Relevant bibliographies by topics / Oxidation des lipides

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Oxidation des lipides'

Author: Grafiati
Published: 8 June 2024
Last updated: 31 July 2025

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Journal articles on the topic "Oxidation des lipides"

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Tenyang, Noël, Roger Ponka, and Hilaire Macaire Womeni. "Effect of local hot smoking on proximate composition, lipid oxidation, fatty acid profile and minerals content of Chrysichthys nigrodigitatus from Lake Maga in Cameroon." International Journal of Biological and Chemical Sciences 14, no. 4 (2020): 1124–27. http://dx.doi.org/10.4314/ijbcs.v14i4.5.

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Fish with higher nutrient qualities can be used to solve malnutrition problems in Africa. So the aim of this study was to evaluate the effect of local smoking on proximate composition and lipid oxidation of Chrysichthys nigrodigitatus collected in Cameroon. The proximate composition was assessed using standard methods while lipid quality assessment was based on the determination of biochemical indexes. A change on fatty acid composition was evaluated by gas chromatography while minerals composition was evaluated by spectrophotometer. On nutritional point of view, raw fish have high protein, li
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Barkova, D. A., N. A. Pudovkin, and V. V. Salautin. "FEATURES OF FREE-RADICAL OXIDATION OF LIPIDES IN CHRONIC CYRROSIS OF THE LIVER." Scientific Notes Kazan Bauman State Academy of Veterinary Medicine 234, no. 2 (2018): 40–44. http://dx.doi.org/10.31588/2413-4201-1883-234-2-40-44.

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Bayburina, G. A., E. A. Nurgaleeva, E. F. Agletdinov, and A. F. Samigullina. "Effect of hypoxia tolerance on the relation between indicators of free radical oxidation of lipides and proteins in murine kidneys during the post-resuscitation period." Kazan medical journal 98, no. 6 (2017): 949–54. http://dx.doi.org/10.17750/kmj2017-949.

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Aim. Study of the relationship between the parameters of free radical oxidation of proteins and lipids in the murine kidneys in the post-resuscitation period after stopping the systemic circulation, depending on their resistance to hypoxia. Methods. The systemic circulation was stopped by intra-thoracic clamping of the neurovascular bundle for 5 minutes, performed under general ether anesthesia in male noninbred white rats, divided after testing into two groups based on resistance to hypoxia. The observation period lasted for 35 days. In the homogenates of kidney tissues, the content of produc
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Tonda, Rachel, Arlene Lamptey, and Brenda Reid. "PSV-15 Variability in the Oxidative Status of Fats and Oils Used in Livestock Diets in North America." Journal of Animal Science 99, Supplement_1 (2021): 197–98. http://dx.doi.org/10.1093/jas/skab054.322.

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Abstract Lipids are essential energy sources in nearly every animal’s diet. However, lipids used in feed formulations today are highly variable in both composition and susceptibility to oxidation – a major source of decreased lipid quality. Feeding oxidized lipids negatively influences animal health and performance, yet data on the oxidative status of commercially used lipids is limited. Herein, the oxidative stability results of lipid samples submitted to Kemin Customer Laboratory Services (CLS) for analysis since 2018 is summarized. Of the 392 samples evaluated, corn oil (n=122), choice whit
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Kohole Foffe, Hermann Arantes, Ronice Zokou, Gires Boungo Teboukeu, Serge Cyrille Houketchang Ndomou, Fabrice Tonfack Djikeng, and Hilaire Macaire Womeni. "Effect of concentration of Allium cepa and Pimpinella anisum powders on the oxidative stability of oils extracted from peanuts cakes." North African Journal of Food and Nutrition Research 7, no. 16 (2023): 24–36. http://dx.doi.org/10.51745//najfnr.7.16.24-36.

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Background: Lipids are responsible for both the undesirable and desirable flavors of food; oxidation of lipids mainly results in the development of off-flavor and lipoxygenase-derived lipid-based volatiles that are responsible for flavor generation. These lipids can be found in animal, vegetable and marine foods sources. Among these vegetable lipids sources, peanuts are one of the main oleaginous used to prepare foods. Aims: This study aimed at assessing the effect of 0.5g, 1g, 2g and 4g of Allium cepa and Pimpinella anisum powders on the oxidative stability of lipids extracted from peanuts cakes
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Kohole Foffe, Hermann Arantes, Ronice Zokou, Gires Boungo Teboukeu, Serge Cyrille Houketchang Ndomou, Fabrice Tonfack Djikeng, and Hilaire Macaire Womeni. "Effect of concentration of Allium cepa and Pimpinella anisum powders on the oxidative stability of oils extracted from peanuts cakes." North African Journal of Food and Nutrition Research 7, no. 16 (2023): 26–34. http://dx.doi.org/10.51745/najfnr.7.16.24-36.

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Background: Lipids are responsible for both the undesirable and desirable flavors of food; oxidation of lipids mainly results in the development of off-flavor and lipoxygenase-derived lipid-based volatiles that are responsible for flavor generation. These lipids can be found in animal, vegetable and marine foods sources. Among these vegetable lipids sources, peanuts are one of the main oleaginous used to prepare foods. Aims: This study aimed at assessing the effect of 0.5g, 1g, 2g and 4g of Allium cepa and Pimpinella anisum powders on the oxidative stability of lipids extracted from peanuts cakes
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Kasaai, Mohammad Reza. "Oxidative and hydrolytic deteriorations of lipids and several alternative pathways for their protections: An overview." Food Nutrition Chemistry 3, no. 1 (2025): 238. https://doi.org/10.18686/fnc238.

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Human beings need macronutrients (lipids, carbohydrates, and proteins) in their diets. Among them, lipids are more susceptible to oxidative deteriorations. Oxidation and hydrolysis are two major lipid deterioration reactions that occurred during their processing and storage. This article provided an overview of major deteriorations of lipids and several pathways for their protection. The following conclusions were made: (i) oxidation and hydrolysis of lipids result in chemical, physical, nutritional and quality changes; (ⅱ) the oxidation rate varied by level of oxygen, composition of fatty aci
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Milovanovic, Ljiljana, Ivanka Popovic, Dejan Skala, and Snezana Saicic. "Thermogravimetric analysis of the total lipids extracted from the fatty tissue of fallow deer (Cervus Dama dama L)." Journal of the Serbian Chemical Society 71, no. 12 (2006): 1281–88. http://dx.doi.org/10.2298/jsc0612281m.

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Thermogravimetry, TG, of lipids is an appropriate analytical method, commonly used to correlate the kinetic parameters of the thermal degradation of lipids and their composition. Thus, samples of total lipids extracted from the raw fatty tissue of fallow deer were subjected to non-oxidative and oxidative TG analysis. The samples were previously stored for nine months at +4 ?C and -18?C. The material stability was investigated in order to establish the most favorable conditions for the production and storage of different foods. The total lipids were extracted according to the Folch method. The
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Haman, François, François Péronnet, Glen P. Kenny, et al. "Effects of carbohydrate availability on sustained shivering I. Oxidation of plasma glucose, muscle glycogen, and proteins." Journal of Applied Physiology 96, no. 1 (2004): 32–40. http://dx.doi.org/10.1152/japplphysiol.00427.2003.

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Carbohydrates (CHO) can play an important thermogenic role during shivering, but the effect of their availability on the use of other oxidative fuels is unclear. Using indirect calorimetry and tracer methods ([U-13C]glucose ingestion), we have determined the specific contributions of plasma glucose, muscle glycogen, proteins, and lipids to total heat production (Ḣprod) in men exposed to cold for 2-h (liquid-conditioned suit perfused with 10°C water). Measurements were made after low-CHO diet and exercise (Lo) and high-CHO diet without exercise (Hi). The size of CHO reserves had no effect on Ḣp
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Nacak, B., H. S. Kavuşan та M. Serdaroğlu. "Effect of α-tocopherol, rosemary extract and their combination on lipid and protein oxidation in beef sausages". IOP Conference Series: Earth and Environmental Science 854, № 1 (2021): 012062. http://dx.doi.org/10.1088/1755-1315/854/1/012062.

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Abstract This study focuses on the oxidative changes in lipids and proteins of beef sausages with incorporated a-tocopherol, rosemary extract or their combination during 3 months’ storage at 4°C. For this purpose, sausages were formulated with no antioxidant (Control, C), 200 ppm a-tocopherol (T), 200 ppm rosemary extract (R), and 100 ppm a-tocopherol + 100 ppm rosemary extract (TR). To observe oxidative changes in lipids; peroxide value, thiobarbituric acid reactive substances (TBARS), and total oxidation value (TOTOX), in proteins; sulfhydryl and carbonyl contents were measured. Use of antio
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Dissertations / Theses on the topic "Oxidation des lipides"

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Garcia, Darras Carolina. "Conception et développement d'un microcalorimètre pour l'étude de l'oxydation d'une huile végétale." Thesis, Bordeaux 1, 2012. http://www.theses.fr/2012BOR14517/document.

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L’oxydation des lipides est un phénomène complexe qui génère de nombreux produits qu’il est nécessaire de caractériser de manière précise afin de prévenir leur apparition. Parmi les méthodes pour analyser les produits d’oxydation, l’analyse thermique différentielle, basée sur la mesure différentielle du flux de chaleur dissipé au cours des réactions d’oxydation, est intéressante car elle n’utilise pas de solvant organique. De plus, elle peut être corrélée à l’apparition de produits primaires ou secondaires d’oxydation. Dans ce contexte, nous avons conçu et développé un microcalorimètre basé su
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Al-Sayed, Mahmoud Kassem. "Extraction, fractionnement et caractérisation des lipides polyinsaturés d'oeufs de la truite arc-en-ciel (Oncorhynchus mykiss)." Thesis, Vandoeuvre-les-Nancy, INPL, 2007. http://www.theses.fr/2007INPL087N/document.

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Parmi les œufs de poisson, qui sont une ressource aquatique nutritionnelle intéressante, ceux de la truite arc-en-ciel (Oncorhynchus mykiss) contiennent une quantité élevée de protéines et une huile riche en acides gras polyinsaturés (AGPI), avec une proportion très importante de phospholipides. Cependant, l’œuf de poisson présente une capacité élevée d’auto-protection contre les contraintes extérieures, qui limite la destructuration de son réseau protéique par attaque enzymatique. Ainsi, le degré d’hydrolyse des œufs de la truite l’Alcalase®, la Neutrase® et la Protamex® varie entre 3 et 7 %,
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Pernin, Aurélia. "Action antioxydante et antimicrobienne de composés phénoliques dans des milieux modèles et des émulsions riches en lipides insaturés." Thesis, Université Paris-Saclay (ComUE), 2018. http://www.theses.fr/2018SACLA033/document.

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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 peuvent limiter l’oxydation de lipides insaturés d’intérêt nutritionnel (omega-3, dont DHA et EPA) et le développement de bactéries pathogènes alimentaires telles que Listeria monocytogenes.L'objectif de cette thèse est d'évaluer la double activité antioxydante et antimicrobienne de ces composés phénoliques dans des milieux alimentaires complexes et de mieux com
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Socrier, Larissa. "Influence de la localisation d’antioxydants sur la peroxydation des lipides membranaires : étude du mode d’action de dérivés PBN et de composés phénoliques." Thesis, Compiègne, 2017. http://www.theses.fr/2017COMP2382/document.

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Les espèces réactives de l’oxygène (EROs) sont essentielles à la survie des cellules car elles interviennent dans divers processus physiologiques comme la défense immunitaire ou encore la régulation de voies de signalisation cellulaires. Cependant, un excès d’EROs peut créer un déséquilibre de la balance EROs/antioxydants appelé « stress oxydant ». Le stress oxydant étant impliqué dans l’étiologie de plus de 200 pathologies, l’action des antioxydants est cruciale pour limiter les effets délétères des EROs. Les antioxydants utilisés par les cellules peuvent être de nature chimique. Parmi ceux-c
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Roman, Olesea. "Mesure et prédiction de la réactivité des lipides au cours du chauffage d'huiles végétales à haute température." Phd thesis, AgroParisTech, 2012. http://pastel.archives-ouvertes.fr/pastel-00806186.

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Si les lipides contribuent à la valeur nutritionnelle et sensorielle de nombreux aliments, ils sont particulièrement sensibles aux réactions d'oxydation. Les principaux mécanismes mis en jeu lors de l'oxydation des acides gras insaturés sont relativement bien connus. En revanche, il est aujourd'hui quasiment impossible de prédire l'avancement des réactions et souvent nécessaire de recommencer une nouvelle étude de stabilité oxydative pour tout nouveau couple produit alimentaire / procédé de transformation. L'objectif de la thèse est donc de construire un modèle mécanistique couplé à un modèle
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Du, Zhen-Yu. "Consequences of fat feeding on growth and body lipids in a herbivorous fish (Grass carp, Ctenopharyngodon idella) : mechanisms related to fatty acid oxidation." Dijon, 2005. http://www.theses.fr/2005DIJOS019.

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L'objectif de cette thèse est d'évaluer si des régimes riches en graisse peuvent être donnés en élevage aux poissons herbivores. La carpe d'herbe prise comme modèle présente des capacités limitées à utiliser les lipides, avec, sur le long terme, de l'anorexie, une croissance diminuée et une accumulation de lipides dans plusieurs organes. Les capacités du foie à oxyder les acides gras, via les mitochondries et peroxysomes, sont faibles et associées à une accumulation d'acides gras polyinsaturés (PUFA) dans les liquides corporels. L'ingestion en excès d'huile de poisson aboutit à une peroxydatio
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Ayoub, Pierre. "Molecular dynamics study of pyrene excimer formation and oxidation in lipid bilayer models." Thesis, Strasbourg, 2015. http://www.theses.fr/2015STRAE038/document.

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Nous proposons une nouvelle approche pour déterminer le coefficient de diffusion dans des membranes lipidiques se basant sur la formation d'excimères. Alors que les autres modèles statistiques considèrent le système comme un ensemble de points sur un réseau, nous utilisons un modèle à gros grain afin d'étudier des bicouches lipidiques simulées à l'aide du champs de force Martini. Nous déterminons le taux de réaction dépendant du temps à partir des probabilités de survie obtenues a posteriori à l'aide des trajectoires numeriques des bicouches symétriques de DOPC (1,2-Dioleoyl-sn-glycero-3-phosp
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Garcia, Mendoza Maria del Pilar. "Enrichissement d’huiles végétales par des antioxydants de type phenolique en vue d’applications alimentaires." Thesis, Bordeaux, 2020. http://www.theses.fr/2020BORD0196.

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Les huiles végétales comme les huiles de cameline et tournesol sont des sources d’acides gras polyinsaturés bon pour la santé mais également très sensibles à la dégradation oxydative. Ce travail vise à améliorer la stabilité oxydative d’huiles alimentaires (principalement l’huile de cameline) via l’incorporation de composés phénoliques antioxydants soit comme composé pur (quercétine) soit comme un mélange plus complexe extrait à partir d’un coproduit de la noix. La faible solubilité de la quercétine dans l’huile a été contournée avec succès par le développement d’une voie d’enrichissement sans
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Masoud, Rawand. "Modulating the activity of NADPH oxidase by oxidative stress participants ; lipids and nanoparticles A cell-free system study." Thesis, Université Paris-Saclay (ComUE), 2016. http://www.theses.fr/2016SACLS028/document.

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La NADPH oxydase de phagocyte est un complexe enzymatique impliqué dans la défense immunitaire contre les pathogènes. Elle est constituée du flavocytochrome b558 membranaire (Cyt b558), composé de deux sous-unités (gp91phox et p22phox) et de quatre sous-unités cytosolubles, p47phox, p67phox, p40phox, et Rac. Sa fonction est de produire au niveau de la paroi des pathogènes des ions superoxyde (O2•−) qui sont transformés en d'autres espèces réactives de l'oxygène (ROS) qui attaquent les lipides, les protéines et l’ADN environnants. Après activation du phagocyte, les sous-unités cytosoliques subi
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Kaleem, Muhammad. "Effets des produits d'oxydation de l'acide linoléique sur sa biohydrogénation ruminale." Thesis, Toulouse, INPT, 2013. http://www.theses.fr/2013INPT0042/document.

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La biohydrogénation (BH) ruminale des acides gras polyinsaturés (AGPI) est à l’origine de la production d’AG trans pouvant se retrouver dans les productions de ruminants, dont le lait. Parmi ceux-ci, les isomères t11 auraient des effets bénéfiques pour la santé des consommateurs alors que les isomères t10 sont potentiellement défavorables. En élevage, l’apport de graines oléagineuses dans la ration des vaches permet d’augmenter la teneur du lait en ces acides gras. Or ces graines sont souvent distribuées chauffées pour améliorer leur valeur nutritionnelle. Expérimentalement, les effets des gra
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Books on the topic "Oxidation des lipides"

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1948-, Vigo-Pelfrey Carmen, ed. Membrane lipid oxidation. CRC Press, 1990.

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1940-, Chow Ching Kuang, ed. Cellular antioxidant defense mechanisms. C.R.C. Press, 1988.

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St. Angelo, Allen J., ed. Lipid Oxidation in Food. American Chemical Society, 1992. http://dx.doi.org/10.1021/bk-1992-0500.

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J, St Angelo Allen, American Chemical Society. Division of Agricultural and Food Chemistry., and American Chemical Society Meeting, eds. Lipid oxidation in food. American Chemical Society, 1992.

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Catala, Angel. Reactive oxygen species, lipid peroxidation, and protein oxidation. Nova Publishers, 2014.

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-S, Chan H. W., ed. Autoxidation of unsaturated lipids. Academic Press, 1986.

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-S, Chan H. W., ed. Autoxidation of unsaturated lipids. Academic Press, 1987.

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Bravo-Diaz, Carlos, ed. Lipid Oxidation in Food and Biological Systems. Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-87222-9.

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Hwang, Hong-Sik. Advances in NMR Spectroscopy for Lipid Oxidation Assessment. Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-54196-9.

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Williams, Sharon J. The oxidative stability of cooked chicken. University College Dublin, 1997.

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Book chapters on the topic "Oxidation des lipides"

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Willian, Kyle. "Lipids and Lipid Oxidation." In The Science of Meat Quality. John Wiley & Sons, Inc., 2013. http://dx.doi.org/10.1002/9781118530726.ch8.

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Mohd Fauzi, Norsyahida, and Corinne M. Spickett. "Lipid Oxidation." In Oxidative Stress in Applied Basic Research and Clinical Practice. Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-19096-9_4.

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Spanier, Arthur M., James A. Miller, and John M. Bland. "Lipid Oxidation." In ACS Symposium Series. American Chemical Society, 1992. http://dx.doi.org/10.1021/bk-1992-0500.ch007.

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Rustad, Turid, and Eva Falch. "Lipid Oxidation." In Handbook of Seafood and Seafood Products Analysis, 2nd ed. CRC Press, 2024. http://dx.doi.org/10.1201/9781003289401-8.

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Croguennec, Thomas. "Lipid Oxidation." In Handbook of Food Science and Technology 1. John Wiley & Sons, Inc., 2016. http://dx.doi.org/10.1002/9781119268659.ch4.

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Marikkar, Nazrim, Savani Ulpathakumbura, and Oi-Ming Lai. "Understanding Lipid Oxidation Influences in Halalan Toyyiban Products." In Halalan Toyyiban Lipids Processing and Utilization. AIJR Publisher, 2025. https://doi.org/10.21467/books.181.6.

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Food is a fundamental human necessity, providing essential energy and supporting body growth through various macro-components such as carbohydrates, proteins, lipids, and minerals. Among them, lipids play a crucial role as a concentrated form of energy and carriers of fat-soluble vitamins in the diet. Besides their nutritional value, lipids enhance the organoleptic properties of food formulations. Frying with lipids has been a common practice to improve the overall flavor, aroma, and textural properties of foods. However, high-temperature processing conditions can significantly influence the n
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O'Brien, N. M., and T. P. O'Connor. "LIPIDS | Lipid Oxidation." In Encyclopedia of Dairy Sciences. Elsevier, 2002. http://dx.doi.org/10.1016/b0-12-227235-8/00269-8.

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Holtman, W. L., J. C. Heistek, I. Kokkelink, and A. C. Douma. "Lipid degradation via β3-oxidation in germinating barley." In European Brewery Convention. Oxford University PressOxford, 1993. http://dx.doi.org/10.1093/oso/9780199634668.003.0007.

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Abstract Lipids and their degradation and oxidation products can negatively affect beer quality and brewing process technology. Barley malt is a major source of lipids and lipid degrading enzymes in the brewing process.
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O'Brien, N. M., and T. P. O'Connor. "Milk Lipids: Lipid Oxidation." In Reference Module in Food Science. Elsevier, 2016. http://dx.doi.org/10.1016/b978-0-08-100596-5.00924-0.

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O’Brien, N. M., and T. P. O’Connor. "Milk Lipids | Lipid Oxidation." In Encyclopedia of Dairy Sciences. Elsevier, 2011. http://dx.doi.org/10.1016/b978-0-12-374407-4.00342-3.

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Conference papers on the topic "Oxidation des lipides"

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Villeneuve, Pierre, Claire Bourlieu-Lacanal, David McClements, Eric Decker, and Erwann Durand. "Lipid oxidation in emulsions and bulk oils: A review of the importance of micelles." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/lzak8107.

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Lipid oxidation is a major cause of quality deterioration in food or cosmetic products. In these matrices, lipids are often present in a bulk or in emulsified forms. In both systems, the rate, extent and pathway of oxidation are highly dependent on the presence of colloidal structures and interfaces because these are the locations where oxidation normally occurs. In bulk oils, reverse micelles (association colloids) are present and are believed to play a crucial role on lipid oxidation. Conversely, in emulsions, surfactant micelles are present that also play a major role in lipid oxidation p
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Moigradean, Diana, Mariana-Atena Poiana, Despina-Maria Bordean, Daniela Stoin, and Liana-Maria Alda. "OXIDATIVE STABILITY OF COCONUT OIL AND WALNUT OIL BY PHYSICO-CHEMICAL ANALYSIS AND FTIR SPECTROSCOPY." In 23rd SGEM International Multidisciplinary Scientific GeoConference 2023. STEF92 Technology, 2023. http://dx.doi.org/10.5593/sgem2023v/6.2/s25.38.

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The indicator of the quality of edible oils is its oxidative stability. The oxidative reactions can be influenced by several factors (light, heat, oxygen reaction with unsaturated lipids) and by chemical and enzymatic mechanisms (autoxidation, photooxidation and lipoxygenases). These factors can accelerate lipid oxidation, decrease oxidative stability and cause significant modification on sensory properties, what lead to nutritional depreciation of edible oil and decrease in the shelf life. The aims of this study are to evaluate the oxidative stability of coconut oil and walnut oil during stor
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Alberdi-Cedeno, Jon, Kubra Demir, and Marc Pignitter. "Influence of monosodium glutamate on the oxidative stability of meat lipids." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/mvhi9556.

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Monosodium glutamate (MSG) is an additive (E621) widely used as flavor enhancer in food industry in order to increase palatability, especially in meat and meat derived products. Its use has increased worldwide by 4.80% during 2017–2021. Therefore, its effect on sensory and organoleptic quality of meat and meat derived products has been extensively investigated. However, so far, studies investigating the impact of MSG on the progress of lipid oxidation in meat are lacking. Therefore, the effect of the fortification of pork burger patties with 0–1.2 % MSG was addressed, paying particular attenti
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Miletić Vukajlović, Jadranka, Ana Todorović, Filip Veljković, et al. "FLAXSEED OIL-INDUCED MODULATION OF REDOX PARAMETERS IN THE RAT STOMACH." In 8th Workshop Food and Drug Safety and Qualit. Vinča Institute of Nuclear Sciences - National Institute of the Republic of Serbia, 2024. http://dx.doi.org/10.46793/8fdsq.pd7mv.

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Although the use of flaxseed oil that is rich with essential nutrients, has been associated with health benefits, robust scientific evidence supporting its efficacy is currently lacking. In this study, we evaluated the impact of chronic intragastric treatment of commercially available flaxseed oil by assessing several parameters of oxidative stress including pro/antioxidant balance (PAB), levels of lipid peroxidation (LPO) products and advanced oxidation protein products (AOPP) as well as activity of total superoxide dismutase (totSOD) in rat stomach. Obtained results indicate that treatment m
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Van Wayenbergh, Eline, Christophe Courtin, Imogen Foubert, and Niels Langenaeken. "Wheat bran protects vitamin A from oxidation during storage." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/cxaa5765.

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Food fortification is an efficient strategy to prevent vitamin A deficiency, a widely occurring health issue. However, vitamin A is rapidly degraded during food processing and storage, mainly due to oxidation. Therefore, there is a strong need for stabilising agents. In this study, we showed that wheat bran can be used as a natural, healthy and affordable stabilising agent slowing down vitamin A oxidation and lipid oxidation, which are closely related. The stabilising vitamin A-bran interaction was shown during an accelerated storage experiment (60°C, 70% relative humidity) using a model syste
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Wu, Haizhou, Bita Forghani, Ingrid Undeland, and Mehdi Abdollahi. "Lipid oxidation in sorted herring (Clupea harengus) filleting co-products and its relationship to composition." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/uelt7673.

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In industrial fish filleting, around 30–70 % of the total weight of the fish end up as side streams (often called by- or co-products), such as the head, backbone, caudal fin, skin, and intestines. Currently, these fractions are dedicated to low value uses as fodder meals or mink feed, even if they contain significant amounts of protein, long chain (LC) n-3 polyunsaturated fatty acids (PUFA), and other nutrients such as vitamins and minerals. However, most fish processors mix their side streams, not least when it comes to small pelagic species like herring. This practice limits use of the side
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Berton-Carabin, Claire. "Lipid oxidation in Pickering emulsions." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/nfxb4600.

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Pickering emulsions have garnered great interest in food science lately. These systems are characterized by the use of colloidal particles as physical stabilizers, that strongly anchor at the oil-water interface, instead of conventional emulsifiers. Many biobased particles have recently been identified as useful for this application, which holds potential for revolutionizing the field of food emulsion formulation [1,2]. However, although the potential in terms of physical stabilization of oil-in-water (O/W) emulsions has been thoroughly explored in the past years, how such emulsions may resist
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Reed, Scott M., Min S. Wang, and Erica L. Curello. "Electrophoretic Mobility of Lipid Coated Nanoparticles: Understanding the Influence of Size and Charge on a Lipoprotein Particle Mimic." In ASME 2011 International Mechanical Engineering Congress and Exposition. ASMEDC, 2011. http://dx.doi.org/10.1115/imece2011-64158.

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Elevated levels of low-density lipoprotein (LDL) are associated with increased risk of coronary heart disease (CHD). Although smaller LDL particles are more atherogenic, it is not clear how LDL particle size influences atherogenesis. Smaller particles may be more prone to macrophage uptake and plaque formation. Alternatively, increased rates of lipid oxidation may explain the atherogenic effects of smaller LDL. We have developed a mimic of LDL that allows independent examination of the effect of LDL size and oxidation. We have engineered LDL mimics using liposome-encapsulated gold nanoparticle
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Shumaev, Konstantin, Olga Kosmachevskaya, Dmitry Ivanovich Grachev, Alexey Topunov, Andrew Kimovich Martusevich та Enno Kustavich Ruuge. "АNTIOXIDANT AND ANTIRADICAL PROPERTIES DINITROSYL IRON COMPLEXES UNDER CONDITIONS SIMULATING OXIDATIVE STRESS". У NEW TECHNOLOGIES IN MEDICINE, BIOLOGY, PHARMACOLOGY AND ECOLOGY. Institute of information technology, 2021. http://dx.doi.org/10.47501/978-5-6044060-1-4.50.

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We have demonstrated that dinitrosyl iron complexes (DNICs) eliminate free radicals formed during the interaction of hemoproteins with tert-butyl hydroperoxide, as well as during the co-oxidation of lipids and glucose. Thus, DNICs act as antioxidants under conditions simulating different types of oxidative stress.
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Durand, Erwann, Nastassia Kaugarenia, Nathalie Barouh, Pierre Villeneuve, and Romain Kapel. "Antioxidant chelating peptides production from Rapeseed meal proteins proteolysis." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/whcd7145.

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The oxidative chemical degradation produced by reactive species (free radicals, oxygen, etc.) is responsible for the deterioration of most of the formulated products. One of the main properties of an antioxidant lies in its capacity to limit the chemical propagation of oxidation by reducing free radicals. Another strategy to prevent oxidation is binding transition metals, since they are ubiquitous and deeply involved in the initiation and propagation of lipids oxidation. Naturally occurring phospholipids, polyphenols, proteins, or peptides that can bind metal ions could be more valued than syn
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Reports on the topic "Oxidation des lipides"

1

Kanner, Joseph, Mark Richards, Ron Kohen, and Reed Jess. Improvement of quality and nutritional value of muscle foods. United States Department of Agriculture, 2008. http://dx.doi.org/10.32747/2008.7591735.bard.

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Food is an essential to our existence but under certain conditions it could become the origin to the accumulative health damages. Technological processes as heating, chopping, mincing, grounding, promote the lipid oxidation process in muscle tissues and meat foodstuffs. Lipid oxidation occurred rapidly in turkey muscle, intermediate in duck, and slowest in chicken during frozen storage. Depletion of tocopherol during frozen storage was more rapid in turkey and duck compared to chicken. These processes developed from lipid peroxides produce many cytotoxic compounds including malondialdehyde (MD
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Kanner, Joseph, Edwin Frankel, Stella Harel, and Bruce German. Grapes, Wines and By-products as Potential Sources of Antioxidants. United States Department of Agriculture, 1995. http://dx.doi.org/10.32747/1995.7568767.bard.

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Several grape varieties and red wines were found to contain large concentration of phenolic compounds which work as antioxidant in-vitro and in-vivo. Wastes from wine production contain antioxidants in large amounts, between 2-6% on dry material basis. Red wines but also white wines were found to prevent lipid peroxidation of turkey muscle tissues stored at 5oC. The antioxidant reaction of flavonoids found in red wines against lipid peroxidation were found to depend on the structure of the molecule. Red wine flavonoids containing an orthodihydroxy structure around the B ring were found highly
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3

Wannasin, Donpon, Celina Fonseca, and Eric Decker. Lipid oxidation in oil-in-water emulsions. AOCS, 2022. http://dx.doi.org/10.21748/lox22.1.

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Handa, Avtar K., Yuval Eshdat, Avichai Perl, Bruce A. Watkins, Doron Holland, and David Levy. Enhancing Quality Attributes of Potato and Tomato by Modifying and Controlling their Oxidative Stress Outcome. United States Department of Agriculture, 2004. http://dx.doi.org/10.32747/2004.7586532.bard.

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General The final goal and overall objective of the current research has been to modify lipid hydroperoxidation in order to create desirable phenotypes in two important crops, potato and tomato, which normally are exposed to abiotic stress associated with such oxidation. The specific original objectives were: (i) the roles of lipoxygenase (LOX) and phospholipids hydroperoxide glutathione peroxidase (PHGPx) in regulating endogenous levels of lipid peroxidation in plant tissues; (ii) the effect of modified lipid peroxidation on fruit ripening, tuber quality, crop productivity and abiotic stress
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Min, Byubgrok, Kichang Nam, and Dong U. Ahn. Catalytic Mechanisms of Metmyoglobin on the Oxidation of Lipids in Liposome Model System. Iowa State University, 2012. http://dx.doi.org/10.31274/ans_air-180814-1045.

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Kanner, Joseph, and Herbert Hultin. Mechanisms and Prevention of Lipid Oxidation in Muscle Foods. United States Department of Agriculture, 1986. http://dx.doi.org/10.32747/1986.7593409.bard.

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Xiao, Shan, Wan Gang Zhang, Eun Joo Lee, and Dong U. Ahn. Lipid and Protein Oxidation of Chicken Breast Rolls as Affected by Dietary Oxidation Levels and Packaging. Iowa State University, 2013. http://dx.doi.org/10.31274/ans_air-180814-631.

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Xiao, Shan, Wan Gang Zhang, Eun Joo Lee, and Dong U. Ahn. Effects of Diet, Packaging and Irradiation on Protein Oxidation, Lipid Oxidation of Raw Broiler Thigh Meat. Iowa State University, 2013. http://dx.doi.org/10.31274/ans_air-180814-728.

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Bramlage, William, Nehemia Aharoni, Wassef W. Nawar, Joseph Kanner, Shimon Meir, and Sonia Philosoph-Hadas. Control of Lipid Oxidation to Retard Senescence of Plant Tissue. United States Department of Agriculture, 1994. http://dx.doi.org/10.32747/1994.7603823.bard.

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Kanner, Joseph, Dennis Miller, Ido Bartov, John Kinsella, and Stella Harel. The Effect of Dietary Iron Level on Lipid Peroxidation of Muscle Food. United States Department of Agriculture, 1995. http://dx.doi.org/10.32747/1995.7604282.bard.

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Biological oxidations are almost exclusively metal ion-promoted reactions and in ths respect iron, being the most abundant, is the commonly involved. The effect of dietary iron levels on pork, turkey and chick muscle lipid peroxidation and various other related compounds were evaluated. Crossbred feeder pigs were fed to market weight on corn-soy rations containing either 62, 131 or 209 ppm iron. After slaughter, the muscles were dissected, cooked and stored at 4°C. Heavily fortifying swine rations with iron (>200 ppm) increase nn-heme iron (NHI), thiobarbituric acid reactive substances (TBA
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