Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Eleonora Miquel Becker"'
Publikováno v:
European Food Research and Technology. 232:343-349
Zinc protoporphyrin IX (ZnPP), the major red pigment in hams dry-cured without nitrates/nitrites, is an efficient photosensitizer, which upon absorption of visible light forms short-lived excited singlet state (1ZnPP*) and by intersystem crossing yie
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::52afe8b275cd7238074bd45941a60a56
https://doi.org/10.1007/s00217-010-1392-6
https://doi.org/10.1007/s00217-010-1392-6
Publikováno v:
Food Chemistry. 115:163-168
Combined antioxidative effects of lettuce extract and α-tocopherol, quercetin or ascorbic acid (AA) were investigated for peroxidation of l -α–phosphatidylcholine liposomes with oxidation initiated by lipophilic or by hydrophilic azo-initiators.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1a236037d7d40683a62cfcd575206221
https://doi.org/10.1016/j.foodchem.2008.11.082
https://doi.org/10.1016/j.foodchem.2008.11.082
Autor:
Eleonora Miquel Becker, Leif H. Skibsted, Ann-Dorit Moltke Sørensen, Charlotte Jacobsen, Björn Bergenståhl, Anne-Mette Haahr, Lennart Nilsson
Publikováno v:
Journal of Agricultural and Food Chemistry. 56:1740-1750
The behavior of antioxidants in emulsions is influenced by several factors such as pH and emulsifier type. This study aimed to evaluate the interaction between selected food emulsifiers, phenolic compounds, iron, and pH and their effect on the oxidat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::01c9b58f3fa6c0bd08ee4b5f18a3940f
https://doi.org/10.1021/jf072946z
https://doi.org/10.1021/jf072946z
Publikováno v:
European Food Research and Technology. 226:737-743
Black chokeberry juice (Aronia melanocarpa, Elliot), blackcurrant juice (Ribes nigrum, Ben Lomond) and α-tocopherol were found to protect phosphatidyl choline against oxidation in a peroxidating liposome system as evidenced by lag phases for formati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5bf7b2e998029b07a4fc26143ba5d384
https://doi.org/10.1007/s00217-007-0585-0
https://doi.org/10.1007/s00217-007-0585-0
Publikováno v:
Food Chemistry. 103:1288-1296
Antioxidative effect of quercetin was affected differently in neat sunflower oil, in methyl linoleate o/w emulsion and in phospholipid liposomes by the other chain-breaking antioxidants, α-tocopherol, rutin and astaxanthin. Quercetin was better than
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5ecd2f6097f7d1343c826eeceb56fcd8
https://doi.org/10.1016/j.foodchem.2006.10.034
https://doi.org/10.1016/j.foodchem.2006.10.034
Publikováno v:
Journal of Agricultural and Food Chemistry. 54:3445-3453
During repeated deep-fat frying of potato slices at 163 degrees C in yellow or red palm olein of comparable fatty acid profiles, the oxidative stability (peroxide value and anisidine value) of the palm oleins was similar, and in yellow palm olein, th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b8ff32695c7c113e91aba0163b8061a7
https://doi.org/10.1021/jf053141z
https://doi.org/10.1021/jf053141z
Publikováno v:
European Food Research and Technology. 221:382-386
The water-soluble plant polyphenols rutin, (+)-catechin, and (−)-epigallocatechin gallate were each found to be efficient quenchers for the triplet-excited state of riboflavin in aqueous solution using nano-second laser flash photolysis. The deacti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d9de7acffd1b99179a61812ae9826641
https://doi.org/10.1007/s00217-005-1184-6
https://doi.org/10.1007/s00217-005-1184-6
Publikováno v:
Packaging Technology and Science. 18:265-272
The oxygen transmission rate (OTR) of packaging materials used for modified atmosphere packaging (MAP) of chilled products varies extensively with temperature, relative humidity (RH) and material thickness after the thermoforming of packages. Two dif
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c86b98a4db49c2d7d1b3f7e4c04f1d5c
https://doi.org/10.1002/pts.697
https://doi.org/10.1002/pts.697
Publikováno v:
European Food Research and Technology. 219:561-571
Increasing research on natural antioxidants in foods and development of new assays has prompted critical reflection on the field. It has been common practice to identify health benefits from antioxidant activity on the cellular level with antioxidant
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::42567889052fdba69acc214cbfb88c4c
https://doi.org/10.1007/s00217-004-1012-4
https://doi.org/10.1007/s00217-004-1012-4
Publikováno v:
European Food Research and Technology. 217:61-69
The potential of using materials based on polylactate (PLA) for packaging of plain yoghurt has been demonstrated in the present study. Plain yoghurt (3.5% fat) was stored for 5 weeks in PLA or polystyrene (PS) cups under fluorescent light (3500 lux)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::45f8af37c7bd00dbde6b34192e892c19
https://doi.org/10.1007/s00217-003-0722-3
https://doi.org/10.1007/s00217-003-0722-3