RANCIDITY

作品数：4被引量：1H指数：1
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Aflatoxin Contamination and Rancidity in Locally Processed Commercial Fish Feeds and Ingredients along the Value Chain in Wakiso and Kampala Districts, Uganda
《Food and Nutrition Sciences》2022年第7期619-637,共19页Joseph Magala David Kahwa Edward Nyatia Timothy Kasule Fortunate Natwijuka 
Aflatoxin contamination and rancidity in locally processed commercial fish feeds and ingredients along value chains is a Public and Animal health hazard. The study established the level of aflatoxin contamination, per...
关键词：Aflatoxin Contamination RANCIDITY Locally Processed Fish Feeds and Ingredients 
Acidity/Rancidity Levels, Chemical Studies, Bacterial Count/Flora of Fermented and Unfermented Silver Catfish (<i>Chrysichthys nigrodigitatus</i>)被引量：1
《Food and Nutrition Sciences》2013年第11期1155-1166,共12页O. A. Oyelese O. M. Sao M. A. Adeuya J. O. Oyedokun 
The keeping quality and shelf life of fermented and unfermented Chrysichthys nigrodigitatus were monitored in this study. Four kilograms of fresh Chrysichthys nigrodigitatus was minced into fine particles (with an ini...
关键词：ACIDITY Bacteria FERMENTED Unfermented RANCIDITY 
Indigenous Methods of Processing Shea Butter and Perceptions about Rancidity in Northern Ghana
《Journal of Agricultural Science and Technology(A)》2012年第3期327-334,共8页Vincent Mwinyoye Anchirinah Samuel Lowor Francis Kofi Oppong 
This study aimed at the geographical variation in methods of processing shea butter that has been passed on from generation to generation and storage procedures （materials and containers used/perceived shelf life of ...
关键词：Shea butter RANCIDITY indigenous methods Northern Ghana. 
Nano-Microencapsulation and Controlled Release of Linoleic Acid in Biopolymer Matrices: Effects of the Physical State, Water Activity, and Quercetin on Oxidative Stability
《Journal of Encapsulation and Adsorption Sciences》2012年第1期1-10,共10页Gilles K. Kouassi Vinod K. Teriveedhi Christopher L. Milby Tarab Ahmad Mark S. Boley Netkal M. Gowda Ronald J. Terry 
In this study, linoleic acid (LA) was encapsulated in the presence or absence of quercetin into a dual polymer system of whey protein and kappa-carrageenan using power ultrasound. Atomic Force Microscopy (AFM) and Flo...
关键词：NANOENCAPSULATION MICROENCAPSULATION KAPPA-CARRAGEENAN QUERCETIN RANCIDITY ANTIOXIDANT 
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