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Showing 1 to 20 of 106 for “"lipid oxidation"”.
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Lipid oxidation in food and model system
The effect of added iron on lipid oxidation in reheated cooked beef products and the thermal decomposition products of methyl arachidonate were examined. Ferrous acetate was added to beef roasts and steaks at 15 to 300 ppm of iron, cooked, and stored at 3.3$\sp\circ$C for 48 hrs. TBA values and …
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Biomarkers of Lipid Oxidation in the Oral Cavity
Measuring lipid oxidation is useful as a means of monitoring oxidative stress, such as that induced by clinical conditions or environmental exposure. Characteristic volatile compounds, often with low threshold odors, are secondary products of lipid oxidation reactions. Metallic flavor in food and …
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Inhibition of Lipid Oxidation with Phosphates in Muscle Foods
Lipid oxidation degrades the quality and decreases the shelf-stability of muscle foods. The depletion of phosphates prior to cooking may be a major factor in this undesirable reaction. Thus, the effects on lipid oxidation with the use of an encapsulate to protect the phosphates during raw storage …
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Phospholipase D as a Factor in Lipid Oxidation of Milk
Made available in DSpace on 2014-12-10T22:38:23Z (GMT). No. of bitstreams: 1 7511720.pdf: 3611139 bytes, checksum: f51ff253d9c3228384d46d1bc09826a6 (MD5) Previous issue date: 1974
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Effects of Natural Antioxidants on Lipid Oxidation of Menhaden Oil
… incorporated into foods and oils to prevent oxidation and extend shelf life. The goal of the study is to investigate the activity of novel antioxidants in menhaden oil and to develop optimum formulations containing mixed tocopherols to control oxidation of menhaden oil. Alpha tocopherol, …
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Evaluating lipid oxidation and sensory characteristics in bacon from immunologically castrated barrows
… increased time after immunological castration, lipid content of bacon increases and unsaturated fatty acid content is reduced. Our objective was to determine the effect of immunological castration (Improvest®, gonadotropin releasing factor analog-diphtheria toxoid conjugate, Zoetis) management …
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Effects of packaging and soy protein isolate antioxidant on lipid oxidation of ground beef
Ground beef chunk (15% fat) was packaged (500 g) in vacuum bags, Saran Wrap$\sp{\rm TM}$ overwrapped with aluminum foil or polyvinyl chloride (PVC), exposed to retail display light (4$\sp\circ$C) for 24 h and then held frozen ($-$18$\sp\circ$C) for 52 weeks. Instrumental and visual color of …
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Preparation, Characterization, And Application of Liposomes in the Study of Lipid Oxidation Targeting Hydroxyl Radicals
… proximity to DNA, nucleotides, proteins, and lipids rapidly oxidize these biological molecules in a nonspecific way. However, their toxicity is limited by their short lifetimes. Currently, the mechanism by which hydroxyl radicals are involved in the onset of many illnesses, particularly with …
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A study of lipid oxidation in model systems of copper-poteins, milk lipids and milkk dialyzate
Thesis (Ph. D.)--Michigan State University. Dept. of Food Science, 1967
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Biophysical Insights into Lipid Oxidation Effects on Membrane Self-Organization and Enzymatic Catalysis Under Extreme Conditions
… Firstly, it investigates the influence of lipid oxidation on plasma membrane self-organization using phospholipid monolayers as model mem- branes. Lipid oxidation was induced by 2,2’-azobis(2-amidinopropane) dihydrochloride (AAPH), and observations from the Langmuir trough technique …
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Effects of various salt purity levels on lipid oxidation and sensory characteristics of ground turkey and pork
… the effects of various salt preparations on lipid oxidation, sensory characteristics, protein extractability, and bind strength of ground turkey and pork. This study was a completely randomized design with 5 treatment groups and 6 replications in 2 species. Ground, turkey and pork meat was …
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Dry matter loss and lipid oxidation evaluation of soybeans during storage at elevated moisture content and temperature
Submission published under a 24 month embargo labeled 'Closed Access', the embargo will last until 2023-08-01
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The Effects of Soy Protein and Isoflavones on Lipid Oxidation and Blood Lipid Profile on Humans Participating in Moderate Physical Activity
… lipoprotein concentrations, and exercise induced oxidation in human subjects. Sixteen normocholesterolemic young men participated in 30 min of cycling at 70% VO2pk to induce plasma oxidation. Each subject then followed a 4wk dietary treatment replacing 33g animal protein in a self-selected solid …
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Effect of partial mutton meat substitution with Bambara groundnut (Vigna subterranea (L.) Verdc.) flour on physicochemical properties, lipid oxidation and sensory acceptability of low-fat patties
… influence on the physicochemical properties, lipid oxidation, and sensory acceptability of reduced-fat mutton patties. The patties were formulated with 2.5%, 5%, 7.5%, and 10% of BGN flours for each variety, and 100% mutton patties were used as a control. The BGN flours showed significant (p ˂ …
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Effect of partial mutton meat substitution with Bambara groundnut (Vigna subterranea (L.) Verdc.) flour on physicochemical properties, lipid oxidation and sensory acceptability of low-fat patties
… influence on the physicochemical properties, lipid oxidation, and sensory acceptability of reduced-fat mutton patties. The patties were formulated with 2.5%, 5%, 7.5%, and 10% of BGN flours for each variety, and 100% mutton patties were used as a control. The BGN flours showed significant (p ˂ …
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A multifactorial investigation of the capacities of lipid-soluble dietary antioxidants to suppress the thermally induced generation of Lipid Oxidation Products and alternative methods of detection.
Lipid oxidation products (LOPs) such as aldehydes, formed from the degradation of lipid hydrocarbon chains, have been shown to have deleterious health impacts. Despite this, there are minimal regulations that exist for culinary practices to reduce LOP formation in food systems. Techniques such as …
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The antioxidant activity of the extract of Pangium edule Reinw. (Keluak) seed in cooked ground turkey
… 15% fat content, 2% salt (by weight) to induce lipid oxidation and 5% (by weight) water to dissolve the salt. Once the antioxidants were added to the meat, the raw mixtures were mixed by hand (wearing plastic gloves) for 5 minutes to ensure homogeneity. The raw mixtures were then formed into …
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Effect of dietary fats and antioxidants on the frozen storage life of cooked pork products
… of wieners during ten months frozen storage. Lipid oxidation in the products was measured by means of thiobarbituric acid reactive substances (TBARS), fluorescence shift and sensory evaluation. The fluorescence shift method was unsatisfactory in the case of wieners, as it appeared that …
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