搜索结果: 1-15 共查到“食品科学技术 oxidation”相关记录44条 . 查询时间(0.077 秒)
Dietary intake is independently associated with the maximal capacity for fat oxidation during exercise
health metabolism nutrition physical activity substrate oxidation
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2018/11/13
Background: Substantial interindividual variability exists in the maximal rate of fat oxidation (MFO) during exercise with potential implications for metabolic health. Although the diet can affect the...
Effect of acid whey and freeze-dried cranberries on lipid oxidation and fatty acid composition of nitrite-/nitrate-free fermented sausage made from deer meat
Fermented Sausage Freeze-dried Cranberries Lipid Oxidation Fatty Acid Profile
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2017/3/7
This study evaluated the effect of acid whey and freeze-dried cranberries on the physicochemical characteristics, lipid oxidation and fatty acid composition of nitrite-free fermented sausage made from...
Effect of Novel Synthesised Policosanyl Phenolates on Lipid Oxidation
Novozyme 435 lipophilisation policosanols phenolic acids antioxidan
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2016/12/9
Lipophilic derivatisation of phenolic acids could greatly improve their antioxidant activities and solubility in hydrophobic environments, broadening their applications in food, pharmaceutical, and co...
Impact of Chemical and Physical Properties on the Ability of Antioxidants to Inhibit Lipid Oxidation in Foods
Impact of Chemical Physical Properties
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2014/10/22
Lipid oxidation is a major problem in foods resulting in alteration of texture, appearance, off flavors, aroma and decreased nutritional quality. The ability of compounds to inhibit lipid oxidation in...
Effects of frying fat and preparation on carp (Cyprinus carpio) fillet lipid composition and oxidation
DHA EPA TBARS nutritional quality
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2014/10/11
We investigated the changes in omega 3 enriched carp fillets caused by pan frying. The investigated characteristics were fat uptake, fatty acid (FA) composition, and oxidation. Four different fats wer...
Lipid oxidation of fat blends modified by monoacylglycerol
conjugated diens secondary oxidation products oil stability index–OSI structured fat trihexadecanoylglycerol tripalmitoylglycerol
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2014/2/25
Model dispersions of fat blends (FBs) with monoacylglycerols (MAG) of saturated fatty acids with different lengths of the acyl chain (MAG10–MAG18) and 1-octadecenoylglycerol and without MAG (as blank)...
Antioxidative Effects of Pomposia Extract, on Lipid Oxidation and Quality of Ground Beef during Refrigerated Storage
Pomposia Extract Lipid Oxidation
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2016/5/31
The aim of the current investigation was to investigate the effect of pomposia juice and extracts compared to BHT as synthetic antioxidant on lipid oxidation and quality of ground beef during refriger...
Deallergisation trials of pure celery juice and apple-celery juice mixture by oxidation
celery allergen juice oxidation colour Western blot basophil activation skin tests
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2014/2/25
This work aimed to determine if it was possible to eliminate or reduce the content of the Api g1 allergen in celery juice by oxidation, utilising its natural polyphenol oxidase (PPO) content. We attem...
Experimental and Modelling Study of Enzymatic Oxidation of 5-o-Caffeoylquinic Acid by Polyphenol Oxidases
chlorogenic acids 5-CQA enzymatic oxidation polyphenol oxidases
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2011/2/24
A set of experiments to investigate the enzymatic oxidation of 5-o-caffeoylquinic acid
with polyphenol oxidases was carried out in the temperature range from 18 to 39 °C. The
kinetic data were obtai...
Effect of Treatment with Natural Antioxidant on the Chilled Beef Lipid Oxidation
Beef lipid oxidation quality shelf life taxifolin
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2010/9/30
The effect of superficial treatment of beef trimm ings and beef knuckles with bone with taxifolin solution (1 g/L) on the lipid oxidation development during chilled storage was studied. Beef samples w...
The synergistic effect of daidzein and α-tocopherol or ascorbic acid on microsome and LDL oxidation
antioxidant effects synergism daidzein ascorbic acid α-tocopherol LDL microsome
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2014/2/27
Isoflavone daidzein brings potential health benefits. Its antioxidant properties are considered to be responsible in part for its protective effects. We investigated the antioxidant effects of daidzei...
Sodium chloride or heme protein induced lipid oxidation in raw, minced chicken meat and beef
lipid oxidation myoglobin heme iron salt rancidity
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2014/2/27
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 ox...
Studies on the structure and oxidation properties of extracted cooked cured meat pigment by four spectra
Extracted cooked cured meat pigment Structure Oxidation properties Electron paramagnetic resonance (EPR) HPLC/ESI-HR-MS FT–IR Raman spectra
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2012/8/13
The structure and oxidation properties of cooked cured meat pigment (CCMP) were investigated by comparing the change in spectra of CCMP before and after oxidisation. CCMP was extracted using petroleum...
The Effect of Lipid Oxidation in Frozen Pulverized Niboshi (Boiled and Dried Sardine) on Color Browning and Formation of Free Amino Acid
lipid oxidation dried fish browning free amino acid
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2009/7/7
The relationship between lipid oxidation in pulverized niboshi which occurred during freezing and further oxidation, free amino acid loss, and browning which took place after the sample had been thawe...
Influence of Water Activity on the Oxidation of Lipid of Shrimp Cracker
shrimp cracker water activity peroxide value
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2009/7/7
The oxidation of shrimp cracker by the influence of water activity (Aw) at 30°C was determined by peroxide value (POV) and free radical concentrations. Although POV at 0 Aw increased rapidly from the ...