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Kiralan , M., Bayrak , A. & Ozkaya , M.T. (2009): Oxidation stability of virgin olive oils from some important cultivars in East Mediterranean area in Turkey. J. Am. Oil Chem. Soc ., 86 , 247–252. Ozkaya M

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Journal of Thermal Analysis and Calorimetry
Authors: Luzia Patricia Fernandes Carvalho Galvão, Anne Gabriella Dias Santos, Amanda Duarte Gondim, Marcela Nascimento Barbosa, Antonio Souza Araujo, Luiz Di Souza, and Valter José Fernandes Junior

ethyl esters (the chemical name for biodiesel) [ 7 ]. Although the renewable origin and biodegradability of the biodiesel are widely presented as advantage, its decomposition profile confers to itself lower oxidative stability in comparison to mineral

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Journal of Thermal Analysis and Calorimetry
Authors: E. F. S. M. Ramalho, A. R. Albuquerque, A. L. Souza, A. K. Barro, A. S. Maia, I. M. G. Santos, and A. G. Souza

Introduction An important problem associated to commercial biodiesel acceptation is its low oxidative stability [ 1 ], which is determined by the nature of the fatty acid chains of oils or fats [ 2 ]. This fact can be evidenced

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Journal of Thermal Analysis and Calorimetry
Authors: R. A. Candeia, F. S. M. Sinfrônio, T. C. Bicudo, N. Queiroz, A. K. D. Barros Filho, L. E. B. Soledade, I. M. G. Santos, A. L. Souza, and A. G. Souza

oil stability index (OSI) of soybean oil fatty acid methyl esters (SME). On the other hand, antioxidant additives are commonly employed to improve the oxidative stability of biodiesel. Tang et al. [ 18 ] investigated the effectiveness of various

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, A., Tekin, A.R. & Öner, M.D. (1993): Oxidative stability of sunflower and olive oils: comparison between a modified active oxygen method and long term storage. Lebensm. Wiss. Technol. , 26 , 464

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oxidative stability. Poultry Sci. , 75 , 423-431. Dietary oils and added tocopherols: Effects on egg or tissue tocopherols, fatty acids, and oxidative stability. Poultry Sci

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Gutiérrez, F., Jímenez, B., Ruíz, A. & Albi, M.A. (1999): Effect of olive ripeness on the oxidative stability of virgin olive oil extracted from the varieties Picual and Hojiblanca and on the different components involved. J. Agric. Fd Chem., 47, 121

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stability (accelerated oxidation test) . International Organization for Standardization, Geneva, Switzerland, No 6886. Animal and vegetable fats and oils - Determination of oxidation stability

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thermo rheological behaviour of the greases [ 7 ] and the oxidation stability of lubricants [ 8 , 9 ]. The development of new lubricants that meets both the environmental and tribological requirements needs a long-time for experimentations

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The thin film oxidation resistance of isoparaffin and two polyol esters synthetic lubricants was studied by high pressure differential scanning calorimetry. The oxidation induction time of each lubricant was measured by isothermally heating the sample in an oxygen environment. Arrhenius plots were constructed to predict the service life of the lubricant at low temperatures. The results indicate that polyol esters exhibit better oxidative stability than isoparaffins.

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