Effect of Lipid Oxidation Products on Histamine Formation in Fermented Sausages [PDF]
FoodsThis study aimed to investigate the influence of lipid oxidation intensity on histamine accumulation in fermented sausages and to identify specific lipid oxidation products potentially responsible for promoting histamine formation.
Yuxiang Xu +4 more
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Insights into the Stability and Lipid Oxidation of Water-in-Oil High Internal Phase Emulsions: Roles of the Concentration of the Emulsifier, Aqueous Phase, and NaCl [PDF]
FoodsWater-in-Oil high internal phase emulsions (W/O HIPEs) have great potential in developing novel healthy food products. However, the high content of the aqueous phase poses great risks in physical stability and lipid oxidation.
Jiao Wei +4 more
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Impact of Oxysterols on Cell Death, Proliferation, and Differentiation Induction: Current Status
Cells, 2021 Oxysterols are oxidized derivatives of cholesterol produced by enzymatic activity or non-enzymatic pathways (auto-oxidation). The oxidation processes lead to the synthesis of about 60 different oxysterols.
Fábio Alessandro de Freitas +4 more
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Lipid oxidation in food science and nutritional health: A comprehensive review
Oil Crop Science, 2023 Food provides abundant nutrients for human beings, but also has sensory functions and physiological regulation. Lipids are the main components of food as well as the important structural and functional components of cells. Nevertheless, lipids are easily
Dan Wang +4 more
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Analytical Methods for Lipid Oxidation and Antioxidant Capacity in Food Systems
Antioxidants, 2021 Lipid oxidation is the most crucial quality parameter in foods. Many methods were developed to determine the level of oxidation and antioxidant activity. This review compares the methods used to determine lipid oxidation and antioxidant capacity in foods.
Edirisingha Dewage Nalaka Sandun Abeyrathne +2 more
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Dynamic Effect of NaCl Concentration on Intramuscular Lipid Hydrolysis and Oxidation in Pork
Shipin gongye ke-ji, 2022 To investigate the effects of different NaCl concentration on intramuscular lipid hydrolysis and lipid oxidation in pork processing, 1%, 2%, 3%, 4%, and 5% of NaCl were added to the longsissimus muscles, respectively. Then kinetic changes of triglyceride,
Chunlei PENG +3 more
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Mechanism of Polyphenols Inhibiting Lipid Oxidation and Its Development in Meat Products
Shipin gongye ke-ji, 2022 Polyphenol is a kind of natural non-toxic oxidation inhibitor, which can inhibit lipid oxidation by chelating metal ions, scavenging free radicals and carbonyl compounds.
Songping WANG +5 more
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Sodium nitrite (NaNO2) regulating myoglobin-mediated lipid oxidation in washed bovine mince
International Journal of Food Properties, 2023 This study investigated the effect of NaNO2 on inhibiting myoglobin-mediated lipid oxidation in muscle using a washed bovine mince model. We measured various parameters, including TBARS and PV to determine lipid oxidation, non-heme iron release ...
Rongyu Zang +6 more
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Lipid oxidation in foods and its implications on proteins
Frontiers in Nutrition, 2023 Lipids in foods are sensitive to various environmental conditions. Under light or high temperatures, free radicals could be formed due to lipid oxidation, leading to the formation of unstable food system.
Lianxin Geng +3 more
doaj +1 more source
Skeletal muscle growth hormone receptor signaling regulates basal, but not fasting-induced, lipid oxidation. [PDF]
PLoS ONE, 2012 Growth hormone (GH) stimulates whole-body lipid oxidation, but its regulation of muscle lipid oxidation is not clearly defined. Mice with a skeletal muscle-specific knockout of the GH receptor (mGHRKO model) are protected from high fat diet (HFD)-induced
Archana Vijayakumar +7 more
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