Výsledky vyhledávání - "Gilbert AMPEM"

Akademický článek

The Role of Polydimethylsiloxane in Suppressing the Evolution of Lipid Oxidation Products in Thermo-Oxidised Sunflower Oil: Influence of Stirring Processes

Autor: Gilbert Ampem, Adam Le Gresley, Martin Grootveld, Declan P. Naughton

Publikováno v: Frontiers in Nutrition, Vol 8 (2021)

Suppressing the evolution of lipid oxidation products (LOPs) in commercially available culinary oils is considered to represent a valuable health-promoting incentive since these agents have cytotoxic and genotoxic properties and have been implicated

Externí odkaz: https://doaj.org/article/ec5341511616489f832be76b49b4d9c7

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Akademický článek

'Real-World' Evaluation of Lipid Oxidation Products and Trace Metals in French Fries From Two Chain Fast-Food Restaurants

Autor: Adam Le Gresley, Gilbert Ampem, Simon De Mars, Martin Grootveld, Declan P. Naughton

Publikováno v: Frontiers in Nutrition, Vol 8 (2021)

Differences in lipid oxidation products (LOPs) and trace metal concentrations of French fry samples found between two global chain fast-food restaurants in the UK were investigated using high-resolution proton nuclear magnetic resonance (1H NMR) and

Externí odkaz: https://doaj.org/article/908f479b1bfa4ab1a691fc1f45ef05f4

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Akademický článek

Nuclear Magnetic Resonance Spectroscopic Analysis of the Evolution of Peroxidation Products Arising from Culinary Oils Exposed to Thermal Oxidation: An Investigation Employing 1H and 1H-1H COSY and TOCSY Techniques

Autor: Gilbert Ampem, Adam Le Gresley, Martin Grootveld, Declan P. Naughton

Publikováno v: Foods, Vol 11, Iss 13, p 1864 (2022)

Scientific warnings on the deleterious health effects exerted by dietary lipid oxidation products (LOPs) present in thermally stressed culinary oils have, to date, not received adequate attention given that there has been an increase in the use and c

Externí odkaz: https://doaj.org/article/4066552ea0cc4d4e937f1341d50924a0

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High-resolution 1H NMR analysis of continuous and discontinuous thermo-oxidative susceptibility of culinary oils during frying at 180℃

Autor: Gilbert AMPEM, Adam LE GRESLEY, Martin GROOTVELD, Declan P NAUGHTON

Publikováno v: Journal of Food and Drug Analysis. 31:95-115

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::7f806b67eec84ce046357432cdbe271d
https://doi.org/10.38212/2224-6614.3439

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The impact of partial oil substitution and trace metal ions on the evolution of peroxidation products in thermally stressed culinary oils

Autor: Gilbert Ampem, Adam Le Gresley, Martin Grootveld, Simon De Mars, Declan P. Naughton

Publikováno v: Food chemistry. 375

Suppressing toxic aldehydic lipid oxidation product (LOP) generation in culinary oils is now considered vital, since the deleterious effects arising from their ingestion are implicated in a wide range of disease conditions. Partial substitution invol

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::be6c226f81478e942216358635d04313
https://pubmed.ncbi.nlm.nih.gov/34920305

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'Real-world' evaluation of lipid oxidation products and trace metals in French fries from two chain fast-food restaurants

Autor: Simon De Mars, Adam Le Gresley, Gilbert Ampem, Declan P. Naughton, Martin Grootveld

Publikováno v: Frontiers in Nutrition
Frontiers in Nutrition, Vol 8 (2021)

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ccc7b26e40358a255d0e1bb2e35c60c9

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Evaluations of the Peroxidative Susceptibilities of Cod Liver Oils by a 1H NMR Analysis Strategy: Peroxidative Resistivity of a Natural Collagenous and Biogenic Amine-Rich Fermented Product

Autor: Richard Zbasnik, Vicki Schlegel, Declan P. Naughton, Mark Edgar, Adam Le Gresley, Benita Percival, Martin Grootveld, Angela Wann, Philippe B. Wilson, Jie Zhang, Gilbert Ampem

Publikováno v: Nutrients
Volume 12
Issue 3
Nutrients, Vol 12, Iss 3, p 753 (2020)

High-resolution 1H nuclear magnetic resonance (NMR) analysis was employed to molecularly screen the lipid, lipid oxidation product (LOP), and antioxidant compositions of four natural (unrefined) cod liver oil (CLO) products. Products 1&ndash
3 w

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::07bf6ba56cce5f93f9fc4dd05762c110
https://hdl.handle.net/2086/21891

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Characterisation of peroxidation products arising from culinary oils exposed to continuous and discontinuous thermal degradation processes

Autor: Declan P. Naughton, Benita Percival, Adam Le Gresley, Martin Grootveld, Gilbert Ampem

High-resolution NMR analysis has been used, for the first time, to identify, putatively, two new secondary aldehydic lipid oxidation products in culinary oils. The impact of heating and cooling times on the thermal stability, fatty acid composition a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::be31948bb7df5cc4cd44770f7c424d53
https://eprints.kingston.ac.uk/id/eprint/44460/1/Naughton-D-44460-VoR.pdf

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Molecular Composition of and Potential Health Benefits Offered by Natural East African Virgin Sunflower Oil Products: A 400 MHz 1H NMR Analysis Study

Autor: Miles Gibson, Etienne Savel, Katy Woodason, Kianna Frederick, Mark Edgar, Benita Percival, Fereshteh Jafari, Gilbert Ampem, Martin Grootveld, Philippe B. Wilson

open access article Objectives: Sunflower oil (SFO) is regularly employed for cosmetic, emollient and food frying purposes, the latter representing its foremost use globally. Therefore, full investigations of the molecular composition and quality of

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3cf2fc0d1a6f407409762d0facb2a454
https://www.dora.dmu.ac.uk/handle/2086/17843

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