Zobrazeno 1 - 10 of 40 pro vyhledávání: '"Oxydation des lipides"'
1
Akademický článek
INHIBITION DE L’OXYDATION DE L’HUILE DE TOURNESOL PRODUITE EN ALGERIE PAR LES PRODUITS DE MAILLARD
Autor: Samira MEZIANI, Noureddine MENADI, Khadidja HAOUD, Hayet MEHIDDA, Zouaoui BENATTOUCHE, Mohammed BENALI
Publikováno v: Revue Nature et Technologie, Vol 13, Iss 01 (2022)
Depuis sa mise en évidence, la réaction de Maillard a été utilisée depuis de très nombreuses années pour produire des aliments qui paraissent attractifs pour les consommateurs ; elle peut conduire à la formation de couleur, favoriser la forma
Externí odkaz: https://doaj.org/article/84dfdaeb045e41b88432f04b221ac8cc
Zobrazit plný text záznamu
2
Enrichissement d’huiles végétales par des antioxydants de type phenolique en vue d’applications alimentaires
Autor: Garcia Mendoza, Maria del Pilar
Publikováno v: Other. Université de Bordeaux, 2020. English. ⟨NNT : 2020BORD0196⟩
Vegetable oils like camelina and sunflower oils are sources of healthy polyunsaturated fatty acids that are however highly susceptible to oxidative degradation. This work aimed at enhancing the oxidative stability of edible oils, mostly camelina oil
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______2592::6141e0365f87938e13d79cc890c36da4
https://tel.archives-ouvertes.fr/tel-03116388/file/GARCIA_MENDOZA_MARIA_DEL_PILAR_2020.pdf
Zobrazit plný text záznamu
3
Effect of sinapic acid ester derivatives on the oxidative stability of omega-3 fatty acids rich oil-in-water emulsions
Autor: Tayse Ferreira Ferreira da Silveira, Inar Alves de Castro, Bruno Baréa, Pierre Villeneuve, Letícia Maeda Cajaíba, Leonardo Valentin
Publikováno v: Food Chemistry
Food Chemistry, Elsevier, 2020, 309, ⟨10.1016/j.foodchem.2019.125586⟩
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Oil-in-water (O/W) emulsions are important delivery systems of omega-3 fatty acids (n-3 FA). We investigated the effect of sinapic acid esters concentration and chain length, the electrical charge of the emulsifier and emulsion pH on the oxidative st
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cd36c515465a61399c5ea35ad2dbb3a1
https://hal.archives-ouvertes.fr/hal-02418502
Zobrazit plný text záznamu
4
Oxidative and interfacial behavior of native oil bodies from walnut
Autor: Jeanne Kergomard, Véronique Vié, Gilles Paboeuf, Nathalie Barouh, Bruno Barea, Pierre Villeneuve, Olivier Schaffer, Timothy Wooster, Claire Bourlieu
Publikováno v: 17. Euro Fed Lipid Congress
17. Euro Fed Lipid Congress, Oct 2019, Seville, Spain
HAL
2019; 17. Euro Fed Lipid Congress, Seville, ESP, 2019-10-20-2019-10-23
International audience; Oil bodies (OB) are the natural form of storage of triglycerides (TG) in seeds. OB consists in a TG core stabilized by a phospholipid and proteins (oleosins) monolayer membrane. Some oleoproteaginous seeds, such as walnut, con
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::c9fa047237bc4cd7c5a913d8c812c0fd
https://hal.archives-ouvertes.fr/hal-02356669/document
Zobrazit plný text záznamu
5
Dissertation/ Thesis
Action antioxydante et antimicrobienne de composés phénoliques dans des milieux modèles et des émulsions riches en lipides insaturés
Autor: Pernin, Aurélia
Les composés phénoliques pourraient être de bons candidats pour assurer la qualité et la sécurité des produits périssables tels que les aliments prêts-à-consommer. Très répandus dans les plantes et les co-produits agro-industriels, ils peu
Externí odkaz: http://www.theses.fr/2018SACLA033/document
Zobrazit plný text záznamu
6
Antioxidant and antimicrobial action of some phenolic compounds in model media and in emulsions rich in unsaturated lipids
Autor: Pernin, Aurélia
Publikováno v: Génie des procédés. Université Paris Saclay (COmUE), 2018. Français. ⟨NNT : 2018SACLA033⟩
Génie des procédés. Université Paris-Saclay, 2018. Français. ⟨NNT : 2018SACLA033⟩
Phenolic compounds appear to be good candidates for ensuring the quality and safety of several perishable products like ready-to-eat food. Widely found in plants and byproducts from agro-industries, they offer a potential solution to limit the oxidat
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::a44706d36c0f4033daf612413cec272e
https://tel.archives-ouvertes.fr/tel-02139084/file/70942_PERNIN_2018_archivage.pdf
Zobrazit plný text záznamu
7
The Need for a New Step in the Study of Lipid Oxidation in Heterophasic Systems
Autor: Erwann Durand, Eric A. Decker, Pierre Villeneuve
Publikováno v: Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry, American Chemical Society, 2018, 66 (32), pp.8433-8434. ⟨10.1021/acs.jafc.8b03603⟩
The Need for a New Step in the Study of Lipid Oxidation in Heterophasic Systems
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8f92722f19a3478f2e26c53f8dd9ee85
https://hal.archives-ouvertes.fr/hal-01918037
Zobrazit plný text záznamu
8
Measurement of Peroxide Values in Oils by Triphenylphosphine/Triphenylphosphine Oxide (TPP/TPPO) Assay Coupled with FTIR-ATR Spectroscopy: Comparison with Iodometric Titration
Autor: Françoise Michel Salaun, Isabelle Guiller, Bruno Baréa, Charlotte Deyrieux, Erwann Durand, Eric A. Decker, Pierre Villeneuve
Publikováno v: European Journal of Lipid Science and Technology
European Journal of Lipid Science and Technology, Wiley-VCH Verlag, 2018, 120 (8), pp.1800109. ⟨10.1002/ejlt.201800109⟩
Hydroperoxides (LOOH) measurement is a common technique to determine the degree of oxidation of oils and fats. Although it appears to have some limitations (time consuming, and uses of toxic solvents as chloroform), the iodometric titration is one of
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1fc8db751b441704e70b7efc2eedd220
https://hal.archives-ouvertes.fr/hal-01918031
Zobrazit plný text záznamu
9
Comparison of Antioxidant Evaluation Assays for Investigating Antioxidative Activity of Gallic Acid and Its Alkyl Esters in Different Food Matrices
Autor: Pawinee Deetae, Pairoj Luangpituksa, Wonnop Visessanguan, Claudia Grajeda-Iglesias, Maria-Cruz Figueroa-Espinoza, Atikorn Panya, Natthaporn Phonsatta, Eric A. Decker, Pierre Villeneuve, Jérôme Le Comte
Publikováno v: Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry, American Chemical Society, 2017, 65 (34), pp.7509-7518. ⟨10.1021/acs.jafc.7b02503⟩
The addition of antioxidants is one of the strategies to inhibit lipid oxidation, a major cause of lipid deterioration in foods leading to rancidity development and nutritional losses. However, several studies have been reported that conventional ant
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::be43a29bb61bdf7534eb5a57dbe77ecf
https://hal.archives-ouvertes.fr/hal-01608864
Zobrazit plný text záznamu
10
Fructose overfeeding in first-degree relatives of type 2 diabetic patients impacts energy metabolism and mitochondrial functions in skeletal muscle
Autor: Emmanuel Disse, Serge Nataf, Luc Tappy, Laurent Pays, Emmanuelle Meugnier, Martine Laville, Hubert Vidal, Kim-Anne Lê, J. Brozek, Emilie Blond, Kevin Seyssel, Christine Durand
Publikováno v: Molecular Nutrition & Food Research
Molecular Nutrition & Food Research, 2016, 60 (12), pp.2691-2699
Molecular Nutrition and Food Research
Molecular Nutrition and Food Research, Wiley-VCH Verlag, 2016, 60 (12), pp.2691-2699. ⟨10.1002/mnfr.201600407⟩
Scope: The aim of the study was to assess the effects of a high-fructose diet (HFrD) on skeletal muscle transcriptomic response in healthy offspring of patients with type 2 diabetes, a subgroup of individuals prone to metabolic disorders.Methods and
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::99d31daee63b3610dd9f18d95803dd3b
https://pubmed.ncbi.nlm.nih.gov/27468128
Zobrazit plný text záznamu

Vyhledávací nástroje:

Upřesnit hledání

Omezení vyhledávání
Plný text Recenzováno Digitální knihovna AV ČR
Zdroje