Relevant bibliographies by topics / Oxidation of lipids

Contents

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

Academic literature on the topic 'Oxidation of lipids'

Author: Grafiati
Published: 4 June 2025
Last updated: 1 August 2025

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Journal articles on the topic "Oxidation of lipids"

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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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Paul Aboubechara, John, Haitham Maraqah, Mones Abu-Asab, Han Sung Lee, and Orwa Aboud. "TMIC-19. EXCESSIVE LIPID PRODUCTION SHAPES GLIOMA TUMOR MICROENVIRONMENT." Neuro-Oncology 26, Supplement_8 (2024): viii301. http://dx.doi.org/10.1093/neuonc/noae165.1197.

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Abstract Disrupted lipid metabolism is a characteristic of gliomas. This study utilizes an ultrastructural approach to characterize the prevalence and distribution of lipids within gliomas. This study made use of tissue from IDH1 wild type (IDH1-wt) glioblastoma (n=18) and IDH1 mutant (IDH1-mt) astrocytoma (n=12) tumors. We uncover a prevalent and intriguing surplus of lipids. The bulk of the lipids manifested as sizable cytoplasmic inclusions and extracellular deposits in the tumor microenvironment (TME); in some tumors the lipids were stored in the classical membraneless spheroidal lipid dro
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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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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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Gumus, Cansu Ekin, and Eric Andrew Decker. "Oxidation in Low Moisture Foods as a Function of Surface Lipids and Fat Content." Foods 10, no. 4 (2021): 860. http://dx.doi.org/10.3390/foods10040860.

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Lipid oxidation is a major limitation to the shelf-life of low moisture foods and can lead to food waste. Little is known of whether the surface lipids in low moisture foods are more susceptible to oxidation since they are exposed to the environment. Therefore, the purpose of this research is to compare the rate of oxidation in surface and total lipids. Lipids in crackers were found to be in a heterogeneous matrix with proteins and starch, as determined by confocal microscopy. However, unlike spray-dried powders, both surface and interior lipids oxidized at similar rates, suggesting that the c
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Rol, N. V., S. I. Tsekhmistrenko, A. G. Vovkogon, et al. "PEROXIDATION PROCESSES IN THE RABBIT ORGANISM DURING POSTNATAL ONTOGENESIS." Tehnologìâ virobnictva ì pererobki produktìv tvarinnictva, no. 1(156) (May 25, 2020): 63–68. http://dx.doi.org/10.33245/2310-9270-2020-157-1-63-68.

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One of the pressing problems of modern biochemistry is the problem of adaptation of animal organism to the environment and the formation of an adaptive reaction to the negative impact of production stress factors. Among such adaptive mechanisms for rabbits in the conditions of intensive rabbit meat management is the development of oxidative stress, which causes the accumulation of reactive oxygen species in the body and the development of reactive oxygen pathology. An important role in the mechanism of adaptation of the body belongs to lipids, because they are a structural component of cell me
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Burakowska, Monika, Tadeusz Sarna, and Anna M. Pawlak. "Comparison of photodynamic efficiency of cholesterol, selected cholesterol esters, metabolites and oxidation products on lipid peroxidation processes." Acta Biochimica Polonica 68, no. 4 (2021): 527–33. http://dx.doi.org/10.18388/abp.2020_5994.

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Cholesterol (Ch) is one of the most important components of biological membranes, which has a significant impact on their biophysical properties. As a key component of lipid membranes, Ch along with other unsaturated lipids present in a biological membrane undergoes oxidation reaction during oxidative stress. Cholesterol oxidation products, cholesteryl esters and metabolites are also localise in lipid membranes, where they may modify membrane properties. In this work the impact of cholesterol, selected cholesteryl esters, cholesterol oxidation products and metabolites on lipid peroxidation ind
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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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Feng, Xiaohui, Jing Li, Longchao Zhang, et al. "Integrated Lipidomic and Metabolomics Analysis Revealing the Effects of Frozen Storage Duration on Pork Lipids." Metabolites 12, no. 10 (2022): 977. http://dx.doi.org/10.3390/metabo12100977.

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Frozen storage is an important strategy to maintain meat quality for long-term storage and transportation. Lipid oxidation is one of the predominant causes of the deterioration of meat quality during frozen storage. Untargeted lipidomic and targeted metabolomics were employed to comprehensively evaluate the effect of frozen duration on pork lipid profiles and lipid oxidative products including free fatty acids and fatty aldehydes. A total of 688 lipids, 40 fatty acids and 14 aldehydes were successfully screened in a pork sample. We found that ether-linked glycerophospholipids, the predominant
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Dissertations / Theses on the topic "Oxidation of lipids"

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Janani, Tahereh. "Herbs as antioxidants in oxidation of marine lipids." Thesis, Norges teknisk-naturvitenskapelige universitet, Institutt for biologi, 2013. http://urn.kb.se/resolve?urn=urn:nbn:no:ntnu:diva-23597.

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Marine lipids have beneficial health effects due to the high content of long chain polyunsaturated omega-3-fatty acids (LC-PUFA), especially EPA (eicosapentanoic acid) and DHA (docosahexanoic acid) and they aretherefore of interest to use in products for human consumption.Marine phospholipids are very susceptible to lipid oxidation, due to the high amount of n-3 PUFAs, which cause loss of sensory and nutritional value in foods.In order to prevent the oxidation reactions, it is important to find out more on how different factors and compounds, such as pro- and antioxidants in the food, affect t
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Sparks, Darrell Lynn. "Oxidation of lipids in a supercritical-fluid medium." Diss., Mississippi State : Mississippi State University, 2008. http://library.msstate.edu/etd/show.asp?etd=etd-03252008-162949.

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Ma, Yanshan. "Factors Influencing the Oxidation of Lipoproteins and Plasma Lipids." Digital Commons @ East Tennessee State University, 1994. https://dc.etsu.edu/etd/2724.

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The hypothesis that antioxidant vitamins (ascorbate and tocopherols) along with urate protect blood plasma lipids from oxidation was tested. Dietary fat is also an important factor influencing plasma lipid peroxidation. The purpose of this study was to investigate the role of plasma antioxidants and dietary fat on low density lipoprotein (LDL) and plasma lipid oxidation. In the first part of this study, we compared the ability of urate and ascorbate to protect human LDL from in vitro oxidation. LDL oxidation was initiated by 15 mM of a water soluble azo-initiator in the presenc
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Ng, Su Chuen. "Effects of accelerated aging on lipid oxidation in quinoa (Chenopodium quinoa)." Online version, 2003. http://www.uwstout.edu/lib/thesis/2003/2003ngs.pdf.

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Telles, Scott Gerard. "Change in zinc permeability of lipid bilayers as a function of fluidity and oxidation." Virtual Press, 1997. http://liblink.bsu.edu/uhtbin/catkey/1061869.

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The main goal in my project was find out if the rate of zinc crossing the bilayer was either due to the fluidity of vesicles or the level of oxidation of the vesicles.To measure the oxidation a simple procedure called the TBA Test was used to measure each PC tested. The fluidity measurement was a calculation using the temperature the vesicles went from gel to liquid crystalline phase and the experimental temperature.Measuring the rate at which zinc crossed the bilayer was done using spectral changes that occur as zinc binds with APIII, a metal chelator entrapped inside the vesicles. To measure
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Chido, Chakanya. "Fatty acid composition, colour stability and lipid oxidation of mince produced from fresh and frozen/thawed fallow deer meat." Thesis, University of Fort Hare, 2016. http://hdl.handle.net/10353/2479.

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The aim of the study was to determine the fatty acid composition, colour stability and lipid oxidation of fresh mince produced from fallow deer and to evaluate the effect of frozen storage duration on the retail display shelf life of the mince. A total of 31 fallow deer carcasses were used in the study. After cooling for 24hrs, the carcasses were deboned, external fat from the fore and hindquarter muscles removed and individually vacuum packed. For the first trial, seven fallow deer carcasses were used. Meat from the hind and fore-quarters of each carcass was divided into two equal batches per
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Mahachi, Leo Nyikadzino. "Physiochemical, fatty acids, lipid oxidation, sensory characteristics and consumer acceptance of warthog cabanossi produced with pork backfat and fat-tailed sheep backfat." Thesis, University of Fort Hare, 2017. http://hdl.handle.net/10353/6259.

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The objective of this study was to determine the effect of different fat inclusion levels and fat types on the physical and chemical attributes, lipid oxidation, fatty acid composition and sensory characteristics of warthog cabanossi. To achieve this, three types of cabanossi with different pork backfat levels (10 percent, 20 percent and 30 percent) were produced for the first experiment. The results from the study showed that different inclusion levels of pork backfat had an influence (P ≤ 0.05) on the physicochemical and fatty acid composition of warthog cabanossi but did not influence lipid
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McMoneagle, Andrew. "Antioxidant behaviour in photo-oxidation studies of model lipid compounds." Thesis, University of the West of Scotland, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.311777.

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Kristinova, Vera. "Oxidation of marine lipids in liposomes and emulsions mediated by iron and methemoglobin." Doctoral thesis, Norges teknisk-naturvitenskapelige universitet, Institutt for bioteknologi, 2014. http://urn.kb.se/resolve?urn=urn:nbn:no:ntnu:diva-25022.

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Long chain omega-3 polyunsaturated fatty acids (LC omega-3 PUFA) are vital for physiological functions and have therapeutic and health benefits. The consumption of LC PUFA in the Western world has been below recommended intake levels the past decades, despite promotion of seafood and omega-3 supplements. Incorporation of the LC PUFA into processed food consumed on a daily basis might therefore bridge the gap between the recommended and actual consumption of LC omega-3 PUFA. Unfortunately, the development of omega-3 enriched food is hampered by a very high susceptibility of LC PUFA to oxidative
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Pradhan, Arati S. "Diffusion of zinc through oxidized lipid bilayers." Virtual Press, 2000. http://liblink.bsu.edu/uhtbin/catkey/1166400.

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Egg phosphatidylcholine was oxidized by atmospheric oxygen under UV light for 16 hours, and the oxidized products formed were fractionated with high-pressure liquid chromatography in reverse phase. Three fractions that appeared at retention times of 19 minutes, 21 minutes and 24 minutes respectively (fraction 19, fraction 21 and fraction 24) were isolated and stabilized by reduction with triphenylphosphine. Zinc diffusion across 1-palmitoyl-2 oleoyl-sn-glycero-3-phosphocholine (POPC) liposome bilayers mixed with the isolated oxidized fractions was measured. The rate constant for zinc diffusion
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Books on the topic "Oxidation of lipids"

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

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

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

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

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Pikul, Jan. Oddziaływanie różnych metod ogrzewania oraz chłodniczego przechowywania na utlenienie się lipidów w podstawowych częściach tuszek kurcząt. Wydawn. Akademii Rolniczej w Poznaniu, 1988.

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Tomohito, Hamazaki, and Okuyama Harumi, eds. Fatty acids and lipids: New findings. Karger, 2001.

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Claudio, Galli, Simopoulos Artemis P. 1933-, Tremoli Elena, and International Society for the Study of Fatty Acids and Lipids., eds. Fatty acids and lipids: Biological aspects. Karger, 1994.

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Mandelker, Lester, and Peter Vajdovich. Studies on veterinary medicine. Humana Press/Springer, 2011.

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Book chapters on the topic "Oxidation of lipids"

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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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Hultin, H. O. "Oxidation of lipids in seafoods." In Seafoods: Chemistry, Processing Technology and Quality. Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2181-5_5.

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Gross, Myron D. "Lipids, Oxidation, and Cardiovascular Disease." In Atherosclerosis and Oxidant Stress. Springer US, 2008. http://dx.doi.org/10.1007/978-0-387-72347-1_5.

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Browse, John. "Oxidation of Membrane Lipids and Functions of Oxylipins." In Lipids in Photosynthesis. Springer Netherlands, 2009. http://dx.doi.org/10.1007/978-90-481-2863-1_18.

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Rice-Evans, Catherine. "Decompartmentalised Iron, Microbleeding and Membrane Oxidation." In Free Radicals, Lipoproteins, and Membrane Lipids. Springer US, 1990. http://dx.doi.org/10.1007/978-1-4684-7427-5_25.

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Chong, Parkson Lee-Gau, and Michelle Olsher. "Fluorometric Assay for Detection of Sterol Oxidation in Liposomal Membranes." In Methods in Membrane Lipids. Humana Press, 2007. http://dx.doi.org/10.1007/978-1-59745-519-0_10.

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Feussner, Ivo, Hartmut Kühn, and Claus Wasternack. "Do Lipoxygenases Initiate β-Oxidation?" In Physiology, Biochemistry and Molecular Biology of Plant Lipids. Springer Netherlands, 1997. http://dx.doi.org/10.1007/978-94-017-2662-7_79.

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Rotheneder, Martina, Georg Striegl, and Hermann Esterbauer. "In Vitro Oxidation of Low Density Lipoproteins." In Free Radicals, Lipoproteins, and Membrane Lipids. Springer US, 1990. http://dx.doi.org/10.1007/978-1-4684-7427-5_20.

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Adachi, Shuji, Jun Imagi, Tatsuji Ishiguro, and Ryuichi Matsuno. "Simulation of Oxidation Processes of Liquid Lipids." In Developments in Food Engineering. Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2674-2_153.

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Eveleigh, Luc. "Fats and Oils: Oxidation of Dietary Lipids." In Handbook of Molecular Gastronomy. CRC Press, 2021. http://dx.doi.org/10.1201/9780429168703-45.

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Conference papers on the topic "Oxidation of lipids"

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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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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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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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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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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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Kandrac, Morgan, and Karen Schaich. "Charged Aerosol Detectors Facilitate Detection and Quantitation of Lipids and Lipid Oxidation Products Without Chromophores." In Virtual 2021 AOCS Annual Meeting & Expo. American Oil Chemists’ Society (AOCS), 2021. http://dx.doi.org/10.21748/am21.106.

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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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Yüksel-Bilsel, Alev, and Neşe Şahin-Yeşilçubuk. "Oxidation Status of Encapsulated Structured Lipids Applied in Kefir Product." In Virtual 2021 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2021. http://dx.doi.org/10.21748/am21.331.

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Reports on the topic "Oxidation of lipids"

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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, 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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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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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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5

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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6

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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7

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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8

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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9

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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10

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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