α-tocopherol content and lipic oxidtation in fresh, cooked and scrambled eggs enriched with co-3 fatty acids

Autor: Cortinas Hernández, Lucía, Galobart i Cots, Jaume, Barroeta, Ana Cristina, Baucells Sánchez, María Dolores, Grashorn, M.A.

Publikováno v: Recercat. Dipósit de la Recerca de Catalunya
instname
Recercat: Dipósit de la Recerca de Catalunya
Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)

The present study was carried out to evaluate the effect ofdietary supplementation with α-tocopheryl acetate (a-TA) on α-tocopherol (α-Toc) content and lipid oxidation (TBA values)in fresh, cooked and scrambled eggs enriched with co-3 fatty acids.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::53df62c35885123479a7bda0eb1a80c7
http://hdl.handle.net/2072/449512

Auswirkung von diversen technologischen Verfahren und der Rohstoffqualität auf die physikalischen Eigenschaften und den Oxidationsstatus des dalmatinischen Bauchspecks (Pancetta)

Autor: Marko Jelić, Marina Krvavica, Anita Velić, Jasenka Gajdoš Kljusurić, Anamarija Križanac

Publikováno v: MESO: Prvi hrvatski časopis o mesu
Volume 19.
Issue 2.

S ciljem utvrđivanja specifičnosti tehnologije prerade te standardizacije tehnologije i kvalitete tradicionalne dalmatinske pancete, u tri preradbena objekta na području Dalmacije provedena su istraživanja tehnološkog postupka prerade, fizikalni

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::646f3e4808133703dd7008a0ac1011a0
https://doi.org/10.31727/m.19.2.6

ESR-spektroskopische Evaluierung von freien Lipidradikalen und Nitroxidradikalen in dispersen Systemen

Autor: Krudopp, Heimke

The interfacial structure of dispersed systems is well known as the main reaction site of lipid oxidation. To elucidate this site-directed oxidation process the partitioning behavior as well as the location and reaction kinetic of free lipid radicals

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::7ea2c85fa9ac8ed279f8e549536a3e81
https://macau.uni-kiel.de/receive/dissertation_diss_00017863

Karton - vielfältige Quellen der Fehlgerüche

Autor: Ziegleder, G.

Off-odour of cardboards means a serious problem to food packaging. Taints not only arise from the printing but may be already present within the unprinted board. Several natural sources of odorous compounds are possible. Rancid taint is generated by

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od_______610::7a8cbcd6305d4210705247f7d666bbe9
https://publica.fraunhofer.de/handle/publica/192791

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