Keywords: Met; methionine; Mso; methionine sulfoxide; Msn; methionine sulfone; ALA; alpha linolenic acid; PV; peroxide value; CD; conjugated dienes; p-AV; p-anisidine value; TBARS; thiobarbituric acid value; FID; flame ionization detector; DNPH; 2,4-dinitrophenylhy
مقالات ISI (ترجمه نشده)
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در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
Keywords: Flaxseed oil; Natural antioxidants; Lipid oxidation; Rancimat; Peroxide value; P-anisidine value; Minor components;
Keywords: CD; conjugated dienes; CMC; carboxy-methyl-cellusose; EO; essential oil; GAE; gallic acid equivalents; PV; peroxide value; p-AV; p-anisidine value; TP; total phenols; Rosemary extract; CMC coating; Antioxidant activity; Antimicrobial activity; Smoked eel;
Keywords: ADG; average daily gain; ADFI; average daily feed intake; GF; gain feed; DDGS; distillers' dried grains with solubles; AnV; p-anisidine value; MDA; malondialdehyde; PV; peroxide value; TBARS; thiobarbituric acid reactive substances; AOCS; American Oil C
Keywords: Catechin; Free fatty acid; p-Anisidine value; Radical-scavenging activity; Foodservice;
Oxidative stabilization of ultra-high omega-3 concentrates as ethyl esters or triacylglycerols
Keywords: AA; antioxidant; AAI; activity antioxidant activity index; DHA; docosahexaenoic acid; EPA; eicosapentaenoic acid; EE; ethyl esters; IT; induction time; p-AnV; p-anisidine value; PV; peroxide value; PUFA; polyunsaturated fatty acids; TAG; triacylglycerols;
Utilisation of red palm olein in formulating functional chocolate spread
Keywords: Sensory evaluation; Viscosity; Emulsion stability; Peroxide value; p-Anisidine value; Free fatty acids; Fatty acid composition; Carotenes; Tocopherols; Tocotrienols; Storage stability
Effects of α-tocopherol, β-carotene and ascorbyl palmitate on oxidative stability of butter oil triacylglycerols
Keywords: Butter; Triacylglycerol; α-Tocopherol; β-Carotene; Ascorbyl palmitate; Oxidation; Peroxide value; p-Anisidine value
Headspace-solid phase microextraction (HS-SPME) analysis of oxidized volatiles from free fatty acids (FFA) and application for measuring hydrogen donating antioxidant activity
Keywords: HS-SPME; Oxidized volatiles; Conjugated dienoic acid; p-Anisidine value; Antioxidant activity measuring method
Deterioration of olive, corn and soybean oils due to air, light, heat and deep-frying
Keywords: Deterioration; %Free fatty acid; Peroxide value; Iodine value; p-Anisidine value; Antioxidant; Deep frying;