Results 21 to 30 of about 426,806 (242)
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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Molecules and Cells, 2020 Ferroptosis is a form of necrotic cell death caused by iron-dependent peroxidation of polyunsaturated phospholipids on cell membranes and is actively suppressed by the cellular antioxidant systems.
Bo Yan +7 more
semanticscholar +1 more source
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
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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
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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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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
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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
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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
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