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"peroxide value"
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2014
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lipid peroxidation
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oxidation
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- Author:
- Waszkowiak, Katarzyna; Rudzińska, Magdalena
- Source:
- journal of the American Oil Chemists' Society 2014 v.91 no.6 pp. 979-987
- ISSN:
- 0003-021X
- Subject:
- peroxide value, etc ; antioxidant activity; cholesterol; fatty acid composition; fatty acids; linseed; lipid peroxidation; meat products; oxidation; thiobarbituric acid-reactive substances; Show all 10 Subjects
- Abstract:
- ... Flaxseeds have been recently in focus due to the antioxidant capacity of some of their compounds. However, there is a lack of easily accessible information concerning their activity against lipid oxidation in food systems. Therefore, the aim of the study was to determine the effect of defatted meals (DFM) and the aqueous extracts (AFE) obtained from brown and golden flaxseeds on lipid oxidation in ...
- DOI:
- 10.1007/s11746-014-2438-x
- PubMed:
- 24882871
- PubMed Central:
- PMC4033828
- http://dx.doi.org/10.1007/s11746-014-2438-x
- Author:
- Novelli, Enrico; Fasolato, Luca; Cardazzo, Barbara; Carraro, Lisa; Taticchi, Agnese; Balzan, Stefania
- Source:
- Italian journal of food safety 2014 v.3 no.3
- ISSN:
- 2239-7132
- Subject:
- peroxide value, etc ; Staphylococcus; antioxidant activity; ground meat; lipid peroxidation; manufacturing; meat; meat aging; milling byproducts; multiple strain starters; oleuropein; oxidation; pH; phenol; refrigerators; salami; slicing; storage time; vegetation; water activity; Show all 20 Subjects
- Abstract:
- ... A purified extract of phenols compounds (65% of phenolic content of which decarboxymethyl oleuropein aglycone represented 45% of the wet mass) obtained from vegetation water (a by-product of oil mill) was added to a ground meat dough intended for salami manufacture in two concentration levels: 75 and 150 mg/100 g of dough (F1 and F2, respectively). The control batch was composed of lean and fat cu ...
- DOI:
- 10.4081/ijfs.2014.1704
- PubMed:
- 27800353
- PubMed Central:
- PMC5076720
- http://dx.doi.org/10.4081/ijfs.2014.1704