Results 11 to 20 of about 367,701 (306)
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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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 +5 more
doaj +2 more sources
Effects of Storage Time and Temperature on Lipid Oxidation and Protein Co-Oxidation of Low-Moisture Shredded Meat Products [PDF]
Antioxidants, 2019 Studies on the oxidative changes in meat-based, low-moisture, ready to eat foods are complicated due to complex food system and slow lipid-protein oxidative deterioration.
Hazrati Wazir +6 more
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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 +9 more
doaj +2 more sources
A Comprehensive Review on Lipid Oxidation in Meat and Meat Products [PDF]
Antioxidants, 2019 Meat and meat products are a fundamental part of the human diet. The protein and vitamin content, as well as essential fatty acids, gives them an appropriate composition to complete the nutritional requirements. However, meat constituents are susceptible
Rubén Domínguez +5 more
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Lipid oxidation in margarine emulsions
Czech Journal of Food Sciences, 2004 Influence of different storage atmosphere (argon and oxygen atmosphere) and influence of monoacylglycerol's emulsifier (with the carbon chain containing 10, 12, 14, 16, 18 carbon atoms and commercial emulsifier D and a model mixture of monoacylglycerols ...
I. Pokorná, V. Filip, J. Šmidrkal
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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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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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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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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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