Storage stability of margarines produced from enzymatically interesterified fats compared to those prepared by conventional methods – Chemical properties

2006 ◽  
Vol 108 (3) ◽  
pp. 227-238 ◽  
Author(s):  
Hong Zhang ◽  
Charlotte Jacobsen ◽  
Lars Saaby Pedersen ◽  
Morten Würtz Christensen ◽  
Jens Adler-Nissen
Keyword(s):  
Storage Stability ◽  
Chemical Properties ◽  
Conventional Methods ◽  
Interesterified Fats

Storage stability of yoghurts enriched with coriander (Coriandrum sativum l.) seeds extract

Food Research ◽  
2021 ◽  
Vol 5 (4) ◽  
pp. 179-190
Author(s):  
Q.Y. Jameel ◽  
N.K. Mohammed
Keyword(s):  
Storage Stability ◽  
Chemical Properties ◽  
Acid Value ◽  
Seed Extract ◽  
Sensory Properties ◽  
Natural Food ◽  
Food Preservative ◽  
Milk Products ◽  
Sensory Evaluations ◽  
Coriander Seed

This study was aimed to estimate the effects of the extract of coriander seed during storage on the chemical and sensory properties of yoghurt. Coriander seed extract was incorporated into yoghurt at different concentrations, 18 mg/mL (T1C1), 36 mg/mL (T2C2) and 54 mg/mL (T3C3) respectively, while control was performed using a sample without extract (T0C0). Samples were stored at 4°C for 42 days and every seven days were evaluated. For all samples containing extract, the values of lactose, fat, pH, protein, tyrosine, acid degree value, acid value, free fatty acid and sensory properties gave higher scores than those of yoghurt without extract. A major deterioration beyond 28 days of storage due to high acidity and an unpleasant taste was discovered by chemical and sensory evaluations of the yoghurt without plant extract. On the other hand, concentrations of 18, 36 and 54 mg/mL had shown to have a remarkable 42-day preservation activity in yoghurt. Compared to formulas T1C1 and T2C2, which contained 18 mg/mL and 36 mg/ mL respectively, formula T3C3, fortified with coriander seed extract at 54 mg/mL, had the highest value in maintaining the chemical properties of yoghurt after 42 days. The findings indicated that coriander extract can be applied as a natural food preservative to milk products in order to increase stability during storage.

scholarly journals Standardization of processing and preservation technics for bael (Aegle marmelos correa) syrup

2021 ◽  
Vol 17 (AAEBSSD) ◽  
pp. 168-171
Author(s):  
Purandar Mandal ◽  
Saumya Kanta Pattanik
Keyword(s):  
Storage Stability ◽  
Chemical Properties ◽  
Average Weight ◽  
Maturity Stage ◽  
Aegle Marmelos ◽  
Nutritional Qualities ◽  
A Minor ◽  
Physical And Chemical ◽  
And Chemical Properties

An experiment was conducted on Bael fruits to study the physical properties and chemical composition, to find out the suitable recipes for preparation of ideal syrup, also storage stability of syrup prepared from suitable recipes. Physical and chemical properties revealed that average weight (g)-510.25,Juice content(%)-75.28,TSS(%)-38.42,Total tritable acidity(%)- 0.42,Ascorbic acid (mg/100g)-14.32 indicated the proper maturity stage of Bael for syrup preparation.In these study different recipes of Bael syrup was standardized to explore the processing potential of Bael, a minor fruit. There were five different possibilities of recipes. The syrup prepared from the recipes 26% pulp, 65% TSS and 1.4% Acidity gave highest organoleptic quality score grater consumer acceptabilities and retain good nutritional qualities followed by syrup prepared from 28% pulp, 68% TSS and 1.5% Acidity and the quality of the prepared syrup was maintained up to tenth months at ambient temperature.

Recent Development of Nanoparticle by Green-Conventional Methods and Applications for Corrosion and Fuel Cells

2020 ◽  
Vol 16 ◽  
Author(s):  
Mehmet Salih Nas ◽  
Mehmet Harbi Calimli
Keyword(s):  
Fuel Cells ◽  
Chemical Properties ◽  
Synthesis Methods ◽  
Current Analysis ◽  
Chemical Methods ◽  
Green Materials ◽  
Biological Sources ◽  
Conventional Methods ◽  
Microwave Assisted Method ◽  
And Chemical Properties

Nowadays, numerous researches have focused on the field of green nanotechnology worldwide and their various applications. The main reason is the environmental and biologically safe applications of nanoparticles. Until now, various nanoparticles have been fabricated and tested for different purposes such as energy conversion, storage, and corrosion prevention. However, conventional nanoparticle production like physical or chemical methods caused undesirable adverse effects on humans and the environment. Various biological materials have numerous advantages such as environmentally friendly, non-toxic, and abundant availability. Thanks to these advantages, green synthesis methods may have a wider field of use in the future compared to traditional methods. Furthermore, the use of green materials provides significant advantages such as less usage of energy, economic and natural resources. Recently, considerable efforts have been carried out to develop novel green nanoparticles using various biological sources, and methods such as hydrothermal method, microwave-assisted method, ultra-sonication assisted method and mechano-mixing methods. In this review, we discuss the main properties of green and recent nanoparticles synthesized by green and conventional methods for using in corrosion preventions and fuel cells. In the paper, the fundamental sources of green nanoparticles and the fabrication process are addressed. The main reasons for the corrosion and the prevention of corrosion are explained. Also, the current analysis methods used to characterize the morphological and chemical properties of the recently synthesized nanoparticles are explained.

scholarly journals Relationship of chemical properties of different peanut varieties to peanut butter storage stability

2018 ◽  
Vol 17 (5) ◽  
pp. 1003-1010 ◽  
Author(s):  
A-na GONG ◽  
Ai-min SHI ◽  
Hong-zhi LIU ◽  
Hong-wei YU ◽  
Li LIU ◽  
...  
Keyword(s):  
Storage Stability ◽  
Peanut Butter ◽  
Chemical Properties ◽  
Relationship Of

scholarly journals Reactive ink formulated with various alcohols for improved properties and printing quality onto cotton fabrics

2019 ◽  
Vol 14 ◽  
pp. 155892501984924 ◽  
Author(s):  
Xueni Hou ◽  
Guoqiang Chen ◽  
Tieling Xing ◽  
Zhenzhen Wei
Keyword(s):  
Image Quality ◽  
Storage Stability ◽  
Chemical Properties ◽  
Triethylene Glycol ◽  
Cotton Fabrics ◽  
Water Soluble ◽  
Print Quality ◽  
Color Strength ◽  
Fixation Rate ◽  
Printing Quality

The formulated inks with desirable physical and chemical properties are of significance for inkjet printing, to endow the fabric with expected image quality and color performance. Here, various kinds of water-soluble alcohols are preferably selected and introduced into reactive ink with an objective to improve the physical and rheological properties of ink and print quality of cotton fabric. In this study, the effects of alcohols with different boiling points on the rheology properties, drying behavior, and storage stability of ink were extensively investigated. Moreover, the print image performance, including color strength, fixation rate, ink penetration, and outline sharpness, was evaluated. The results indicated that the inks containing glycerol, diethylene glycol, and triethylene glycol possessed slower evaporation rates, but the storage stability and the dye fixation value of these inks would be decreased. The addition of alcohols into the reactive dye ink could increase the ink penetration and reduce the line image quality. The ink containing 1,2-propanediol with a medium boiling point can effectively satisfy various properties of the reactive ink and improve the fixing rate and printing quality onto cotton fabrics. Furthermore, these findings shed light on the propriate selection of reactive ink with alcohols and provide valuable information for technicians and researchers working in the printing industry.

scholarly journals Effect of Hydrophilic-Lipophilic Balance (HLB) Values of Surfactant Mixtures on the Physicochemical Properties of Emulsifiable Concentrate Formulations of Difenoconazole

2020 ◽  
pp. 1-10
Author(s):  
Walaa El-Sayed ◽  
Tahany G. M. Mohammad
Keyword(s):  
Physicochemical Properties ◽  
Active Ingredient ◽  
Storage Stability ◽  
Chemical Properties ◽  
Surfactant Mixtures ◽  
Emulsifiable Concentrate ◽  
Hydrophilic Lipophilic Balance ◽  
Physical Tests ◽  
The Stability ◽  
Physical And Chemical

This study was designed to investigate the effect of hydrophilic-lipophilic balance (HLB) values of different surfactant mixtures on the physicochemical properties of emulsifiable concentrate formulations of difenoconazole. Physical tests of emulsion characteristics and storage stability studies were performed for the different samples to predict the stability of these formulations. Different parameters such as active ingredient content, pH, refractive index, surface tension, viscosity, flash point, persistent foam was determined for the prepared samples. The results showed that difenoconazole could be formulated as a stable emulsifiable concentrate by using a mixture of surfactants at HLB values 9.7, 11.9, 12.5 and 13.1. The storage stability test showed that the decomposition rate of the active ingredient content of difenoconazole in different stable formulations was within the acceptable limits of FAO Specifications. The physical and chemical properties of the stable formulations fulfilled the requirements of EC formulation.

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