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Influencia de la concentración de aceite esencial de orégano (Origanum vulgare L.) en el tiempo de vida en anaquel del aceite de oliva (Olea europea) extravirgen
(Universidad de LimaPE, 2015)
The influence of two concentrations of essential oil of oregano: 0,1 % and 0,3 %, applied to extra virgin olive oil with an acidity % and initial rate of 0,168 % peroxide and 9,5 milliequivalent of peroxide was evaluated ...
Ascorbic acid potentiates the cytotoxicity of the naphthoquinone 5-methoxy-3,4-dehydroxanthomegnin
(Pergamon-Elsevier B.V. Ltd, 2008-08-01)
The interaction of ascorbic acid with 5-methoxy-3,4-dehydroxanthomegnin, an 1,4-naphthoquinone, was investigated using the cytotoxic index for McCoy cells by neutral red assay. The synergstic effect was observed when such ...
Inhibition of Lipid Oxidation by MRP Antioxidant in Enriched Cooked Beef Patties with Polyunsaturated Fatty Acids
(Canadian Center of Science and Education, 2012-07-02)
The addition of n3 polyunsaturated fatty acids to foods is an emerging area of commercial and academic interest. However, the incorporation of n3 polyunsaturated fatty acids into food systems is potentially problematic ...
Lipid peroxidation assays in canine fresh semen
(Universidad Nacional del Nordeste, 2009)
Non-destructive assessment of the oxidative stability of intact macadamia nuts during the drying process by near-infrared spectroscopy
(2019-04-01)
We have developed a rapid non-destructive method to assess the oxidative stability of intact macadamia nuts using near-infrared spectroscopy (NIRS). Intact macadamia nuts of the cultivars HAES 344 ‘Kau’ HAES 660 ‘Keaau’ ...
Susceptibility to peroxidation and fatty acid composition of fresh boar semen obtained from different hog farms
(Universidad Nacional del Nordeste, 2012)