Results 21 to 30 of about 74,776 (265)
Oxidative and reductive metabolism of lipid-peroxidation derived carbonyls [PDF]
Chemico-Biological Interactions, 2015 Extensive research has shown that increased production of reactive oxygen species (ROS) results in tissue injury under a variety of pathological conditions and chronic degenerative diseases. While ROS are highly reactive and can incite significant injury, polyunsaturated lipids in membranes and lipoproteins are their main targets.
Mahavir, Singh +2 more
openaire +2 more sources
Effect of conventional cooking methods on lipid oxidation indices in lamb meat [PDF]
Bihdāsht-i Mavādd-i Ghaz̠āyī, 2012 Lipid oxidation is one of the most deteriorative reactions occurred in foodstuff which has harmful impacts on the both food quality and consumer's health.
A Pourkhalili +3 more
doaj
Sodium chloride or heme protein induced lipid oxidation in raw, minced chicken meat and beef
Czech Journal of Food Sciences, 2010 The objective of this study was to evaluate the effect of the salt (NaCl) level (0%, 1% and 6%) or the addition of metmyoglobin (MetMb) in the amount twice that in the natural muscle content on the oxidative stability of minced chicken meat or beef.
Hamid R. Gheisari +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
Carp (Cyprinus carpio L.) lipid oxidation during cold storage
Archives of Polish Fisheries, 2015 After meat and dairy products, fish meat is one of the greatest sources of animal protein, but it is also probably the most susceptible to oxidation. The study material consisted of carp, Cyprinus carpio L., meat.
Ochrem Andrzej S. +2 more
doaj +1 more source
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 +1 more source
Molecules, 2014 This study involved the determination of the peroxide value (POV) as a measure of the resistance of the oxidation of edible oil with grape vine cane additives to assess their antioxidation potential.
Zhuo Min +5 more
doaj +1 more source
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.
Sha Cong +5 more
doaj +1 more source
Anisidine value as a measurement of the latent damage of fats
Grasas y Aceites, 1991 Although the peroxide value is a common measurement of lipid oxidation, its use is limited to the initial stages of oxidation. Since peroxides are vulnerable to further decomposition, the complete oxidative history of the oil may not be revealed.
M. A. Grompone
doaj +1 more source
Global Challenges, 2020 The purpose of this study is to evaluate the effects of two traditional drying methods on proximate composition, lipid oxidation, and fatty acid composition of two freshwater fish species from Maga Lake in Cameroon.
Noël Tenyang +4 more
doaj +1 more source