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Dissertations / Theses on the topic 'Oxidation of lipids'

Author: Grafiati

Published: 4 June 2025

Last updated: 1 August 2025

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1

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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2

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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3

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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4

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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5

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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6

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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7

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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8

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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9

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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10

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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11

St-Onge, Marie-Pierre. "Effect of medium versus long chain triglyceride consumption on energy expenditure, substrate oxidation and body composition in overweight men and women." Thesis, McGill University, 2003. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=84436.

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Medium chain triglycerides (MCT) have long been advocated as potential weight-lowering agents or potential tools in the treatment and prevention of human obesity. These statements have been made after findings from human and animal trials that consumption of MCT increases energy expenditure and fat oxidation compared to long chain triglycerides (LCT). In addition, animal studies have resulted in lower body weight gain and smaller fat depots when animals were fed MCT compared to those fed LCT. However, long-term controlled trials studying the effects of consumption of MCT in humans have

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12

Ahn, Juhee. "Effects of natural extracts on lipid oxidation, pathogen growth, and kinetics of heterocyclic amine formation in beef /." free to MU campus, to others for purchase, 2003. http://wwwlib.umi.com/cr/mo/fullcit?p3099607.

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13

Tabee, Elham. "Lipid and phytosterol oxidation in vegetable oils and fried potato products /." Uppsala : Department of Food Science, Swedish University of Agricultural Sciences, 2008. http://epsilon.slu.se/200892.pdf.

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14

Fernström, Maria. "Effects of endurance exercise on mitochondrial efficiency, uncoupling and lipid oxidation in human skeletal muscle /." Stockholm, 2007. http://diss.kib.ki.se/2007/978-91-7357-059-6/.

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15

Vargas, Flávia Carolina. "Caracterização de extratos aquosos de Pitanga (Eugênia uniflora L), Guaraná (Paullinina cupana Kunth) e Alecrim (Rosmarinus officinalis) e sua aplicação para promover a estabilidade da carne bovina refrigerada." Universidade de São Paulo, 2015. http://www.teses.usp.br/teses/disponiveis/74/74131/tde-03022016-102107/.

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O uso de antioxidantes sintéticos para promover a conservação de alimentos tem sido alvo de questionamentos devido a possíveis efeitos tóxicos que estes podem causar. Desse modo, a utilização de substâncias naturais com poder antioxidante mostra-se uma alternativa bastante interessante. Além de conter compostos antioxidantes, muitas plantas também apresentam atividade antimicrobiana, o que tem sido alvo de interesse nas últimas décadas. A cor da carne bovina in natura é um de seus principais atributos, pois a maioria dos consumidores associa esta característica à qualidade do produto no ato da

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16

Zhao, Sheyun. "Induction of freezing tolerance in jack pine seedlings, changes in lipids, oxidation-reduction and antioxidant enzymes during cold acclimation." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1998. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp02/NQ35380.pdf.

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17

Russin, Ted Anthony. "A novel and rapid method to monitor the autoxidation of edible oils using Fourier transform infrared spectroscopy and disposable infrared cards /." Thesis, McGill University, 2002. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=79119.

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A novel and rapid method was developed to monitor the autoxidation of edible oils by Fourier transform infrared (FTIR) spectroscopy with the use of disposable polymer infrared (PIR) cards having a microporous polytetrafluoroethylene (PTFE) sample substrate. Under conditions of mild heating (~58°C) and aeration, both model triacylglycerols (TAGS) and edible oils applied onto the PIR cards underwent rapidly accelerated oxidation. In order to compare the oxidative stability of samples on the PIR cards in terms of the time required to reach a peroxide value (PV) of 100 mequiv/kg oil, matchi

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18

Högberg, Anders. "Fatty acids, tocopherols and lipid oxidation in pig muscle : effects of feed, sex and outdoor rearing /." Uppsala : Dept. of Food Science, Swedish Univ. of Agricultural Sciences (Institutionen för livsmedelsvetenskap, Sveriges lantbruksuniv.), 2002. http://epsilon.slu.se/a328.pdf.

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19

Dubois, Janie. "Determination of peroxide value and anisidine value using Fourier transform infrared spectroscopy." Thesis, McGill University, 1995. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=23391.

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Lipid oxidation has important consequences in the edible oil industry, producing compounds with sensory impact and thus reducing the economic value of the products. This work focused on the development of two Fourier transform infrared (FTIR) spectroscopy methods for the measurement of peroxide value (PV) and anisidine value (AV), representing the primary and secondary oxidation products of edible oils.<br>The infrared method developed for PV determination was based on a mathematical treatment by the partial least squares method of the information contained in the spectral region between 3750

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20

Zlatníčková, Michaela. "Analýza a vyhodnocení zlepšujících přípravků pro pečení." Master's thesis, Vysoké učení technické v Brně. Fakulta chemická, 2009. http://www.nusl.cz/ntk/nusl-216507.

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21

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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22

Ficker, Elisabeth Salvatori. "Efeitos do treinamento físico sobre a remoção plasmática de nanopartículas lipídicas que se ligam a receptores de LDL e sobre a oxidação da lipoproteína, em indivíduos hipercolesterolêmicos." Universidade de São Paulo, 2007. http://www.teses.usp.br/teses/disponiveis/5/5131/tde-04102007-123401/.

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A hipercolesterolemia é o maior fator de risco para doença arterial coronária e é responsável por um número significante de doenças e mortes. Há evidências que o exercício físico diminui o risco cardiovascular exercendo efeitos benéficos sobre os fatores de risco, incluindo o metabolismo lipídico. Mudanças que ocorrem no metabolismo da LDL podem não ser detectadas através das dosagens rotineiras de lípides plasmáticos. Portanto, avaliamos os efeitos do exercício físico no metabolismo de uma nanoemulsão lipídica artificial com comportamento metabólico semelhante ao da LDL. Foram avaliados 12 in

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23

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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24

Ubhayasekera, S. J. Kumari A. "Sterols and oxysterols : occurrence and analysis in by-products feed fats and animal tissues /." Uppsala : Dept. of Food Science, Swedish University of Agricultural Sciences, 2009. http://epsilon.slu.se/200947.pdf.

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25

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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26

Farhat, Elie. "Physiological Responses of Goldfish and Naked Mole-Rats to Chronic Hypoxia: Membrane, Mitochondrial and Molecular Mechanisms for Metabolic Suppression." Thesis, Université d'Ottawa / University of Ottawa, 2021. http://hdl.handle.net/10393/42595.

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Chronic hypoxia is a state of oxygen limitation that is common in many aquatic and terrestrial environments. Metabolic suppression is an essential strategy that is used by hypoxia-tolerant champions such as goldfish and naked mole-rats to cope with prolonged low oxygen. This thesis examines the physiological processes used by goldfish and naked mole-rats to survive in low oxygen environments. It proposes a novel mechanism - the remodeling of membrane lipids - to reduce ATP use and production. Temperature (homeoviscous adaptation), diet (natural doping in migrant birds) and body mass (membrane

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27

Silva, Simone Alves da. "Óleos vegetais extraídos a frio comercializados na cidade de São Paulo: avaliação das características de identidade e qualidade e da ocorrência de hidrocarbonetos policíclicos aromáticos." Universidade de São Paulo, 2015. http://www.teses.usp.br/teses/disponiveis/6/6138/tde-26112015-120350/.

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O crescente mercado dos produtos naturais, fomentado pelo interesse dos consumidores por alimentos que auxiliem a promoção da saúde, tem pressionado a indústria alimentícia na oferta por novos alimentos. Dentre estes alimentos, encontram-se os óleos vegetais extraídos a frio, reconhecidos por preservarem compostos bioativos característicos e, alguns deles, serem fontes de ácidos graxos (AG) essenciais. A categoria dos óleos e gorduras apresenta, dentre outros alimentos, uma importante fonte de exposição aos hidrocarbonetos policíclicos aromáticos (HPAs), um grupo de contaminantes químicos orgâ

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28

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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29

Piedade, Karen Rother. "Uso de ervas aromáticas na estabilidade oxidativa de filés de sardinha (Sardinella brasiliensis) processados." Universidade de São Paulo, 2007. http://www.teses.usp.br/teses/disponiveis/11/11141/tde-08112007-114206/.

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Durante as últimas décadas a preocupação do consumidor em relação à qualidade dos alimentos cresceu consideravelmente, juntamente com a procura por alimentos funcionais ou componentes alimentares ativos fisiologicamente, também designados bioativos. Paralelamente objetiva-se a redução do emprego de produtos sintéticos em alimentos industrializados fortalecendo o apelo de que o alimento deve desempenhar funções terapêuticas e ainda não trazer riscos à saúde. Os peixes são alimentos que atendem bem a alguns desses requisitos já que possuem ácidos graxos poliinsaturados essenciais omega-3. A sard

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30

Škrabalová, Lada. "Hemoglobin-mediated oxidation of marine liposomes." Master's thesis, Vysoké učení technické v Brně. Fakulta chemická, 2012. http://www.nusl.cz/ntk/nusl-216833.

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Cílem této práce bylo studium mechanismu oxidace lipidů katalyzované hovězím methemoglobinem a zhodnocení účinků různých experimentálních podmínek a antioxidantů (EDTA, askorbová kyselina, kávová kyselina, a-tokoferol, d-tokoferol, astaxanthin a L-askorbyl-6-palmitát) na methemoglobinem zprostředkovanou oxidaci lipidů v modelovém systému liposomů připravených z fosfolipidů. K monitorování oxidace lipidů při pH 5,5 a teplotě 30 °C bylo použito spotřeby kyslíku. Pro zhodnocení antioxidační aktivity v modelovém systému liposomů se ukázaly být důležitými faktory typ prooxidantu a koncentrace proox

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31

Musigamart, Natedao. "Study of the role of lipids from maturated coagula from Hevea brasiliensis latex on natural rubber behavior in oxidative conditions." Thesis, Montpellier, SupAgro, 2015. http://www.theses.fr/2015NSAM0004/document.

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Le caoutchouc naturel (CN), un produit dérivé du latex d'Hevea brasiliensis, est connu pour ses propriétés mécaniques supérieures pour certaines à celles de ses concurrents synthétiques. Néanmoins, le haut degré d'insaturation du poly(cis-1,4-isoprene) le rend susceptible à la thermo-oxydation. Heureusement, le CN est doté de composés non-isoprènes dont certains ont des propriétés antioxydantes. Les lipides sont les plus importants non-isoprènes retenus dans le caoutchouc et contiennent des molécules à activité antioxydante en particulier les tocotriènols. Il est connu que durant la maturation

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Goicoechea, Barrenechea Leire. "Regulation of lipid and redox metabolism in X-linked Adrenoleukodystrophy (X-ALD): therapeutic implications." Doctoral thesis, Universitat de Barcelona, 2021. http://hdl.handle.net/10803/672360.

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X-linked adrenoleukodystrophy (X-ALD) is a rare neurometabolic disease characterized by the loss of function of the peroxisomal transporter ABCD1, which leads to an accumulation of very long-chain fatty acids (VLCFA), inducing the production of mitochondrial reactive oxygen species. Clinical phenotypes in humans range from adrenal insufficiency to fatal inflammatory cerebral demyelination. Abcd1-null mice (Abcd1- mice) develop late-onset axonal degeneration in the spinal cord and locomotor disability resembling the most common phenotype in humans, adrenomyeloneuropathy (AMN). Oxidative stress

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Chiattone, Priscila Vasconcellos. "Ácido ascórbico, eritorbato e mistura comercial na redução da oxidação de hambúrguer bovino processado com água ozonizada." Universidade Federal de Pelotas, 2010. http://repositorio.ufpel.edu.br/handle/ri/1336.

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Made available in DSpace on 2014-08-20T13:42:10Z (GMT). No. of bitstreams: 1 Tese_Priscila_Vasconcellos_Chiattone.pdf: 802510 bytes, checksum: d8774c1b93c591816edcb9b29ffd258a (MD5) Previous issue date: 2010-02-05<br>The application of ozone during the sanitization process causes a reduction of microorganisms and spores population at levels that depends on their form of application and its concentration. The great advantage of its use to other sanitizers is that the ozone acts directly on the cell wall, causing its collapse and death in less time of contact, preventing the recovery of

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Reid, Vanessa Claire. "Macrophage toxicity of lipid oxidation." Thesis, University of Cambridge, 1993. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.308384.

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Anderson, Richard Anthony. "Lipids, oxidative stress and endothelial function." Thesis, King's College London (University of London), 2004. https://kclpure.kcl.ac.uk/portal/en/theses/lipids-oxidative-stress-and-endothelial-function(ca261d48-d716-4156-9a38-dbb72775b36a).html.

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Nogueira, Marina Sayuri. "Avaliação do consumo de lipídios oxidados na indução do estresse oxidativo associado à aterosclerose em modelo animal." Universidade de São Paulo, 2015. http://www.teses.usp.br/teses/disponiveis/9/9132/tde-22122015-091244/.

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Estudos envolvendo cultura de células, animais e humanos tem sido extensivamente aplicados no monitoramento da aterosclerose, visando seu controle ou mesmo reversão. Entre os modelos animais atualmente utilizados, tem-se observado uma resposta adequada à indução de dislipidemia e inflamação, porém elevada resistência à indução de estresse oxidativo. Uma alternativa para superar essa limitação seria a ingestão de dietas contendo ácidos graxos oxidados. Entretanto, os estudos que investigaram o efeito do consumo de peróxidos e produtos secundários da oxidação lipídica na progressão da ateroscler

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Prado-Barragan, Lilia Arely. "Lipid oxidation in a meat fibre system." Thesis, University of Nottingham, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.294811.

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Walters, Louise. "Lipid oxidation in salt-dried pelagic fish." Thesis, University of Lincoln, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.262195.

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Ingram, Katherine Heimburger. "Skeletal Muscle Lipid Peroxidation and its Relationships with Intramyocellular Lipids and Insulin Sensitivity in Obese Subjects." Digital Archive @ GSU, 2009. http://digitalarchive.gsu.edu/kin_health_diss/6.

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Intramyocellular lipid (IMCL), an ectopic fat depot found within skeletal muscle fibers, is highly associated with obesity and strongly correlated with insulin resistance. IMCL accumulation in sedentary individuals may contribute to insulin resistance by interfering with insulin signaling in skeletal muscle, leading to inadequate glucose uptake by the cell. Lipid peroxidation is also associated with both obesity and insulin resistance, and with IMCL, but a relationship has yet to be established among all of these variables. The purpose of this project is to study for the first time the relati

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Saeed, Suhur. "Lipid oxidation mechanisms and lipid-protein interactions in frozen mackerel (Scomber scombrus)." Thesis, University of Surrey, 1998. http://epubs.surrey.ac.uk/843251/.

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Atlantic mackerel (Scomber scombrus) is a pelagic fish widely distributed along the Northern coast of Great Britain. The lipid content of mackerel was found to be about 13% of the total body weight and 50% of total fatty acids were eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) (fatty acids which are reported to reduce the concentration of plasma triglycerides, LDL (low density lipoproteins) and cholesterol in humans and animals). The proximate analysis also showed that mackerel is a good source of protein (20% w/w). The poly unsaturated fatty acids (PUFA) are prone to oxidation du

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Fogaça, Fabíola Helena dos Santos [UNESP]. "Efeito do tocoferol no desempenho e na estabilidade lipidica da tilápia nilotica (Oreochromis niloticus)." Universidade Estadual Paulista (UNESP), 2006. http://hdl.handle.net/11449/86711.

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Made available in DSpace on 2014-06-11T19:22:23Z (GMT). No. of bitstreams: 0 Previous issue date: 2006-01-27Bitstream added on 2014-06-13T19:48:40Z : No. of bitstreams: 1 fogaca_fhs_me_jabo.pdf: 596326 bytes, checksum: 558f30e4e45f55982f56059d2fab70b4 (MD5)<br>Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)<br>Universidade Estadual Paulista (UNESP)<br>A vitamina E é usada nas dietas com a finalidade de melhorar o crescimento, a resistência ao estresse e a doenças, assim como a sobrevivência de peixes. Também pode ser eficiente na conservação do pescado durante o processam

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Almeida, Cleide Oliveira de. "Avaliação fisico-quimica e microbiologica de linguiça Toscana porcionada e armazenada em diferentes embalagens, sob condições em estocagem similares as praticadas em supermercado." [s.n.], 2005. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255098.

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Orientador: Marise Aparecida Rodrigues Pollonio<br>Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-04T23:36:00Z (GMT). No. of bitstreams: 1 Almeida_CleideOliveirade_M.pdf: 830516 bytes, checksum: 744d56ae702363a5aa40b93348cd9707 (MD5) Previous issue date: 2005<br>Resumo: O porcionamento e reembalagem de produtos alimentícios são práticas comuns adotadas em ambiente de supermercado, especialmente para derivados cárneos, apesar de muitas restrições relativas à qualidade e segurança conferidas aos produtos f

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Noble, Ronald. "Sensory methods used in meat lipid oxidation studies." Kansas State University, 2018. http://hdl.handle.net/2097/38563.

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Master of Science<br>Food Science Institute<br>Kadri Koppel<br>Oxidation of meat decreases consumer acceptance and reduces market value making it an important problem for the meat industry. Odor and flavor of meat are significantly affected by lipid oxidation and researchers continue to explore new ways to control meat oxidation. Natural antioxidants, irradiation and oxygen treatments are major areas of research in meat lipid oxidation. In recent studies researchers have been exploring ways to extend shelf life of meat and in many case rely on sensory results. This report deals with sensory m

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Hoyland, David Vernon. "Chemical methods for assessing lipid oxidation in food." Thesis, University of Nottingham, 1990. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.254588.

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Smith, G. "Lipid oxidation in S.E. Asian salted-dried fish." Thesis, University of Lincoln, 1988. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.380661.

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Jenkins, Benjamin John. "The role of alpha oxidation in lipid metabolism." Thesis, University of Cambridge, 2018. https://www.repository.cam.ac.uk/handle/1810/278025.

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Recent findings have shown an inverse association between the circulating levels of pentadecanoic acid (C15:0) and heptadecanoic acid (C17:0) with the risk of pathological development in type 2 diabetes, cardio vascular disease and neurological disorders. From previously published research, it has been said that both these odd chain fatty acids are biomarkers of their dietary intake and are significantly correlated to dietary ruminant fat intake. However, there are profound studies that show the contrary where they do not display this biomarker correlation. Additionally, several astute studies

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Vereb, Heather A. "Biomarkers of Lipid Oxidation in the Oral Cavity." Thesis, Virginia Tech, 2011. http://hdl.handle.net/10919/76887.

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Measuring lipid oxidation is useful as a means of monitoring oxidative stress, such as that induced by clinical conditions or environmental exposure. Characteristic volatile compounds, often with low threshold odors, are secondary products of lipid oxidation reactions. Metallic flavor in food and beverages has been linked with oxidation of lipids in the oral cavity. Breath, an emerging medium for analysis of internal condition, is one means of measuring the metal-induced lipid oxidation responsible for this flavor. This project analyzes the breath of human subjects, as well as lipid oxidat

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Filho, Adriano de Britto Chaves. "Eventos redox na biologia dos lipídios: modificação de tióis e alterações do lipidoma em ALS." Universidade de São Paulo, 2018. http://www.teses.usp.br/teses/disponiveis/46/46131/tde-20072018-085559/.

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Os lipídeos abrangem uma ampla gama de moléculas hidrofóbicas presentes nas células. As características moleculares dos lipídios determinam sua localização celular e função biológica. Em geral, os lipídios são considerados componentes essenciais de membranas, reservatórios de energia e moduladores de vias de sinalização ligadas ao metabolismo celular, sobrevivência, entre outros. Em mamíferos, grande parte dos lipídios é esterificada em ácidos graxos poli-insaturados (PUFAs), especialmente os ácidos docosahexaenóico (DHA) e araquidônico (ARA), essenciais para vários processos fisiológicos, inc

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Turner, Rufus. "Lipid oxidation by denatured haemproteins in heat-processed vegetables." Thesis, University of Reading, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.365990.

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Arnold, Andrew Richard. "Lipid oxidation in a model system and in meat." Thesis, University of St Andrews, 1989. http://hdl.handle.net/10023/14168.

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Lipid oxidation is the main factor which limits the shelf-life of meat when held under frozen storage. Research undertaken used pork phospholipid liposomes as a model for studying lipid oxidation in meat. Oxidation was followed by monitoring the decrease in the phospholipid unsaturated fatty acyl chains. It was found that the greater the level of unsaturation of the phospholipid fatty acyl chain the greater was their susceptibility to peroxidation. However, the results were not consistent and several reasons for the variation in rate are provided. At ambient temperatures copper (II) was found

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