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Fu, L., Xu, B.T., Xu, X.R., Gan, R.Y., Zhang, Y., Xia, E.Q. & Li, H.B. (2011): Antioxidant capacities and total phenolic contents of 62 fruits. Fd Chem. , 129 , 345–350. Li HB

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Connor, A.M., Luby, J.J. & Tong, C.B.S. (2002): Genotypic and environmental variation in antioxidant activity, total phenolic content and anthocyanin content among blueberry cultivars. J. Am. Soc. Hort. Sci. , 127 , 89

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Acta Alimentaria
Authors: A. Alberti, R. Amorati, M. Campredon, M. Lucarini, D. Macciantelli, and G. Pedulli

Burton, G.W., Doba, T., Gabe, E.J., Hughes, L., Lee, F.L., Prasad, L. & Ingold, K.U. (1985): Autoxidation of biological molecules. 4. Maximizing the antioxidant activity of phenols. J. Am. Chem. Soc. , 107 , 7053

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Stampar, F., Solar, A., Hudina, M., Veberic, R. & Colaric, M. (2006): Traditional walnut liqueur — cocktail of phenolics. Fd Chem. , 95 , 627–631. Colaric M. Traditional

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interest include thermal energy transport and pressurization caused by decomposing organic materials such as polyurethane foams [ 1 , 2 ], epoxy polymer encapsulants [ 3 , 4 ], and glass fabric-filled phenolic composites [ 5 ]. Erickson [ 6 ] discusses

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. Anttonen, M.J. & Karjalainen, R.O. (2006): High-performance liquid chromatography analysis of black currant ( Ribes nigrum L.) fruit phenolics grown either conventionally or organically. J. agric Fd Chem. , 54 , 7530

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Agarry, S. E., Solomon, B. O., Layokun, S. K. (2008) Substrate inhibition kinetics of phenol degradation by binary mixed culture of Pseudomonas aeruginosa and Pseudomonas fluorescence from steady state and

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Thermal analysis of aqueous micellar solutions

Study of some structural transitions and of solute-surfactant complexes

Journal of Thermal Analysis and Calorimetry
Authors: K. Ballerat-Busserolles, S. Rassinoux, G. Roux-Desgranges, and A. Roux

Abstract  

A micro differential temperature scanning calorimeter was used to characterize the structural changes between different types of micelles in aqueous solutions of ionic surfactants: anionic — sodium dodecylsulfate (SDS) — and cationic — hexadecyltrimethyl ammonium bromide (CTAB). Moreover, this technique allowed to confirm the existence of peculiar types of complexes between surfactants and selected solutes. In SDS solutions containing polyethylene glycols (PEG), the presence of complexes formed by small micelles adsorbed along the chains of the polymers was evidenced in the case of long enough polymer chains. In CTAB-phenol solutions, due to strong interactions between the polar heads of surfactant and phenol, molecular complexes of a composition of 1:1 molar ratio have been characterized. Depending on the ratio [phenol]/[CTAB], the rheological behaviour was found to change from fluid to viscoelastic and gel-like solutions, owing to the growth of elongated rod-like micelles. With entangled worm-like micelles, the important role of kinetics to reach the thermodynamic equilibria was shown.

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Acta Alimentaria
Authors: M. Atanacković Krstonošić, J. Cvejić Hogervorst, Lj. Torović, V. Puškaš, U. Miljić, M. Mikulić, and Lj. Gojković Bukarica

California: Evolution of phenolic and elemental composition . Food Chem. , 269 , 103 – 110 . A tanacković , M. , P etrović , A. , J ović , S. , G ojković-Bukarica , Lj. , B ursać

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Acta Alimentaria
Authors: M. Wróblewska, J. Juśkiewicz, S. Frejnagel, J. Oszmiański, and Z. Zduńczyk

53 2859 2866 Heinonen, I.M., Meyer, A.S. & Frankel, E.N. (1998): Antioxidant activity of berry phenolics on human low

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