peroxide value
The influence of cutting thickness, shape and moisture content on oil absorption during potato frying
University of Belgrade-Faculty of Agriculture, Zemun-Belgrade, Serbia (1,2,3,5,6,7)
University of Novi Sad, Faculty of Sciences, Novi Sad, Serbia (4)
Quality parameters of sunflower oil and palm olein during multiple frying
University of Belgrade, Faculty of Agriculture, Zemun-Belgrade, Serbia (1,2,3,4,6)
University of Novi Sad, Faculty of Sciences, Novi Sad, Serbia (5)
Influence of thermal treatment on tannin content and antioxidation effect of oak acorn quercus cerris extract
Faculty of Agriculture, Belgrade-Zemun (1,2,3)
Faculty of Technology, Novi Sad (4)
The results of investigation of the tannin content in the oak acorn kernel Quercus cerris, qualitative analysis of tannin and antioxidation effect of ethanol extracts of acorn on porcine lipid (prime steam lard) as a substrate are presented in this paper. Experiments were carried out on kernel samples of the domestic oak acorn, from the location Zaglavak, near by the town of Bajina Bašta. Tannin content was determined by spectrophotometric procedure using phosphorus Wolframic acid on wave length of 715 nm.
