Zobrazeno 1 - 10
of 11
pro vyhledávání: '"Angelique, Vandemoortele"'
Publikováno v:
Journal of Agricultural and Food Chemistry. 68:11846-11854
The behavior of malondialdehyde and its whey protein adducts in aqueous buffer and fully hydrogenated coconut oil-in-water emulsions stabilized by Tween 20 or by whey protein was studied during in vitro gastrointestinal digestion. The malondialdehyde
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4fc73b4a92dec592c207f2b17d7859dc
https://doi.org/10.1021/acs.jafc.0c03947
https://doi.org/10.1021/acs.jafc.0c03947
Publikováno v:
Journal of Agricultural and Food Chemistry. 68:11568-11577
The reactivity of hexanal, (E)-hex-2-enal, 4-hydroxyhex-2-enal, and 4-hydroxynon-2-enal in oil-in-water emulsions and their respective compartments, in the presence and absence of protein, was studied at 40 °C. In aqueous buffer, hexanal oxidized to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7d68cb3820be59b6616ece08173b6251
https://doi.org/10.1021/acs.jafc.0c04060
https://doi.org/10.1021/acs.jafc.0c04060
Publikováno v:
Proceedings of the Virtual 2021 AOCS Annual Meeting & Expo.
The reactivity of malondialdehyde in saturated glycerol triheptanoate oil was studied over a wide temperature range (298.15–453.15 K). With respect to the non-ideal character of a lipid medium, a kinetic model was proposed that described the experi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9dfa6bf165f7d48e6e0cc4d3cca82473
https://doi.org/10.21748/am21.348
https://doi.org/10.21748/am21.348
Autor:
Margot Vansteenland, Bruno De Meulenaer, Charlotte Grootaert, John Van Camp, Angelique Vandemoortele
Publikováno v:
FOOD RESEARCH INTERNATIONAL
Reliable quantitative determination of carotenoids in complex food matrices such as processed baby food products is challenging because of their incorporation in rigid cellular structures, their sensitivity to oxidation and their lipophilic character
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e8704ed2ef5ad09fb165b3fcb6beb525
https://biblio.ugent.be/publication/8701234/file/8701235
https://biblio.ugent.be/publication/8701234/file/8701235
Autor:
An Vermeulen, Frank Devlieghere, Angelique Vandemoortele, Peter Ragaert, Roos Peeters, Dimitri Adons, Maarten Baele, Bruno De Meulenaer
Alternative packaging concepts for two dry, shelf-stable food products were evaluated. A trade-off between recyclability (monolayer materials) and performance (multilayered high-barrier materials) was made for the packaging materials. Caramellized co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2588eef6cc85913f335abac528073982
http://hdl.handle.net/1942/33777
http://hdl.handle.net/1942/33777
Publikováno v:
Journal of agricultural and food chemistry. 68(42)
The behavior of malondialdehyde and its whey protein adducts in aqueous buffer and fully hydrogenated coconut oil-in-water emulsions stabilized by Tween 20 or by whey protein was studied during
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::89a6f49ba79fec34c61cb10c27575198
https://pubmed.ncbi.nlm.nih.gov/32985186
https://pubmed.ncbi.nlm.nih.gov/32985186
Publikováno v:
Journal of agricultural and food chemistry. 68(41)
The reactivity of hexanal, (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::4d9a99f1b4d240aef5a09d1e7639bdcf
https://pubmed.ncbi.nlm.nih.gov/32924473
https://pubmed.ncbi.nlm.nih.gov/32924473
Publikováno v:
Journal of Agricultural and Food Chemistry. 65:2198-2204
An aqueous buffer, a saturated glycerol triheptanoate oil, and a Tween 20 stabilized fully hydrogenated coconut oil-in-water emulsion, all spiked with malondialdehyde, were subjected to in vitro digestion. A dynamic equilibrium between malondialdehyd
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5527a45873414326ee36180c66080c9a
https://doi.org/10.1021/acs.jafc.7b00053
https://doi.org/10.1021/acs.jafc.7b00053
Malondialdehyde (MDA), a characteristic aldehyde resulting from the lipid peroxidation of ω-3 and ω-6 fatty acids, has been widely used as a marker to measure the extent of lipid oxidation in foods. Remarkably, however, this marker is known to be v
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4e786a07390496099f90ac3334ebc13c
https://doi.org/10.1016/b978-0-08-100596-5.21508-4
https://doi.org/10.1016/b978-0-08-100596-5.21508-4
Publikováno v:
Journal of Agricultural and Food Chemistry. 63:5694-5701
The impact of temperature, emulsifier, and protein type on the reactivity of malondialdehyde in oil-in-water emulsions was elucidated. Malondialdehyde recoveries in aqueous buffer, protein solutions, saturated oil, and fully hydrogenated coconut oil-
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::43f8a316eeefe4966eff297ddd77472a
https://doi.org/10.1021/acs.jafc.5b01780
https://doi.org/10.1021/acs.jafc.5b01780