Добірка наукової літератури з теми "Oxidation des lipides"
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Статті в журналах з теми "Oxidation des lipides":
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 (August 17, 2020): 1124–27. http://dx.doi.org/10.4314/ijbcs.v14i4.5.
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 (June 5, 2018): 40–44. http://dx.doi.org/10.31588/2413-4201-1883-234-2-40-44.
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 (December 15, 2017): 949–54. http://dx.doi.org/10.17750/kmj2017-949.
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 (May 1, 2021): 197–98. http://dx.doi.org/10.1093/jas/skab054.322.
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 (August 14, 2023): 24–36. http://dx.doi.org/10.51745//najfnr.7.16.24-36.
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 (August 14, 2023): 26–34. http://dx.doi.org/10.51745/najfnr.7.16.24-36.
Haman, François, François Péronnet, Glen P. Kenny, Éric Doucet, Denis Massicotte, Carole Lavoie, and Jean-Michel Weber. "Effects of carbohydrate availability on sustained shivering I. Oxidation of plasma glucose, muscle glycogen, and proteins." Journal of Applied Physiology 96, no. 1 (January 2004): 32–40. http://dx.doi.org/10.1152/japplphysiol.00427.2003.
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.
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 (1 жовтня 2021): 012062. http://dx.doi.org/10.1088/1755-1315/854/1/012062.
Tribble, Diane L., Berbie M. Chu, Gerri A. Levine, Ronald M. Krauss, and Elaine L. Gong. "Selective Resistance of LDL Core Lipids to Iron-Mediated Oxidation." Arteriosclerosis, Thrombosis, and Vascular Biology 16, no. 12 (December 1996): 1580–87. http://dx.doi.org/10.1161/01.atv.16.12.1580.
Дисертації з теми "Oxidation des lipides":
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.
Lipid oxidation results of many reactions generating numerous oxidation products that are worth characterizing in fats and oils. Among the analysis methods available, differential scanning calorimetry, based on the differential measurement of heat flux dissipated during the oxidation reactions, is convenient because it avoids the use of organic solvents. In this context, we have conceived and developed a microcalorimeter that allows the analysis of up to 5 samples simultaneously, in containers of variable sizes (allowing to vary the surface/volume ratio). For the conception of the microcalorimeter, the thermopiles are used in adiabatic configuration. The system is very stable and allowed flux measurement with a high sensitivity. The validation of the method is performed by Joule effect and by comparison of melting points of paraffins with classical differential scanning calorimetry. The modelization of the oxidation reaction is performed to point out the influence of oxygen on the kinetics. For a polyunsaturated oil (cameline oil), the enthalpy values obtained, at the beginning of the oxidation process, under isothermal condition (100°C) are correlated with the diene conjugated hydroperoxide amount. On the whole, the developed device provided an adaptable, sensitive, solvent-free and low cost method for the measurement of lipid oxidation, particularly suitable for the fast screening of a large set of samples
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.
Fish eggs, especially those of the rainbow trout (Oncorhynchus mykiss) in the present study, are an interesting nutritional aquatic source. They contain proteins of high value, as well as an oil rich in polyunsaturated fatty acids (PUFA) with a large percentage of phospholipids. However, they exhibit a high auto-protection capacity against environmental constraints and thus, the degree of hydrolysis of rainbow trout eggs by Alcalase®, Neutrase® and Protamex® proteases varied solely within 3-7 %. This value was low compared with the 20 % obtained in most animal proteins. The phospholipid content was high (53 % of total lipids) and PUFA accounted for 42 % of total fatty acids. Among PUFA, DHA was found preferably at the sn-2 position of the glycerol backbone, which is of special interest about nutritional properties. The oil release by enzymatic hydrolysis was found limited compared with chemical methods, probably because of the strong interactions engaged with the incomplete destructured protein network. The oxidative stability of the oil was studied through several methods in which the infrared Fourier transform appeared as the best tool for structural analysis along the oxidation process. As a conclusion, lipids from fish eggs, especially from rainbow trout, could be a nutritional breakthrough, as far the enzymatic hydrolysis of the vitellus and of the chorion proteins is achieved
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.
Phenolic compounds appear to be good candidates for ensuring the quality and safety of several perishable products like ready-to-eat food. Widely found in plants and byproducts from agro-industries, they offer a potential solution to limit the oxidation of omega-3 polyunsaturated fatty acids (e.g. DHA and EPA) and the growth of foodborne pathogens such as Listeria monocytogenes.The aim of this PhD is to evaluate dual antioxidant and antimicrobial activity in complex food media and to better understand the associated mechanisms of action.First experiments carried out with a series of phenolic compounds in simple model media confirmed this dual efficiency.Interesting structure/activity relationships were highlighted and some mechanisms of action were decrypted, involving parameters like number and chemical environment of phenolic groups, logP, dissociated/undissociated forms of phenolic acids. The performances of three selected phenolic compounds, i.e. eugenol, ferulic acid and α-tocopherol (added alone or as a mixture), were evaluated in more realistic complex food media: o/w emulsions composed of fish oil, aqueous phase and whey proteins or Tween 80 as emulsifiers. Ferulic acid shows no antioxidant activity but can inhibit the development of L. monocytogenes. In contrast, eugenol and α-tocopherol are good antioxidants but not antimicrobials in emulsions formulated with whey proteins. Mechanisms of action are proposed to explain these behaviors
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.
Reactive oxygen species (ROS) are essential in living cells as they intervene in several physiological processes like the immune system and signaling pathways. However, an excess of the production of ROS can alter the equilibrium with antioxidants. This imbalance is called oxidative stress. As oxidative stress has been reported to be implicated in more than 200 diseases, the action of antioxidants to limit the deleterious effects of ROS is crucial. The antioxidants used by the cells can be chemical. Among them, α-phenyl-N-tert-butyl nitrone (PBN) is widely used in biological systems to neutralize ROS. Because this molecule possesses a poor ability to target membranes, our collaborators synthesized amphiphilic nitrones bearing a PBN moiety. The first chapter describes the interactions of cholesterol derived PBN derivatives with the membrane. Results underlined the influence of the polar moiety on the nature of their interactions with membrane lipids. In addition, the evaluation of the antioxidant properties revealed the importance of the membrane localization of the nitrone moiety on the protective activity of the derivatives. The second chapter deals with a second set of amphiphilic nitrones that have the particularity of bearing a perfluorinated chain that constitutes the hydrophobic moiety. We noticed the membrane localization is important for the antioxidant efficiency; however the nature of the antioxidant moiety remains the most important parameter in this case. Finally, the strategy of grafting two different antioxidants on the same carrier seems to be promising to enhance the protective effect and create a synergistic antioxidant effect. However, cells also use natural antioxidants to defend themselves. These antioxidants come from food, especially from vegetables and fruits. Among them, phenolic compounds are known for their beneficial effects on health. Flavonoïds, phenolic acids, stilbenes and lignans constitute the 4 main classes of phenolic compounds. Lignans are particularly present in flaxseed (Linum usitatissimum). Flaxseed is the plant that possesses the highest quantity of secoisolariciresinol diglucoside. In order to understand their mechanisms of action and their interactions with membranes, lignans as well as hydroxycinnamic acids were purified from flaxseed. The third chapter describes the results obtained on model membranes. Generally speaking, both classes of compounds are efficient against lipid oxidation. Studying their interactions with membrane lipids allowed us to show that the mechanism of lignans, that penetrate membranes, is more efficient than the mechanism of hydroxycinnamic acids
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.
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.
Ayoub, Pierre. "Molecular dynamics study of pyrene excimer formation and oxidation in lipid bilayer models." Thesis, Strasbourg, 2015. http://www.theses.fr/2015STRAE038/document.
We propose a novel approach to extract the lateral diffusion coefficient in lipid bilayers using excimer formation. In contrast to previous statistical models that modeled the system as points undergoing jumps from site to site on a lattice, we use coarse-grained molecular dynamics to study lipid bilayers simulated using the Martini force field. We derive time dependent reaction rates from survival probabilities obtained a posteriori from numerically generated trajectories of symmetric DOPC (1,2-Dioleoyl-sn-glycero-3-phosphocholine) and POPC (1-palmitoyl-2-oleoyl-sn-glycero-3-phosphocholine) bilayers at 283K and 293K respectively. Collision dynamics are determined by virtually relabeling the simulated molecules. The fluorescent probes are assumed to behave like ordinary membrane lipids and therefore the dynamics remain unaffected. We derive a generalized expression for the survival probability combining independent pairs and size scaling assumptions, but no assumption is made regarding the kinetic rate of the excimer formation process. By fitting the numerically determined normalized fluorescence emission intensities to experimental titration curves, we obtain two sets of results for the lateral diffusion coefficients depending whether interleaflet excimer association is allowed or not. We use a capture radius of 0.5 nm, the distance at which the probes react to form excimers. By relating Martini dynamics to real fluorescence experiments, we estimate the numerical Martini acceleration factor. We also study mixtures of oxidized-non oxidized DOPC and POPC bilayers using a hydroperoxidized model of these lipids for different concentrations of the oxidized component (3.1%, 25% and 50%). Using pair correlation functions, we extract structural information on the systems and determine whether the two components are prone to mixing or not. Finally, we calculate the thermodynamic mixing parameters within the framework of the virial expansion
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.
Vegetable oils like camelina and sunflower oils are sources of healthy polyunsaturated fatty acids that are however highly susceptible to oxidative degradation. This work aimed at enhancing the oxidative stability of edible oils, mostly camelina oil by incorporating phenolics antioxidants, either as a pure component, quercetin, or as a more complex mixture extracted from a walnut by-product. The low solubility of quercetin in oils was successfully circumvented by developing a solvent-free route of enrichment in presence of phospholipids, so that quercetin-phospholipids formulation allowed to significantly increase both quercetin solubility and the oxidative stability of the oils. The enhanced oxidative stability, monitored under accelerated conditions of heating, was found to vary according to quercetin-phospholipid concentrations and ratios, and it was assumed that colloidal associations played a key role in the enhancement. Data of quercetin solubility in various solvents of industrial interest were also provided. For phenolic extract recovered from a walnut press-cake in addition to oxidative stability enhancement, modelling of batch and semi-continuous extractions was performed and influent parameters were identified. The protective effect against lipid oxidation of a walnut extract exhibiting high antiradical activity was dose-dependent and significantly extended the shelf life of enriched oils
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.
NADPH oxidase from phagocytes is a multi-subunit enzyme complex involved in the innate defense of organisms against pathogens. It is composed of the membrane-bound flavocytochrome b558 (Cyt b558), comprising two subunits (gp91phox, and p22phox) and four cytosolic components, p47phox, p67phox, p40phox, and Rac. Its function is to produce in the vicinity of the pathogen, superoxide ions that are transformed subsequently into other reactive oxygen species (ROS) and will damage lipids, proteins and DNA. Upon phagocyte activation, the cytosolic subunits undergo posttranslational modifications and migrate to the membrane bound Cyt b558 to constitute the activated NADPH oxidase complex. The damaging role of ROS in cardiovascular diseases has been known for some decades. The aim of my thesis was to study the influence on NADPH oxidase activity, of molecules coming from food and industrial products and known to be involved in increase of oxidative stress.In this work, we studied the NADPH oxidase functioning in an in vitro system in which the components of the enzyme are mixed and activated by the introduction of an amphiphile the arachidonic acid (AA). During my PhD, I have studied the influence of two types of oxidative stress participants: lipids and nanoparticles (NPs). For simplicity, we have replaced the cytosolic subunits by a single protein called trimera, which is a fused construction of three cytosolic proteins p47phox, p67phox and Rac. We have shown that trimera is functionally comparable with the separated cytosolic subunits. The rates of production of O2•−, the dependences of the activity in function of AA concentration and temperature, the presence of two states in the activation process and the sensitivity of NADPH oxidase to free radicals were comparable when either trimera or separated subunits were used.I investigated the consequences of the addition of cholesterol on NADPH oxidase, on the production of ROS. Our results clearly show that cholesterol and oxysterols are not efficient activators of NADPH oxidase. Concentrations of cholesterol similar to what found in neutrophiles trigger a low superoxide production. Addition of cholesterol during the assembly process (in presence of AA) at similar or higher concentrations, has an inhibitory effect on the production of O2•−. Added cholesterol acts on both cytosolic and membrane components, leading to imperfect assembly and decreasing the affinity of cytosolic subunits to the membrane ones. In conclusion, we showed that the cholesterol already present in the phagocyte membrane is optimal for the function NADPH oxidase.It was of interest to check the influence of titanium dioxide (TiO2) and platinum (Pt) NPs on NADPH oxidase especially that cellular internalization of NPs was shown to activate neutrophils and contribute to O2•− overproduction via NADPH oxidase. In the absence of activators and presence of TiO2 or Pt NPs, no production of O2•− could be detected in in vitro system as well as in neutrophils indicating that TiO2 and Pt NPs were unable to activate by themselves the complex. However once the NADPH oxidase was activated by AA, TiO2 NPs increased the rate of O2•− production by up to 40%, this effect being dependent on their concentration. Differently, Pt NPs had no effect both on in vitro system as well as on neutrophils. In conclusion, the hyper-activation of NADPH oxidase and the subsequent increase in ROS production by TiO2 NPs could participate to oxidative stress development while the absence of Pt-NPs effect suggest that they do not induce inflammation status via this complex
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.
Ruminal biohydrogenation (BH) of polyunsaturated fatty acids (PUFA) produces some trans FA which can be found in ruminant products. Among them, t11 isomers would be beneficial for human health while t10 isomers are potentially deleterious. In farms, addition of oilseeds to the diet of dairy cows increases these fatty acids in milk. Oilseeds are often heated before incorporation to cow’s diets, to enhance their nutritional value. Experiments investigating effects on t11 isomers content in rumen and milk of cows receiving heated oilseeds provided variable results, but they usually increased t11 isomers and protected PUFA from BH. On the contrary, highly oxidized oil decrease t11 isomers and sometimes increase t10 isomers. Lipid oxidation products generated during heating of oilseeds and oils could be incriminated. The objectives of the present study were to investigate the effects of c9,c12-C18:2 oxidation products on its BH. Protection of PUFA in heated soybeans was linked to aldehydes, mainly hexanal. An increase of t11 isomers was observed with a long and unsaturated aldehyde, the t2,t4-decadienal, due to an inhibition of the last BH step. This effect was concomitant with a modification of bacterial community by t2,t4-decadienal. Hydroperoxides formed during c9,c12-C18:2 heating are 13HPOD and 9HPOD. The increase of t10 isomers in all of our experimentations was systematically linked with 13HPOD. No definitive explanation about the mechanism of action could be proposed, but 13HPOD would most probably act on microbiote since it had no effect on Δ9-isomerase. Our experiments did not explain the decrease of t11 isomers observed with heated oils, which could, at least in part, be due to 13HPOD and 9HPOD, which were able to inhibit Δ12-isomerase Some modifications of ruminal fermentation without measurable alteration of bacterial community abundance, diversity or structure also suggest an action of heated PUFA on bacterial activity
Книги з теми "Oxidation des lipides":
J, St Angelo Allen, American Chemical Society. Division of Agricultural and Food Chemistry., and American Chemical Society Meeting, eds. Lipid oxidation in food. Washington, DC: American Chemical Society, 1992.
Logan, Amy, Uwe Nienaber, and Xiangqing Pan. Lipid oxidation: Challenges in food systems. Urbana, Illinois: AOCS Press, 2013.
1948-, Vigo-Pelfrey Carmen, ed. Membrane lipid oxidation. Boca Raton, Fla: CRC Press, 1990.
1940-, Chow Ching Kuang, ed. Cellular antioxidant defense mechanisms. Boca Raton, Florida: C.R.C. Press, 1988.
St. Angelo, Allen J., ed. Lipid Oxidation in Food. Washington, DC: American Chemical Society, 1992. http://dx.doi.org/10.1021/bk-1992-0500.
Catala, Angel. Reactive oxygen species, lipid peroxidation, and protein oxidation. New York: Nova Publishers, 2014.
-S, Chan H. W., ed. Autoxidation of unsaturated lipids. London: Academic Press, 1986.
-S, Chan H. W., ed. Autoxidation of unsaturated lipids. London: Academic Press, 1987.
Bravo-Diaz, Carlos, ed. Lipid Oxidation in Food and Biological Systems. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-87222-9.
Hwang, Hong-Sik. Advances in NMR Spectroscopy for Lipid Oxidation Assessment. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-54196-9.
Частини книг з теми "Oxidation des lipides":
Willian, Kyle. "Lipids and Lipid Oxidation." In The Science of Meat Quality, 147–75. Oxford, UK: John Wiley & Sons, Inc., 2013. http://dx.doi.org/10.1002/9781118530726.ch8.
Mohd Fauzi, Norsyahida, and Corinne M. Spickett. "Lipid Oxidation." In Oxidative Stress in Applied Basic Research and Clinical Practice, 43–79. Cham: Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-19096-9_4.
Spanier, Arthur M., James A. Miller, and John M. Bland. "Lipid Oxidation." In ACS Symposium Series, 104–19. Washington, DC: American Chemical Society, 1992. http://dx.doi.org/10.1021/bk-1992-0500.ch007.
Croguennec, Thomas. "Lipid Oxidation." In Handbook of Food Science and Technology 1, 99–131. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2016. http://dx.doi.org/10.1002/9781119268659.ch4.
Rustad, Turid, and Eva Falch. "Lipid Oxidation." In Handbook of Seafood and Seafood Products Analysis, 136–44. 2nd ed. Boca Raton: CRC Press, 2024. http://dx.doi.org/10.1201/9781003289401-8.
O'Brien, N. M., and T. P. O'Connor. "LIPIDS | Lipid Oxidation." In Encyclopedia of Dairy Sciences, 1600–1604. Elsevier, 2002. http://dx.doi.org/10.1016/b0-12-227235-8/00269-8.
Holtman, W. L., J. C. Heistek, I. Kokkelink, and A. C. Douma. "Lipid degradation via β3-oxidation in germinating barley." In European Brewery Convention, 69–76. Oxford University PressOxford, 1993. http://dx.doi.org/10.1093/oso/9780199634668.003.0007.
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.
O’Brien, N. M., and T. P. O’Connor. "Milk Lipids | Lipid Oxidation." In Encyclopedia of Dairy Sciences, 716–20. Elsevier, 2011. http://dx.doi.org/10.1016/b978-0-12-374407-4.00342-3.
O'Brien, N. M., and T. P. O'Connor. "Milk Lipids: Lipid Oxidation." In Reference Module in Food Science. Elsevier, 2021. http://dx.doi.org/10.1016/b978-0-12-818766-1.00333-0.
Тези доповідей конференцій з теми "Oxidation des lipides":
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.
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.
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.
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.
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.
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.
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.
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.
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.
Lazaridi, Eleni, and Boudewijn Hollebrands. "Selective ionization of oxidized versus non-oxidized lipid species using different solvent additives in direct infusion MS." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/uvqo5522.
Звіти організацій з теми "Oxidation des lipides":
Kanner, Joseph, Mark Richards, Ron Kohen, and Reed Jess. Improvement of quality and nutritional value of muscle foods. United States Department of Agriculture, December 2008. http://dx.doi.org/10.32747/2008.7591735.bard.
Wannasin, Donpon, Celina Fonseca, and Eric Decker. Lipid oxidation in oil-in-water emulsions. AOCS, August 2022. http://dx.doi.org/10.21748/lox22.1.
Kanner, Joseph, Edwin Frankel, Stella Harel, and Bruce German. Grapes, Wines and By-products as Potential Sources of Antioxidants. United States Department of Agriculture, January 1995. http://dx.doi.org/10.32747/1995.7568767.bard.
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, May 2004. http://dx.doi.org/10.32747/2004.7586532.bard.
Min, Byubgrok, Kichang Nam, and Dong U. Ahn. Catalytic Mechanisms of Metmyoglobin on the Oxidation of Lipids in Liposome Model System. Ames (Iowa): Iowa State University, January 2012. http://dx.doi.org/10.31274/ans_air-180814-1045.
Kanner, Joseph, and Herbert Hultin. Mechanisms and Prevention of Lipid Oxidation in Muscle Foods. United States Department of Agriculture, August 1986. http://dx.doi.org/10.32747/1986.7593409.bard.
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. Ames (Iowa): Iowa State University, January 2013. http://dx.doi.org/10.31274/ans_air-180814-631.
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. Ames (Iowa): Iowa State University, January 2013. http://dx.doi.org/10.31274/ans_air-180814-728.
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