issn 0023-6438, 7 p.Article

ROLE OF TRIGLYCERIDES AND PHOSPHOLIPIDS ON DEVELOPMENT OF RANCIDITY IN MODEL MEAT SYSTEMS DURING FROZEN STORAGEIGENE JO; PEARSON AM; DUGAN LR JR et al.1980; FOOD CHEM.; ISSN 0308-8146; GBR; DA. 1980; VOL. 5; NO 4; PP. 263-276; BIBL. 21 REF.Article

Thermal treatment and storage condition effects on walnut paste quality associated with enzyme inactivationBO LING; LIXIA HOU; RUI LI et al.Lebensmittel - Wissenschaft + Technologie. 2014, Vol 59, Num 2, pp 786-793, issn 0023-6438, 8 p., 1Article

Significance of Antioxidants for Seafood Safety and Human HealthKULAWIK, Piotr; ÖZOGUL, Fatih; GLEW, Robert et al.Journal of agricultural and food chemistry (Print). 2013, Vol 61, Num 3, pp 475-491, issn 0021-8561, 17 p.Article

Pre-processed spice mix formulation and changes in its quality during storageMODI, V. K; SIDDE GOWDA, G. S; SAKHARE, P. Z et al.Lebensmittel - Wissenschaft + Technologie. 2006, Vol 39, Num 6, pp 613-620, issn 0023-6438, 8 p.Article

Lipid damage in farmed rainbow trout (Oncorhynchus mykiss) after slaughtering and chilled storageORTIZ, Jaime; PALMA, Oscar; GONZALEZ, Natalia et al.European journal of lipid science and technology (Print). 2008, Vol 110, Num 12, pp 1127-1135, issn 1438-7697, 9 p.Article

Residue from star fruit as valuable source for functional food ingredients and antioxidant nutraceuticalsGUANGHOU SHUI; LAI PENG LEONG.Food chemistry. 2006, Vol 97, Num 2, pp 277-284, issn 0308-8146, 8 p.Article

STUDIES IN THE RANCIDITY OF OILS AND FATS. X: A CONTRIBUTION TO THE STUDY OF THIOBARBITURIC ACID VALUE AND KREIS TEST AS MEASURES OF THE DEGREE OF OXIDATIVE DETERIORATION OF FATSAMER MM; AHMED AEKS; ELTARRAS MF et al.1976; EGYPT. J. PHARM. SCI.; EGY; DA. 1976 PUBL. 1978; VOL. 17; NO 2; PP. 173-185; ABS. ARA; BIBL. 15 REF.Article

A research note. Effect of cooking method on the texture of epimysial tissue and rancidity in beef roasts = Note de recherche. Effet de la méthode de cuisson sur la texture du tissu épimysial et la rancidité des rôtis de boeufWELKE, R. A; WILLIAMS, J. C; MILLER, G. J et al.Journal of food science. 1986, Vol 51, Num 4, pp 1057-1060, issn 0022-1147Article

Studies in photooxidation of olive oil = Etude de la photooxydation de l'huile d'oliveKIRITSAKIS, A; DUGAN, L. R.Journal of the American Oil Chemists' Society. 1985, Vol 62, Num 5, pp 892-896, issn 0003-021XArticle

Interference by formaldehyde in the 2-thiobarbituric acid test for rancidity = Interférence du formaldéhyde lors du test à l'acide thio-2-barbiturique pour l'évaluation du rancissementCARECHE, M; TEJADA, M.Journal of the science of food and agriculture. 1988, Vol 43, Num 1, pp 49-58, issn 0022-5142Conference Paper

A research note. Effect of sulfanilamide on the TBA values of cured meats = Note de recherche. Effet du sulfanilamide sur l'indice TBA des viandes saléesSHAHIDI, F; RUBIN, L. J; DIOSADY, L. L et al.Journal of food science. 1985, Vol 50, Num 1, pp 274-275, issn 0022-1147Article

Vergleichende Untersuchungen über die Eigenschaften der milcheigenen Lipase aus normaler und spontan ranzig werdender Rohmilch = Etudes comparatives des propriétés de la lipase spécifique du lait cru normal et du lait cru ayant ranci spontanémentTAE-RYEON HEO.1983, 105 pThesis

Ranzigwerden von Trockenflachbrot = Rancissement du craquepain = Rancidity and shelf life of crisp breadVON ZEDDELMANN, H.Getreide, Mehl und Brot (1972). 1985, Vol 39, Num 5, pp 154-155, issn 0367-4177Article

BILDUNG VON PEROXIDEN IN EMULSIONEN MIT UNGESAETTIGTEN NATUERLICHEN OELEN = FORMATION DE PEROXYDES DANS LES EMULSIONS CONTENANT DES HUILES NATURELLES NON SATUREESROEHL EL.1981; PARFUEM. KOSMET.; ISSN 0031-1952; DEU; DA. 1981; VOL. 62; NO 4; PP. 101-107; ABS. ENG/FRE/SPA; BIBL. 3 REF.Article

LA CONSERVABILITA DEGLI OLI VEGETALI IN RAPPORTO AL GRADO DI INSATURAZIONE E DEL CONTENUTO IN CLOROFILLA. I: IRRANCIDIMENTO = LA CONSERVATION DES HUILES VEGETALES EN RAPPORT AVEC LE DEGRE D'INSATURATION ET LA TENEUR EN CHLOROPHYLLE. I. RANCISSEMENTSANELLI B.1981; RIV. ITAL. SOSTANZE GRASSE; ISSN 0035-6808; ITA; DA. 1981; VOL. 58; NO 3; PP. 125-131; ABS. ENG; BIBL. 3 REF.Article

METHODE SIMPLE D'EVALUATION DE L'INDICE DE CARBONYLE DES COMPOSES VOLATILS CARBONYLES. IV. PROPOSITION ET EXAMEN DE LA "METHODE DE DISTILLATION" A L'HEPTANEKUSAKA H; JYO SI; NAKADA J et al.1980; YUKAGAKU; JPN; DA. 1980; VOL. 29; NO 2; PP. 88-91; ABS. ENG; BIBL. 11 REF.Article

LIPOLYSIS AND BUTTER QUALITYDEETH HC; FITZ GERALD CH; WOOD AF et al.1979; AUSTRAL. J. DAIRY TECHNOL.; AUS; DA. 1979; VOL. 34; NO 4; PP. 146-149; BIBL. 39 REF.Article

EFFECT OF PRERIGOR PROCESSING ON THE OXIDATIVE RANCIDITY OF GROUND LIGHT AND DARK PORCINE MUSCLESJUDGE MD; ABERLE ED.1980; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1980; VOL. 45; NO 6; PP. 1736-1739; BIBL. 20 REF.Article

STUDIES ON RANCIDITY OF OILS AND FATS. ON THE AUTOXIDATION OF PHOSPHOLIPIDS. = ETUDES SUR LA RANCIDITE DES HUILES ET GRAISSES. SUR L'AUTOXYDATION DES PHOSPHOLIPIDESFAYEZ EL TARRAS M; ABDEL MOETY EM; AHMAD AKS et al.1976; OLEAGINEUX; FR.; DA. 1976; VOL. 31; NO 5; PP. 229-232; ABS. ANGL. ESP.; BIBL. 23 REF.Article

Uber den oxidativen Verderb bei Pflanzenölen = L'altération oxydative des huiles végétales = Oxidative decay of vegetable oilWIDMER, T; RUEDE, J.Fette, Seifen, Anstrichmittel. 1985, Vol 87, Num 5, pp 185-190, issn 0015-038XArticle

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