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Analysis of lipid oxidation
Types of conventional and instrumental methods of oxidized lipid analysis are discussed, and the optimum analytical methods are recommended....
GM - Potravinářství
- 2005 •
- B
Rok uplatnění
B - Odborná kniha
Relationship between lipid and protein oxidation in fish
. Both lipid and protein oxidations are important for quality loss during storage protein and secondary lipid oxidation products (aldehydes) that occur in foods because the oxidation products from one reac...
Fishery
- 2019 •
- Jimp •
- Link
Rok uplatnění
Jimp - Článek v periodiku v databázi Web of Science
Výsledek na webu
Lipid oxidation in margarine emulsions
The influence of different storage atmosphere and of different emulsifier on lipid oxidation in emulsions was observed. Emulsions with argon atmosphere and monostearoylglycerol are oxidatively the most stable while emulsion...
GM - Potravinářství
- 2004 •
- Jx
Rok uplatnění
Jx - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)
The influence of monoacylglycerol´s emulsifier on lipid oxidation in emulsions
The influence of defined atmosphere and of monoacylglycerol´s emulsifier on lipid oxidation in emulsions was observed. Emulsions with argon atmosphere and monostearoylglycerol were oxidatively the most stable. Emulsions wit...
GM - Potravinářství
- 2004 •
- D
Rok uplatnění
D - Stať ve sborníku
Mechanism of activity of antioxidants
Lipid oxidation and free radical formation is natural reaction in biological systems and cosmtic and food products. Lipid oxidation, antioxidant separation and tocopherols were discussed....
GM - Potravinářství
- 2010 •
- D
Rok uplatnění
D - Stať ve sborníku
Lipids oxidation stability in margarine emulsion
Lipid oxidation in model emulsion of soft-margarine was tested.
GM - Potravinářství
- 2003 •
- D
Rok uplatnění
D - Stať ve sborníku
49. International conference on oils and lipids
Issues of nutrition and nutritional value of food, contamination of oils by derivatives of monochloropropanediols, lipid oxidation and other interesting topics were discussed....
GM - Potravinářství
- 2011 •
- M
Rok uplatnění
M - Uspořádání konference
Oxidation of lipid component of tench musculature by determination of malondialdehyde.
In musculature of male and female tench (Tinca tinca, L.) the concentration of malondialdehyde, a marker of lipid peroxidation changes, was measured....
GM - Potravinářství
- 2002 •
- D
Rok uplatnění
D - Stať ve sborníku
Effect of lipid oxidation on meat and meat products quality
Currently, lipid oxidation is one of the biggest economic problems in the meat industry. Lipid oxidation is one of the main causes of deterioration in the quality to oxidative deterioration due to high con...
GM - Potravinářství
- 2015 •
- Jx
Rok uplatnění
Jx - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)
Stability problems of food products connected with the presence of lipids
Lipids are converted into hydroperoxide in course of autoxidation or enzymic oxidation. They are decomposed into compounds causing rancid off-flavour. The reaction is inhibited by antioxidants....
GM - Potravinářství
- 2003 •
- C
Rok uplatnění
C - Kapitola v odborné knize
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