Zobrazeno 1 - 10
of 118
pro vyhledávání: '"Edwin N. Frankel"'
Publikováno v:
OENO One, Vol 29, Iss 4, Pp 205-212 (1995)
Wine contains natural plant phenolic antioxidants that may protect circulating lipoproteins from oxidative damage. By inhibition of the copper-catalyzed oxidation of LDL we determined the activity of thirteen Rhône coast wines exclusively from Syrah
Externí odkaz:
https://doaj.org/article/4c6d9328ff974ca7b52fb0e5c59d89ad
Autor:
Edwin N. Frankel
Publikováno v:
Lipid Technology. 23:223-226
About 20% of the fruits of olive trees are used for producing table olives, but the literature on the lipid composition of extracted table olives is limited and controversial. Although, the composition of olive oils extracted from various sources has
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0ee9164e134e82f0f6c22cb8bc51b068
https://doi.org/10.1002/lite.201100145
https://doi.org/10.1002/lite.201100145
Publikováno v:
Journal of Agricultural and Food Chemistry. 50:2094-2099
The oxidative stability of long-chain polyunsaturated fatty acid (PUFA) and docosahexaenoic acid (DHA)-containing fish and algae oils varies widely according to their fatty acid composition, the physical and colloidal states of the lipids, the conten
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::225d21563ab2653493cd6b46aebd27c4
https://doi.org/10.1021/jf0111458
https://doi.org/10.1021/jf0111458
Autor:
Edwin N. Frankel
Publikováno v:
Journal of Oleo Science. 50:387-391
Lipid oxidation is not well understood in systems in which the fat is dispersed in emulsion systems. Interfacial oxidation is a “surface” reaction dependent on the rate of oxygen diffusion and its interactions with unsaturated lipids, metal initi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::730e3cff3354ba7cee9d6dba62b37e8d
https://doi.org/10.5650/jos.50.387
https://doi.org/10.5650/jos.50.387
Publikováno v:
Journal of Agricultural and Food Chemistry. 48:4984-4990
Lactoferrin is an iron transport protein present in human milk at an average concentration of 1.4 mg/mL. Commercially modified infant formulas based on cow's milk contain much lower amounts of lactoferrin (0.1 mg/mL lactoferrin) and soy based formula
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4c83fa95641ab3a393769ee98af8c518
https://doi.org/10.1021/jf0002490
https://doi.org/10.1021/jf0002490
Publikováno v:
Journal of Agricultural and Food Chemistry. 48:147-151
The antioxidant potential of eight clingstone peach cultivars was investigated by determining phenolic compounds and inhibition of low-density lipoprotein (LDL) oxidation. Cultivars low in polyphenol oxidase (PPO) were also selected to minimize enzym
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::778c472e021cf5dee4501ceca4e2d7cb
https://doi.org/10.1021/jf9904564
https://doi.org/10.1021/jf9904564
Autor:
Edwin N. Frankel, Anne S. Meyer
Publikováno v:
Journal of the Science of Food and Agriculture. 80:1925-1941
The activity of antioxidants in foods and biological systems is dependent on a multitude of factors, including the colloidal properties of the substrates, the conditions and stages of oxidation and the localisation of antioxidants in different phases
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b08eccf048f1f2778840dd50a19611d1
https://doi.org/10.1002/1097-0010(200010)80:13<1925::aid-jsfa714>3.0.co
https://doi.org/10.1002/1097-0010(200010)80:13<1925::aid-jsfa714>3.0.co
Autor:
Edwin N. Frankel
Publikováno v:
Lipid - Fett. 101:450-455
The relatively high concentration of phenolic flavonoids in wines, grapes, green tea, and berry extracts contributes powerful antioxidant properties that may be beneficial by reducing oxidative reactions deleterious to health. Our data showed that po
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f7447ff7e72f1a46a5ac8c9489e7ef1e
https://doi.org/10.1002/(sici)1521-4133(199912)101:12<450::aid-lipi450>3.0.co
https://doi.org/10.1002/(sici)1521-4133(199912)101:12<450::aid-lipi450>3.0.co
Publikováno v:
Journal of Food Science. 64:371-376
Iron fortification could reduce the high prevalence of iron deficiency In countries where diets are cereal-based. The sensory quality and storage stability of iron-fortified maize were evaluated by descriptive analysis and hexanal production. Porridg
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c924b62a1df1a8169c9d0e9edba2159b
https://doi.org/10.1111/j.1365-2621.1999.tb15903.x
https://doi.org/10.1111/j.1365-2621.1999.tb15903.x
Autor:
Edwin N. Frankel, Anne S. Meyer
Publikováno v:
Pharmaceutical Biology. 36:14-20
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::936240f23cb821addf07bd6022223526
https://doi.org/10.1076/phbi.36.6.14.4561
https://doi.org/10.1076/phbi.36.6.14.4561