Zobrazeno 1 - 10
of 577
pro vyhledávání: '"Leif H. Skibsted"'
Autor:
Yang-Lin Jiang, Bai-Ling Chen, Xiao-Kun Yan, Yi Xu, Chen-Chen Zhao, Zi-Li Chen, Peng Wang, Jian-Ping Zhang, Leif H. Skibsted
Publikováno v:
ACS Omega, Vol 5, Iss 23, Pp 13770-13776 (2020)
Externí odkaz:
https://doaj.org/article/56dc21ce08714df093ff27a49e40f687
Autor:
Rafael C. Marchi, Eldevan S. Silva, Josenilton J. Santos, Izonete C. Guiloski, Hugo Cesar R. de Jesus, Inara de Aguiar, Flavio V. C. Kock, Tiago Venâncio, Maria Fátima G. F. da Silva, João Batista Fernandes, Maria A. B. F. Vital, Leonardo Castro Souza, Helena C. Silva de Assis, Leif H. Skibsted, Rose M. Carlos
Publikováno v:
ACS Omega, Vol 5, Iss 7, Pp 3504-3512 (2020)
Externí odkaz:
https://doaj.org/article/4b7305c1bb094fdfb32c5530fbef2f54
Publikováno v:
Applied Sciences, Vol 11, Iss 6, p 2667 (2021)
β-Carotene degrades rapidly in a 2% oil-in-water emulsion, made from food-grade soy oil with 7.4 mg β-carotene/mL oil, during storage and when exposed to light. Added clove oil (2.0, 4.0, or 8.0 µL/mL of emulsion) protects against the photodegrada
Externí odkaz:
https://doaj.org/article/b0694a46447f4db19dd8c9a71c91188d
Publikováno v:
Foods, Vol 9, Iss 12, p 1873 (2020)
Yogurt-based snacks originally with a calcium content between 0.10 and 0.17 mmol/g dry matter were enriched with a whey mineral concentrate and whey protein isolate or hydrolysate. Whey mineral concentrate was added to increase the total amount of ca
Externí odkaz:
https://doaj.org/article/e8856362b5e74721a20cd60a5140483c
Autor:
Zhi-Yin Yang, Ling-Ling Qian, Yi Xu, Meng-Ting Song, Chao Liu, Rui-Min Han, Jian-Ping Zhang, Leif H. Skibsted
Publikováno v:
Molecules, Vol 25, Iss 8, p 1975 (2020)
Sn(II) binds to kaempferol (HKaem, 3,4′,5,7-tetrahydroxy-2-(4-hydroxyphenyl)-4H-1-benzopyran-4-one) at the 3,4-site forming [Sn(II)(Kaem)2] complex in ethanol. DPPH• scavenging efficiency of HKaem is dramatically decreased by SnCl2 coordination d
Externí odkaz:
https://doaj.org/article/155338f08e744a38b77f6b2308181617
Publikováno v:
Molecules, Vol 17, Iss 2, Pp 2140-2160 (2012)
Flavonoids and carotenoids with rich structural diversity are ubiquitously present in the plant kingdom. Flavonoids, and especially their glycosides, are more hydrophilic than most carotenoids. The interaction of flavonoids with carotenoids occurs ac
Externí odkaz:
https://doaj.org/article/85c21952673d4dd18f9759490544b4de
Publikováno v:
Czech Journal of Food Sciences, Vol 28, Iss 5, Pp 364-375 (2010)
The objective of this study was to evaluate the effect of the salt (NaCl) level (0%, 1% and 6%) or the addition of metmyoglobin (MetMb) in the amount twice that in the natural muscle content on the oxidative stability of minced chicken meat or beef.
Externí odkaz:
https://doaj.org/article/9530674e4ca54293893aff3775f3d34c
Publikováno v:
Medicines, Vol 5, Iss 1, p 7 (2018)
Background: Ascorbate is often applied to enhance stability and robustness of brine-injected pork chops sold for retail, but may affect protein oxidation, while plant extracts are potential substitutes. Methods: Brine-injected pork chops (weight-gain
Externí odkaz:
https://doaj.org/article/df7ada5ab2c94beb8fa52fc37cf0672e
Publikováno v:
Medicines, Vol 5, Iss 1, p 11 (2018)
Background: Phenolic plant extracts are added as antioxidants in meat to prevent lipid oxidation, but depending on the concentration applied, may affect proteins either through covalent interactions or by serving as a prooxidant. Methods: Brine-injec
Externí odkaz:
https://doaj.org/article/c01b2e866eaa4cb59d3331e2d71c884c
Autor:
Jens K. S. Møller, Leif H. Skibsted
Publikováno v:
Química Nova, Vol 29, Iss 6, Pp 1270-1278 (2006)
Aerobic metabolism changes rapidly to glycolysis post-mortem resulting in a pH-decrease during the transformation of muscle in to meat affecting ligand binding and redox potential of the heme iron in myoglobin, the meat pigment. The "inorganic chemis
Externí odkaz:
https://doaj.org/article/d8e9dd88c7cf4a2e81541b117fc4415e