Results 31 to 40 of about 234,256 (303)
Determination of lipid oxidation products in vegetable oils and marine omega-3 supplements
Food & Nutrition Research, 2011 Background : There is convincing evidence that replacing dietary saturated fats with polyunsaturated fats (PUFA) decreases risk of cardiovascular diseases.
Rune Blomhoff, Bente Lise Halvorsen
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Новые технологии, 2021 At present the issues related to the prevention of diseases of the 20th century that arise with the development of human society and include external (infection, climate change, ecology) and internal (stressful situations, weakening of immunity ...
N. S. Bezverkhaya, O. A. Ogneva
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Food Chemistry AdvancesThe storage stability of crispy pork rind, a widely consumed snack, is influenced by factors such as frying oil type and packaging conditions. We examined the impact of frying with new versus reused oil and compared storage stability under ambient air ...
Phonkrit Maniwara +5 more
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, 2021 Camellia oil is a kind of natural product with high added value. In the process of production, processing, and transportation, acidic substances and peroxides that reduce the quality of oil are produced. In this paper, it was refined by scraping membrane
Haodong Zhang +5 more
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Diagnostic Value of Myeloperoxidase Index in Bacterial Infections [PDF]
, 2021 Infectious diseases remain a serious problem in Indonesia. Myeloperoxidase (MPO) is a substance released by neutrophils, which activates the synthesis of hypochlorous acid (HOCL) from hydrogen peroxide (H2O2) and chloride ion (Cl-).
Paulus Budiono Notopuro +2 more
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An automated non-destructive prediction of peroxide value and free fatty acid level in mixed nut samples [PDF]
, 2021 This study aimed to develop an automated technique, which is rapid, non-destructive and inexpensive, to test for rancidity of nuts. A visible to near infrared benchtop hyperspectral camera was used to capture images from blanched canarium, unblanched ...
Tahmasbian, I +7 more
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Recovery minyak jelantah menggunakan antioksidan alami kulit buah manggis
AgrointekRepeated cooking oil (used cooking oil) can cause the lubricant to smoke or foam when frying and leave a brown color. One of the factors that influences oil damage is the auto-oxidation process. The reactions during the auto-oxidation process in oil will
Endang Tri Wahyuni Maharani +3 more
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Effect of the addition of garlic on the stability and sensory quality of olive paste
Grasas y Aceites, 2011 The effect of garlic on the quality and stability of olive paste was evaluated. A control paste (Pc) was prepared based on a Sevillana olive variety, the other was identical to Pc with 0.5g/100g of garlic (Pa).
M. Schwartz +3 more
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Tau acetylation at K331 has limited impact on tau pathology in vivo
FEBS Letters, EarlyView.We mapped tau post‐translational modifications in humanized MAPT knock‐in mice and in amyloid‐bearing double knock‐in mice. Acetylation within the repeat domain, particularly around K331, showed modest increases under amyloid pathology. To test functional relevance, we generated MAPTK331Q knock‐in mice.
Shoko Hashimoto +3 more
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Hyperosmotic stress induces PARP1‐mediated HPF1‐dependent mono(ADP‐ribosyl)ation
FEBS Letters, EarlyView.Sorbitol‐induced hyperosmotic stress rapidly induces reversible mono(ADP‐ribosyl)ation (MARylation) on PARP1 without the signs of genotoxic signaling. We show that PARP1 autoMARylation is HPF1 dependent and forms hydroxylamine‐resistant O‐glycosidic linkages.
Anna Georgina Kopasz +11 more
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