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Peroxide Value in the 21st Century
The method for the peroxide value determination was validated. The problem is the insufficient reproducibility of this parameter and using the different analytical methods for the peroxide value determination in th...
GM - Potravinářství
- 2004 •
- D
Rok uplatnění
D - Stať ve sborníku
Oxidation of adipose tissue in dry meat products with antioxidants from spices
changes were evaluated measuring fat values (thiobarbituric [TBA] and peroxide value gradually grew, while the peroxide value was at maximum shortly after the productionLipid peroxidation causes ...
GM - Potravinářství
- 2007 •
- D
Rok uplatnění
D - Stať ve sborníku
Development of a method for the determination of bitterness of poppy seeds (Papaver somniferum L.)
The paper used the determination of the peroxide number to measure poppy rancidity. The measurement of the peroxide value of fats is one of the oldest and most hydroperoxides. The value of the peroxide num...
Agriculture
- 2019 •
- O
Rok uplatnění
O - Ostatní výsledky
Relationship between the fat and oil composition and their initial oxidation rate during storage
determined as an increase in the peroxide value during storage in the dark at 35 degrees were compared with parameters characterising these fats and oils (peroxide value strongly with the peroxide val...
Nutrition, Dietetics
- 2020 •
- Jimp •
- Link
Rok uplatnění
Jimp - Článek v periodiku v databázi Web of Science
Výsledek na webu
Quality of fried snack foods in Czech republic - preliminary study
Quality of fried snack foods in the Czech shops was followed. Fifty samples were analysed and contents of polymerised triacylglycerols and peroxide values were determined....
GM - Potravinářství
- 2001 •
- D
Rok uplatnění
D - Stať ve sborníku
Oxidative Changes of Lipids during Microwave Heating of Minced Fish Flesh in Catering
The influence of microwave rating on the oxidation (i.e. by peroxide value) and fatty acid composition (GC-MS) of lipids of common carp and Atlantic mackerel minced fish flesh were studied....
GM - Potravinářství
- 2009 •
- Jx
Rok uplatnění
Jx - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)
Degradation of phospholipids under different types of irradiation and varying oxygen saturation
. The values of radiation chemical yields of the peroxidic form depend on the typeThe effects of different types of radiation on the formation of peroxide forms. Our study suggests that the mechanism of the peroxides
Biology (theoretical, mathematical, thermal, cryobiology, biological rhythm), Evolutionary biology
- 2017 •
- Jimp •
- Link
Rok uplatnění
Jimp - Článek v periodiku v databázi Web of Science
Výsledek na webu
Degradation of phospholipids under different types of irradiation and varying oxygen saturation
. The values of radiation chemical yields of the peroxidic form depend on the typeThe effects of different types of radiation on the formation of peroxide forms. Our study suggests that the mechanism of the peroxides
Biophysics
- 2017 •
- Jimp •
- Link
Rok uplatnění
Jimp - Článek v periodiku v databázi Web of Science
Výsledek na webu
Stability of Different Kinds of Vegetable Oils during Microwave and Conventional Heating
Different kinds of vegetable oils were heated in microwave oven and conventional. In this heated oils were determined peroxide value, content of conjugated dienes and trienes and fatty acid content....
GM - Potravinářství
- 2009 •
- D
Rok uplatnění
D - Stať ve sborníku
Oxidation Changes of Vegetable Oils during Microwave Heating
The aim of this study was the influence of microwave heating on the four selected vegetable oils often used in the Czech Republic: sunflower, soybean, rapeseed and corn oils. The traditional parameters as peroxide value and conjugat...
GM - Potravinářství
- 2009 •
- Jx
Rok uplatnění
Jx - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)
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