搜索结果: 1-15 共查到“食品生物化学 oxidation”相关记录25条 . 查询时间(0.12 秒)
Effect of Novel Synthesised Policosanyl Phenolates on Lipid Oxidation
Novozyme 435 lipophilisation policosanols phenolic acids antioxidan
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
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...
Lipid oxidation of fat blends modified by monoacylglycerol
conjugated diens secondary oxidation products oil stability index–OSI structured fat trihexadecanoylglycerol tripalmitoylglycerol
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)...
Deallergisation trials of pure celery juice and apple-celery juice mixture by oxidation
celery allergen juice oxidation colour Western blot basophil activation skin tests
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...
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
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
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
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
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
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
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
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...
Mechanisms and Structural Specificity of Hydrogen Peroxide Formation during Oxidation of Catechins
superoxide anion hydrogen peroxide catechin
2009/6/17
Hydrogen peroxide (H2O2) formed in aqueous solutions of tea catechins such as epicatechin (EC), epicatechin gallate (ECg), epigallocatechin (EGC), and epigallocatechin gallate (EGCg) was measured by a...
Oxidation of Quercetin by Salivary Components I. Salivary Peroxidase-Dependent Oxidation of Quercetin and Characterization of the Oxidation Products
oxidation products quercetin salivary peroxidase
2009/6/17
Quercetin glucosides ingested as components of a foodstuff can be transformed to quercetin, and the quercetin is oxidized by peroxidase in the oral cavity. One objective of this study was the characte...
Oxidation Process of Linoleic Acid Encapsulated with a Polysaccharide by Spray-Drying
oxidation encapsulation linoleic acid
2009/6/17
The oxidation processes of linoleic acid encapsulated with gum arabic or maltodextrin at various weight ratios by spray-drying were analyzed using the model in which the free energy of activation for ...
Oxidation of Tea Catechins: Chemical Structures and Reaction Mechanism
black tea tea polyphenol catechin
2009/6/17
Black tea accounts for almost 80% of the world’s tea production and is the most important source of polyphenol in the world. However, little has been known about the chemistry of black tea polyphenols...