Results 11 to 20 of about 426,806 (242)
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.
E. Abeyrathne, Ki-Souk Nam, D. Ahn
semanticscholar +3 more sources
Molecules, 2020 The lipid oxidation process of Robusta green coffee beans was characterized during accelerated storage for 20 days at 40 °C, 50 °C, and 60 °C. The conventional oxidation indexes and fatty acid compositions were evaluated, and the shelf life of the green ...
Sha Cong +5 more
semanticscholar +3 more sources
Foods, 2021 The lipid oxidation of fats and oils leads to volatile organic compounds, having a decisive influence on the sensory quality of foods. To understand formation and degradation pathways and to evaluate the suitability of lipid-derived aldehydes as marker ...
S. Grebenteuch +3 more
semanticscholar +3 more sources
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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Turkish Journal of Agriculture: Food Science and Technology, 2020 This study was performed to evaluate effects of red cabbage extract as a preservative against lipid oxidation for quality and shelf life of minced Tilapia (Nile perch) during refrigerated storage at 4 1°C.
Ayse Demirbaş
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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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Effect of Cold Plasma on Meat Cholesterol and Lipid Oxidation
Foods, 2020 Cold atmospheric plasma (CAP) is a novel non-thermal technology with potential applications in inactivating microorganisms in food products. However, its impact on food quality is not yet fully understood.
Juan M. Pérez-Andrés +6 more
semanticscholar +1 more source
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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Effect of storage temperature on lipid oxidation and changes in nutrient contents in peanuts
Food Science & Nutrition, 2019 Peanut, an important oil crop worldwide, is highly susceptible to oxidative damage during storage due to its high level of fats and unsaturated fatty acids which will affects its nutritional value and agricultural importance.
Kunlun Liu, Ying Liu, Fusheng Chen
semanticscholar +1 more source