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Yi Liu, Laijun Sun, Hongyi Bai and Zhiyong Ran
Taking a variety of edible oils as the research object, including soybean oil, peanut oil, rapeseed oil, a method based on Near-Infrared Spectroscopy (NIRS) to identify the frying times is proposed to evaluate the quality of frying oil. Ten rounds of fry...
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José Carlos Quilles Junior, Ana Lucia Ferrarezi, Janaina Pires Borges, Jessika Souza Rossi, Daniela Alonso Bocchini, Eleni Gomes, Roberto da Silva, Maurício Boscolo (Author)
Pág. e46582
Hydrophobic carriers can be used to improve the activity, stability and other properties of enzymes. Physical agents, like ultrasound, may also contribute to improving the dispersion and collision of the reagent molecules, decreasing the reaction time an...
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Carmen Socaciu, Florinela Fetea, Floricuta Ranga, Andrea Bunea, Francisc Dulf, Sonia Socaci and Adela Pintea
Attenuated total reflectance-Fourier transform infrared ppectroscopy (ATR-FTIR) proved to be a reliable, rapid, and easy-to-use technique to evaluate vegetable oils quality and authenticity. The spectral range of the middle infrared region (MIR) of FTIR ...
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Lu Han, Shuang Zhang, Bao-Kun Qi, Hong Li, Feng-Ying Xie and Yang Li
Soybean oil isolated by enzyme-assisted aqueous extraction (EAE) was subjected to molecular distillation-induced deacidification, and the effects of evaporator temperature, scraper speed, and feed flow rate on oil quality (acid value, color, peroxide val...
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Zhia Lerc Poh
Pág. 41
Microalgae have recently attracted global attention for its variety of valuable compounds production, and potential as energy crop. However, high microalgae biomass productivity with high lipid content are usually difficult to achieve simultaneously. In ...
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