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Search results for: LONG-CHAIN FATTY ACIDS
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The influence of the temperature treatment method on the quality of French fries.
Open Research DataThe video presents instructional work on the temperature treatment of French fries and the assessment of oil changes during frying. The results of the measurements show that placing the fries in cold oil, heating them to the frying temperature compared to the conventional method of frying, reduces the amount of primary oxidation products and free fatty...
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Nuclear Magnetic Resonance data for the synthesis of esterase cleavable antifungal conjugates containing fatty acids as molecular carriers
Open Research DataNMR data for novel organic compounds - conjugates composed of C2-18 fatty acid (FA) residues as a molecular carrier and 5-fluorocytosine (5-FC) as an active agent, released upon the action of intracellular esterases on the ester bond between FA and “trimethyl lock” intramolecular linker.
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Chromium Cluster Luminescence: Advancing Near‐Infrared Light‐Emitting Diode Design for Next‐Generation Broadband Compact Light Sources
Open Research DataIn modern technology devices, an energy-saving miniature near-infrared (NIR) light source plays a critical role in non-destructive, non-invasive sensing applications and further advancement of technology. This dataset reports the broadband NIR luminescence of Cr3+ clusters for designing phosphor-converted NIR light-emitting diodes as an alternative...