Thematische Bibliographien / Rancidity

Inhaltsverzeichnis

  1. Zeitschriftenartikel
  2. Dissertationen
  3. Bücher
  4. Buchteile
  5. Konferenzberichte

Auswahl der wissenschaftlichen Literatur zum Thema „Rancidity“

Autor: Grafiati
Veröffentlicht am 4. Juni 2021
Zuletzt aktualisiert am 20. Februar 2023

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Zeitschriftenartikel zum Thema "Rancidity"

1

Maté, J. I., M. E. Saltveit und J. M. Krochta. „EFFECT OF OXYGEN CONCENTRATION AND RELATIVE HUMIDITY ON THE RANCIDITY PROCESS OF WALNUTS AND PEANUTS“. HortScience 29, Nr. 5 (Mai 1994): 537b—537. http://dx.doi.org/10.21273/hortsci.29.5.537b.

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Rancidity is a major problem during the storage of shelled peanuts and walnuts. Blanched peanuts, blanched dry roasted peanuts, blanched oil roasted peanuts (all of them extra large Virginia variety) and shelled Persian walnut (Chandler variety) were maintained in closed jars at 37 C. Relative humidity was controlled by saturated salt solutions at 20% and 55%. Oxygen concentration was 21% or reduced to 0.1% by flushing with nitrogen. Samples were taken every 2 weeks for 10 weeks. Peroxide values were measured and volatiles were analyzed to determine the rancidity of the samples. Oxygen concentrations in the jars and nut moisture were also measured. Dry roasted peanuts were the most susceptible to rancidity. Blanched peanuts, without any roasting process, were the most stable. The results quantified the importance of oxygen as a major factor in rancidity at the relative humidities studied. It was concluded that it is possible to quantitatively control the rancidity process by decreasing the oxygen concentration surrounding the nuts.
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2

Duru, Chidi Edbert, Ijeoma Akunna Duru, Chike Anthony Nweze und Lugard Ukiwe. „Dependence of Storage Material Surfaces on the Oxidative Rancidity Kinetics of Peanut Oil“. International Letters of Chemistry, Physics and Astronomy 65 (April 2016): 27–31. http://dx.doi.org/10.18052/www.scipress.com/ilcpa.65.27.

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The rates of oxidative rancidity of peanut oil in contact with iron, copper, zinc, aluminum, tin, polyethylene (PE), glass and magnesium were studied. The rancidity of the oil in the surfaces made of these materials decreased in the order Mg>Fe>Cu>Sn>Glass>Zn>Al>PE. The order obtained showed that the rancidity process does not depend on the activity of these surfaces, but has a possible link with surface passivity. The values for the rate of rancidity in Mg and Fe surfaces where the process was fastest were 2.08 × 10-5 and 1.39 × 10-5 mmolkg-1hr-1 respectively, while values for the lowest rates of rancidity obtained for Al and PE surfaces were 2.78 × 10-6 and 1.07 × 10-6 mmolkg-1hr-1 respectively. The use of aluminum and PE vessels for the storage of peanut oil would increase its shelf-life by keeping the oil in its original state for a longer period of time.
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Duru, Chidi Edbert, Ijeoma Akunna Duru, Chike Anthony Nweze und Lugard Ukiwe. „Dependence of Storage Material Surfaces on the Oxidative Rancidity Kinetics of Peanut Oil“. International Letters of Chemistry, Physics and Astronomy 65 (06.04.2016): 27–31. http://dx.doi.org/10.56431/p-etpely.

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The rates of oxidative rancidity of peanut oil in contact with iron, copper, zinc, aluminum, tin, polyethylene (PE), glass and magnesium were studied. The rancidity of the oil in the surfaces made of these materials decreased in the order Mg>Fe>Cu>Sn>Glass>Zn>Al>PE. The order obtained showed that the rancidity process does not depend on the activity of these surfaces, but has a possible link with surface passivity. The values for the rate of rancidity in Mg and Fe surfaces where the process was fastest were 2.08 × 10-5 and 1.39 × 10-5 mmolkg-1hr-1 respectively, while values for the lowest rates of rancidity obtained for Al and PE surfaces were 2.78 × 10-6 and 1.07 × 10-6 mmolkg-1hr-1 respectively. The use of aluminum and PE vessels for the storage of peanut oil would increase its shelf-life by keeping the oil in its original state for a longer period of time.
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4

Cho, Seung-Yong, Jee-Young Kim und Chul Rhee. „Determination of Rancidity of Soybean Oil by near Infrared Spectroscopy“. Journal of Near Infrared Spectroscopy 6, A (Januar 1998): A349—A354. http://dx.doi.org/10.1255/jnirs.222.

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The technique of near-infrared (NIR) reflectance spectroscopy was used in order to test its use as a potential method for determining the rancidity of soybean oils undergoing autoxidation. Commercial soybean oil was used as a substrate and was oxidized at 75°C until the oxidized oil reached the hydroperoxide decomposition stage. Peroxide values (POVs) and acid values (AVs) of the substrate determined by the chemical method were correlated with NIR spectral absorbances. Two wavelengths (2080 and 2020 nm) were selected for the POV calibration, and the resulting coefficient of multiple determination for regression was quite high ( r = 0.9970, SEC = 9.10 meq / kg oil and SEP = 9.67 meq / kg oil). The prediction of oil rancidity by NIR using POV as a reference was found to be accurate in the early stages of oxidation. However, it was undesirable to use the POV calibration equation for the determination of rancidity in the hydroperoxide decomposition stages. Three wavelengths (2008, 1442 and 1752 nm) were used for AV calibration. High correlations were achieved between chemically analyzed AVs and NIR predicted AVs ( r = 0.9987, SEC = 0.127 mg KOH / g oil, and SEP = 0.137 mg KOH / g oil). The AV represented a good indicator for the determination of rancidity of oil undergoing thermal oxidation, whereas evaluation of rancidity using the POV has proven to be difficult due to hydroperoxide decomposition. The result of this study suggested that prediction of rancidity by NIR using POV calibration equation was more precise than using an AV calibration equation in hydroperoxide accumulation stages, whereas the AV calibration equation was a better predictor of oil rancidity than the POV calibration equation at higher POV ranges.
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Berta, Máté, István Molnár, Ádám Zentai, Anita Kecskeméti, Erika Beáta Kerekes, Elvira Nacsa-Farkas, Csilla Gömöri et al. „Preservation effect of cinnamon and clove essential oil vapors on shelled walnut“. Acta Biologica Szegediensis 62, Nr. 2 (30.01.2019): 141–45. http://dx.doi.org/10.14232/abs.2018.2.141-145.

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Shelled walnut (Juglans regia) kernels are prone to rancidity during storage. In this study we examined the preservation effect of cinnamon and clove essential oil (EO) vapors compared to cold storage and vacuum packaging by measuring the hexanal content, indicating rancidity, in stored walnut kernels. Odor and taste of stored shelled walnut was investigated by sensory evaluation and by measuring residues of the main EO components in the kernels. During storage under EO vapors, cinnamaldehyde and eugenol were absorbed on the surface of walnuts in a time-dependent manner changing the odor and taste of the kernels. Clove (Syzygium aromaticum) EO prevented rancidity and EO treated kernels were rated as acceptable by the sensory panel while cinnamon EO treatment increased rancidity compared to the other treatments and the control samples.
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Hong, Sung-Sam, Kisoo Chang, Junhyung Lee und ByungKon Kim. „Rancidity Analysis Management System Based on Machine Learning Using IoT Rancidity Sensors“. Sensors and Materials 31, Nr. 11 (30.11.2019): 3871. http://dx.doi.org/10.18494/sam.2019.2590.

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7

Li, Bo, Hongjian Chen, Dewei Sun, Boxin Deng, Bin Xu, Ying Dong, Jinwei Li, Fei Wang und Yuanfa Liu. „Effect of flameless catalytic infrared treatment on rancidity and bioactive compounds in wheat germ oil“. RSC Advances 6, Nr. 43 (2016): 37265–73. http://dx.doi.org/10.1039/c5ra23335f.

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FCIR was used to inhibit lipase and lipoxygenase activities of WG to extend its shelf life. FCIR inhibits rapid hydrolytic and oxidative rancidity of WG in minutes. The optimum water activity for inhibiting both hydrolytic and oxidative rancidity of WG is about 0.186.
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Kim, Sejeong, Jong-Chan Kim, Sunhyun Park, Jinkwi Kim, Yohan Yoon und Heeyoung Lee. „Identification of Microbial Flora in Dry Aged Beef to Evaluate the Rancidity during Dry Aging“. Processes 9, Nr. 11 (16.11.2021): 2049. http://dx.doi.org/10.3390/pr9112049.

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Dry aging creates a unique taste and flavor in beef; however, the process also causes rancidity, which is harmful to humans. During dry aging, the microbial flora in beef changes continuously; thus, this change can be used as an indicator of rancidity. The objective of this study was to analyze the correlation between microbial flora in beef and rancidity during dry aging. The round of beef (2.5–3 kg) was dry aged under 1.5 ± 1 °C and 82 ± 5% moisture for 17 weeks. The microflora in the dry aged beef was analyzed by pyrosequencing. The volatile basic nitrogen (VBN) and thiobarbituric acid reactive substance (TBARS) values were also measured. Primers were designed to detect and quantify bacteria using real-time polymerase chain reaction (RT-PCR). The VBN and TBARS values in the dry aged beef depreciated from week 11 of aging. The levels of Streptococcus spp., Pantoea spp., and Pseudomonas spp. significantly changed at around week 11. Quantitative RT-PCR showed that the levels of Pantoea spp. and Streptococcus spp. could be used to identify rancidity during dry aging. Thus, among the microbial flora in dry aged beef, Pantoea spp. and Streptococcus spp. can be used to determine the rancidity of dry aged beef.
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Demydova, A. „Investigation of the relationship between oxidation kinetics and deterioration of sensory characteristics of vegetable oils“. Ukrainian Black Sea region agrarian science 112, Nr. 4 (2021): 89–99. http://dx.doi.org/10.31521/2313-092x/2021-4(112)-9.

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The article investigates the possibility of predicting the appearance of a feeling of rancidity by the main indicators of oil oxidation – peroxide and anisidine numbers. As a result of oxidation at 28 ° C and the access of air oxygen, significant amounts of hydroperoxides (up to 160-180 mmol 1/2O/kg) accumulated, but the feeling of rancidity did not appear. It is proved that according to the kinetics of oils oxidation according to the data of anisidine numbers, it is possible to predict the moment of deterioration of the organoleptic characteristics of oils. Key words: oxidation, rancidity, vegetable oils, anisidine number, aldehydes, peroxide number, hydroperoxides.
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Kadir, Shabri Putra Wirman, Sri Fitria Retnawaty und Aji Suroso. „PENGGUNAAN KAYU MANIS (Cinnamomum burmani) UNTUK MENGATASI KETENGIKAN PADA MINYAK KELAPA SECARA TRADISIONAL“. Photon: Jurnal Sain dan Kesehatan 5, Nr. 2 (30.05.2015): 81–88. http://dx.doi.org/10.37859/jp.v5i2.591.

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Coconut oil is an oil produced from coconuts. Based on the high levels of saturated fatty acids and lauric acid (anti-microbial) makes coconut oil as an oil that has the highest quality of other oils. But if oil is stored in a long time it will cause rancidity. Rancidity can be caused by several factors such as oxidation and hydrolysis reactions. One way to overcome this is to add antioxidant rancidity. Antioxidants can be found in everyday life, such as the onion, cloves, betel leaf and cinnamon. In this study using cinnamon oil as an antioxidant and pH were tested for physical parameters such as viscosity, Density, conductivity, resistivity, and the smell test. The results of the pH test and demonstrate physical if cinnamon can prevent oil from rancidity based on the length of storage. And the addition of cinnamon to a maximum of 8 grams are in 50 ml of coconut oil has a pH value, Viscosity, Density, conductivity, resistivity, and the test odors better than the other samples.
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Dissertationen zum Thema "Rancidity"

1

Tall, Janice. „Oxidative rancidity in fish“. Thesis, Liverpool John Moores University, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.521752.

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Banasihan, E. T. „Inhibition of oxidative rancidity development in minced fatty fish“. Thesis, University of Reading, 1985. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.356240.

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Hoyland, David Vernon. „Chemical methods for assessing lipid oxidation in food“. Thesis, University of Nottingham, 1990. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.254588.

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Hatton, Paul. „Characterization and control of ketonic rancidity in the lauric acid oils“. Thesis, Sheffield Hallam University, 1989. http://shura.shu.ac.uk/19771/.

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Ketonic rancidity is associated with the lauric acid oils and butterfat. It arises when short and intermediate carbon chain length fatty acids (C6 to C14) are converted into methyl ketones (C5 to C13) by certain fungi. Ketonicrancidity will not occur in fats and oils that do not contain these fatty acids. Fermentation experiments with whole oils and simple triglycerides confirmed that only short and intermediate carbon chain length fatty acids were converted into methyl ketones. Methyl ketones produced contained one carbon atom less than the parent fatty acid. Tetradecanoic acid was the longest fatty acid to undergo conversion into its corresponding methyl ketone. Experiments with free fatty acids established that short and intermediate carbon chain length fatty acids inhibited the growth of Penicillium crustosum, Evidence was presented to demonstrate that the mitochondrion was a site of antifungal activity. It was concluded that the conversion of fatty acids into methyl ketones was a detoxification mechanism for their removal from the environment. Extrinsic factors (temperature, pH, aw, preservatives and O2 removal) were used to control fungal growth and ketonic rancidity. Fungal homeostatic mechanisms often enabled P.crustosum to grow under unfavourable environmental conditions. It was suggested that acombination of preservation measures should be used to prevent ketonic rancidity in the lauric acid oils and their products.
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Vasavada, Mihir. „Use of Natural Antioxidants to Control Oxidative Rancidity in Cooked Meats“. DigitalCommons@USU, 2006. https://digitalcommons.usu.edu/etd/5528.

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The research in this dissertation focused on determining antioxidant effects of various natural antioxidants in cooked meat systems. Milk mineral (MM), spices, and raisin paste were used in cooked meat systems to verify their potential antioxidant properties. The MM study determined the antioxidant activity of 1.5% MM added to uncured cooked beef meatballs, and possible additive effects of MM in combination with 20-ppm or 40-ppm sodium nitrate in cooked beef sausages . There was no additive inhibition of lipid oxidation in samples containing 20-ppm or 40-ppm sodium nitrite plus 1.5% MM. Cooked meat yield was not different between control meatballs and those containing MM. As expected, treatments containing nitrite had higher redness (a*) values than samples without nitrite. The MM at 1.5% was a very effective antioxidant as compared to controls. The Garam Masala (GM) study determined the antioxidant effects and sensory attributes of the individual spices in an Indian spice blend GM in cooked ground beef, and possible additive antioxidant effects between Type I and Type II antioxidants. All spices had antioxidant effects on cooked ground beef, compared to controls without spices, with cloves being the most effective. All spices at their lowest effective recommended level effectively lowered the perception of rancid odor and rancid flavor in cooked ground beef as compared to control samples. As expected, most spices also imparted distinctive flavors to the cooked ground beef. Type II antioxidants (iron binding phosphate compounds) were more effective than individual Type I antioxidants (spices and butylated hydroxytoluene; BHT) in cooked ground beef. There was a positive additive antioxidant effect seen with rosemary + MM and rosemary + sodium tripolyphosphate (STPP) treatments as compared to individual rosemary treatment. There was no additive antioxidant effect observed for other combinations of spices with phosphate antioxidants. The raisin study was done to determine the antioxidant activity of raisin paste added to cooked ground beef, pork, and chicken. Thiobarbituric acid (TBA) values were measured using the distillation method, on the distillates, to avoid interference from sugar in the raisins. Beef, pork, and chicken flavor intensity, rancid flavor intensity, and raisin flavor intensity were evaluated by a trained sensory panel (n = 6). Addition of 2% raisin paste effectively inhibited rancid flavor development for 14 days after cooking in cooked ground beef, pork, and chicken. Sugar added at levels equivalent to that contributed by the raisins inhibited rancidity, probably due to antioxidant effects of Maillard browning products, suggesting that the antioxidant effect of raisins was due to their sugar content.
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Peterson, Hilary. „The effect of cocoa powder on the development of oxidative rancidity in peanut products“. Thesis, Kansas State University, 2013. http://hdl.handle.net/2097/16229.

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Master of Science
Food Science
J. Scott Smith
The objective of this study was to observe the effect of natural cocoa powder versus 200 ppm of tocopherols on delaying the onset of oxidative rancidity in peanuts, peanut butter, and peanut oil. The samples were obtained from a single lot of blended Runner peanuts after roasting, grinding, and pressing. The samples were treated within a week of initial roasting with either 200 ppm of mixed tocopherols or 2.5% cocoa powder. The development of oxidation was monitored by peroxide value (PV) and gas chromatography monitoring of hexanal development. The peanut butter samples were assessed by a professional sensory panel using descriptive analysis for the development of rancidity. The data was analyzed using JMP SAS software. In peanuts, the cocoa powder sample developed significantly lower levels of oxidation identifiers than the tocopherol or control samples. In peanut oil, there was no significant difference in levels of oxidation identifiers between the treatments. In peanut butter, the PV was significantly higher in the tocopherol sample than the cocoa powder or control samples, but no significant difference was observed in hexanal. The results of the sensory analysis indicated that the cocoa powder depressed the perception of both positive and negative attributes compared to the tocopherol and control samples. This study showed that cocoa powder may be a more effective preservative than an untreated sample or a sample treated with 200 ppm of tocopherols in peanuts and peanut butter; however, cocoa powder at 2.5% w/w basis did not perform as a significant antioxidant in peanut oil.
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Cachaper, Katherine Faith. „The Effect of Antioxidants on Flaxseed Stability in Yeast Bread“. Thesis, Virginia Tech, 2005. http://hdl.handle.net/10919/31624.

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The antioxidants BHA, BHT, and ascorbic acid were added to flaxmeal breads to prevent rancidity. Six types of yeast leavened breads were evaluated: control (100% bread flour), flaxmeal (15%) bread, and flaxmeal (15%) bread that contained 0.01% respectively of BHA, BHT, BHA and BHT, and ascorbic acid. Vital wheat gluten was added in all the flaxmeal breads. Chemical, objective and sensory tests were used to evaluate the breads. The crumb texture of all the experimental breads was significantly softer (p¡à 0.05) than the control breads, but the control breads were significantly moister (p¡à 0.05) than the flaxmeal breads that contained BHA and BHT, separately. No significant differences (p>0.05) were found in loaf volume of the control bread and the experimental breads. The crumb color of the experimental breads was significantly darker (p<0.0001) due to the incorporation of flaxmeal. The acid value of the flaxmeal breads was significantly higher (p¡à 0.05) than the control breads. No significant differences (p>0.05) were found in peroxide values between the control breads and experimental breads after eight weeks. The QDA sensory tests showed that breads containing BHA or in combination with BHT were moister, chewier and had the least noticeable stale taste when compared to the control breads. Ascorbic acid was not as effective as BHA or a combination of BHA and BHT in preventing lipid oxidation, but produced the softest bread. This study showed that flaxmeal breads made with BHA and BHT provided the best protection against lipid oxidation and produced a moist and chewy bread.
Master of Science
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Souther, Brandy Jolene. „The Effect of Xanthan Gum and Guar Gum on Enhancing the Quality and Preventing Lipid Rancidity in Yeast Bread Supplemented with Flaxseed“. Thesis, Virginia Tech, 2005. http://hdl.handle.net/10919/43920.

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This study examined the effects of guar gum and xanthan gum on flax supplemented breads through objective and sensory testing. Breads containing flaxseed and gums were found to have a significantly (p<0.05) higher water activity than the control bread. Control bread was also found to have a higher (p<0.05) volume while flax breads containing guar gum had a significant (p<0.05) decrease in volume. Control bread and bread containing guar gum were significantly (p<0.05) harder in crumb texture. Breads with flax and xanthan gum displayed a significant (p<0.05) amount of springiness. While there was no significant (p>0.05) difference in peroxide values among bread samples, control bread had a lower (p<0.05) anisidine value indicating a decrease in hydroperoxide breakdown. While not significant (p>0.05), bread containing xanthan gum had a lower anisidine value than the other treatments. Sensory analysis found bread with both gums to be moister (p<0.05) and have a strong (p<0.05) yeasty aroma and fresher flavor. Control bread was found to have the least (p<0.05) yeasty aroma and taste significantly (p<0.05) less bitter but more stale.
Master of Science
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Chitundu, Elizabeth Malama, of Western Sydney Hawkesbury University, Faculty of Science and Technology und School of Food Science. „Studies on the shelf life of macadamia nuts“. THESIS_FST_SFS_Chitundu_E.xml, 1994. http://handle.uws.edu.au:8081/1959.7/37.

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Shelf life studies of raw Macadamia integrifolia nuts were carried out at different storage temperatures, relative humidities and time. An accelerated shelf life test was conducted, and the influence of water activity on kernel texture was studied. The antioxidants naturally present were identified by the use of thin layer chromatography. Accelerated shelf life tests showed that hydrolytic rancidity followed apparent zero order kinetics within the water activity range of 0.3 to 0.5. Oxidative rancidity measured by peroxide value appeared to follow different orders of reaction at different temperatures. At two months of storage rancidity was detected at which the headspace concentration of hexanal was 0.39 ppm and a peroxide value of 0.37 meq/kg. Headspace gas chromatography was done to find a quick and effective method for measuring oxidative rancidity. The presence of natural antioxidants was verified to explain the shelf life of macadamia nuts. In textural study, correlations were found between subjective and objective measurements. The product became unacceptable organoleptically above water activity 0.415 when stored at 20 degrees C. This level was established as the critical water activity. There is a need to establish a water activity at which the consumer is likely to reject the product.
Master of Science (Hons) (Food Science and Nutrition)
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10

Farias, Nadja Naiara Pereira. „Farelos de arroz, coco e castanha de caju submetidos a armazenamento prolongado na alimentaÃÃo de codornas de corte“. Universidade Federal do CearÃ, 2013. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=10429.

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CoordenaÃÃo de AperfeiÃoamento de Pessoal de NÃvel Superior
Aiming to evaluate the oxidative stability of parboiled rice bran, coconut meal and cashew nut meal during storage and the effects of its use in the feeding of meat quails, were carried three experiments in the period 7 at 42 days of age. For this, a batch of 100 kg of each meal was stored for a period of six months. At the end of that period, were purchased new batches of 100 kg each bran, and meal, fresh and stored, were used to formulate the diets of quail. In the first experiment, 245 quails with seven days of age were distributed in a completely randomized design with five treatments and seven replications of seven birds each and were tested levels of 10 and 20% inclusion of stored parboiled rice bran (SPRB) and new (NPRB). In the second and third experiments, 280 quails with seven days of age were distributed in a completely randomized design with five treatments and seven replications of eight birds each. In these trials, the treatments consisted of a control diet and the other containing 12.5 and 25% of stored coconut bran (SCB) and new (NCB) and stored cashew nut bran (SCNB) and new (NCNB), respectively. The rice bran parboiled stored for six months showed signs of hydrolytic and oxidative reactions observed by the increase in acid value and peroxide, respectively. Regardless of the storage, the inclusion of rice bran parboiled resulted in lower digestibility of dry matter and nitrogen and higher metabolizable energy value of the diet compared to the control diet. The inclusion of 20% SPRB resulted in less metabolizable energy value of feed in relation to the addition of NPRB. Although there have been no differences between treatments in nutrient utilization ration these were not enough to significantly influence the performance, carcass characteristics, relative weight of the liver and pancreas and growth and bone quality. The coconut meal stored for six months showed a higher tendency to hydrolysis reactions, observed by increasing the acidity index. Regardless of the storage, the inclusion of coconut meal resulted in higher metabolizable energy of the ration and reduction in consumption and feed conversion compared to the control diet. Although there have been differences between treatments in some parameters, these were not sufficient to significantly influence carcass characteristics, the relative weights of the liver and pancreas and growth and bone quality. The cashew nut bran stored for six months showed a higher tendency to hydrolysis reactions, observed by increasing the acidity index. Storage independent, inclusion the cashew nut bran resulted in higher metabolizable energy of the ration and reduction in feed intake and feed compared to the control diet. Although there have been differences between treatments in some parameters, these were not sufficient to significantly influence carcass characteristics, the relative weights of the liver and pancreas and growth and bone quality. Although the store for six months promote hydrolytic and oxidative rancidity the bran of parboiled rice and hydrolytic in the coconut bran and cashew nut bran, these can be used to feed meat quails in inclusion levels of up to 20% for the parboiled rice bran and 25% for the coconut bran and cashew nut bran.
Com o objetivo de avaliar a estabilidade oxidativa do farelo integral de arroz parboilizado, do farelo de coco e do farelo de castanha de caju durante o armazenamento e os efeitos do uso desses ingredientes na alimentaÃÃo de codornas de corte, foram realizados trÃs experimentos no perÃodo de 7 a 42 dias de idade. Para isso, um lote de 100 kg de cada farelo foi armazenado durante o perÃodo de seis meses. Ao tÃrmino desse perÃodo, foi adquirido novo lote de 100 kg de cada farelo e tanto os farelos novos e armazenados, foram utilizados para formular as raÃÃes das codornas. No primeiro experimento, 245 codornas com sete dias de idade foram distribuÃdas em um delineamento inteiramente casualizado, com cinco tratamentos e sete repetiÃÃes de sete aves por unidade experimental e foram testados os nÃveis de 10 e 20% de inclusÃo de farelo integral de arroz parboilizado armazenado (FIAPA) e novo (FIAPN). No segundo e terceiro experimentos, 280 codornas com sete dias de idade foram distribuÃdas em um delineamento inteiramente casualizado, com cinco tratamentos e sete repetiÃÃes de oito aves por unidade experimental. Nesses ensaios, os tratamentos consistiram em uma raÃÃo controle e os demais contendo 12,5 e 25% de farelo de coco armazenado (FCA) e novo (FCN) e farelo de castanha de caju armazenado (FCCA) e novo (FCCN), respectivamente. O farelo integral de arroz armazenado por seis meses apresentou sinais de reaÃÃes hidroliticas e oxidativas, observados pelo aumento do Ãndice de acidez e de perÃxido, respectivamente. Independente do armazenamento, a inclusÃo do farelo integral de arroz parboilizado resultou em menor digestibilidade da matÃria seca e do nitrogÃnio e maior valor de energia metabolizÃvel da raÃÃo em relaÃÃo à raÃÃo controle. A inclusÃo de 20% de FIAPA resultou em menor valor de energia metabolizÃvel da raÃÃo em relaÃÃo à adiÃÃo do FIAPN. Embora tenha sido verificadas diferenÃas entre os tratamentos no aproveitamento dos nutrientes da raÃÃo esses nÃo foram suficientes para influenciar significativamente o desempenho, caracterÃsticas da carcaÃa, peso relativo do fÃgado e pÃncreas e o crescimento e a qualidade Ãssea. O farelo de coco armazenado por seis meses apresentou maior tendÃncia a reaÃÃes de hidrÃlise, observado pelo aumento do Ãndice de acidez. Independente do armazenamento, a inclusÃo do FC resultou em maiores valores de energia metabolizÃvel da raÃÃo e em reduÃÃo no consumo e na conversÃo alimentar em relaÃÃo à raÃÃo controle. Embora tenha sido verificadas diferenÃas entre os tratamentos em alguns parÃmetros, esses nÃo foram suficientes para influenciar significativamente as caracterÃsticas de carcaÃa, os pesos relativos do fÃgado e do pÃncreas e o crescimento e a qualidade Ãssea. O farelo de castanha de caju armazenado por seis meses apresentou maior tendÃncia a reaÃÃes de hidrÃlise, observado pelo aumento do Ãndice de acidez. Independente do armazenamento, a inclusÃo do FCC resultou em maiores valores de energia metabolizÃvel da raÃÃo e em reduÃÃo no consumo e conversÃo alimentar em relaÃÃo à raÃÃo controle. Ainda que tenha sido verificadas diferenÃas entre os tratamentos em alguns parÃmetros, esses nÃo foram suficientes para influenciar significativamente as caracterÃsticas de carcaÃa, os pesos relativos do fÃgado e do pÃncreas e o crescimento e a qualidade Ãssea. Ainda que o armazenamento por seis meses promova rancidez hidrolÃtica e oxidativa no farelo integral de arroz parboilizado e hidrolÃtica nos farelos de coco e de castanha de caju, estes podem ser utilizados na alimentaÃÃo de codornas de corte, em nÃveis de inclusÃo de atà 20%, para o farelo integral de arroz parboilizado e 25% para os farelos de coco e de castanha de caju.
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Bücher zum Thema "Rancidity"

1

C, Allen J., und Hamilton R. J, Hrsg. Rancidity in foods. 2. Aufl. London: Elsevier Applied Science, 1989.

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McClements, D. J., Eric Decker und Ryan J. Elias. Oxidation in foods and beverages and antioxidant applications: Understanding mechanisms of oxidation and antioxidant activity. Oxford: Woodhead Pub., 2010.

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McClements, D. J., Eric Decker und Ryan J. Elias. Oxidation in foods and beverages and antioxidant applications: Management in different industry sectors. Oxford: Woodhead Pub., 2010.

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(Editor), John C. Allen, und R. J. Hamilton (Editor), Hrsg. Rancidity in Foods. 3. Aufl. Springer, 1994.

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Allen, John C. Rancidity in Foods. 3. Aufl. Blackie Academic & Professional, 1994.

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Allen, John C. Rancidity in Foods. 4. Aufl. Springer, 2004.

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Oxidation In Foods And Beverages And Antioxidant Applications Management In Different Industry Sectors. Woodhead Publishing, 2010.

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Decker, Eric A., Ryan J. Elias und D. Julian McClements. Oxidation in Foods and Beverages and Antioxidant Applications: Understanding Mechanisms of Oxidation and Antioxidant Activity. Elsevier Science & Technology, 2010.

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Decker, Eric A., Ryan J. Elias und D. Julian McClements. Oxidation in Foods and Beverages and Antioxidant Applications. Elsevier Science & Technology, 2016.

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Decker, Eric A., Ryan J. Elias und D. Julian McClements. Oxidation in Foods and Beverages and Antioxidant Applications. Elsevier Science & Technology, 2016.

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Buchteile zum Thema "Rancidity"

1

Jahn, M., und D. Jahn. „Milk Fat/Rancidity“. In Handbook of Hydrocarbon and Lipid Microbiology, 2377–91. Berlin, Heidelberg: Springer Berlin Heidelberg, 2010. http://dx.doi.org/10.1007/978-3-540-77587-4_174.

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Pegg, Ronald B., und Fereidoon Shahidi. „Off Flavors and Rancidity in Foods“. In Handbook of Meat, Poultry and Seafood Quality, 127–39. Oxford, UK: Blackwell Publishing Ltd., 2012. http://dx.doi.org/10.1002/9781118352434.ch9.

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Berger, K. G., und R. J. Hamilton. „Lipids and oxygen: is rancidity avoidable in practice?“ In Developments in Oils and Fats, 192–203. Boston, MA: Springer US, 1995. http://dx.doi.org/10.1007/978-1-4615-2183-9_7.

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Chatterjee, D., P. Bhattacharjee, H. Lechat, F. Ayouni, V. Vabre und N. Bhattacharyya. „Electronic Nose Setup for Estimation of Rancidity in Cookies“. In Sensing Technology: Current Status and Future Trends II, 161–87. Cham: Springer International Publishing, 2013. http://dx.doi.org/10.1007/978-3-319-02315-1_8.

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Hamilton, R. J., G. B. Simpson und C. Kalu. „The Effect of Additives on the Rancidity of Fish Oils“. In ACS Symposium Series, 280–98. Washington, DC: American Chemical Society, 2001. http://dx.doi.org/10.1021/bk-2001-0788.ch021.

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Yoshida, Koichi, Emiko Ishikawa, Maltesh Joshi, Hervé Lechat, Fatma Ayouni und Marion Bonnefille. „Quality Control and Rancidity Tendency of Nut Mix Using an Electronic Nose“. In Perception and Machine Intelligence, 163–70. Berlin, Heidelberg: Springer Berlin Heidelberg, 2012. http://dx.doi.org/10.1007/978-3-642-27387-2_21.

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Kalyanaraman, Balaraman. „Free Radical Mechanism of Oxidative Modification of Low Density Lipoprotein (or the Rancidity of Body Fat)“. In Oxidative Stress and Antioxidant Defenses in Biology, 96–116. Boston, MA: Springer US, 1995. http://dx.doi.org/10.1007/978-1-4615-9689-9_3.

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Jacobsen, Charlotte. „Oxidative Rancidity“. In Encyclopedia of Food Chemistry, 261–69. Elsevier, 2019. http://dx.doi.org/10.1016/b978-0-08-100596-5.21672-7.

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Shahidi, F., und J. A. John. „Oxidative rancidity in nuts“. In Improving the Safety and Quality of Nuts, 198–229. Elsevier, 2013. http://dx.doi.org/10.1533/9780857097484.2.198.

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Deeth, Hilton C. „Lipolysis and Hydrolytic Rancidity“. In Reference Module in Food Science. Elsevier, 2021. http://dx.doi.org/10.1016/b978-0-12-818766-1.00357-3.

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Konferenzberichte zum Thema "Rancidity"

1

Mignani, A. G., L. Ciaccheri, A. A. Mencaglia, R. Paolesse, M. Mastroianni, D. Monti, G. Buonocore, A. Del Nobile, A. Mentana und M. F. Grimaldi. „A smart cap for olive oil rancidity detection using optochemical sensors“. In Optics East 2007, herausgegeben von Tuan Vo-Dinh, Robert A. Lieberman und Günter Gauglitz. SPIE, 2007. http://dx.doi.org/10.1117/12.754677.

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Tameshia Ballard, Mindy Huguet, Jennifer Seitz, Jeromy Theriot, David Van Deventer, Parameswarakumar Mallikarjunan und David Vaughan. „Accelerated Storage Study on the Effects of Edible Film Coatings on Peanut Rancidity“. In 2001 Sacramento, CA July 29-August 1,2001. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2001. http://dx.doi.org/10.13031/2013.7486.

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Chatterjee, D., P. Bhattacharjee, H. Lechat, F. Ayouni und V. Vabre. „Assessment of shelf-life of cookies formulated with clove extracts using electronic nose Estimation of rancidity in cookies“. In 2012 Sixth International Conference on Sensing Technology (ICST 2012). IEEE, 2012. http://dx.doi.org/10.1109/icsenst.2012.6461709.

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Liu, Jie, Keyong Tang, Xuejing Zheng und Yitong Dong. „Heat sealable soluble soybean polysaccharide based composite films containing gelatin and curcumin for oil packaging“. In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/rsfv1079.

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Polysaccharides have the potential to be used as green packaging materials because of their biodegradability, biocompatibility and renewability. In this work, soluble soybean polysaccharide (SSPS) based films containing gelatin and curcumin were fabricated for oil packaging. These composite films were heat seable and can easily be made into pouches. These pouches were used as food packaging material in edible oil packaging. The structure, physical and mechanical properties of the SSPS-based composite films were investigated. When compared to neat SSPS and SSPS/gelatin films, the composite films containing curcumin showed excellent antioxidant activity and certain antibacterial performance. The high oxygen barrier properties of the composite films resulted in reduced oxidative rancidity of soybean oil packaged in the pouches made from the SSPS-based films. Our results indicated that blending of SSPS, gelatin and curcumin effectively improved heat sealability and activity for edible oils.
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Nair, Divek, Alessandra Pham-Mondala, Andrew Lee und Lorna Polovina. „Role of natural antioxidants for favoring dual functionality in meat and poultry products“. In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/nnbt2596.

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Natural food ingredients with multiple functionalities are preferred in the modern food industry as it is a way to establish the sustainability of food production with less impact on cost compared to using multiple individual ingredients. Rosemary extract is a natural antioxidant that enhances color stability, flavor profile and extends the shelf life of various food products. The present study investigates the role of rosemary extract with other natural ingredients for serving as a multifunctional component to effectively inhibit the growth of spoilage microorganisms, the development of rancidity, and discoloration in meat and poultry products. For instance, our study revealed that rosemary extract combined with acerola or green tea enhanced the color and flavor stability and increased the shelf life of meat and meat products. These combinations even outperformed synthetic counterparts such as BHA and BHT. Moreover, the formulations that possess antioxidant capabilities along with microbial spoilage inhibition in meat and poultry products are a need for the food industry from a food safety and sustainability perspective. In that scenario, our results demonstrated that rosemary extract, combined with buffered vinegar, delayed microbial spoilage growth in fresh and ground meat products in addition to provide oxidative stability and flavor stability. Additionally, rosemary extract and cultured dextrose or a combination of rosemary extract, cultured dextrose, and buffered vinegar inhibited microbial spoilage and suppressed oxidation of the cooked chicken by minimizing the formation of volatile aldehydes. Overall, the research provides insight into the combinations of rosemary extract with natural ingredients that can extend the shelf life of meat products by inhibiting microbial spoilage, enhancing flavor and color stabilities, and other antioxidant functionalities.
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Brenna, J. Thomas. „How does knowledge of omega-3 fatty acids inform the food system?“ In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/cfsw6115.

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With over 40,000 studies published, omega-3s are among most studied compounds in all of biology. We know a great deal about their metabolism, genetics, and nutrition that has not been translated into the global industrial food system. Development and maintenance of the human and general neural function depends on a balanced nutritional supply of omega-6 and omega-3 PUFA. Omega-3s are the most labile of oil components, leading to rancidity during processing and limiting shelf-life. Recent research has clarified the roles of the human FADS1 and FADS2 genes as key to conversion of precursor alpha-linolenic acid (ALA) to bioactive products eicosapentaenoic acid (EPA) and docosahexaenoic acid ((DHA). FADS2 is a promiscuous desaturase enzyme that inserts double bonds at the 4, 6, and 8 positions and acts on at least 16 substrates including numerous saturated fatty acids, while FADS1 is highly specific to 5 desaturation and C20 substrates. FADS gene polymorphisms lead primarily to modulation of circulating arachidonic acid in free living humans, which is likely to influence omega-3 requirements through biochemical competition at many levels. Natural, pre-industrial diets are high in saturated and monounsaturated fats, and supply dietary essential fatty acids at less than 4% of calories. Such diets support endogenous EPA and DHA biosynthesis at relatively robust levels, while diets high in PUFA inhibit EPA/DHA tissue accretion and create a metabolic demand. Recent recommendations focus on gently processed healthy foods rich in shortfall nutrients despite high saturated fat content have been advanced. Dietary intake of EPA and DHA have effects specific to each fatty acid, and both are more efficiently incorporated into tissue than when derived from precursors. Current evidence is that both are required for optimal health.
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