نتائج البحث

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

• Authors : Kgaogelo Edwin Ramatsetse; Shonisani Eugenia Ramashia; Mpho Edward Mashau

Subjects: Bambara groundnut; lipid oxidation; mutton patties

• Source: Food Science & Nutrition, Vol 12, Iss 6, Pp 4019-4037 (2024)

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Microencapsulated polyphenol extracts from Georgia‐grown pomegranate peels delay lipid oxidation in salad dressing during accelerated and ambient storage conditions

• Authors : Boran Yang; Jinru Chen; Kevin Mis Solval

Subjects: accelerated storage; ambient shelf life test; antioxidant

• Source: Food Science & Nutrition, Vol 12, Iss 1, Pp 370-384 (2024)

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Effect of drying processes on the occurrence of lipid oxidation‐derived 4‐hydroxy‐2‐hexenal and 4‐hydroxy‐2‐nonenal in Spanish mackerel (Scomberomorus niphonius)

• Authors : Kexin Cui; Nan Liu; Yong Sun

Subjects: 4‐hydroxy‐2‐hexenal; 4‐hydroxy‐2‐nonenal; dry‐cured spanish mackerel

• Source: Food Science & Nutrition, Vol 11, Iss 2, Pp 1013-1023 (2023)

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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

• Authors : Ramatsetse, Kgaogelo Edwin; Ramashia, Shonisani Eugenia; Mashau, Mpho Edward

• Source: Food Science & Nutrition ; volume 12, issue 6, page 4019-4037 ; ISSN 2048-7177 2048-7177

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Relevance of various components present in plant protein ingredients for lipid oxidation in emulsions

• Authors : Münch, Katharina; Schroën, Karin; Berton‐Carabin, Claire ...

• Source: Journal of the American Oil Chemists' Society ; volume 101, issue 10, page 1065-1084 ; ISSN 0003-021X 1558-9331

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Incomplete lipid extraction as a possible cause for underestimation of lipid oxidation in emulsions

• Authors : Münch, Katharina; ten Klooster, Sten; van Kouwen, Isabelle ...

• Source: European Journal of Lipid Science and Technology ; volume 126, issue 6 ; ISSN 1438-7697 1438-9312

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Monitoring lipid oxidation in multiple emulsions by near infrared spectroscopy

• Authors : Boisset, Laetitia; de Caro, Pascale; Stojmilovic, Ivana

• Source: European Journal of Lipid Science and Technology ; volume 126, issue 6 ; ISSN 1438-7697 1438-9312

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Plant acclimation to ionising radiation requires activation of a detoxification pathway against carbonyl‐containing lipid oxidation products

• Authors : Ksas, Brigitte; Chiarenza, Serge; Dubourg, Nicolas ...

Subjects: detoxification; lipid peroxidation; reactive carbonyl species

• Source: ISSN: 0140-7791.

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Influence of dietary plant fats and antioxidant supplementations on performance, apparent metabolizable energy and protein digestibility, lipid oxidation and fatty acid composition of meat in broiler chicken

• Authors : Mohammad Ali Abbasi; Shokoufe Ghazanfari; Seyed Davood Sharifi

Subjects: antioxidant; digestibility; essential oils

• Source: Veterinary Medicine and Science, Vol 6, Iss 1, Pp 54-68 (2020)

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Effects of different modified atmosphere treatments on lipid oxidation in spiced beef at different storage temperatures

• Authors : Dan Hai; Xianqing Huang; Lianjun Song

Subjects: atmosphere packaging; lipid oxidation; spiced beef

• Source: Food Science & Nutrition, Vol 9, Iss 3, Pp 1422-1431 (2021)

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