scholarly journals Effect of pH on lipid oxidation of red onion skin extracts treated with washed tilapia (Oreochromisniloticus) muscle model systems

2020 ◽  
Vol 44 (6) ◽  
pp. 1528-1538
Author(s):  
Senem GÜNER ◽  
Yavuz YAĞIZ ◽  
Zeynal TOPALCENGİZ ◽  
Hordur G. KRISTINSSON ◽  
George BAKER ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Model Systems ◽  
Muscle Model ◽  
Effect Of Ph ◽  
Onion Skin

Catalysis of lipid oxidation in muscle model systems by haem and inorganic iron

Meat Science ◽  
1993 ◽  
Vol 34 (1) ◽  
pp. 95-106 ◽  
Author(s):  
F.J. Monahan ◽  
R.L. Crackel ◽  
J.I. Gray ◽  
D.J. Buckley ◽  
P.A. Morrissey
Keyword(s):  
Lipid Oxidation ◽  
Model Systems ◽  
Muscle Model

The effect of lutein, sesamol, ellagic acid and olive leaf extract on lipid oxidation and oxymyoglobin oxidation in bovine and porcine muscle model systems

Meat Science ◽  
2009 ◽  
Vol 83 (2) ◽  
pp. 201-208 ◽  
Author(s):  
J.E. Hayes ◽  
V. Stepanyan ◽  
P. Allen ◽  
M.N. O’Grady ◽  
N.M. O’Brien ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Ellagic Acid ◽  
Leaf Extract ◽  
Model Systems ◽  
Muscle Model ◽  
Olive Leaf ◽  
Porcine Muscle ◽  
Olive Leaf Extract

Effect of pH on pyrazine formation in glucose—glycine model systems

1993 ◽  
Vol 46 (4) ◽  
pp. 383-387 ◽  
Author(s):  
Gwen L. Bemis-Young ◽  
Jeane Huang ◽  
Richard A. Bernhard
Keyword(s):  
Model Systems ◽  
Effect Of Ph

scholarly journals Effect of pH, temperature and heating time on the formation of furan in sugar–glycine model systems

2013 ◽  
Vol 2 (2) ◽  
pp. 87-92 ◽  
Author(s):  
Shaoping Nie ◽  
Jungen Huang ◽  
Jielun Hu ◽  
Yanan Zhang ◽  
Sunan Wang ◽  
...  
Keyword(s):  
Heating Time ◽  
Model Systems ◽  
Effect Of Ph

Free radical formation in freeze-dried raw milk in relation to its α-tocopherol level

1999 ◽  
Vol 66 (3) ◽  
pp. 461-466 ◽  
Author(s):  
HENRIK STAPELFELDT ◽  
KIRSTEN NYHOLM NIELSEN ◽  
SØREN KROGH JENSEN ◽  
LEIF H. SKIBSTED
Keyword(s):  
Free Radicals ◽  
Free Radical ◽  
Lipid Oxidation ◽  
Dairy Products ◽  
Raw Milk ◽  
Oxidation Products ◽  
Model Systems ◽  
Lipid Hydroperoxides ◽  
Lipid Oxidation Products ◽  
Esr Spectrometry

Lipid oxidation in milk and dairy products is a chain reaction initiated by formation of free radicals (Richardson & Korycka-Dahl, 1983). Thanks to intensive studies on both model systems and actual food, the autocatalytic process, including the formation of secondary lipid oxidation products from the lipid hydroperoxides formed initially, is fairly well understood. However, actually predicting the rate at which the first free radicals leading to spontaneous oxidation are formed in milk from different cows awaits the development of new analytical methods with higher specificity and sensitivity (Nicholson, 1993; Barrefors et al. 1995). Such methods would also be valuable for predicting the stability and shelf life of dried dairy products, which are determined by oxidative phenomena. Electron spin resonance (ESR) spectrometry has the potential for detecting the early events in lipid oxidation, as it is the only spectrometric method that will directly detect the unpaired electron characteristic of the free radical and it is, moreover, a highly sensitive method (Brudvig, 1995). ESR spectrometry has recently been shown to provide quantitative information on the level of free radicals in milk powder that correlates with the level of secondary oxidation products developed upon reconstitution and that also correlates with subsequent sensory evaluation (Nielsen et al. 1997; Stapelfeldt et al. 1997a, b, c). However, in order to explore further the potential of this method for raw milk, it was considered valuable to measure the tendency of milk to form free radicals in relation to its level of α-tocopherol, the most important lipophilic chain-breaking antioxidant (cf. Kamal-Eldin & Appelqvist, 1996).

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