Zobrazeno 1 - 10
of 58
pro vyhledávání: '"Sisse Jongberg"'
Publikováno v:
Journal of the American Society of Brewing Chemists. 78:153-164
Beer subjected to forced aging by five (Medium) or ten (High) heat/chill cycles (60 °C 48 h/0 °C 24 h) showed increased turbidity from 5.4 ± 0.4 EBC units without forced aging to 12.9 ± 0.7 and 48 ...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cc0df75d4ec4d0b60527ce6f84df08b4
https://doi.org/10.1080/03610470.2019.1705045
https://doi.org/10.1080/03610470.2019.1705045
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
Publikováno v:
Zainudin, M A M, Jongberg, S & Lund, M N 2021, ' Combination of light and oxygen accelerates formation of covalent protein-polyphenol bonding during chill storage of meat added 4-methyl catechol ', Food Chemistry, vol. 334, 127611 . https://doi.org/10.1016/j.foodchem.2020.127611
Plant polyphenols applied as natural antioxidant ingredients, are known to bind to cysteine residues on meat proteins. The aim of this study was to examine the effect of light exposure on the formation of cysteine-phenol adduct in meat added 4-methyl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a6d2d98faf106dceb20f367c29d1d53f
https://curis.ku.dk/portal/da/publications/combination-of-light-and-oxygen-accelerates-formation-of-covalent-proteinpolyphenol-bonding-during-chill-storage-of-meat-added-4methyl-catechol(e0013b93-8ed9-4330-b569-d48c8670fb0c).html
https://curis.ku.dk/portal/da/publications/combination-of-light-and-oxygen-accelerates-formation-of-covalent-proteinpolyphenol-bonding-during-chill-storage-of-meat-added-4methyl-catechol(e0013b93-8ed9-4330-b569-d48c8670fb0c).html
Publikováno v:
Journal of the Institute of Brewing.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b9532c76fbe97ed47090b378e777ecec
https://doi.org/10.1002/jib.623
https://doi.org/10.1002/jib.623
Light exposure accelerates oxidative protein polymerization in beef stored in high oxygen atmosphere
Publikováno v:
Food chemistry. 299
Protein oxidation of beef patties stored in high oxygen modified atmosphere packaging for 9 days was investigated. Meat was either stored in the dark, under light, or in the dark with addition of FeCl2/H2O2/myoglobin (forced oxidation). SDS–PAGE an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::03ec8d0df08c99a947c73fd2d21166ce
https://pubmed.ncbi.nlm.nih.gov/31299519
https://pubmed.ncbi.nlm.nih.gov/31299519
Publikováno v:
Food chemistry. 298
Plant extracts from rosemary (RE), green tea (GTE), and mate (ME) were compared for the protection against iron-induced oxidation in porcine homogenates at total phenolic concentrations from 25 to 250 ppm. Lipid oxidation as indicated by TBARS was in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2e216b304a070ea9e94a7062ee23f5b2
https://pubmed.ncbi.nlm.nih.gov/31260978
https://pubmed.ncbi.nlm.nih.gov/31260978
Publikováno v:
Food Chemistry. 300:125134
Water soluble caffeic acid derivatives in aqueous extracts of mate (Ilex paraguariensis) showed a direct dose-dependent response, protecting protein thiols in a chicken breast meat model system when oxidation was initiated by a lipophilic radical ini
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::25e8a19683d11560e660a06fed665d26
https://doi.org/10.1016/j.foodchem.2019.125134
https://doi.org/10.1016/j.foodchem.2019.125134
Publikováno v:
Jongberg, S, Tørngren, M A & Skibsted, L H 2018, ' Dose-Dependent Effects of Green Tea or Maté Extracts on Lipid and Protein Oxidation in Brine-Injected Retail-Packed Pork Chops ', Medicines, vol. 5, no. 1, 11 . https://doi.org/10.3390/medicines5010011
Medicines; Volume 5; Issue 1; Pages: 11
Medicines, Vol 5, Iss 1, p 11 (2018)
Medicines
Medicines; Volume 5; Issue 1; Pages: 11
Medicines, Vol 5, Iss 1, p 11 (2018)
Medicines
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://explore.openaire.eu/search/publication?articleId=doi_dedup___::e27892b0447e323e8b4e3913091d9ff3
https://curis.ku.dk/portal/da/publications/dosedependent-effects-of-green-tea-or-mate-extracts-on-lipid-and-protein-oxidation-in-brineinjected-retailpacked-pork-chops(d554b814-dfc7-4f22-b72c-520b5134f80f).html
https://curis.ku.dk/portal/da/publications/dosedependent-effects-of-green-tea-or-mate-extracts-on-lipid-and-protein-oxidation-in-brineinjected-retailpacked-pork-chops(d554b814-dfc7-4f22-b72c-520b5134f80f).html
Publikováno v:
Repositorio Institucional de la Universidad de Burgos (RIUBU)
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instname
Meat storage in high oxygen atmosphere has been reported to induce protein oxidation reactions decreasing meat quality. The incorporation of antioxidants has been proposed to reduce the extent of these reactions. In this study, the ability of red and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d692c77bdd592bf8ad720810426ffc85
https://doi.org/10.1007/s11947-015-1649-y
https://doi.org/10.1007/s11947-015-1649-y