Results 11 to 20 of about 337,194 (261)

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, Aletta A. Verhoeff, Donny W. H. Merkx, John P. M. van Duynhoven, Johannes Hohlbein   +4 more
doaj   +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

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

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

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

Changes of protein oxidation, lipid oxidation and lipolysis in Chinese dry sausage with different sodium chloride curing salt content

Food Science and Human Wellness, 2020
The effect of sodium chloride (NaCl) curing salt content on protein oxidation, lipid oxidation and lipolysis of Chinese dry sausage was investigated. Two groups Chinese dry sausages with 2% and 4% (m/m) salt content were studied.
Bing Zhao, Huimin Zhou, Shunliang Zhang, Xiaoqian Pan, Su Li, Ning Zhu, Qianrong Wu, Shouwei Wang, Xiaoling Qiao, Wenhua Chen   +9 more
doaj   +1 more source

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, Jingjing Ma, Jiaolong Li, Huan Bian, Zheng Yan, Daoying Wang, Weimin Xu, Yanan Zhao, Lizhi Shu   +8 more
doaj   +1 more source

Plasma lipid oxidation induced by peroxynitrite, hypochlorite, lipoxygenase and peroxyl radicals and its inhibition by antioxidants as assessed by diphenyl-1-pyrenylphosphine

Redox Biology, 2016
Lipid oxidation has been implicated in the pathogenesis of many diseases. Lipids are oxidized in vivo by several different oxidants to give diverse products, in general lipid hydroperoxides as the major primary product.
Mayuko Morita, Yuji Naito, Toshikazu Yoshikawa, Etsuo Niki   +3 more
doaj   +1 more source