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Showing 1 to 6 of 6 for “"anisidine value"”.
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Frying Stability of Low-Linolenic Acid Soybean Oil and Examination of the P-Anisidine Value Method
… conducted to examine the relationship between p-anisidine value and headspace volatiles, sensory evaluation, and polymers. Partially hydrogenated soybean frying oil was used to fry shoestring potatoes. The oil was evaluated by p-anisidine value, headspace volatile analysis, sensory evaluation, …
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Effects of oil types and beta-carotene in repeated deep-fat frying of French fries
… noticeable with increased frying time. Peroxide value was unstable and fluctuated over time. The p-Anisidine value increased fastest for soybean oil, with a final value of 190.84 at 100 cycles. With respect to the content of total polar compounds, the stability of the oils decreased in the order …
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The Effect of Xanthan Gum and Guar Gum on Enhancing the Quality and Preventing Lipid Rancidity in Yeast Bread Supplemented with Flaxseed
… no significant (p>0.05) difference in peroxide values among bread samples, control bread had a lower (p<0.05) anisidine value indicating a decrease in hydroperoxide breakdown. While not significant (p>0.05), bread containing xanthan gum had a lower anisidine value than the other treatments. …
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Antioxidant Activity of Ampelopsis Grossedentata Crude Extract and its Major Component Dihydromyricetin
… evaluated in soybean oil based on the peroxide value, anisidine value, Totox value, headspace volatiles and headspace oxygen. Antioxidant effectiveness was also evaluated in a cooked beef model system. DHM was more potent than BHA in preventing soybean oil oxidation. The crude extract was not as …
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Effects of Storage Conditions of Aspergillus Growth and Aflatoxin Production in Peanuts. A Study in Ghana
… production and lipid oxidation (peroxide value and p-Anisidine value). Partial roasting and blanching of peanuts eliminated aflatoxigenic fungi and halted aflatoxin production in stored peanuts, increased the effectiveness of peanut sorting and, hence, helped reduce or eliminate aflatoxin …
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Food processing modulation on breast cancer
… and viscosity) and chemical changes (peroxide value, p-anisidine value, free fatty acid, polar component, fatty acid composition) of TAO were characterized at different time points. Repeated exposure to high temperature, led to significant deterioration of oil and accumulation of high …