Now showing items 1-10 of 3131
Loss in tocopherols and oxidative stability during the frying of frozen cassava chips
(Inst Grasa Sus Derivados, 2009-01-01)
The present study was aimed at verifying tocopherols losses and oxidative stability changes in vegetable oils used in discontinuous frying. The frying of frozen cassava chips was carried out in a household electric frying ...
Vegetable oil stability at elevated temperatures in the presence of ferric stearate and ferrous octanoate
(Amer Chemical SocWashingtonEUA, 2005)
Determination of the oxidative stability of biodiesel using near infrared emission spectroscopy
(Elsevier Sci LtdOxfordInglaterra, 2014)
Firefighting foam stability: the effect of the drag reducer poly(ethylene) oxide
(Elsevier Science BvAmsterdamHolanda, 2003)
Hexamethylenetetramine reaction with graphite oxide (GO) as a strategy to increase the thermal stability of GO: synthesis and characterization of a compound
(Serbian Chemical SocBelgradeSérvia, 2010)
Effect of amine ligands on stabilization of pt nanoparticles as electrode materials for electro-oxidation of methanol
(Journal of New Materials for Electrochemical Systems Volume 14, Issue 1, 2011, Pages 1-10, 2011)
Pt-stabilized catalysts with platinum crystallites sizes between 1-20 nm were prepared using an organometallic approach and three different amino ligands; tert-butylamine, 1,3-diaminopropane and anthranilic acid. The ...
Oxidation behavior and thermal stability of a NiAlV eutectic alloy
(Wiley-v C H Verlag GmbhWeinheimAlemanha, 2013)
Studies on thermal-oxidative degradation behaviours of raw natural rubber: PRI and thermogravimetry analysis
Thermal-oxidative degradation behaviours of raw natural rubber (NR) have been investigated by using thermogravimetry analysis in inert and oxidative atmospheres and the plasticity retention index (PRI). The activation ...
Comparison of rancimat evaluation modes to assess oxidative stability of fish oils
(American Oil Chemists' Society, 1997)
Two Rancimat evaluation modes, the induction period (IP), and the time needed to achieve a selected difference in conductivity (tΔK) were compared for assessing relative stability of anchovy sardine, and hake liver oils. ...