Quantitative Spatiotemporal Mapping of Lipid and Protein Oxidation in Mayonnaise
Antioxidants, 2020 Lipid oxidation in food emulsions is mediated by emulsifiers in the water phase and at the oil–water interface. To unravel the physico-chemical mechanisms and to obtain local lipid and protein oxidation rates, we used confocal laser scanning microscopy ...
Suyeon Yang +4 more
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Kinetic Effects of KCl Substitution for NaCl in Different Proportions on Lipid Oxidation in Pork
Shipin gongye ke-ji, 2022 To investigate the effects of KCl substitution for NaCl in different proportions on lipid oxidation in pork processing, 3% or 4% of NaCl, which was partly replaced by 15%, 30%, 45%, or 60% of KCl, respectively, were added to the minced longissimus ...
Qingxin KONG +4 more
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iTRAQ-based proteomic analysis of duck muscle related to lipid oxidation
Poultry Science, 2021 Lipid oxidation is the main cause of quality deterioration in meat and meat products. To facilitate the identification of candidate molecular biomarkers that are linked to lipid oxidation, we performed the proteomic analysis of duck muscle using isobaric
Muhan Zhang +4 more
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Research Progress of Antioxidants in Inhibiting Hemoglobin- Mediated Lipid Oxidation
Shipin gongye ke-ji, 2022 Lipid oxidation is the main reason for the decline of meat quality. The lipid oxidation mediated by hemoprotein can not only cause meat odor and discoloration, but also further enhance the pro-oxidation activity of heme protein. During the processing and
Jiarong CAO +3 more
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Branched-Chain Amino Acid Deprivation Decreases Lipid Oxidation and Lipogenesis in C2C12 Myotubes
Metabolites, 2022 Impaired lipid metabolism is a common risk factor underlying several metabolic diseases such as metabolic syndrome and type 2 diabetes. Branched-chain amino acids (BCAAs) that include valine, leucine and isoleucine have been proven to share a role in ...
Sira Karvinen +9 more
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OXIDATIVE CHANGES OF LIPIDS, PROTEINS AND ANTIOXIDANTS IN YOGURT DURING THE SHELF LIFE [PDF]
, 2017 Background: Oxidation processes in milk and yogurt during the shelf life can result in an alteration of protein and lipid constituents. Therefore, the antioxidant properties of yogurt in standard conditions of preservation were evaluated. Results: Total
Bellamio, Marco +7 more
core +1 more source
Food Chemistry: X, 2022 This study examined the effects of sodium chloride (NaCl) and sodium tripolyphosphate (STPP) on lipid oxidation induced by oxyhemoglobin (oxyHb) in washed turkey muscle (WTM) model.
Haizhou Wu +2 more
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Foods, 2021 The relationships between the lipid content, lipid oxidation, and discoloration rate of ground beef during a simulated retail display were characterized in this study.
Yifei Wang +3 more
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Model studies on the pattern of volatiles generated in mixtures of amino acids, lipid oxidation-derived aldehydes, and glucose [PDF]
, 2011 The development of flavor and browning in thermally treated foods results mainly from the Maillard reaction and lipid degradation but also from the interactions between both reaction pathways.
Adams, An +3 more
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Influence of NaCl on lipid oxidation and endogenous pro-oxidants/antioxidants in chicken meat
Food Science of Animal Products, 2023 The aim of this study was to investigate the effect of different content of sodium chloride (NaCl) on lipid oxidation of chicken breast meat and the endogenous pro-oxidants/antioxidants contributing to lipid oxidation.
Muhan Zhang +8 more
doaj +1 more source