a seven-week trial was carried out to investigate the possibility of enriching eggs with vitamin e, inorganic and organic selenium added to the laying hen’s diet and lipid stability of enriched eggs during storage. seventy two hy-line w-36 hens were divided into six equal groups. each groups received one of the treatment diets which included control, 0.4 mg/ kg sodium selenite or selenium yeast...

Abstract Food occupies a principal role in human life, having major impact on health status and representing diverse characteristics that ensure valuable nutrient intake. Ensuring nutrition has become one of the essential problems facing mankind, quantity, quality proper use food have effect body. Many raw materials products spoil easily, considerably shortening their shelf life. Extending shel...

the present work is aimed to find a new and efficient type of antioxidants for polypropylene. hence, effects of 3,3-bis(4-hydroxy-2-methyl-5-propan-2-ylphenyl)-2-benzofuran-1-one, generally known as thymolphthalein, on thermo-oxidative stability of polypropylene in solid and melt states were evaluated and compared with those of songnox 1010, an efficient commercially used antioxidant for the po...

Oxidative stress plays a crucial role in the laying stage which is a critical period for chick survival. We investigated the relationship of neonatal chick performance, brain antioxidant status and vitamin E supplementation level in hens. Starting at 17 weeks, hens were randomly divided into five groups. The control group received a basal diet without supplemental vitamin E (VE, dl-αtocopherol ...

Some concerns have been raised regarding the oxidative stability of vegetable-based fluids. Thus, a wide range of commercial and vegetable-based materials were evaluated for their oxidative stability by the rotating bomb oxidative test (RBOT). RBOT values ranged from 13 to 552 min. Two estolides, coconut-oleic estolide 2-ethylhexyl ester (coco) and oleic estolide 2-ethylhexyl ester (oleic), wer...

the present study attempts to investigate the effect of thermal treatment at 180 °c for 8 hours on chemical changes, quality indexes and oxidative stability of three iranian common virgin olive oils (zard, mari and phishomi). oil samples were taken every 2h of heating treatment and assessed for fatty acid composition, conjugated diene value, carbonyl value, color index and oxidative stability i...

in the present study, the oxidative stability of nine iranian commercial olive oils, including four virgin samples and five deodorized ones, was compared to that of two foreign virgin olive oils. in total, the foreign samples had the mufa/pufa ratios (av. 9.27) higher than those of domestic ones (av. 5.70). the peroxide and acid values of the olive oils studied ranged from 8.5 to 14.5 meq/kg an...

CeO2-MO x (M = Cu, Co, Ni) composite yolk-shell nanospheres with uniform size were fabricated by a general wet-chemical approach. It involved a non-equilibrium heat-treatment of Ce coordination polymer colloidal spheres (Ce-CPCSs) with a proper heating rate to produce CeO2 yolk-shell nanospheres, followed by a solvothermal treatment of as-synthesized CeO2 with M(CH3COO)2 in ethanol solution. Du...

ZnFe2O4 yolk-shell powders were prepared by applying a simple spray-drying process. Dextrin was used as a drying additive and carbon source material, and thus played a key role in the preparation of the powders. The combustion of precursor powders consisting of zinc and iron salts and dextrin obtained by a spray-drying process produced the yolk-shell-structured ZnFe2O4 powders even at a low pos...