Buscar
Mostrando ítems 31-40 de 21280
Determination of 2-methylimidazole and 4-methylimidazole in caramel colors by capillary electrophoresis
(2013-03-06)
The use of chemical preservative compounds is common in the food products industry. Caramel color is the most usual additive used in beverages, desserts, and breads worldwide. During its fabrication process, 2- and ...
Determination of 2-methylimidazole and 4-methylimidazole in caramel colors by capillary electrophoresis
(2013-03-06)
The use of chemical preservative compounds is common in the food products industry. Caramel color is the most usual additive used in beverages, desserts, and breads worldwide. During its fabrication process, 2- and ...
Antioxidant potential of oregano extract (Origanum vulgare L.)
(Emerald Group Publishing Limited, 2012-01-01)
Purpose - This research aims to evaluate the antioxidant potential of oregano extract (OE), as well as its isolated and synergistic effect when applied to soybean oil (SO) under thermal oxidation.Design/methodology/approach ...
Antioxidant potential of oregano extract (Origanum vulgare L.)
(Emerald Group Publishing Limited, 2012-01-01)
Purpose - This research aims to evaluate the antioxidant potential of oregano extract (OE), as well as its isolated and synergistic effect when applied to soybean oil (SO) under thermal oxidation.Design/methodology/approach ...
Nanoparticles of La1-xSrxMnO3 compounds
(2002-12-01)
A nanoparticles of La1-xSrxMnO3 were synthesized using homogenous coprecipitation method. The precipate was washed with water and dried at 80 °C. The samples were characterized by X-ray powder diffraction, transmission ...
Chemical Composition And Antioxidant Capacity Of Acai (euterpe Oleracea) Genotypes And Commercial Pulps
(Wiley-BlackwellHoboken, 2017)