Zobrazeno 1 - 10 of 100 pro vyhledávání: '"Saari Csallany, A."'
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The Antioxidant Activity of Barley Malt Rootlet Extracts in Heated Corn Oil at Frying Temperature
Autor: P. Kumar Mallikarjunan, A. Saari Csallany, Sravanthi Budaraju
Publikováno v: Food and Nutrition Sciences. 12:899-914
In this study the antioxidant activity of barley malt rootlet (BMR) extracts was evaluated in heat treated corn oil up to 5 hours at 185°C frying temperature. The antioxidant activity of BMR extracts was measured at 25, 50, 100 and 150 ppm concentra
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::8db6e76a36022e1b75ff9db52d4ee0f7
https://doi.org/10.4236/fns.2021.129067
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3
Retardation of 4-Hydroxy-2-Transnonenal (HNE), a Toxic Aldehyde Formation by Antioxidants in Heat-Treated Corn Oil at Frying Temperature
Autor: Wei Jin, Vijai K. S. Shukla, Don W. Shoeman, A. Saari Csallany
Publikováno v: Food and Nutrition Sciences. 11:869-883
The antioxidative properties of four antioxidants such as rosemary extracts (RE), tert-butylhydroquinone (TBHQ), ascorbyl palmitate (AP), citric acid (CA) and their mixtures were investigated on the formation of 4-hydroxy-2-transnonenal (HNE) in comm
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::6c5162fb3b53611c9196dc7ad1e25218
https://doi.org/10.4236/fns.2020.117048
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4
4-Hydroxynonenal (HNE), a Toxic Aldehyde in Fried Chicken from Fast Food Restaurants and a Grocery Store
Autor: Ning Yin, Katherine A. Klammer, Don W. Shoeman, A. Saari Csallany
Publikováno v: Food and Nutrition Sciences. 11:82-97
The lipid oxidation product, the toxic 4-hydroxynonenal, was measured for fried chicken in commercial samples from two fast food restaurants and one commercial establishment. The fried chicken samples were breasts, thighs, chicken nuggets and popcorn
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::00e2b06b73b9c1324d0b3f2f090df616
https://doi.org/10.4236/fns.2020.112008
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5
The in Vivo Antioxidant Effects of (−)-Epigallocatechin-3-Gallate Consumption in Healthy Postmenopausal Women Measured by Urinary Excretion of Secondary Lipid Peroxidation Products
Autor: Chi Chen, A. Saari Csallany, Chelsey Fiecke, Mindy S. Kurzer
Publikováno v: Food and Nutrition Sciences. 10:15-27
The present study was carried out to determine whether the consumption of epigallocatechin (EGCG), the major bioactive green tea catechin, exerts a positive effect on lowering in vivo lipid peroxidation, a measure of oxidative stress, in healthy post
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::e77c2a3dd301927303b454a52ea4e1fe
https://doi.org/10.4236/fns.2019.101002
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8
A Diet with 3% of Energy from a Mixture of Omega-3 Fatty Acids Significantly Increases in Vivo Lipid Peroxidation in Postmenopausal Women
Autor: Chi Chen, A. Saari Csallany, Cheryl E. Ainslie-Waldman, Susan K. Raatz, Lindsay R. Young, Mindy S. Kurzer
Publikováno v: Food and Nutrition Sciences. :1099-1111
Dietary omega-3 (n - 3) polyunsaturated fatty acids (PUFA) are recommended by public health organizations to reduce the risk of cardiovascular disease, and several epidemiological studies have suggested there is an inverse association between n - 3 i
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::598e4e6e379dc14a5530839dadae1862
https://doi.org/10.4236/fns.2016.712105
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9
Akademický článek
The in vivo antioxidant activity of soybean isoflavones in human subjects
Autor: Fritz, Kay L., Seppanen, C.M., Kurzer, Mindy S., Saari Csallany, A.
Publikováno v: In Nutrition Research 2003 23(4):479-487
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10
4-Hydroxynonenal (HNE), a Toxic Aldehyde in French Fries from Fast Food Restaurants
Autor: Chi Chen, In Hwa Han, Jieyao Yuan, A. Saari Csallany, Don W. Shoeman
Publikováno v: Journal of the American Oil Chemists' Society. 92:1413-1419
The toxic lipid peroxidation product, α,β,4-hydroxy-2-trans-nonenal (HNE) concentration, was measured in French fries (FF) from six local fast food restaurants. FF were purchased between 2 and 3 pm from all six restaurants. FF were also purchased a
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::0baaf9c6ee6ca1fc25ff6813f9a3bdb8
https://doi.org/10.1007/s11746-015-2699-z
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