搜索结果: 1-15 共查到“食品科学技术基础学科 oxidation”相关记录30条 . 查询时间(0.261 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 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...
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...
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 ...
Color Stability and Lipid Oxidation of a Dried Food Model to Which Carotenoids Have Been Added
carotenoids color stability dried food model
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2009/6/18
The color stability of a dried food model added with carotenoids, represented by β-carotene and lutein, and the effects of these carotenoids on lipid oxidation were studied. Addition of both β-caroten...
Antioxidative Activities of Citrus Peel Essential Oils and Their Components against Linoleic Acid Oxidation
antioxidative activity citrus essential oil tocopherols
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2009/6/18
Antioxidative activities of thirty kinds of citrus essential oils and their fourteen components against linoleic acid oxidation were examined by a thiocyanate method. The tocopherol contents of these ...
Oxidation of Polyunsaturated Acylglycerol Mixed with Saturated or Unsaturated Acylglycerol
polyunsaturated acylglycerol oxidation kinetics
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2009/6/17
The oxidation process of a polyunsaturated acylglycerol mixed with a saturated or unsaturated acylglycerol was measured at 65°C and ca. 0% relative humidity. When two polyunsaturated acylglycerols wer...
Oxidation of Quercetin by Salivary Components II. Effects of Quercetin on Reactive Oxygen Metabolism by Salivary Polymorphonuclear Leukocytes
oxygen metabolism quercetin salivary polymorphonuclear leukocyte
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2009/6/17
Salivary polymorphonuclear leukocytes (SPMN) produce O2− and H2O2 reducing molecular oxygen, and quercetin is a phenolic compound found in vegetables and fruits. The aim of the present study was...