Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Mariana Utrera"'
Autor:
Stefaan De Smet, Mario Estévez, Tine Rysman, Stephanie Van Weyenberg, Mariana Utrera, Geert Van Royen, David Morcuende
Publikováno v:
Food Chemistry. 211:784-790
The effect of apple phenolics on the oxidative damage caused to myofibrillar proteins by an in vitro metal-catalyzed oxidation system was investigated. Three pure phenolic compounds (chlorogenic acid, (−)-epicatechin and phloridzin) and an apple pe
Autor:
Sisse Jongberg, Mariana Utrera, Mario Estévez, Marianne N. Lund, Leif H. Skibsted, David Morcuende
Publikováno v:
Journal of Agricultural and Food Chemistry. 63:8501-8509
Chemical interactions between proteins and phenols affect the overall oxidative stability of a given biological system. To investigate the effect of protein-phenol adduct formation on the oxidative stability of β-lactoglobulin (β-LG), the protein w
Publikováno v:
Food and Bioprocess Technology. 8:854-864
Recent findings suggested that using frozen material for meat processing leads to products with increased protein oxidation rates and impaired quality traits. Therefore, the effects of frozen storage and the addition of a phenolic-rich dog rose extra
Publikováno v:
LWT - Food Science and Technology. 56:62-68
This study examined the relationship between protein and lipid oxidation and the impairment of water holding capacity (WHC), colour and texture after frozen storage (20 weeks/−18 °C) and subsequent processing (cooking, chilled storage) of beef pat
Publikováno v:
Meat Science. 96:812-820
This study examined the relationship between protein and lipid oxidation and the impairment of the water holding capacity (WHC), redness and instrumental hardness occurring during 20 weeks of frozen storage (-18 °C) and subsequent processing (cookin
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
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An extraction procedure of phenolics from Willowherb (Epilobium hirsutum L.) was optimized; extracts were characterized in terms of phenolic content, composition, and in vitro antioxidant activity. Additionally, the effect of 50, 200, and 800 ppm Wil
Autor:
Mariana Utrera, Mario Estévez
Publikováno v:
Journal of Agricultural and Food Chemistry. 61:7987-7993
The susceptibility of meats from different animal species (beef quadriceps femoris, porcine longissimus dorsi, and chicken pectoralis major) to undergo protein oxidation during frozen storage (20 weeks/-18 °C) was studied through the analysis of nov
Autor:
Mariana Utrera, Mario Estévez
Publikováno v:
Food Chemistry. 135:88-93
The suitability of using fluorescence spectroscopy to assess tryptophan (TRYP) depletion by quantifying the loss of natural TRYP fluorescence during metal-catalyzed oxidation (MCO) was assessed. To analyze the effect of the oxidation conditions, N -a
Publikováno v:
Journal of Agricultural and Food Chemistry. 60:3917-3926
The effects of the addition of avocado oil and a phenolic-rich avocado peel extract on protein oxidation were studied in porcine patties subjected to cooking and chilled storage. Protein oxidation was assessed by means of tryptophan loss and the form
Publikováno v:
Meat Science. 89:500-506
Precise methodologies for the routine analysis of particular protein carbonyls are required in order to progress in this topic of increasing interest. The present paper originally describes the application of an improved method for the detection of