Zobrazeno 1 - 6
of 6
pro vyhledávání: '"antioxidant of lipid oxidation"'
Autor:
Rodrigo Rodrigues, Denise Bilibio, Manuel S. V. Plata-Oviedo, Edimir A. Pereira, Marina L. Mitterer-Daltoé, Ellen C. Perin, Solange T. Carpes
Publikováno v:
Molecules, Vol 26, Iss 21, p 6400 (2021)
The residue from commercial propolis extraction may have significant antioxidant power in food technology. However, among the challenges for using the propolis co-product as an inhibitor of lipid oxidation (LO) in baked goods is maintaining its bioac
Externí odkaz:
https://doaj.org/article/110b5cb1900f45118d617474a102f2b5
Autor:
Manuel Salvador Vicente Plata-Oviedo, Solange Teresinha Carpes, Edimir Andrade Pereira, Ellen Cristina Perin, Rodrigo Rodrigues, Marina Leite Mitterer-Daltoé, Denise Bilibio
Publikováno v:
Molecules
Volume 26
Issue 21
Molecules, Vol 26, Iss 6400, p 6400 (2021)
Volume 26
Issue 21
Molecules, Vol 26, Iss 6400, p 6400 (2021)
The residue from commercial propolis extraction may have significant antioxidant power in food technology. However, among the challenges for using the propolis co-product as an inhibitor of lipid oxidation (LO) in baked goods is maintaining its bioac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a82e9cc5887cb525ba1b044a4d4c2dcf
Publikováno v:
Journal of Agricultural and Food Chemistry. 66:12555-12560
Tyrosyl oleate (TO), synthesized using oleic acid and tyrosol, was added to the original receipt of tarallini, to evaluate its antioxidant effectiveness. Lipid oxidation in control sample and samples with 1%, 4%, and 7% of TO at different storage tim
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1159bab9e117e9a59ac25004d250801c
https://doi.org/10.1021/acs.jafc.8b04826
https://doi.org/10.1021/acs.jafc.8b04826
Akademický článek
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Autor:
Candan, Tuba, Bağdatlı, Aytunga
Publikováno v:
Volume: 13, Issue: 2 279-291
Celal Bayar University Journal of Science
Celal Bayar University Journal of Science
Poultry meat is one of the most important protein sources in the world.For this reason, there is a constantly increasing demand by consumers forpoultry meat. Lipid oxidation is one of the major factors that determinequality and shelf-life of poultry
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=tubitakulakb::61f1341eca8ae04dd8ef57947ac4dde6
https://dergipark.org.tr/tr/pub/cbayarfbe/issue/29779/319752
https://dergipark.org.tr/tr/pub/cbayarfbe/issue/29779/319752
Akademický článek
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