Subject: "peroxide value" / Publication Year: 2019 / Subject: 3 selected

Author:: Hung, Yuan T.; Hanson, Andrea R.; Urriola, Pedro E.; Johnston, Lee J.; Kerr, Brian J.; Shurson, Gerald C.
Source:: Journal of animal science and biotechnology 2019 v.10 no.1 pp. 51
ISSN:: 2049-1891
Subject:: peroxide value, etc ; air; antioxidants; blood serum; corn oil; diet; feeds; foods; growth performance; hepatosomatic index; hydroquinone; lipid peroxidation; liver; oxidation; oxidative stress; oxygen; selenium; swine; swine feeding; thiobarbituric acid-reactive substances; vitamin E; Show all 21 Subjects
Abstract:: ... BACKGROUND: Maize oil is abundantly used in foods and feeds and is highly susceptible to oxidation. Consequently, commercially available antioxidants should be evaluated for effectiveness against lipid oxidation in swine diets. Our study was conducted to evaluate growth performance of nursery pigs fed oxidized maize oil and to determine effects of using antioxidants on oxidative status in a 2 × 2 ...
DOI:: 10.1186/s40104-019-0362-5
: https://dx.doi.org/10.1186/s40104-019-0362-5

Author:: Lekjing, Somwang; Venkatachalam, Karthikeyan
Source:: Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.113 pp. 108310
ISSN:: 0023-6438
Subject:: peroxide value, etc ; antioxidant activity; antioxidants; color; consumer acceptance; crackers; flavonoids; flavor; hardness; lipid peroxidation; lipids; microstructure; mung beans; oxidation; polypropylenes; porosity; savory; shelf life; storage temperature; storage time; taste; texture; thiobarbituric acid-reactive substances; water activity; wheat flour; Show all 25 Subjects
Abstract:: ... The potential to store green gram savory crackers for a prolonged duration is unknown and expected to depend on the temperature strongly. The present study was aimed to explore the quality changes in green gram flour (GGF) crackers packaged in metalized oriented polypropylene bag at alternative storage temperatures (25 °C and 35 °C) compared to control (WF) for a duration of 6 months at 20 days in ...
DOI:: 10.1016/j.lwt.2019.108310
: https://dx.doi.org/10.1016/j.lwt.2019.108310

Author:: Gulzar, Saqib; Benjakul, Soottawat
Source:: Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.100 pp. 106-113
ISSN:: 0023-6438
Subject:: peroxide value, etc ; Fourier transform infrared spectroscopy; Litopenaeus vannamei; astaxanthin; autolysis; beta-carotene; canthaxanthin; carboxylic ester hydrolases; cephalothorax; enzyme inhibitors; free fatty acids; lipid peroxidation; lipids; oxidation; tannins; thiobarbituric acid-reactive substances; ultrasonics; Show all 17 Subjects
Abstract:: ... Impacts of different pre-treatments of cephalothorax from Pacific white shrimp before ultrasound assisted extraction (UAE) on yield and characteristics of lipids were studied. Autolysis at 50 °C for 3 h in the absence and presence of 0.1% tannic acid (TA), a lipase inhibitor, was implemented. Pre-heating of cephalothorax containing 0.1% TA at 95 °C for different times (15–45 min) was also carried ...
DOI:: 10.1016/j.lwt.2018.10.051
: https://dx.doi.org/10.1016/j.lwt.2018.10.051

Author:: Zhou, Xin; Zhou, Da-Yong; Liu, Zhong-Yuan; Yin, Fa-Wen; Liu, Zi-Qiang; Li, De-Yang; Shahidi, Fereidoon
Source:: Food chemistry 2019 v.272 pp. 109-116
ISSN:: 0308-8146
Subject:: peroxide value, etc ; mussels; total volatile basic nitrogen; nitrogen; lipid peroxidation; linoleate 13S-lipoxygenase; meat; phosphatidylcholines; storage temperature; carboxylic ester hydrolases; storage time; thiobarbituric acid-reactive substances; phospholipases; triacylglycerols; hydrolysis; Mytilus edulis; oxidation; polyunsaturated fatty acids; enzyme activity; cold storage; Show all 20 Subjects
Abstract:: ... Change in quality of mussels (Mytilus edulis) meat when stored at 4 °C was evaluated by determining volatile basic nitrogen (TVB-N), peroxide value (POV), thiobarbituric acid reactive substance (TBARS), total oxidation (TOTOX), lipid class, fatty acid (FA), phosphatidylcholine (PC) and phosphatidylcholine (PE) content, and glycerophospholipid (GP) molecular species. After 4 days of storage, the pe ...
DOI:: 10.1016/j.foodchem.2018.08.019
: https://dx.doi.org/10.1016/j.foodchem.2018.08.019

Author:: Wawire, Michael; Tsighe, Negasi; Mahmud, Abdu; Abraha, Bereket; Wainaina, Irene; Karimi, Solomon; Abdulkerim, Zekeria
Source:: Subtropical plant science 2019 v.79 pp. 47-54
ISSN:: 0889-1575
Subject:: peroxide value, etc ; Amblygaster sirm; Escherichia coli; Salmonella; Staphylococcus aureus; air conditioning; coliform bacteria; color; crude protein; free fatty acids; lipid peroxidation; lipids; microbiological quality; mineral content; oxidation; p-anisidine value; pH; plate count; pressing; relative humidity; salt content; salting; sardines; sensory evaluation; sensory properties; storage conditions; temperature; thiobarbituric acid-reactive substances; water content; Show all 29 Subjects
Abstract:: ... The effect of pre-treatment (salting and pressing) on the keeping qualities of spotted sardine (Amblygaster sirm) was investigated. Fish were stored under two different conditions of temperature and relative humidity: Massawa ambient conditions (M; 30–35 °C/46–55%) and air conditioned room (A; 25–29.5 °C/48–61%). Microbiological analysis (total plate count, total coliforms, E. coli, S. aureus, Sal ...
DOI:: 10.1016/j.jfca.2019.03.008
: https://dx.doi.org/10.1016/j.jfca.2019.03.008

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