Monitoring the lipid oxidation and flavor of Russian sturgeon fillets treated with low temperature vacuum heating: formation and relationship.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.11819
Abstract: BACKGROUND Sturgeon is one of the most precious fish resources worldwide. Low temperature vacuum heating (LTVH) has been proved to be a good way to maintain food quality. However, there is a lack of in-depth… read more here.
Keywords: lipid oxidation; oxidation flavor; temperature; flavor ... See more keywords
Effect of fiber-bound polyphenols from highland barley on lipid oxidation products of cooked pork during in vitro gastrointestinal digestion.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12581
Abstract: BACKGROUND The gastrointestinal (GI) tract is a major site of lipid oxidation, and the lipid oxidation products are related to an increased risk of various chronic diseases. In this study, the inhibition capacity of bound-polyphenol… read more here.
Keywords: lipid oxidation; oxidation; highland barley; digestion ... See more keywords
In Vitro lipolysis is associated with whole‐body lipid oxidation and weight gain in humans
Sign Up to like & getrecommendations! Published in 2017 at "Obesity"
DOI: 10.1002/oby.21670
Abstract: To assess the association of adipocyte size with cellular lipolysis and between cellular lipolysis and whole‐body lipid oxidation. This study also assessed the association between adipocyte size and cellular lipolysis with weight and fat mass… read more here.
Keywords: whole body; lipolysis; body lipid; lipid oxidation ... See more keywords
Antimicrobial, Aflatoxin B1 Inhibitory and Lipid Oxidation Suppressing Potential of Anethole-Based Chitosan Nanoemulsion as Novel Preservative for Protection of Stored Maize
Sign Up to like & getrecommendations! Published in 2020 at "Food and Bioprocess Technology"
DOI: 10.1007/s11947-020-02479-w
Abstract: Aflatoxins (AFs) are the most frequent contaminants of maize and maize-based products, and its consumption can cause severe adverse effects to humans and animals. The efficacy of essential oils (EOs) and their bioactive compounds as… read more here.
Keywords: ant ecsne; lipid oxidation; stored maize; ecsne ... See more keywords
Static Headspace Extraction with Compounds Trapping for the Analysis of Volatile Lipid Oxidation Products
Sign Up to like & getrecommendations! Published in 2017 at "Food Analytical Methods"
DOI: 10.1007/s12161-017-0838-x
Abstract: Static headspace is an easy to perform, convenient, and usually automated method for extraction of volatiles from various food matrices. Among other applications, it is used also for monitoring of volatile lipid oxidation products. However,… read more here.
Keywords: volatile lipid; headspace; lipid oxidation; oxidation products ... See more keywords
Evaluation of kinetic parameters in prevention of quality loss in stored almond pastes with added natural antioxidant
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-018-3510-6
Abstract: Oxidative stability and loss of nutritional values during storage are the major problems that are encountered in the nut spreads and nut pastes affecting the commercial value. In this study, kinetic behavior of lipid oxidation… read more here.
Keywords: carrot juice; lipid oxidation; almond pastes; black carrot ... See more keywords
Comprehensive profiling of lipid oxidation volatile compounds during storage of mayonnaise
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-019-03876-6
Abstract: Lipid oxidation is a primary cause of quality deterioration in mayonnaise that leads to a decrease in the nutritional and sensorial value. The evolution of volatile oxidation compounds in sunflower oil mayonnaise stored at varying… read more here.
Keywords: sunflower oil; storage; oxidation; lipid oxidation ... See more keywords
Determination of lipid oxidation in sunflower oil treated with several additives
Sign Up to like & getrecommendations! Published in 2021 at "Biomass Conversion and Biorefinery"
DOI: 10.1007/s13399-021-01345-9
Abstract: Consumers and food industry are interested in newly developed natural sources of antioxidants to both increase the nutritional value of products and make them healthier. Therefore, the results of this study might be useful for… read more here.
Keywords: oxidation sunflower; lipid oxidation; oil; shelf life ... See more keywords
On the development of the thiobarbituric acid test for lipid oxidation.
Sign Up to like & getrecommendations! Published in 2022 at "Archives of biochemistry and biophysics"
DOI: 10.1016/j.abb.2022.109188
Abstract: This commentary describes a highly cited paper by Dahle, Hill, and Holman, Arch Biochem Biophys. 1962; 98: 253-261. They showed that the oxidation products of polyunsaturated fatty acids reacted with thiobarbituric acid to give a… read more here.
Keywords: oxidation; development thiobarbituric; acid test; test lipid ... See more keywords
Lipid Unsaturation Properties Govern the Sensitivity of Membranes to Photoinduced Oxidative Stress.
Sign Up to like & getrecommendations! Published in 2019 at "Biophysical journal"
DOI: 10.1016/j.bpj.2019.01.033
Abstract: Unsaturated lipid oxidation is a fundamental process involved in different aspects of cellular bioenergetics; dysregulation of lipid oxidation is often associated with cell aging and death. To study how lipid oxidation affects membrane biophysics, we… read more here.
Keywords: oxidation; lipid unsaturation; area; lipid oxidation ... See more keywords
Influence of natural antioxidants on microbial load, lipid oxidation and sensorial quality of rista—A traditional meat product of India
Sign Up to like & getrecommendations! Published in 2017 at "Food bioscience"
DOI: 10.1016/j.fbio.2017.08.004
Abstract: Abstract Present study was aimed to evaluate the antimicrobial and antioxidant effects of different spices on rista during ambient and refrigerated (4±1 °C) conditions for storage period of 25 days. The rista treated with cumin acted… read more here.
Keywords: influence natural; storage; product; lipid oxidation ... See more keywords