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Results 1 to 25 of 418

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A STUDY OF SPONTANEOUS RANCIDITY = ETUDE DU RANCISSEMENT SPONTANEDRIESSEN FM; STADHOUDERS J.1974; NETHERL. MILK DAIRY J.; NETHERL.; DA. 1974; VOL. 28; NO 2; PP. 130-145; ABS. NEERL.; BIBL. 37 REF.Article

POSSIBLE MECHANISMS OF AUTOXIDATIVE RANCIDITYLOURY M.1972; LIPIDS; U.S.A.; DA. 1972; VOL. 7; NO 10; PP. 671-675; BIBL. 18 REF.Serial Issue

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

EVOLUCION DEL " PERFIL" DE LAS AROMAGRAMAS DURANTE LA OXIDACION DE LAS ACEITES DE OLIVA = EVOLUTION DU PROFIL DES AROMAGRAMMES AU COURS DE L'OXYDATION DES HUILES D'OLIVEGUTIERREZ GONZALEZ QUIJANO R; NOSTI VEGA M; COLAKOGLU M et al.1972; GRASAS Y ACEITES; ESP.; DA. 1972; VOL. 23; NO 5; PP. 351-358; ABS. ANGL. FR. ALLEM.; BIBL. 10 REF.Serial Issue

USE OF LABELED COMPOUNDS TO STUDY THE MECHANISM OF FLAVOR FORMATION IN OXIDIZING FATS = EMPLOI DES MOLECULES MARQUEES POUR L'ETUDE DU MECANISME DE FORMATION DES PRODUITS DE FLAVEUR DANS LES CORPS GRAS OXYDESMICHALSKI ST; HAMMOND EG.1972; J. AMER. OIL CHEMISTS'SOC.; U.S.A.; DA. 1972; VOL. 49; NO 10; PP. 563-566; BIBL. 27 REF.Serial Issue

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

VALIDITY OF THE 2-THIOBARBITURIC ACID TEST FOR THE QUANTITATIVE DETERMINATION OF RANCIDITY IN FATS AND OILS = VALIDITE DU TEST A L'ACIDE 2-THIOBARBITURIQUE POUR LE DOSAGE DE LA RANCIDITE DES GRAISSES ET HUILESMALEVI M.1974; FETTE SEIFEN ANSTRICHMITTEL; DTSCH.; DA. 1974; VOL. 76; NO NO 4; PP. 181-183; ABS. ALLEM.; BIBL. 6 REF.Article

THE EFFECT OF NON-ENZYMATIC BROWNING IN THE PRESENCE OF GLUCOSE AND GLYCINE ON THE DEVELOPMENT OF RANCIDITY IN CORN OIL = L'INFLUENCE DU BRUNISSEMENT NON ENZYMATIQUE EN PRESENCE DE GLUCOSE ET DE GLYCINE SUR LA RANCIDITE DE L'HUILE DE MAISMALEKI M.1973; FETTE SEIFEN ANSTRICHMITTEL; DTSCH.; DA. 1973; VOL. 75; NO 2; PP. 103-104; ABS. ALLEM. FR. RUSSE; BIBL. 7 REF.Serial Issue

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

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

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

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

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

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

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

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

Effect of further processing and storage of mechanically deboned chicken on proximate composition, thiamine, riboflavin and TBA values = Effet des traitements ultérieurs et du stockage de la viande de poulet désossée mécaniquement sur sa composition globale, ses teneurs en thiamine et en riboflavine et sur l'indice ATBANG, C. Y. W.Journal of food science. 1986, Vol 51, Num 4, pp 861-864, issn 0022-1147Article

Effect of Maillard reaction products on the stability of minced herring in frozen storage = Effets des produits de la réaction de Maillard sur la stabilité de la chair hachée de hareng au cours du stockage frigorifiqueBECKEL, R; LINGNERT, H; LUNDGREN, B et al.Journal of food science. 1985, Vol 50, Num 2, pp 501-530, issn 0022-1147, 3 p.Article

Enzymic and nonenzymic factors affecting lipid peroxidation in raw beef muscles = Les facteurs enzymatiques et non-enzymatiques influençant la péroxydation des lipides dans les muscles crus de boeufRHEE, K. S; SEIDEMAN, S. C; CROSS, H. R et al.Journal of agricultural and food chemistry (Print). 1986, Vol 34, Num 2, pp 308-312, issn 0021-8561Article

Cholesteryl linoleate oxidation in freeze-dried model and beef systems = Oxydation du linoléate de cholestéryle dans un système modèle lyophilisé et dans la viande de boeufSEO, C. W; KING, J. T. JR.Journal of food science. 1985, Vol 50, Num 4, pp 1045-1047, issn 0022-1147Article

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