Results 31 to 40 of about 1,598,490 (297)
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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Food Chemistry: X, 2023 To investigate the relationship between lipid oxidation and the development of volatile compounds (VOCs) in grouper lipid during cold storage, lipids were extracted from grouper as a single-factor study to avoid the complex interactions between ...
Yuanming Chu, Jun Mei, Jing Xie
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Platelet interaction with bioactive lipids formed by mild oxidation of low-density lipoprotein [PDF]
, 2006 Oxidation of low-density lipoprotein (LDL) generates pro-inflammatory and pro-thrombotic mediators that play a crucial role in cardiovascular and inflammatory diseases.
Wolfgang Siess, Siess, Wolfgang
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Methane oxidation and emission in Lake Lugano (Southern Switzerland) : a lipid biomarker and isotopic approach [PDF]
, 2015 Methane is an important greenhouse gas in Earth's atmosphere. The sources of atmospheric methane are largely biogenic, being produced under anoxic conditions by methanogenic Archaea.
Blees, Hendrik Jan Reynier
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Utilisation des lipides : oxydation ou stockage ?
Oléagineux, Corps gras, Lipides, 2008 The stability of body weight and composition requires an equilibrium between the intakes and outputs of energy and macronutrients. Fat mass depends on the equilibrium between the input and output of lipid but also on the metabolic fate of lipids ...
Beylot Michel
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Lipid oxidation in heterophasic lipid systems: oil – in – water emulsions
Grasas y Aceites, 2002 Lipid oxidation is the major form of deterioration in foods because it decreases food quality and nutritional value, and may have negative health implications. However, variables affecting lipid oxidation in heterophasic lipid systems are scarcely known,
J. Velasco +2 more
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Real-time quantitative analysis of volatile products generated during solid-state polypropylene thermal oxidation [PDF]
, 2013 Analysis of volatile organic compounds (VOCs) during PP thermal oxidation under three oxygen partial pressures (0%, 21% and 100% of atmospheric pressure) at 140 C was performed by proton transfer reaction coupled with Fourier transform ion cyclotron ...
LEPROVOST, Julien +6 more
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Incorporación de aceites poliinsaturados, alfatocoferol y minerales en pienso: Efectos sobre la composición y oxidación lipídica de plasma, hígado y carne de conejo [PDF]
, 2009 [spa] En la presente Tesis Doctoral se estudió el efecto de la incorporación de aceites poliinsaturados, α-tocoferol y minerales en piensos sobre la composición en ácidos grasos, el contenido en α-tocoferol, la oxidación (índice del ATB) y la ...
Tres Oliver, Alba
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Food Science of Animal Resources, 2021 Fresh grass carp was used to produce surimi samples that were supplemented with 50 g/kg, 100 g/kg, or 150 g/kg pork back fat. The lipid composition, lipase activity, lipid oxidation index, and lipoxygenase activity of samples subjected to repeated freeze-
Xiaolan Shang +4 more
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Ultrasonics Sonochemistry, 2023 Lipid oxidation will lead to the deterioration of flavor, color and texture of aquatic products with high fatty acid content. The mechanism of ultrasound (US) combined with rosmarinic acid (RA) on lipid oxidation and endogenous enzyme activities of large
Ting-ting Chai +6 more
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