Literatura académica sobre el tema "Rancidity"
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Artículos de revistas sobre el tema "Rancidity"
Maté, J. I., M. E. Saltveit y J. M. Krochta. "EFFECT OF OXYGEN CONCENTRATION AND RELATIVE HUMIDITY ON THE RANCIDITY PROCESS OF WALNUTS AND PEANUTS". HortScience 29, n.º 5 (mayo de 1994): 537b—537. http://dx.doi.org/10.21273/hortsci.29.5.537b.
Texto completoDuru, Chidi Edbert, Ijeoma Akunna Duru, Chike Anthony Nweze y Lugard Ukiwe. "Dependence of Storage Material Surfaces on the Oxidative Rancidity Kinetics of Peanut Oil". International Letters of Chemistry, Physics and Astronomy 65 (abril de 2016): 27–31. http://dx.doi.org/10.18052/www.scipress.com/ilcpa.65.27.
Texto completoDuru, Chidi Edbert, Ijeoma Akunna Duru, Chike Anthony Nweze y Lugard Ukiwe. "Dependence of Storage Material Surfaces on the Oxidative Rancidity Kinetics of Peanut Oil". International Letters of Chemistry, Physics and Astronomy 65 (6 de abril de 2016): 27–31. http://dx.doi.org/10.56431/p-etpely.
Texto completoCho, Seung-Yong, Jee-Young Kim y Chul Rhee. "Determination of Rancidity of Soybean Oil by near Infrared Spectroscopy". Journal of Near Infrared Spectroscopy 6, A (enero de 1998): A349—A354. http://dx.doi.org/10.1255/jnirs.222.
Texto completoBerta, 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, n.º 2 (30 de enero de 2019): 141–45. http://dx.doi.org/10.14232/abs.2018.2.141-145.
Texto completoHong, Sung-Sam, Kisoo Chang, Junhyung Lee y ByungKon Kim. "Rancidity Analysis Management System Based on Machine Learning Using IoT Rancidity Sensors". Sensors and Materials 31, n.º 11 (30 de noviembre de 2019): 3871. http://dx.doi.org/10.18494/sam.2019.2590.
Texto completoLi, Bo, Hongjian Chen, Dewei Sun, Boxin Deng, Bin Xu, Ying Dong, Jinwei Li, Fei Wang y Yuanfa Liu. "Effect of flameless catalytic infrared treatment on rancidity and bioactive compounds in wheat germ oil". RSC Advances 6, n.º 43 (2016): 37265–73. http://dx.doi.org/10.1039/c5ra23335f.
Texto completoKim, Sejeong, Jong-Chan Kim, Sunhyun Park, Jinkwi Kim, Yohan Yoon y Heeyoung Lee. "Identification of Microbial Flora in Dry Aged Beef to Evaluate the Rancidity during Dry Aging". Processes 9, n.º 11 (16 de noviembre de 2021): 2049. http://dx.doi.org/10.3390/pr9112049.
Texto completoDemydova, A. "Investigation of the relationship between oxidation kinetics and deterioration of sensory characteristics of vegetable oils". Ukrainian Black Sea region agrarian science 112, n.º 4 (2021): 89–99. http://dx.doi.org/10.31521/2313-092x/2021-4(112)-9.
Texto completoKadir, Shabri Putra Wirman, Sri Fitria Retnawaty y Aji Suroso. "PENGGUNAAN KAYU MANIS (Cinnamomum burmani) UNTUK MENGATASI KETENGIKAN PADA MINYAK KELAPA SECARA TRADISIONAL". Photon: Jurnal Sain dan Kesehatan 5, n.º 2 (30 de mayo de 2015): 81–88. http://dx.doi.org/10.37859/jp.v5i2.591.
Texto completoTesis sobre el tema "Rancidity"
Tall, Janice. "Oxidative rancidity in fish". Thesis, Liverpool John Moores University, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.521752.
Texto completoBanasihan, 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.
Texto completoHoyland, 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.
Texto completoHatton, Paul. "Characterization and control of ketonic rancidity in the lauric acid oils". Thesis, Sheffield Hallam University, 1989. http://shura.shu.ac.uk/19771/.
Texto completoVasavada, Mihir. "Use of Natural Antioxidants to Control Oxidative Rancidity in Cooked Meats". DigitalCommons@USU, 2006. https://digitalcommons.usu.edu/etd/5528.
Texto completoPeterson, 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.
Texto completoFood 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.
Cachaper, Katherine Faith. "The Effect of Antioxidants on Flaxseed Stability in Yeast Bread". Thesis, Virginia Tech, 2005. http://hdl.handle.net/10919/31624.
Texto completoMaster of Science
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.
Texto completoMaster of Science
Chitundu, Elizabeth Malama, of Western Sydney Hawkesbury University, Faculty of Science and Technology y 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.
Texto completoMaster of Science (Hons) (Food Science and Nutrition)
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.
Texto completoAiming 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.
Libros sobre el tema "Rancidity"
C, Allen J. y Hamilton R. J, eds. Rancidity in foods. 2a ed. London: Elsevier Applied Science, 1989.
Buscar texto completoMcClements, D. J., Eric Decker y Ryan J. Elias. Oxidation in foods and beverages and antioxidant applications: Understanding mechanisms of oxidation and antioxidant activity. Oxford: Woodhead Pub., 2010.
Buscar texto completoMcClements, D. J., Eric Decker y Ryan J. Elias. Oxidation in foods and beverages and antioxidant applications: Management in different industry sectors. Oxford: Woodhead Pub., 2010.
Buscar texto completo(Editor), John C. Allen y R. J. Hamilton (Editor), eds. Rancidity in Foods. 3a ed. Springer, 1994.
Buscar texto completoAllen, John C. Rancidity in Foods. 3a ed. Blackie Academic & Professional, 1994.
Buscar texto completoAllen, John C. Rancidity in Foods. 4a ed. Springer, 2004.
Buscar texto completoOxidation In Foods And Beverages And Antioxidant Applications Management In Different Industry Sectors. Woodhead Publishing, 2010.
Buscar texto completoDecker, Eric A., Ryan J. Elias y D. Julian McClements. Oxidation in Foods and Beverages and Antioxidant Applications: Understanding Mechanisms of Oxidation and Antioxidant Activity. Elsevier Science & Technology, 2010.
Buscar texto completoDecker, Eric A., Ryan J. Elias y D. Julian McClements. Oxidation in Foods and Beverages and Antioxidant Applications. Elsevier Science & Technology, 2016.
Buscar texto completoDecker, Eric A., Ryan J. Elias y D. Julian McClements. Oxidation in Foods and Beverages and Antioxidant Applications. Elsevier Science & Technology, 2016.
Buscar texto completoCapítulos de libros sobre el tema "Rancidity"
Jahn, M. y D. Jahn. "Milk Fat/Rancidity". En 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.
Texto completoPegg, Ronald B. y Fereidoon Shahidi. "Off Flavors and Rancidity in Foods". En Handbook of Meat, Poultry and Seafood Quality, 127–39. Oxford, UK: Blackwell Publishing Ltd., 2012. http://dx.doi.org/10.1002/9781118352434.ch9.
Texto completoBerger, K. G. y R. J. Hamilton. "Lipids and oxygen: is rancidity avoidable in practice?" En Developments in Oils and Fats, 192–203. Boston, MA: Springer US, 1995. http://dx.doi.org/10.1007/978-1-4615-2183-9_7.
Texto completoChatterjee, D., P. Bhattacharjee, H. Lechat, F. Ayouni, V. Vabre y N. Bhattacharyya. "Electronic Nose Setup for Estimation of Rancidity in Cookies". En 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.
Texto completoHamilton, R. J., G. B. Simpson y C. Kalu. "The Effect of Additives on the Rancidity of Fish Oils". En ACS Symposium Series, 280–98. Washington, DC: American Chemical Society, 2001. http://dx.doi.org/10.1021/bk-2001-0788.ch021.
Texto completoYoshida, Koichi, Emiko Ishikawa, Maltesh Joshi, Hervé Lechat, Fatma Ayouni y Marion Bonnefille. "Quality Control and Rancidity Tendency of Nut Mix Using an Electronic Nose". En Perception and Machine Intelligence, 163–70. Berlin, Heidelberg: Springer Berlin Heidelberg, 2012. http://dx.doi.org/10.1007/978-3-642-27387-2_21.
Texto completoKalyanaraman, Balaraman. "Free Radical Mechanism of Oxidative Modification of Low Density Lipoprotein (or the Rancidity of Body Fat)". En 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.
Texto completoJacobsen, Charlotte. "Oxidative Rancidity". En Encyclopedia of Food Chemistry, 261–69. Elsevier, 2019. http://dx.doi.org/10.1016/b978-0-08-100596-5.21672-7.
Texto completoShahidi, F. y J. A. John. "Oxidative rancidity in nuts". En Improving the Safety and Quality of Nuts, 198–229. Elsevier, 2013. http://dx.doi.org/10.1533/9780857097484.2.198.
Texto completoDeeth, Hilton C. "Lipolysis and Hydrolytic Rancidity". En Reference Module in Food Science. Elsevier, 2021. http://dx.doi.org/10.1016/b978-0-12-818766-1.00357-3.
Texto completoActas de conferencias sobre el tema "Rancidity"
Mignani, A. G., L. Ciaccheri, A. A. Mencaglia, R. Paolesse, M. Mastroianni, D. Monti, G. Buonocore, A. Del Nobile, A. Mentana y M. F. Grimaldi. "A smart cap for olive oil rancidity detection using optochemical sensors". En Optics East 2007, editado por Tuan Vo-Dinh, Robert A. Lieberman y Günter Gauglitz. SPIE, 2007. http://dx.doi.org/10.1117/12.754677.
Texto completoTameshia Ballard, Mindy Huguet, Jennifer Seitz, Jeromy Theriot, David Van Deventer, Parameswarakumar Mallikarjunan y David Vaughan. "Accelerated Storage Study on the Effects of Edible Film Coatings on Peanut Rancidity". En 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.
Texto completoChatterjee, D., P. Bhattacharjee, H. Lechat, F. Ayouni y V. Vabre. "Assessment of shelf-life of cookies formulated with clove extracts using electronic nose Estimation of rancidity in cookies". En 2012 Sixth International Conference on Sensing Technology (ICST 2012). IEEE, 2012. http://dx.doi.org/10.1109/icsenst.2012.6461709.
Texto completoLiu, Jie, Keyong Tang, Xuejing Zheng y Yitong Dong. "Heat sealable soluble soybean polysaccharide based composite films containing gelatin and curcumin for oil packaging". En 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/rsfv1079.
Texto completoNair, Divek, Alessandra Pham-Mondala, Andrew Lee y Lorna Polovina. "Role of natural antioxidants for favoring dual functionality in meat and poultry products". En 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/nnbt2596.
Texto completoBrenna, J. Thomas. "How does knowledge of omega-3 fatty acids inform the food system?" En 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/cfsw6115.
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