Zobrazeno 1 - 10
of 69
pro vyhledávání: '"Haizhou, Wu"'
Autor:
Haizhou Wu, Alaa El-Din Ahmed Bekhit
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101572- (2024)
Externí odkaz:
https://doaj.org/article/c4986e6bb28a4860bbcf4058887b32b9
Publikováno v:
Future Foods, Vol 10, Iss , Pp 100484- (2024)
Lingonberry press cake (LPC) has been shown to limit lipid oxidation in fish filleting co-products during pH-shift processing. To explore the underlying mechanism, this study subjected LPC to pH-shift processing (native pH → pH 12 → pH 5), and an
Externí odkaz:
https://doaj.org/article/f7662d27531d4c888ac0cc6bed10e721
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101456- (2024)
The effects of cross-processing lingonberry press cake (LPC) (2.5–30 %, dw/dw) with herring co-products on protein yield, oxidative stability and color of pH-shift-produced protein isolates were investigated. Even at 2.5 % LPC, the formation of vol
Externí odkaz:
https://doaj.org/article/2f9c0bd565b241709c80f744e3595047
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-11 (2024)
Abstract The relationship between hemolysis and lipid oxidation was explored in red blood cell (RBCs)-spiked washed cod mince (WCM). At pH 6.8 and 3 ± 1 °C, intact RBCs (71 µM Hb) delayed lipid oxidation by 1 day compared to WCM with partly or ful
Externí odkaz:
https://doaj.org/article/b3e998a604bf4b7aa19507445fc832b4
Publikováno v:
Food Chemistry: X, Vol 20, Iss , Pp 100958- (2023)
Externí odkaz:
https://doaj.org/article/fb46819f6e934446b1663674b233c2fe
Autor:
Semhar Ghirmai, Haizhou Wu, Michael Axelsson, Takashi Matsuhira, Hiromi Sakai, Ingrid Undeland
Publikováno v:
Scientific Reports, Vol 12, Iss 1, Pp 1-10 (2022)
Abstract Hemoglobin (Hb) is a powerful promoter of lipid oxidation, particularly in muscle of small pelagic fish species and fish by-products, both having high Hb-levels and highly unsaturated lipids. As Hb is located within the red blood cells (RBCs
Externí odkaz:
https://doaj.org/article/cba4599a9bc74fb6807d99eda4d69231
Autor:
Ann-Dorit Moltke Sørensen, Haizhou Wu, Grethe Hyldig, Niels Bøknæs, Ole Mejlholm, Ingrid Undeland, Charlotte Jacobsen
Publikováno v:
Marine Drugs, Vol 21, Iss 11, p 591 (2023)
Currently, side-streams (e.g., head, backbone, tail, and intestines) generated in the fish processing industry often end up as low-value products for feed applications or even as waste. In order to upcycle such side-streams, they need to be preserved
Externí odkaz:
https://doaj.org/article/08e8dca8c676460f81aae041731fdea4
Publikováno v:
Food Chemistry: X, Vol 16, Iss , Pp 100488- (2022)
Weight distribution, proximate composition, fatty acids, amino acids, minerals and vitamins were investigated in five sorted cuts (head, backbone, viscera + belly flap, tail, fillet) emerging during filleting of spring and fall herring (Clupea hareng
Externí odkaz:
https://doaj.org/article/9afcc5714b284a6b8db7d4300130967f
Publikováno v:
Food Chemistry: X, Vol 16, Iss , Pp 100480- (2022)
This study examined the effects of sodium chloride (NaCl) and sodium tripolyphosphate (STPP) on lipid oxidation induced by oxyhemoglobin (oxyHb) in washed turkey muscle (WTM) model. To explore the reasons for observed effects, the pro-oxidant abiliti
Externí odkaz:
https://doaj.org/article/40d34d0ff3ff42f2a16f2c4ba9dca6ac
Publikováno v:
Scientific Reports, Vol 11, Iss 1, Pp 1-12 (2021)
Abstract The aims of this study were to investigate the role of hemoglobin (Hb) in lipid oxidation development during ensilaging of herring filleting co-products, and, to inhibit this reaction by pre-incubating the co-products in water or physiologic
Externí odkaz:
https://doaj.org/article/53e77d36306246d99444557b2ff3fa38