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Distribution of apparent activation energy counterparts during thermo - And thermo-oxidative degradation of Aronia melanocarpa (black chokeberry)
(Food Chemistry, 2017)
Kinetics of degradation for Aronia melanocarpa fresh fruits in argon and air atmospheres were investigated. The investigation was based on probability distributions of apparent activation energy of counterparts (ea). ...
Characterization of cereal flours by fluorescence spectroscopy coupled with PARAFAC
(Food Chemistry, 2017)
This paper presents parallel factor analysis (PARAFAC) of fluorescence of cereal flours. Excitation emission matrices (EEMs) of different cereal flours (wheat, corn, rye, rice, oat, spelt, barley and buckwheat) were measured ...
Electrochemical monitoring of the breast milk quality
(Food Chemistry, 2018)
The electrochemical techniques were used to determine the total antioxidant capacity of breast milks and the results were compared with a commonly used spectrophotometric (2,2-diphenyl-1-picrylhydrazyl, DPPH) method. Breast ...