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Teses / dissertações sobre o tema "Rancidity"

Autor: Grafiati

Publicado: 4 de junho de 2021

Última modificação: 25 de julho de 2025

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1

Tall, Janice. "Oxidative rancidity in fish." Thesis, Liverpool John Moores University, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.521752.

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2

Banasihan, E. T. "Inhibition of oxidative rancidity development in minced fatty fish." Thesis, University of Reading, 1985. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.356240.

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3

Hoyland, David Vernon. "Chemical methods for assessing lipid oxidation in food." Thesis, University of Nottingham, 1990. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.254588.

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4

Hatton, Paul. "Characterization and control of ketonic rancidity in the lauric acid oils." Thesis, Sheffield Hallam University, 1989. http://shura.shu.ac.uk/19771/.

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Ketonic rancidity is associated with the lauric acid oils and butterfat. It arises when short and intermediate carbon chain length fatty acids (C6 to C14) are converted into methyl ketones (C5 to C13) by certain fungi. Ketonicrancidity will not occur in fats and oils that do not contain these fatty acids. Fermentation experiments with whole oils and simple triglycerides confirmed that only short and intermediate carbon chain length fatty acids were converted into methyl ketones. Methyl ketones produced contained one carbon atom less than the parent fatty acid. Tetradecanoic acid was the longes

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5

Vasavada, Mihir. "Use of Natural Antioxidants to Control Oxidative Rancidity in Cooked Meats." DigitalCommons@USU, 2006. https://digitalcommons.usu.edu/etd/5528.

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The research in this dissertation focused on determining antioxidant effects of various natural antioxidants in cooked meat systems. Milk mineral (MM), spices, and raisin paste were used in cooked meat systems to verify their potential antioxidant properties. The MM study determined the antioxidant activity of 1.5% MM added to uncured cooked beef meatballs, and possible additive effects of MM in combination with 20-ppm or 40-ppm sodium nitrate in cooked beef sausages . There was no additive inhibition of lipid oxidation in samples containing 20-ppm or 40-ppm sodium nitrite plus 1.5% MM. Cooked

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6

Peterson, Hilary. "The effect of cocoa powder on the development of oxidative rancidity in peanut products." Thesis, Kansas State University, 2013. http://hdl.handle.net/2097/16229.

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Master of Science<br>Food Science<br>J. Scott Smith<br>The objective of this study was to observe the effect of natural cocoa powder versus 200 ppm of tocopherols on delaying the onset of oxidative rancidity in peanuts, peanut butter, and peanut oil. The samples were obtained from a single lot of blended Runner peanuts after roasting, grinding, and pressing. The samples were treated within a week of initial roasting with either 200 ppm of mixed tocopherols or 2.5% cocoa powder. The development of oxidation was monitored by peroxide value (PV) and gas chromatography monitoring of hexanal develo

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7

Cachaper, Katherine Faith. "The Effect of Antioxidants on Flaxseed Stability in Yeast Bread." Thesis, Virginia Tech, 2005. http://hdl.handle.net/10919/31624.

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The antioxidants BHA, BHT, and ascorbic acid were added to flaxmeal breads to prevent rancidity. Six types of yeast leavened breads were evaluated: control (100% bread flour), flaxmeal (15%) bread, and flaxmeal (15%) bread that contained 0.01% respectively of BHA, BHT, BHA and BHT, and ascorbic acid. Vital wheat gluten was added in all the flaxmeal breads. Chemical, objective and sensory tests were used to evaluate the breads. The crumb texture of all the experimental breads was significantly softer (pÂ¡Ã 0.05) than the control breads, but the control breads were significantly moister (pÂ¡Ã 0.

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8

Chitundu, Elizabeth Malama, of Western Sydney Hawkesbury University, Faculty of Science and Technology, and School of Food Science. "Studies on the shelf life of macadamia nuts." THESIS_FST_SFS_Chitundu_E.xml, 1994. http://handle.uws.edu.au:8081/1959.7/37.

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Shelf life studies of raw Macadamia integrifolia nuts were carried out at different storage temperatures, relative humidities and time. An accelerated shelf life test was conducted, and the influence of water activity on kernel texture was studied. The antioxidants naturally present were identified by the use of thin layer chromatography. Accelerated shelf life tests showed that hydrolytic rancidity followed apparent zero order kinetics within the water activity range of 0.3 to 0.5. Oxidative rancidity measured by peroxide value appeared to follow different orders of reaction at different temp

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9

Souther, Brandy Jolene. "The Effect of Xanthan Gum and Guar Gum on Enhancing the Quality and Preventing Lipid Rancidity in Yeast Bread Supplemented with Flaxseed." Thesis, Virginia Tech, 2005. http://hdl.handle.net/10919/43920.

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This study examined the effects of guar gum and xanthan gum on flax supplemented breads through objective and sensory testing. Breads containing flaxseed and gums were found to have a significantly (p<0.05) higher water activity than the control bread. Control bread was also found to have a higher (p<0.05) volume while flax breads containing guar gum had a significant (p<0.05) decrease in volume. Control bread and bread containing guar gum were significantly (p<0.05) harder in crumb texture. Breads with flax and xanthan gum displayed a significant (p<0.05) amount of springiness. While the

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10

Farias, Nadja Naiara Pereira. "Farelos de arroz, coco e castanha de caju submetidos a armazenamento prolongado na alimentaÃÃo de codornas de corte." Universidade Federal do CearÃ, 2013. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=10429.

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CoordenaÃÃo de AperfeiÃoamento de Pessoal de NÃvel Superior<br>Aiming to evaluate the oxidative stability of parboiled rice bran, coconut meal and cashew nut meal during storage and the effects of its use in the feeding of meat quails, were carried three experiments in the period 7 at 42 days of age. For this, a batch of 100 kg of each meal was stored for a period of six months. At the end of that period, were purchased new batches of 100 kg each bran, and meal, fresh and stored, were used to formulate the diets of quail. In the first experiment, 245 quails with seven days of age were distrib

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11

Harris, Grant G. "Antioxidant Capacity of Pawpaw Pulp Extracts from Different Levels of Ripeness." Ohio University / OhioLINK, 2008. http://rave.ohiolink.edu/etdc/view?acc_num=ohiou1212683978.

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12

Peters, Trisha E. "Characterization of in vitro Antioxidant Capacity of Different Pawpaw Pulp Extracts in Relation to Their Ability to Delay Rancidity in Turkey Muscle Homogenates." Ohio University / OhioLINK, 2014. http://rave.ohiolink.edu/etdc/view?acc_num=ohiou1416403809.

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13

McGill, Jeremy Parker Firman Jeffre D. "Effect of high peroxide value fats on performance of broilers in normal and immune challenged states." Diss., Columbia, Mo. : University of Missouri--Columbia, 2009. http://hdl.handle.net/10355/6471.

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Title from PDF of title page (University of Missouri--Columbia, viewed on Feb 18, 2010). The entire thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file; a non-technical public abstract appears in the public.pdf file. Thesis advisor: Dr. Jeffre D. Firman. Includes bibliographical references.

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14

Turner, Aretha G. "The Efficacy of Using Natural Antioxidant Blends to Control Oxidative Rancidity in Headed and Gutted, Filleted, and Minced Rainbow Trout (Oncorhynchus mykiss) During Frozen Storage." Thesis, Virginia Tech, 1998. http://hdl.handle.net/10919/46515.

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The antioxidant properties of various blends of rosemary extract and tocopherols, either alone or with citric and ascorbic acid, were compared in filleted, headed and gutted, and minced rainbow trout (Oncorhynchus mykiss). The filleted and headed and gutted products were stored at -29 degrees C for twelve months, while the minced was stored at the same temperature for 24 weeks. Oxidation was measured by following changes in thiobarbituric reactive substances, conjugated diene hydroperoxides, texture, drip loss, pH, sensory evaluation, and gas chromatographic detection of aldehydes. Natural

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15

Swindler, Jonathan Myers. "Effect of Enrichment-Bleaching and Low Oxygen Atmosphere Storage on All-Purpose Wheat Flour Quality." BYU ScholarsArchive, 2013. https://scholarsarchive.byu.edu/etd/4064.

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All-purpose wheat flour is a useful long-term storage commodity, but is subject to off-odor formation. Although flour stored in a low oxygen atmosphere should inhibit rancid odor formation, it elicits consumer complaints about odor. The purpose of this study was to examine off-odor development in all-purpose wheat flour during ambient and elevated storage by determining the effect of low oxygen atmosphere and enrichment-bleaching on quality as measured by, free fatty acids (FFA), flour descriptive sensory analysis, conjugated dienes, headspace volatiles, bread consumer sensory analysis, color,

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16

Bueno, Juliana Lisboa Biotto Carvalho. "Influência da adição de óleo de soja no perfil oxidativo de concentrado para bovino." Universidade de São Paulo, 2012. http://www.teses.usp.br/teses/disponiveis/74/74131/tde-23092013-104125/.

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O objetivo deste trabalho foi estudar o perfil oxidativo de concentrados para bovinos adicionados de óleo de soja, refinado e degomado, em um período de armazenamento de 15 dias, sob as temperaturas de 25ºC e 40ºC. Foram formados cinco grupos de alimentos: controle (C) sem adição de óleo, tratamentos (T) 1, 2, 3 e 4 com adição de 2, 4, 6 e 8%, respectivamente, de óleo de soja refinado ou degomado. Para tal, foram avaliados os índices de peróxidos e de acidez. Com relação à influência da temperatura de estocagem, ao longo do período experimental à 25ºC, não houve alteração com relação aos valor

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17

Kawski, Vicky Lilge. "AVALIAÇÃO DE ESTRATÉGIAS DE ESTABILIZAÇÃO OXIDATIVA DO FARELO DE ARROZ INTEGRAL." Universidade Federal de Santa Maria, 2015. http://repositorio.ufsm.br/handle/1/5802.

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The rice bran is obtained from the polishing of husked rice to produce white rice and, despite its high content of protein and vitamin, this by product is still almost entirely used to animal nutrition and less used by the food industry. Due to the large amount of bran produced, there is a big effort to increase the oxidative stability of this material. The aim of this study was to evaluate the stability of rice bran on the known conditions of humidity and temperature and then, propose a procedure for its stabilization, affordable and easily applicable. Therefore, various treatments were emplo

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18

Chitundu, Elizabeth Malama. "Studies on the shelf life of macadamia nuts." Thesis, Richmond, N.S.W. : School of Food Science, Faculty of Science and Technology, University of Western Sydney, Hawkesbury, 1994. http://handle.uws.edu.au:8081/1959.7/37.

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Shelf life studies of raw Macadamia integrifolia nuts were carried out at different storage temperatures, relative humidities and time. An accelerated shelf life test was conducted, and the influence of water activity on kernel texture was studied. The antioxidants naturally present were identified by the use of thin layer chromatography. Accelerated shelf life tests showed that hydrolytic rancidity followed apparent zero order kinetics within the water activity range of 0.3 to 0.5. Oxidative rancidity measured by peroxide value appeared to follow different orders of reaction at different temp

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19

Farias, Nadja Naiara Pereira. "Farelos de arroz, coco e castanha de caju submetidos a armazenamento prolongado na alimentação de codornas de corte." reponame:Repositório Institucional da UFC, 2013. http://www.repositorio.ufc.br/handle/riufc/19015.

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FARIAS, Nadja Naiara Pereira. Farelos de arroz, coco e castanha de caju submetidos a armazenamento prolongado na alimentação de codornas de corte. 2013. 96 f. : Dissertação (mestrado) - Universidade Federal do Ceará, Centro de Ciências Agrárias, Departamento de Zootecnia, Fortaleza-CE, 2009<br>Submitted by Nádja Goes (nmoraissoares@gmail.com) on 2016-08-09T14:48:59Z No. of bitstreams: 1 2013_dis_nnpfarias.pdf: 1065619 bytes, checksum: 093ec7ddd5e899d3abc93f495204dab9 (MD5)<br>Approved for entry into archive by Nádja Goes (nmoraissoares@gmail.com) on 2016-08-09T14:49:14Z (GMT) No. of bitstream

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20

LACERDA, Diracy Betânia Cavalcante Lemos. "Estabilidade e qualidade do farelo de arroz sob diferentes tratamentos e aplicação do produto extrusado em biscoito." Universidade Federal de Goiás, 2008. http://repositorio.bc.ufg.br/tede/handle/tde/1442.

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Made available in DSpace on 2014-07-29T15:22:56Z (GMT). No. of bitstreams: 1 Diracy.pdf: 1319673 bytes, checksum: 5bee102f59d80260a1c48f1623eed435 (MD5) Previous issue date: 2008-11-06<br>Rice bran is a by product of the rice milling process. It corresponds to 8% of the total rice grain and is used as feed and fertilizer mainly. The major problem related to its use in human nutrition is the rancification process starting soon after its extraction. The objective of this work was to evaluate the stability of raw rice bran (RRB), extruded rice bran (ERB) and rice bran obtained after parboilizat

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21

Vaz, Lincoln Pontes. "Caracterização físico-química e sensorial de manteiga da terra durante armazenamento controlado." Universidade Federal da Paraíba, 2015. http://tede.biblioteca.ufpb.br:8080/handle/tede/7927.

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Submitted by Clebson Anjos (clebson.leandro54@gmail.com) on 2016-03-04T20:58:30Z No. of bitstreams: 1 arquivototal.pdf: 4279867 bytes, checksum: cc6bcf7dbfdbba66c85512e2c1a25a45 (MD5)<br>Made available in DSpace on 2016-03-04T20:58:31Z (GMT). No. of bitstreams: 1 arquivototal.pdf: 4279867 bytes, checksum: cc6bcf7dbfdbba66c85512e2c1a25a45 (MD5) Previous issue date: 2015-11-27<br>Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES<br>“Manteiga da terra” is a traditional product in the northeast of Brazil that consists of a form of anhydrous cow’s milk fat. This product is s

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22

Dalton, Marcia Anne. "The effects of fresh and frozen storage on palatability, oxidative rancidity and color of packaged beef steaks." 2005. http://digital.library.okstate.edu/etd/umi-okstate-1328.pdf.

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