Results 11 to 20 of about 1,598,490 (297)

Acetone as Indicator of Lipid Oxidation in Stored Margarine

Antioxidants, 2021
Margarine contains a minimum of 80% fat and is therefore prone to lipid oxidation. While lipid oxidation in vegetable oils and o/w emulsions has been thoroughly investigated, studies about the oxidative stability and the identification of potential ...
Sarah Fruehwirth, Sandra Egger, Thomas Flecker, Miriam Ressler, Nesrin Firat, Marc Pignitter   +5 more
doaj   +2 more sources

Ingredient-Dependent Extent of Lipid Oxidation in Margarine

Antioxidants, 2021
This study reports the impact of margarine-representative ingredients on its oxidative stability and green tea extract as a promising antioxidant in margarine.
Sarah Fruehwirth, Sandra Egger, Dennis Kurzbach, Jakob Windisch, Franz Jirsa, Thomas Flecker, Miriam Ressler, Agnes T. Reiner, Nesrin Firat, Marc Pignitter   +9 more
doaj   +2 more sources

Droplet size dependency and spatial heterogeneity of lipid oxidation in whey protein isolate-stabilized emulsions [PDF]

, 2023
Spatiotemporal assessment of lipid and protein oxidation is key for understanding quality deterioration in emulsified food products containing polyunsaturated fatty acids.
Karin, Schroën, Johannes, Hohlbein, Sten, ten Klooster, Suyeon, Yang, John, van Duynhoven, Marie, Hennebelle, Khoa, Nguyen, Claire, Berton-Carabin   +7 more
core   +1 more source

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, Jingzhou ZHANG, Yechuan HUANG, Weiping XU, Limei LUO   +4 more
doaj   +1 more source

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, Xueqing LEI, Zhiwei QIN, Ling LIU   +3 more
doaj   +1 more source

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, Daoying Wang, Xinglian Xu, Weimin Xu, Guanghong Zhou   +4 more
doaj   +1 more source

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, Vasco Fachada, Ulla-Maria Sahinaho, Satu Pekkala, Juulia H. Lautaoja, Sakari Mäntyselkä, Perttu Permi, Juha J. Hulmi, Mika Silvennoinen, Heikki Kainulainen   +9 more
doaj   +1 more source

Effects of sodium chloride and sodium tripolyphosphate on the prooxidant properties of hemoglobin in washed turkey muscle system

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, Sung Yong Park, Mark P. Richards   +2 more
doaj   +1 more source

Fat oxidation, fitness and skeletal muscle expression of oxidative/lipid metabolism genes in South Asians: implications for insulin resistance? [PDF]

, 2010
<p><b>Background:</b> South Asians are more insulin resistant than Europeans, which cannot be fully explained by differences in adiposity. We investigated whether differences in oxidative capacity and capacity for fatty acid utilisation
Nita G Forouhi, Jason M R Gill, Hall, L.M.L., Hariharan, Narayanan, Salt, I.P., Hall, Lesley M L, Wilson, John, Niall G. MacFarlane, Niall G MacFarlane, Sattar, N., Milne, Gillian R, Gillian R Milne, MacFarlane, N.G., Gill, Jason M R, Gill Jason M. R., Lesley M. L. Hall, Moran Colin N., John Wilson, Sattar Naveed, Jason M. R. Gill, Colin N Moran, Gillian R. Milne, MacFarlane Niall G., Lesley M L Hall, Forouhi, N.G., MacFarlane, Niall G, Hariharan, N., Ian P Salt, Colin N. Moran, Hariharan Narayanan, Milne, G.R., Sattar, Naveed, Gill, J.M.R., Moran, C.N., Milne Gillian R., Nita G. Forouhi, Forouhi Nita G., Salt Ian P., Naveed Sattar, Narayanan Hariharan, Moran, Colin Neil, Hall Lesley M. L., Forouhi, Nita G, Salt, Ian P, Ian P. Salt, Wilson John   +45 more
core   +1 more source

The Relationship between Lipid Content in Ground Beef Patties with Rate of Discoloration and Lipid Oxidation during Simulated Retail Display

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, Rubén Domínguez, José M. Lorenzo, Benjamin M. Bohrer   +3 more
doaj   +1 more source