Relation between Rancidity and Negative Catalyst Produced during Storage of Oils

examining the relationship between fear of negative evaluation and communication strategies by iranian efl learners

the purpose of the present study was to investigate the relationship between fear of negative evaluation (fne) and communication strategies (css) among iranian efl learners. it was aimed to examine the differences in the use of communication strategies between speakers with high or low degree of fear of negative evaluation. the current study was a case study consisting of 10 english learners at...

the relation between bilingualism and translation: a case study of turkish bilingual and persian monolingual translation students

translation studies have become an accepted academic subject and books, journals and doctoral dissertations appear faster than one can read them all (bassnet and lefevere, 1990). but this field also brought with itself so many other issues which needed to be investigated more, in the heart of which, issues like ideology, ethics, culture, bilingualism and multilingualism. it is reported that ove...

Rancid Flavor of Edible Oils. II. Relationship between Rancidity and Fatty Acid Composition

This study aims at to elucidate the nature and chemical component of rancid flavor of oils which are differently oxidized and also to discuss the effect on such rancidities by the different fatty acid composition of oils and by the different extent of the oxidation. The flavors of rancid soybean, corn and olive oil were evaluated by the organoleptic method and the natures of their flavors were ...

Changes Produced in Extra-Virgin Olive Oils from cv. Coratina during a Prolonged Storage Treatment

Baiano A., Terracone C., Viggiani I., Del Nobile M.A. (2014): Changes produced in extra-virgin olive oils from cv. Coratina during a prolonged storage treatment. Czech J. Food Sci., 32: 1–9. Extra-virgin oil is obtained from olive fruits only by mechanical means. The quality of extra-virgin olive oils is affected mainly by hydrolytic and oxidative reactions. For this reason, the commercial shel...

RANCIDITY DEVELOPMENT DURING MACKEREL (Scomber scombrus) FROZEN STORAGE: EFFECT OF CATCHING SEASON AND COMMERCIAL PRESENTATION