Analysis of oxidation products and toxic compounds in edible and blended oil during the deep-frying of french fries.

Unlabelled: This study sought to analyze the oxidative products [acid value (AV), free fatty acids (FFA), conjugated dienoic acid (CDA), p-anisidine value (p-AV), antioxidant-prooxidant balance (APB) value] and toxic compounds [3-monochloropropane diol (3-MCPD), glycidyl ester (GE)] in edible oils after deep-frying. The deep-frying edible oils evaluated herein included soybean oil (S), palm oil (P), canola oil (C), grape seed oil (G), and a 1:1 blend (SC, SG, PC, PG, and CG). As frying time increased, the level of AV in PC, total FFA contents in CG, and p-AV in CG significantly increased up to 200%, 45.

Therapeutic Effects of Inhibitor of Expression against Carbapenem-Resistant Strains.

The widespread of carbapenem-resistant (CRAB) is of great concern in clinical settings worldwide. It is urgent to develop new therapeutic agents against this pathogen. This study aimed to evaluate the therapeutic potentials of compound 62520, which has been previously identified as an inhibitor of the promoter activity of , against CRAB isolates, both in vitro and in vivo.

Analysis of Volatile Compounds in Coffee Prepared by Various Brewing and Roasting Methods.

Volatile compounds of coffee brewed under various roasting conditions and by different brewing methods were analyzed. Green coffee beans () were roasted at 235 °C for 13 min, 240 °C for 15 min, and 245 °C for 17 min. Roasted coffee beans were ground into particles of three different sizes (710, 500, and 355 μm) and brewed by an espresso coffee machine and the cold brew method.