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Migration of Tinuvin P, a UV stabilizer, from PET bottles into fatty-food simulants
(1999-12-01)
Tinuvin P migration from Polyethyleneterephthalate (PET) bottles was investigated using several fatty-food simulants such as olive oil, soybean oil, n-heptane and iso-octane, at exposure conditions of 2-10 days at 40 °C ...
Propuesta de mejora para incrementar la eficiencia en el proceso de embotellado a través de la aplicación de las herramientas TPM y 5s en una empresa fabricante de líquidos oleaginososImprovement proposal to increase efficiency in the bottling process through the TPM and 5s implementation in an edible oil company
(Universidad Peruana de Ciencias Aplicadas (UPC)PE, 2024)
Effect of the addition of ultraviolet absorber (Tinuvin 234) on the quality of soybean oil packaged in polyethylene terephthalate (PET).
(Inst Grasa Sus DerivadosSevilleEspanha, 2005)
Minimization of peroxide formation rate in soybean oil by antioxidant combinations
(Elsevier Science BvAmsterdamHolanda, 2004)
Evaluation by thermogravimetry of the interaction of the poly(ethylene terephthalate) with oil-based paint
(2015-01-01)
The recycling of post-consumer soft-drink bottles poly (ethylene terephthalate) (PET) has been used as an additive in paint containing alkyd resin. Samples of paint containing PET (PPET) were applied in a film form on ...
Effect of light exposure on functional compounds of monovarietal extra virgin olive oils and oil mixes during early storage as evaluated by fluorescence spectra
(Springer, 2019-08)
The oxidation of antioxidants in bottled extra virgin olive oil (EVOO), especially vitamin E and chlorophyll, can affect the quality of the product. However, the effect of light exposure on these functional compounds and ...
Quantification of the synthetic phenolic antioxidant cyanox 1790 in bottled water with SPE-HPLC/MS/MS and determination of the impact of the use of recycled packaging on its generation
(Multidisciplinary Digital Publishing Institute (MDPI)Switzerland, 2023)
Características físico-químicas de azeites obtidos no Brasil, Portugal, Itália, Espanha e Grécia
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2018-11-28)
Brazil has increased its consumption of olive oil considerably in recent years, and its consumers are increasingly demanding quality parameters, where consumption is greater than production, to supply the domestic market, ...