Oxidative stability - Globe Thesis

Keyword [Oxidative stability] Result: 121 - 140 \| Page: 7 of 8
121.	Oxidative stability of fermented lamb meat sausage with added natural antioxidants
122.	The role of endogenous oil components in the oxidative stability of vegetable oils
123.	Effect of raw ingredient surface area, storage time, and antioxidants on color and oxidative stability of ground beef in 80% oxygen modified atmosphere packaging
124.	Oxidative stability of conjugated linoleic acid-rich soy oil
125.	Quantitative Changes of Volatile Compound in Soybean and Algal Oil and Effects of Antioxidants on the Oxidative Stability of Algal Oil under Light Storage
126.	Improving oxidative stability of omega-3 enriched pork meat by addition of food grade sugars and sensory characterization of cooked and re-warmed pork meat patties by free choice profiling
127.	Oxidative stability and ignition quality of algae derived methyl esters containing varying levels of methyl eicosapentaenoate and methyl docosahexaenoate
128.	Proteins as emulsifiers in retarding oil oxidation in an oil/water emulsion
129.	Oxidative stability of whey protein-coated milkfat droplets encapsulated in wall matrices consisting of non-fat milk solids or of carbohydrates
130.	A study of structural effects on oxidative stability of soybean oils
131.	Flavor and oxidative stability of walnuts partially defatted using supercritical carbon dioxide
132.	The properties of spray-dried milk fat emulsions as affected by types of wall materials and processing and storage conditions
133.	Development of processable PMR-type polyimides for high temperature applications
134.	Increased nutritional value and oxidative stability of restructured beef roasts with purified extracts from rice bran
135.	Evaluation of oxidative stability of lipids by fluorescence spectroscopy and characterization of flavonoid antioxidant chemistry
136.	A new instrumental method for measurement of thermal oxidative stability of oils with different saturation levels and additives
137.	Oxidative stability, thermal stability, and volatility studies of electrical contact lubricants
138.	The use of ascorbic acid to enhance sparkling wine oxidative stability
139.	Impacts of Grape Seed Flour Inclusion on the Quality and Oxidative Stability of Sugar Cookie
140.	Improved oxidative stability in biodiesel via commercially-viable processing strategies
<<First <Prev Next> Last>> Jump to