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102.461  Articles
1 of 10.247 pages  |  10  records  |  more records»
Peanut oil is a peanut product that is used for the food industry. The high content of fatty acids in the form of oleic acid causes peanut oil to break down easily, so it is necessary to add antioxidants to inhibit the oxidation process.The natural antiox... see more

Background: People often store frying oil that will be reused or used repeatedly for several times, especially in salted fish frying. Cooking oil that has been used repeatedly with high temperatures or contact with water and oxygen will produce acid and p... see more

Sunflower halva, popular in countries from Eastern Europe, is made of sunflower tahini, cooked sugar and soapwort root extract.Lipid fraction in traditional sunflower halva is rich in polyunsaturated fatty acids, susceptible to peroxidation. Oxidation of ... see more

Processing of coconut oil among the people is still mostly done traditionally by heating. The oil produced has poor quality and is easily rancid. This is because heating can change the oil structure. To overcome this, we need a way that can produce qualit... see more

Honey and propolis is natural food, produced by honey bees (Apis mellifera) and largely used by the local population for its medicinal properties. Our work aims to extract and evaluate the hydrogen peroxide scavenging capacity of different phenolic extrac... see more

Infectious diseases remain a serious problem in Indonesia. Myeloperoxidase (MPO) is a substance released by neutrophils, which activates the synthesis of hypochlorous acid (HOCL) from hydrogen peroxide (H2O2) and chloride ion (Cl-). Hypochlorous acid play... see more

The growth of fish in intensive fish farming is carried out completely by the feeds supplied from externally. Different ingredients are used in feed production. The nutritional content of these ingredients is checked when purchased or brought to the facto... see more

The effects of exogenous application of hydrogen peroxide on the secondary metabolites, enzyme activities and photosynthetic pigment accumulation of Vigna unguiculata was investigated. The hereby study was carried out under a screen house to minimize extr... see more

Based on the research results, optimization modeling was performed and the shelf life of pasteurized sausage products of the boiled group with the elements of active packaging was substantiated. Re-pasteurization was carried out at the temperature of 85–9... see more

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