scholarly journals Retention of Carotenes and Vitamin E, and Physico-chemical Changes Occurring upon Heating Red Palm Olein Using Deep-fat Fryer, Microwave Oven and Conventional Oven

2020 ◽  
Vol 69 (3) ◽  
pp. 167-183
Author(s):  
Radhika Loganathan ◽  
Azmil Haizam Ahmad Tarmizi ◽  
Shireene Ratna Vethakkan ◽  
Kim-Tiu Teng
Keyword(s):  
Vitamin E ◽  
Palm Olein ◽  
Microwave Oven ◽  
Chemical Changes ◽  
Physico Chemical ◽  
Red Palm Olein ◽  
Conventional Oven

scholarly journals Alkali roasting of bomar ilmenite: rare earths recovery and physico-chemical changes

2014 ◽  
Vol 13 (1) ◽  
Author(s):  
Sergio Sanchez-Segado ◽  
Abhishek Lahiri ◽  
Animesh Jha
Keyword(s):  
Rare Earths ◽  
Chemical Changes ◽  
Physico Chemical

AbstractIn this work, the alkali roasting of ilmenite (FeTiO

Switching selectivity of carboxylic acids and associated physico-chemical changes with pH during electrodialysis of ternary mixtures

2018 ◽  
Vol 193 ◽  
pp. 327-344 ◽  
Author(s):  
Anusha Chandra ◽  
Jogi Ganesh Dattatreya Tadimeti ◽  
E. Bhuvanesh ◽  
Darshak Pathiwada ◽  
Sujay Chattopadhyay
Keyword(s):  
Carboxylic Acids ◽  
Ternary Mixtures ◽  
Chemical Changes ◽  
Physico Chemical

scholarly journals PENAMBAHAN EKSTRAK SALAK SIDEMPUAN (Salacca sumatrana) UNTUK MENINGKATKAN PENERIMAAN EMULSI MINYAK OLEIN SAWIT MERAH

2020 ◽  
Vol 7 (2) ◽  
pp. 88-98
Author(s):  
Sondang L Nadapdap ◽  
Budiyanto Budiyanto ◽  
Lukman Hidayat
Keyword(s):  
Human Health ◽  
Functional Properties ◽  
Palm Olein ◽  
Sensory Attributes ◽  
Stable Emulsion ◽  
Sensory Acceptability ◽  
Extract Yield ◽  
Composition Ratios ◽  
Red Palm Olein ◽  
Olein Oil

Carotenoids in red palm olein oil (RPOOO) have been scientifically proven to have good functional properties for the human health so that RPOOO has the potential to be used as one of the healthy drinks. One of the problems faced in the use of RPOO as a health drink is the taste and aroma is less interesting. This study aims to obtain the ratio of  RPOO and salak sidempuan extract used to obtain stable emulsion, acceptable  viscosity, and acceptable   emulsion product.    Four emulsions  were prepared using 1% carbonmethylcellulosa as emulcifier and four different composition ratios of RPOO and salak extract were prepared. Emulsions characteristics and their sensory acceptability were investigated.  The results of this study showed that the ratio of RPOO ratio and 1: 2  salak extract obtained the best stability with viscosity of 175 cP emulsion. In addition, emulsions with an RPOO ratio and 1:25 salak extract yield preferable levels of sensory attributes such as color, aroma and taste.    

scholarly journals Induction of the synthesis of an additional family of long-chain dolichols in the yeast Saccharomyces cerevisiae. Effect of starvation and ageing.

2002 ◽  
Vol 49 (3) ◽  
pp. 781-787 ◽  
Author(s):  
Anna Szkopinska ◽  
Ewa Swiezewska ◽  
Joanna Rytka
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Stationary Phase ◽  
Yeast Cells ◽  
Logarithmic Phase ◽  
Cellular Membranes ◽  
Yeast Saccharomyces Cerevisiae ◽  
Chemical Changes ◽  
Physico Chemical ◽  
Long Chain

The yeast Saccharomyces cerevisiae strain W303 synthesizes in the early logarithmic phase of growth dolichols of 14-18 isoprene residues. The analysis of the polyisoprenoids present in the stationary phase revealed an additional family which proved to be also dolichols but of 19-24 isoprene residues, constituting 39% of the total dolichols. The transfer of early logarithmic phase cells to a starvation medium lacking glucose or nitrogen resulted in the synthesis of the longer chain dolichols. The additional family of dolichols represented 13.8% and 10.3% of total dolichols in the glucose and nitrogen deficient media, respectively. The level of dolichols in yeast cells increased with the age of the cultures. Since both families of dolichols are present in stationary phase cells we postulate that the longer chain dolichols may be responsible for the physico-chemical changes in cellular membranes allowing yeast cells to adapt to nutrient deficient conditions to maintain long-term viability.

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