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Analytical Methods for Lipid Oxidation and Antioxidant Capacity in Food Systems
Antioxidants, 2021 Lipid oxidation is the most crucial quality parameter in foods. Many methods were developed to determine the level of oxidation and antioxidant activity. This review compares the methods used to determine lipid oxidation and antioxidant capacity in foods.
Edirisingha Dewage Nalaka Sandun Abeyrathne +2 more
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The shelf life of buffalo meat marinated with pomegranate (Punica granatum) peel extract
Journal of Advanced Veterinary and Animal Research, 2021 Objective: The purpose of this study was to investigate how pomegranate peel extract (PPE) can prevent lipid oxidation, peroxide value, and pathogenic bacteria growth in buffalo meat.
Nur Rasuli +3 more
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Purification of reversibly oxidized proteins (PROP) reveals a redox switch controlling p38 MAP kinase activity. [PDF]
PLoS ONE, 2010 Oxidation of cysteine residues of proteins is emerging as an important means of regulation of signal transduction, particularly of protein kinase function.
Dennis J Templeton +4 more
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Antioxidants, 2021 The purpose of this study was to deliver insights into the effect of interfacial composition and antioxidant polarity on the lipid oxidation of emulsions.
Jiyun Lee, Seung-Jun Choi
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Effects of Cold Plasma Treatment Conditions on the Lipid Oxidation Kinetics of Tilapia Fillets
Foods, 2023 This study investigated the effects of different cold plasma treatment conditions on the lipid oxidation kinetics of tilapia fillets. The results indicated that increasing the voltage and prolonging the treatment time of cold plasma could cause an ...
Chencheng Liu +3 more
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Effec t of Freeze-Thaw Cycles on Lipid Oxidation and Myowater in Broiler Chickens
Brazilian Journal of Poultry Science, 2016 The present study was carried out to investigate the influence of freezing-thawing cycles (0, 2, 4 and 6) on lipid oxidation and myowater contents and distribution. Nine replicates of chicken breast meat samples were used for each cycle.
S Ali, N Rajput, C Li, W Zhang, G Zhou
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Features oxidative processes in sturgeons fish (Acipenseridae) (review)
Ribogospodarsʹka Nauka Ukraïni, 2016 Purpose. To anayze scientific sources on physiological-biochemical pecularities of reducing-oxidizing processes, including peroxide oxidation of lipids and work of the system of antioxidant protection system in sturgeon species (Acipenseridae).
M. Symon
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Antioxidative effect of Arthrospira platensis biomass on the lipid oxidation
Vigilância Sanitária em Debate: Sociedade, Ciência & Tecnologia, 2017 Introduction: Cyanobacteria are promising natural sources of antioxidants. Environmental conditions that influence synthesis of substances in cultures of cyanobacteria have been studied.
Dayane Meireles de Souza +5 more
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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
Antioxidants, 2023 Lipid oxidation is the primary non-microbial reason for quality deterioration of meat and meat products. Lipid oxidation can be prevented or delayed by antioxidants. In this study, 15 sage (Salvia spp.
Kathrine H. Bak +2 more
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