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Results 1 to 25 of 244

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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

Spectrophotometric profiles of off-flavor aldehydes by using their reactions with 2-thiobarbituric acidGUZMAN-CHOZAS, M; VICARIO, I. M; GUILLEN-SANS, R et al.Journal of agricultural and food chemistry (Print). 1997, Vol 45, Num 7, pp 2452-2457, issn 0021-8561Article

Lipids and oxygen : is rancidity avoidable ? : Biodegradation and biotransformations of oils and fatsBERGER, K. G; HAMILTON, R. J.Journal of chemical technology and biotechnology (1986). 1992, Vol 55, Num 4, pp 398-399, issn 0268-2575Article

Ossidazione di oli vegetali catalizzata da metalli. Nota I : influenza dei 4-cicloesilbutirrati di Co (II), Cu (II), Mn(II), Ni (II), Pb (II) e del tris [1-fenilbutandionato-(1,3)] di ferro (III) su oli de pressione = Oxidation of vegetable oils catalysed by metals. I: influence of the Co(II), Cu(II), Mn(II), Ni(II), Pb(II) 4-Cyclohexylbutyrates and of the Fe(III) Tris (1-phenyl-1,3-butanedionate) on pressure oilsCHIRICOSTA, S; CALAPAJ, R; SAIJA, G et al.Rivista Italiana delle Sostanze Grasse. 1991, Vol 68, Num 3, pp 131-134, issn 0035-6808, 4 p.Article

Minimizing rancidity in muscle foodsDECKER, E. A; ZHIMIN XU.Food technology (Chicago). 1998, Vol 52, Num 10, pp 54-59, issn 0015-6639Article

A comparison of oil stability based on the metrohm Rancimat with storage at 20°CGORDON, M. H; MURSI, E.Journal of the American Oil Chemists' Society. 1994, Vol 71, Num 6, pp 649-651, issn 0003-021XArticle

Sensory detection and recovery by acid degree value of fatty acids added to milkDUNCAN, S. E; CHRISTEN, G. L.Journal of dairy science. 1991, Vol 74, Num 9, pp 2855-2859, issn 0022-0302Article

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

Sensory evaluation of stored and rancid edible oilsNGUYEN, H. T. T; POKORNY, J.Nahrung (Weinheim). 1998, Vol 42, Num 6, pp 409-411, issn 0027-769XArticle

Technological challenges to assess n-3 polyunsaturated fatty acids from marine oils for nutritional and pharmacological useVALENZUELA, A; NIETO, S; UAUY, R et al.Grasas y aceites (Sevilla). 1993, Vol 44, Num 1, pp 39-46, issn 0017-3495Article

Lammfleisch : Einfluss des Abbrausens von Schlachttierkörpern auf die Zartheit tiefgefrorener Schultern und Kotelettstücke = Lamb meat. Influence of douching of carcases on the tenterness of frozen shoulders and cutletsMORAL, A; JIMENEZ-PEREZ, S.Fleischwirtschaft (Frankfurt). 1992, Vol 72, Num 4, pp 504-506, issn 0015-363XArticle

Flavor and oxidative stability of ground beef patties as affected by source and storageMCMILLIN, K. W; BIDNER, T. D; FELCHLE, S. E et al.Journal of food science. 1991, Vol 56, Num 4, pp 899-902, issn 0022-1147Conference Paper

Rancidity of walnuts and almonds affected by short time heat treatments for insect controlBURANSOMPOB, Athisaya; TANG, Juming; MAO, Runsheng et al.Journal of food processing and preservation. 2003, Vol 27, Num 6, pp 445-464, issn 0145-8892, 20 p.Article

Estabilidad del café tostado durante el período de consumo = Stability of roasted coffee during its period of consumptionCHAFER, M; ORTOLA, M. D; CHIRALT, A et al.Alimentaria. 1998, Num 297, pp 123-128, issn 0300-5755Article

Rösttechnologie von Haselnüssen. I: Einfluss von Produkttemperatur und Röstgrad auf die Oxidationsstabilität der gerösteten Nüsse = Roasting technology of hazel-nuts. I: the influence of product temperature and roasting degree on the oxidation stability of roasted nutsPERREN, R; ESCHER, F.Zucker- und Süsswaren-Wirtschaft. 1996, Vol 49, Num 1, pp 12-15, issn 0373-0204Article

Whey protein isolate edible coatings : Effect on the rancidity process of dry roasted peanutsMATE, J. I; FRANKEL, E. N; KROCHTA, J. M et al.Journal of agricultural and food chemistry (Print). 1996, Vol 44, Num 7, pp 1736-1740, issn 0021-8561Article

Enranciamiento oxidativo de aceites vegetales en presencia de α-tocoferol = Oxydative rancidity of vegetable oils in the presence of α-tocopherolsMARTINEZ DE LA CUESTA, P. J; RUS MARTINEZ, E; GALDEANO CHAPARRO, M et al.Grasas y aceites (Sevilla). 1995, Vol 46, Num 6, pp 349-353, issn 0017-3495Article

Rancid flavor of milk : relationship of acid degree value, free fatty acids, and sensory perceptionDUNCAN, S. E; CHRISTEN, G. L; PENFIELD, M. P et al.Journal of food science. 1991, Vol 56, Num 2, pp 394-397, issn 0022-1147, 4 p.Article

Effect of free fatty acids on the flavour of frying oilLEDAHUDEC, J; POKORNY, J.Nahrung (Weinheim). 1991, Vol 35, Num 10, pp 1071-1075, issn 0027-769XArticle

Factores relacionados con los reactivos que pueden influenciar la determinacion de la rancidez oxidativa por el ensayo del ATB = Some factors related to the reagents which can influence the TBA test for estimating oxidative rancidityVICARIO ROMERO, I. M; GUILLEN SANS, R; CHOZAS, M. G et al.Anales de bromatologia. 1990, Vol 42, Num 1, pp 115-125, issn 0003-2492Article

Aldehydes in food and its relation with the TBA test for rancidityGUILLEN-SANS, R; GUZMAN-CHOZAS, M.Fett (Weinheim). 1995, Vol 97, Num 7-8, pp 285-286, issn 0931-5985Article

Attendibilità degli indici chimici per la valutazione delle stato di conservazione dei grassi della carne = Reliability of chemical indexes for the evaluation of the meat fats conservationDAMIA, B; CATTANEO, P; CANTONI, C et al.Industrie alimentari (Pinerolo). 1995, Vol 34, Num 337, pp 484-489, issn 0019-901XArticle

Chemiluminescence as a method for oxidative rancidity assessment in autoxidized marine oilsBURKOW, I. C; MOEN, P; ØVERBØ, K et al.JAOCS - Journal of the American Oil Chemists' Society. 1992, Vol 69, Num 11, pp 1108-1111Article

Observation by solid-state 3C CP MAS NMR spectroscopy of the transformations of wheat starch associated with the making and staling of breadMORGAN, K. R; FURNEAUX, R. H; STANLEY, R. A et al.Carbohydrate research. 1992, Vol 235, pp 15-22, issn 0008-6215Article

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