Review: Lipid and myoglobin oxidations in muscle foods [PDF]
Songklanakarin Journal of Science and Technology (SJST), 2008 Lipid oxidation and myoglobin oxidation in muscle foods occur in a concurrent manner and each process appears to enhance the other. During oxidation of oxymyoglobin, both superoxide anion and hydrogen peroxide are produced and further react with iron to ...
Manat Chaijan
doaj
Shade of Innovative Food Processing Techniques: Potential Inducing Factors of Lipid Oxidation
Molecules, 2023 With increasing environmental awareness and consumer demand for high-quality food products, industries are strongly required for technical innovations.
Aziadé Chemat +3 more
doaj +1 more source
Impact of exercise-nutritional state interactions in patients with type 2 diabetes
, 2020 Introduction This study examines the role of nutritional status during exercise training in patients with type 2 diabetes mellitus by investigating the effect of endurance-type exercise training in the fasted versus the fed state on clinical outcome ...
Calders, Patrick +9 more
core +1 more source
Revealing the structure of land plant photosystem II: the journey from negative‐stain EM to cryo‐EM
FEBS Letters, EarlyView.Advances in cryo‐EM have revealed the detailed structure of Photosystem II, a key protein complex driving photosynthesis. This review traces the journey from early low‐resolution images to high‐resolution models, highlighting how these discoveries deepen our understanding of light harvesting and energy conversion in plants.
Roman Kouřil
wiley +1 more source
Autoxidation of lipids in parchment [PDF]
, 2009 Historic parchment is a macromolecular material, which is complex due to its natural origin, inhomogeneity of the skin structure, unknown environmental history and potential localised degradation.
Cassar, M. +5 more
core
Metabolic interactions between vitamin A and conjugated linoleic acid [PDF]
, 2014 Lipid-soluble molecules share several aspects of their physiology due to their common adaptations to a hydrophilic environment, and may interact to regulate their action in a tissue-specific manner.
BANNI, SEBASTIANO +7 more
core +2 more sources
Mapping the evolution of mitochondrial complex I through structural variation
FEBS Letters, EarlyView.Respiratory complex I (CI) is crucial for bioenergetic metabolism in many prokaryotes and eukaryotes. It is composed of a conserved set of core subunits and additional accessory subunits that vary depending on the organism. Here, we categorize CI subunits from available structures to map the evolution of CI across eukaryotes. Respiratory complex I (CI)
Dong‐Woo Shin +2 more
wiley +1 more source
International Journal of Food Properties, 2021 Pine pollen is rich in unsaturated fatty acids. However, unsaturated fatty acids are oxidized during processing. The oxidation of lipids may affect the odor of pine pollen. Different sterilization methods have different effects on lipid oxidation.
Zhiyao Chang +3 more
doaj +1 more source
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 +1 more source
Antioxidant activity of alkyl gallates and glycosyl alkyl gallates in fish oil in water emulsions: Relevance of their surface active properties and of the type of emulsifier [PDF]
, 2015 The antioxidant activity of gallic acid and a series of alkyl gallates (C4-C18) and glycosylated alkyl gallates (C4-C18) on fish oil-in-water emulsions was studied.
González, M. Jesús +4 more
core +2 more sources