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The resistance of edible oils to oxidative degradation, leading to rancidification, is an important parameter for assessing the quality of oil. This paper presents a new promising method to diagnose the volatile compounds which are products of oil oxidation reactions. Our experiment was carried out using a combined method of UV irradiation as an oxidation acceleration technique, headspace solid-phase...
The objective of the study was to estimate the content of basic nutrients in the most popular assortments of wheat breakfast cereals. Determinations made for samples of the tested products covered the content of dry mass, total ash, total protein, and crude fat. Due to the role of dietary fibre as the main quality determinant of cereal products, the content of that component was tested with three...
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