U.S. flag

An official website of the United States government

Dot gov

Official websites use .gov
A .gov website belongs to an official government organization in the United States.

Https

Secure .gov websites use HTTPS
A lock ( ) or https:// means you’ve safely connected to the .gov website. Share sensitive information only on official, secure websites.

PubAg

Main content area

You searched for: Subject term antioxidants Remove constraint Subject term: antioxidants
Start Over

Search

54,281  Search Results

« Previous | 1 - 100 of 54,281 |
Number of results to display per page

Search Results

1. Artemisia species in small ruminant production: their potential antioxidant and anthelmintic effects

Author:
Ferreira, Jorge F.S.
Source:
Appalachian workshop and research update : improving small ruminant grazing practices : proceedings : Beaver, West Virginia, 11 July 2009 / editor, Mario R. Morales pp. -
Subject:
forage crops; free radical scavengers; Artemisia annua; anthelmintics; gastrointestinal nematodes; chemical constituents of plants; antioxidant activity; artemisinin
Handle:
10113/42326

2. Biobased lubricants: improvement in oxidation and low temperature stability

Author:
Erhan, Sevim Z.; Sharma, Brajendra K.; Adhvaryu, Atanu
Source:
Industrial crops and rural development : proceedings of 2005 annual meeting of the Association for the Advancement of Industrial Crops: International Conference on Industrial Crops and Rural Development, 17-21 September 2005, Murcia, Spain / [editors:] M.J. Pascual-Villalobos ... [et al.] pp. -
Subject:
biobased products; lubricants; soybean oil; oxidative stability; cold; antioxidants; cold stability
Handle:
10113/45844

3. Carotenoids: chemistry, sources and physiology

Author:
Ishida, B.K.; Bartley, G.E.
Source:
Guide to nutritional supplements / editor, Benjamin Caballero pp. -
Subject:
vitamin metabolism; algae; photochemistry; structure-activity relationships; hydrophobicity; tomatoes; retinol-binding protein; electrochemistry; secondary metabolites; dietary nutrient sources; nutrient transport; eukaryotic cells; isomers; storage quality; oxidative stability; intestinal absorption; antioxidant activity; vitamin A; Solanum lycopersicum var. lycopersicum; isomerization; nutrient availability; biochemical pathways; free radical scavengers; mutants; plant-based foods; chemical constituents of plants; provitamins
Handle:
10113/38184

4. Chemical versus food forms of selenium in cancer prevention

Author:
Davis, Cindy D.; Finley, John W.
Source:
Functional foods & nutraceuticals in cancer prevention / Ronald R. Watson, editor pp. -
Subject:
dietary minerals; selenium; dietary nutrient sources; anticarcinogenic activity; plant-based foods; seleno amino acids; chemoprevention; mineral metabolism; nutrient availability; tap water; environmental exposure; antioxidants; antioxidant activity; gamma-glutamyl hydrolase; biochemical mechanisms; mechanism of action
Handle:
10113/46857

5. Copper

Author:
Reeves, Philip G.
Source:
Sports nutrition : vitamins and trace elements / edited by Ira Wolinsky, Judy A. Driskell pp. -
Subject:
dietary minerals; copper; dietary nutrient sources; nutrient intake; sports nutrition; athletes; mineral metabolism; intestinal absorption; antioxidants; antioxidant activity; cardioprotective effect; cardiovascular system; ascorbic acid; nutrient-nutrient interactions; dietary carbohydrate; nutrient requirements
Handle:
10113/46284

6. Health aspects and antiaflatoxigenic activity of phytochemicals in tree nuts

Author:
Molyneux, Russell J.; Mahoney, Noreen; Kim, Jong H.; Campbell, Bruce C.
Source:
Tree nuts : composition, phytochemicals, and health effects / edited by Cesarettin Alasalvar, Fereidoon Shahidi pp. -
Subject:
food spoilage; chemotypes; medicinal plants; structure-activity relationships; walnuts; oxidative stress; postharvest diseases; secondary metabolites; phytoalexins; antifungal properties; gallic acid; cultivars; phytochemicals; aflatoxins; varietal resistance; ellagic acid; tannins; hydrolysis; antioxidant activity; antioxidants; molds (fungi); stress tolerance; toxigenic strains; agronomic traits
Handle:
10113/34082

7. Lipoic acid

Author:
Lukaski, Henry C.
Source:
Nutritional ergogenic aids / edited by Ira Wolinksy, Judy A. Driskell pp. -
Subject:
nutrition-genotype interaction; structure-activity relationships; dietary supplements; nutrition research; gene expression; dietary nutrient sources; safety assessment; exercise; humans; glycemic effect; intestinal absorption; nutrient requirements; antioxidant activity; lipoic acid; dietary recommendations; animal-based foods; nutrient-nutrient interactions; nutrient availability; free radical scavengers; plant-based foods; chelation
Handle:
10113/46288

8. Oxidant stress effects on the clinical and nutritional significance of trace elements

Author:
Nielsen, Forrest H.
Source:
Trace and toxic elements in nutrition and health : proceedings of the Fourth International Conference on Health and Disease: Effects of Essential and Toxic Trace Elements, New Delhi, February 8-12, 1993 / editors, Mohammed Abdulla, Shashi B. Vohora, and Mohammad Athar pp. -
Subject:
manganese; epidemiological studies; nutritional status; atherosclerosis; myocardial ischemia; copper; reactive oxygen species; nutrient deficiencies; nutritional adequacy; selenium; boron; risk factors; chronic diseases; nutrition assessment; dietary minerals; antioxidant activity; oxidative stress
Handle:
10113/45655

9. Possibly essential trace elements

Author:
Nielsen, Forrest H.
Source:
Clinical nutrition of the essential trace elements and minerals : the guide for health professionals / edited by John D. Bogden and Leslie M. Klevay pp. -
Subject:
nutrition-genotype interaction; disease prevention; health promotion; nutritive value; free radical scavengers; pharmacology; antioxidant activity; dietary minerals
Handle:
10113/45649

10. Rebirth and death: nitric oxide and reactive oxygen species in seeds

Author:
Bethke, Paul C.
Source:
Redox metabolism and longevity relationships in animals and plants / edited by Christine H. Foyer, Richard Faragher, Paul J. Thornalley pp. -
Subject:
Arabidopsis thaliana; seed germination; seed dormancy; seedling growth; nitric oxide; Hordeum vulgare; reactive oxygen species; aleurone cells; gibberellins; abscisic acid; apoptosis
Handle:
10113/33598

11. Zinc

Author:
Lukaski, Henry C.
Source:
Sports nutrition : vitamins and trace elements / edited by Ira Wolinsky, Judy A. Driskell pp. -
Subject:
nutritional status; mineral metabolism; athletes; dietary mineral supplements; food nutrient losses; nutrient availability; physical activity; sports nutrition; adverse effects; athletic performance; nutrient deficiencies; intestinal absorption; homeostasis; nutrition assessment; prepared foods; antioxidant activity; dietary minerals; antioxidants; excretion
Handle:
10113/45199

12. The Autoxidation of Alkali Cellulose : Part II

Author:
D. Entwistle; E.H. Cole; N.S. Wooding
Source:
Textile research journal 1949 v.19 no.10 pp. 609-624
ISSN:
0040-5175
Subject:
absorption; antioxidants; autoxidation; catalysts; catalytic activity; cellulose; depolymerization; fabrics; free radicals; gold; oxygen; silver; textile fibers
Abstract:
... The previous paper in this series discussed the uncatalyzed autoxidation of alkali cellulose and suggested that the reaction proceeds via a chain mechanism involving transient free radicals. The present paper describes the effect of certain transition metal catalysts on the kinetics of oxygen absorption and cellulose depolymerization. It is further shown that the reaction is subject to catalysis b ...
DOI:
10.1177/004051754901901003

13. Service Fading of Disperse Dyestuffs by Chemical Agents Other than the Oxides of Nitrogen

Author:
Victor S. Salvin; Ruth A. Walker
Source:
Textile research journal 1955 v.25 no.7 pp. 571-583
ISSN:
0040-5175
Subject:
anthraquinones; antioxidants; cellulose acetate; dyes; ethylene; fabrics; heat treatment; laboratory experimentation; nitrogen oxides; ozone; phenol; polyethylene terephthalates; textile fibers
Abstract:
... An extensive trial of acetate drapery fabrics dyed with new "gas-fast" blues has shown that active agents in the atmosphere, in addition to the oxides of nitrogen, can cause fading in service. This fading is oxidative in nature. It has been reproduced by an accelerated laboratory test in which fabrics have been exposed to concentrations of ozone somewhat higher than those ordinarily found in the a ...
DOI:
10.1177/004051755502500701

14. Nylon 6—Current Developments

Author:
G.A. Nesty
Source:
Textile research journal 1959 v.29 no.10 pp. 763-776
ISSN:
0040-5175
Subject:
antioxidants; chemical structure; entropy; fabrics; heat treatment; melting point; nylon; synthetic fibers; textile fibers; thermal properties; washing; yarns
Abstract:
... Epsilon polycaproamide (nylon 6), with more than twenty years' effort behind it in Europe, is now established as a commercial fiber in the U.S. Historically, its de velopment goes back at least sixty years, when it narrowly missed becoming the first truly man-made fiber. Although the molecular structure of nylon 6 is almost identical to that of nylon 6,6, its melting point is lower, probably due t ...
DOI:
10.1177/004051755902901001

15. Improvement of the Launderability of Polypropylene Multifilament Yarns

Author:
Robert P. Weimer; Willard P. Conner
Source:
Textile research journal v.39 no.12 pp. 1150-1158
ISSN:
1746-7748
Subject:
antioxidant activity; antioxidants; diffusivity; drying; fabrics; laundry; markets; molecular weight; polypropylenes; textile fibers; washing; yarns
Abstract:
... Polypropylene multifilament yarns are being used in a variety of industrial and consumer products. Penetration into some textile markets, however, has been hampered by poor resistance to laundering. Cyclic wash-dry laundering causes heat-stabilized yarns to lose antioxidant and strength more rapidly than the sum of the effects of washing or drying alone. This phenomenon plus other experimental evi ...
DOI:
10.1177/004051756903901210

16. Flavor and oxidative stability of northern-grown sunflower seed oil

Author:
List, G.R.; Evans, C.D.; Moser, H.A.
Subject:
sunflower oil; cultivars; seed extracts; mixing; blended foods; sunflower seed; free radicals; bleaching; deodorization; free radical scavengers; storage quality; oxidative stability; flavor; antioxidant activity; citric acid; alkali treatment; oxygen; phenolic compounds
Handle:
10113/31719

17. Chemicals Used as Spin-Finishes for Man-Made Fibers

Author:
J.P. Redston; W.F. Berkholz; C. Schlatter
Source:
Textile research journal 1973 v.43 no.6 pp. 325-335
ISSN:
0040-5175
Subject:
coatings; economic valuation; emulsifiers; equipment; fabrics; nylon; patents; synthetic fibers; textile fibers
Abstract:
... The necessity and difficulty of developing an ideal formulation of a chemical coating for optimum man-made fiber processing on textile equipment under varying conditions is stressed. In the absence of such a coating, the fiber has little economic value. The phrase "spin-finish" is defined. The various compounds chiefly used are listed by chemical classes under luhricants without surface activity, ...
DOI:
10.1177/004051757304300603

18. Fluorescent Whitening Agents : Part V: The Use of Reducing Agents for Retarding the Yellowing of Fluorescently Whitened Wool by Sunlight

Author:
L.A. Holt; B. Milligan; L.J. Wolfram
Source:
Textile research journal 1974 v.44 no.11 pp. 846-851
ISSN:
0040-5175
Subject:
antioxidants; aqueous solutions; bleaching agents; fabrics; fluorescence; histidine; irradiation; lighting; phenol; phosphine; photolysis; photoyellowing; protective effect; reducing agents; sodium sulfite; solar radiation; textile fibers; washing; water solubility; wool
Abstract:
... Immersion of fluorescently whitened wool in aqueous solutions of reducing agents during exposure to simulated sunlight has been shown to retard or prevent photoyellowing. The most effective reducing agents of the wide range examined were thioglycolic acid, sodium sulfite, and trishydroxymethylphosphine. Less photodecomposition of trytophan and histidine residues occurs during irradiation of either ...
DOI:
10.1177/004051757404401104

19. Color development in C18 unsaturated hydroxyamides

Author:
Schneider, W.J.; Gast, L.E.
Source:
Journal of the American Oil Chemists' Society 1976 v.53 no.5 pp. 186-189
ISSN:
0003-021X
Subject:
soybean oil; castor oil; unsaturated fatty acids; amides; food quality; linseed oil; ethanolamine; metals; antioxidants; color; esters; oxidation; hydrogenated oils; tung oil
Handle:
10113/29710
DOI:
10.1007/BF02633301

20. Effects of Anti-Oxidants on Size Distribution of Polycaprolactam during Melting and Melt-Spinning

Author:
T. K. Bhattacharya; MD. Abubakkar; A. K. Mukherjee
Source:
Textile research journal v.47 no.2 pp. 132-139
ISSN:
1746-7748
Subject:
antioxidants; fabrics; heat treatment; mechanical properties; melting; nitrogen; polymerization; polymers; spinning; temperature; textile fibers; thermal degradation
Abstract:
... The changes in the size distribution of polycaprolactam that take place during melting and melt-spinning have been studied. During melting under a nitrogen atmosphere, thermal degradation as well as post polymerization takes place. Spinning the polymer under atmospheric conditions, thermal, thermo-oxidative, and mechanical degradations come into play. Post polymerization is also operative in this ...
DOI:
10.1177/004051757704700210

21. Flavor and oxidative stability of hydrogenated and unhydrogenated soybean oils: effects of antioxidants

Author:
Mounts, T.L.; Warner, K.A.; List, G.R.; Fredrich, J.P.; Koritala, S.
Source:
Journal of the American Oil Chemists' Society 1978 v.55 no.3 pp. 345-349
ISSN:
0003-021X
Subject:
soybean oil; hydrogenated oils; flavor; oxidative stability; linolenic acid; antioxidants; citric acid; butylated hydroxytoluene; nickel; catalysts; fatty acid composition
Abstract:
... Flavor and oxidative stabilities were studied by organoleptic evaluation and chemical analysis of three different samples of soybean oil: unhydrogented (I); hydrogenated with nickel catalyst (II); and hydrogenated with copper-chromium catalyst (III). Analyses for these oils were: I II III iodine Value 138 109 113 Linolenate, % 8.3 3.3 0.4 Each oil was deodorized with the addition of either citric ...
Handle:
10113/28526
DOI:
10.1007/BF02669927

22. Phenolic antioxidants of dried soybeans

Author:
PATRICIA A. HAMMERSCHMIDT; DAN E. PRATT
Source:
Journal of food science 1978 v.43 no.2 pp. 556-559
ISSN:
0022-1147
Subject:
antioxidant activity; antioxidants; bleaching; linoleic acid; oxidation; paper; paper chromatography; seeds; soybeans; spectral analysis
Abstract:
... Whole dried soybean seeds were investigated to determine the nature of their antioxidant activity. Activity was measured by rates of carotene bleaching in the coupled oxidation of linoleic acid and β‐carotene. Methanolic extracts of the soybeans were found to possess potent antioxidant ability. Paper and Sephadex column chromatography gave incomplete resolution of individual components. Therefore, ...
DOI:
10.1111/j.1365-2621.1978.tb02353.x

23. Flavor considerations of soy protein products

Author:
Sessa, D.J.
Source:
Food product development 1979 v.13 no.2 pp. 62-64
ISSN:
0015-654X
Subject:
enzyme inactivation; lipid peroxidation; alcohols; sensory evaluation; off flavors; hydrogen peroxide; oxidation; enzyme inhibition; alcohol dehydrogenase; volatile compounds; food processing quality; linoleate 13S-lipoxygenase; acid treatment; thiobarbituric acid-reactive substances; heat inactivation; soy protein; blanching; product development
Abstract:
... Abstract: The use of soybeans in foods is hampered by the green beany, grassy flavor, and bitter tastes found in soybeans. The chemistry of this flavor development is discussed. Methods to diminish the off-flavors are explained. The techniques include use of heat, acid, alcohol, naturally occurring antioxidants, a common amino acid or alcohol dehydrogenase. The use of fluorocarbons to separate all ...
Handle:
10113/26124

24. Inhibition of Clostridium botulinum Types A and B by Phenolic Antioxidants

Author:
M. C. Robach; M. D. Pierson
Source:
Journal of food protection 1979 v.42 no.11 pp. 858-861
ISSN:
0362-028X
Subject:
Clostridium botulinum; antioxidants; butylated hydroxyanisole; butylated hydroxytoluene; glucose; pH; propyl gallate; proteolysis; spores; yeast extract
Abstract:
... Butylated hydroxyanisole (BHA) was inhibitory to growth of three proteolytic strains of Clostridium botulinum in prereduced thiotone yeast-extract glucose medium (TYG) (pH 7.0) at 37 C. There was outgrowth and toxin production by strain 10755A spores when 25 ppm of BHA was present in the medium, whereas growth was inhibited by 50 ppm of BHA. Strains 62A and 213B were inhibited by 25 ppm of BHA thr ...
DOI:
10.4315/0362-028X-42.11.858

25. Peanut-fortified food blends

Author:
Bookwalter, G.N.; Warner, K.; Anderson, R.A.; Bagley, E.B.
Source:
Journal of food science 1979 v.44 no.3 pp. 820-825
ISSN:
0021-1147
Subject:
nutrient content; peanuts; USDA Food Distribution Programs; free fatty acids; vitamins; fortified foods; protein concentrates; sensory evaluation; defatted foods; corn meal; soy flour; food processing quality; peroxides; food nutrient losses; lysine; food fortification; storage quality; oxidative stability; flavor; dried skim milk; amino acid composition; defatting; antioxidant activity; blended foods; soybean oil; peanut flour; nutritive value; food aid; minerals; protein content
Abstract:
... Abstract: Defatted and partially defatted peanut flours were compared with soy flours as components of fortified food blends containing partially or fully gelatinized corn meal, nonfat dry milk, soybean oil, vitamins, and minerals. Changes in flavor, peroxides, free fatty acids, available and added L-lysine HCl after storage for 2, 6, and 12 months were evaluated and found satisfactory. Protein ef ...
Handle:
10113/26495

26. Research at the Northern Regional Research Center

Author:
Inglett, G.E.; Schaefer, W.C.; Tallent, W.H.; United States; Northern Regional Research Center.
Source:
Cereal foods world 1979 v.24 no.5 pp. 186-188
ISSN:
0146-6283
Subject:
nutrient content; immobilized enzymes; corn germ; soymilk; fortified foods; Maillard reaction; food transport; mycotoxins; cooking quality; cereal proteins; grain protein; dietary fiber; food fortification; linoleate 13S-lipoxygenase; oxidative stability; lipid metabolism; antioxidants; blended foods; food handling; soybeans; nutritive value; enzymatic hydrolysis; United States
Abstract:
... Abstract: USDA's Northern Regional Research Center studies food quality and safety. Immobilized enzymes were used to prepare polymetric derivatives and to remove undesirable components in soy foods. A process of extracting, aspirating, grinding, and screening corn germ was developed to produce a high quality flour that can be used in many foods. Corn-soy-milk is a nutritionally balanced food blend ...
Handle:
10113/25290

27. Butylated Hydroxyanisole-Induced Changes in Lipid Synthesis by Tetrahymena pyriformis

Author:
J. G. Surak
Source:
Journal of food protection 1980 v.43 no.8 pp. 603-607
ISSN:
0362-028X
Subject:
Tetrahymena pyriformis; antioxidants; butylated hydroxyanisole; carbon; cytotoxicity; dimethyl sulfoxide; ethanol; free fatty acids; models; triacylglycerols
Abstract:
... The effect of butylated hydroxyanisole (BHA) on synthesis of the major lipid classes was studied using Tetrahymena pyriformis as a model cellular system. Initial changes in the amount of lipids were observed after 3 h of exposure to the antioxidant. After 24 h of exposure to increasing concentrations of BHA, there were significant differences in the percentage of [14C]acetate incorporated into var ...
DOI:
10.4315/0362-028X-43.8.603

28. Separation of oxidized and unoxidized molecular species of phosphatidylcholine by high pressure liquid chromatography

Author:
Crawford, C.G.; Plattner, R.D.; Sessa, D.J.; Rackis, J.J.
Source:
Lipids 1980 v.15 no.2 pp. 91-94
ISSN:
0024-4201
Subject:
oxidation; separation; high performance liquid chromatography; phosphatidylcholines; soybeans; methanol; antioxidants
Abstract:
... Soy phosphatidylcholine (PC) has been separated into its major molecular species by reversephase high pressure liquid chromatography (HPLC). An aqueous methanol gradient was used that allowed detection of the various species by their absorbance at 206 nm. Oxidized species were detected by their absorbance at 234 nm and were resolved from the unoxidized species. This technique has been used to sepa ...
Handle:
10113/26294
DOI:
10.1007/BF02533882

29. Storage, handling, and stabilization

Author:
List, G.R.; Erickson, D.R.
Source:
Handbook of soy oil processing and utilization 1980 pp. 267-353
Subject:
water content; soybean oil; food handling; food storage; stabilizers; food processing quality; oxidative stability; enzymatic hydrolysis; food spoilage; storage temperature; food contamination; oxygen; antioxidants; light; oxidative stress; microbial contamination; rancidity; flavor
Handle:
10113/26380

30. Étude de la phéromone sexuelle de la teigne du poireau acrolepiopsis assectella

Author:
RENOU, M.; DESCOINS, C.; PRIESNER, E.; GALLOIS, M.; LETTERE, M.
Source:
Entomologia experimentalis et applicata 1981 v.29 no.2 pp. 198-208
ISSN:
0013-8703
Subject:
Acrolepiopsis assectella; acetates; alcohols; aldehydes; antioxidants; bait traps; cis-trans isomers; formates; males; mass spectrometry; moths; olfactometers; rubber; secretion; sex pheromones; virgin females
Abstract:
... SUMMARY: A STUDY OF THE SEX PHEROMONE OF THE LEEK MOTH, ACROLEPIOPSIS ASSECTELLA (LEPIDOPTERA: ***ACROLEPHOAE) The main component of the sex pheromone secretion produced by virgin females of A. asseclella has beeb identified as Z-11 hexadecenal (Z₁₁HDal) by GC analysis and mass spectrometry, EAG tests, and behavioural assays. Z₁₁HDal elicited the highest EAG response of all C₁₂to C₁₈ acetates, ald ...
DOI:
10.1111/j.1570-7458.1981.tb03059.x

31. Antioxidant Activity Increase in Heating Oilseed Protein Ingredients with Glucose

Author:
Ki Soon Rhee; Khee Choom Rhee
Source:
Journal of food protection 1982 v.45 no.5 pp. 452-454
ISSN:
0362-028X
Subject:
Maillard reaction; antioxidant activity; antioxidants; autoxidation; cottonseed; flour; glucose; ingredients; models; oilseed protein; peanuts; protein isolates; reducing sugars; safflower oil; soybeans
Abstract:
... Protein ingredients prepared from glandless cottonseed, peanut and soybean show varying degrees of antioxidative effectiveness in model systems and in food systems. This paper presents data showing that nonenzymatic browning between oilseed protein ingredients and a reducing sugar can enhance the antioxidant value of oilseed ingredients. Defatted flours and protein isolates of the oilseeds were mi ...
DOI:
10.4315/0362-028X-45.5.452

32. Effect of BHA, BHT and Potassium Sorbate on Growth of Staphylococcus aureus in a Model System and Process Cheese

Author:
J. L. Parada; J. Chirife; R. C. Margrini
Source:
Journal of food protection 1982 v.45 no.12 pp. 1108-1111
ISSN:
0362-028X
Subject:
Staphylococcus aureus; antioxidants; butylated hydroxyanisole; butylated hydroxytoluene; cheese spreads; growth retardation; models; pH; potassium sorbate; processed cheeses; water activity
Abstract:
... The effect of added potassium sorbate (0.25%), BHA or BHT (100 or 200 ppm) on growth of Staphylococcus aureus in synthetic media having water activity and pH adjusted to values found in process cheese was studied. Potassium sorbate (0.25%) had no significant effect on growth of S. aureus in this model system at pH 6.0 and 30°C. BHA and BHT (100 and 200 ppm) showed some growth inhibition of S. aure ...
DOI:
10.4315/0362-028X-45.12.1108

33. Prevention of rancidity in experimental rat diets for long-term feeding

Author:
Warner, K.; Bookwalter, G.N.; Rackis, J.J.; Honig, D.H.; Hockridge, E.; Kwolek, W.F.
Source:
Cereal chemistry 1982 v.59 no.3 pp. 175-178
ISSN:
0009-0352
Subject:
spoilage; feeds; experimental diets; laboratory animals; butylated hydroxyanisole; casein; antioxidants; rats; rancidity; aldehydes; off odors
Abstract:
... Experimental rat diets containing casein as the sole protein source were aged at 24 and 37.degree. C for 6 mo. Test variables included antioxidant effect and types of casein, fat and Fe. Samples were analyzed by a trained, experienced sensory panel for rancid odor intensity and by gas chromatography for pentanal and hexanal formation. Antioxidants in the diets effectively prevented rancid odor dev ...
Handle:
10113/26291

34. Flavoglaucin, a metabolite of Eurotium chevalieri. Its antioxidation and synergism with tocopherol

Author:
Ishikawa, Y.; Morimoto, K.; Hamasaki, T.
Source:
Journal of the American Oil Chemists' Society 1984 v.61 no.12 pp. 1864-1868
ISSN:
0003-021X
Subject:
tocopherols; Eurotium; Aspergillus chevalieri; synergism; antioxidants; metabolites
DOI:
10.1007/BF02540819

35. Sources and consumption of antioxidants in the diet

Author:
Bieri, J.G.
Source:
Journal of the American Oil Chemists' Society 1984 v.61 no.12 pp. 1917-1918
ISSN:
0003-021X
Subject:
Health and Pathology; antioxidants; vitamin E; diet study techniques
DOI:
10.1007/BF02540831

36. Additives for quality maintenance

Author:
Berger, K.G.
Source:
Journal of the American Oil Chemists' Society 1985 v.62 no.2 pp. 434-435
ISSN:
0003-021X
Subject:
palm oils; storage quality; additives; antioxidants; chelating agents; deterioration
DOI:
10.1007/BF02541418

37. Antioxidant effects of chlorophyll and pheophytin on the autoxidation of oils in the dark. I. Comparison of the inhibitory effects

Author:
Endo, Y.; Usuki, R.; Kaneda, T.
Source:
Journal of the American Oil Chemists' Society 1985 v.62 no.9 pp. 1375-1378
ISSN:
0003-021X
Subject:
rapeseed oil; soybean oil; oxidation; antioxidants; chlorophyll
DOI:
10.1007/BF02545962

38. Antioxidant effects of chlorophyll and pheophytin on the autoxidation of oils in the dark. II. The mechanism of antioxidative action of chlorophyll

Author:
Endo, Y.; Usuki, R.; Kaneda, T.
Source:
Journal of the American Oil Chemists' Society 1985 v.62 no.9 pp. 1387-1390
ISSN:
0003-021X
Subject:
plant fats and oils; oxidation; chlorophyll; antioxidants
DOI:
10.1007/BF02545965

39. Antioxidant properties of rosemary oleoresin in turkey sausage

Author:
Barbut, S.; Josephson, D.B.; Maurer, A.J.
Source:
Journal of food science 1985 v.50 no.5 pp. 1356-1363
ISSN:
0022-1147
Subject:
rosemary; oleoresins; antioxidants; sausages; turkey meat
DOI:
10.1111/j.1365-2621.1985.tb10476.x

40. Effect of ascorbyl palmitate on the quality of frying fats for deep frying operations

Author:
Gwo, Y.Y.; Flick, G.J. Jr.; Dupuy, H.P.; Ory, R.L.; Baran, W.L.
Source:
Journal of the American Oil Chemists' Society 1985 v.62 no.12 pp. 1666-1671
ISSN:
0003-021X
Subject:
antioxidants; esters; deep fat frying; lipids; deterioration; preservatives; cooking quality
DOI:
10.1007/BF02541662

41. Effects of antioxidants, methyl silicone and hydrogenation on room odor of soybean cooking oils

Author:
Warner, K.; Mounts, T.L.; Kwolek, W.F.
Source:
Journal of the American Oil Chemists' Society 1985 v.62 no.10 pp. 1483-1486
ISSN:
0003-021X
Subject:
soybean oil; cooking quality; odors; antioxidants; additives; hydrogenation
Abstract:
... Room odor characteristics produced by heated soybean oil (SBO) and soybean oils hydrogenated with copper (CuHSBO) and nickel (NiHSBO) catalysts were evaluated by a trained panel. Oils were intermittently heated to 190 C for total heating periods of 5, 15 and 30 hr. Oil additives investigated included methyl silicone (MS), tertiary butylhydroquinone (TBHQ) and a polymeric antioxidant in various com ...
Handle:
10113/24055
DOI:
10.1007/BF02541898

42. Metabolites of Eurotium species, their antioxidative properties and synergism with tocopherol

Author:
Ishikaea, Y.; Morimoto, K.; Hamasaki, T.
Source:
Journal of food science 1985 v.50 no.6 pp. 1742-1744
ISSN:
0022-1147
Subject:
Eurotium; metabolites; antioxidants; synergism; tocopherols
DOI:
10.1111/j.1365-2621.1985.tb10579.x

43. Natural antioxidants isolated from Eucalyptus leaf waxes

Author:
Osawa, T.; Namiki, M.
Source:
Journal of agricultural and food chemistry 1985 v.33 no.5 pp. 777-780
ISSN:
0021-8561
Subject:
Eucalyptus globulus; waxes; antioxidants; leaves
DOI:
10.1021/jf00065a001

44. Natural antioxidants. II. Antioxidative components isolated from seeds of Plantago asiatica Linne

Author:
Toda, S.; Miyase, T.; Arichi, H.; Tanizawa, H.; Takino, Y.
Source:
Chemical & pharmaceutical bulletin 1985 v.33 no.3 pp. 1270-1273
ISSN:
0009-2363
Subject:
Plantago; antioxidants; seeds
DOI:
10.1248/cpb.33.1270

45. Polyhydroxydihydrochalcones as antioxidants for lard

Author:
Dziedzic, S.; Hudson, B.J.F.; Barnes, G.
Source:
Journal of agricultural and food chemistry 1985 v.33 no.2 pp. 244-246
ISSN:
0021-8561
Subject:
lard; antioxidants
DOI:
10.1021/jf00062a022

46. Screening of Eurotium species for synergists of tocopherol

Author:
Ishikawa, Y.; Morimoto, K.; Hanasaki, T.
Source:
Journal of food science 1985 v.50 no.6 pp. 1747
ISSN:
0022-1147
Subject:
Eurotium; synergism; antioxidants; tocopherols; screening
DOI:
10.1111/j.1365-2621.1985.tb10581.x

47. Spectrophotometric determination of BHA in edible fats and oils

Author:
Komaitis, M.E.; Kapel, M.
Source:
Journal of the American Oil Chemists' Society 1985 v.62 no.9 pp. 1371-1372
ISSN:
0003-021X
Subject:
spectroscopy; antioxidants; oils; butylated hydroxyanisole
DOI:
10.1007/BF02545960

48. The structure of rosmariquinone: A new antioxidant isolated from Rosmarinus officinalis L

Author:
Houlihan, C.M.; Ho, C.T.; Chang, S.S.
Source:
Journal of the American Oil Chemists' Society 1985 v.62 no.1 pp. 96-98
ISSN:
0003-021X
Subject:
Rosmarinus officinalis; antioxidants; extraction
DOI:
10.1007/BF02541500

49. Vitamins C and E: An antioxidative system against herbicide-induced lipid peroxidation in higher plants

Author:
Finckh, B.F.; Kunert, K.J.
Source:
Journal of agricultural and food chemistry 1985 v.33 no.4 pp. 574-577
ISSN:
0021-8561
Subject:
herbicides; vitamin E; ascorbic acid; lipid peroxidation; antioxidants; chloroplasts; Medicago sativa; Fagopyrum esculentum; Datura stramonium
DOI:
10.1021/jf00064a006

50. Contribution of lignan analogues to antioxidative activity of refined unroasted sesame seed oil

Author:
Fukuda, Y.; Nagata, M.; Osawa, T.; Namiki, M.
Source:
Journal of the American Oil Chemists' Society 1986 v.63 no.8 pp. 1027-1031
ISSN:
0003-021X
Subject:
sesame oil; oilseeds; lignans; antioxidants; bleaching; food chemistry
DOI:
10.1007/BF02673792

51. Effect of browning reaction products of phospholipids on autoxidation of methyl linoleate

Author:
Husain, S.R.; Terao, J.; Matsushita, S.
Source:
Journal of the American Oil Chemists' Society 1986 v.63 no.11 pp. 1457-1460
ISSN:
0003-021X
Subject:
phospholipids; oxidation; polyunsaturated fatty acids; egg yolk; food spoilage; antioxidants; food coloring
DOI:
10.1007/BF02540875

52. Effect of selected oat sterols on the deterioration of heated soybean oil

Author:
White, P.J.; Armstrong, L.S.
Source:
Journal of the American Oil Chemists' Society 1986 v.63 no.4 pp. 525-529
ISSN:
0003-021X
Subject:
fatty acids; soybean oil; oats; deterioration; oxidation; polymers; heat treatment; sterols; antioxidants
DOI:
10.1007/BF02645743

53. Fate of antioxidants and antioxidant-derived products in deep-fat frying and cookie baking

Author:
Warner, C.R.; Daniels, D.H.; Lin, F.S.D.; Joe, F.L. Jr.; Fazio, T.
Source:
Journal of agricultural and food chemistry 1986 v.34 no.1 pp. 1-5
ISSN:
0021-8561
Subject:
antioxidants; frying; lipids; cookies; phenols; liquid chromatography; lard
DOI:
10.1021/jf00067a001

54. Retardation of rancidity in deep-fried instant noodles (ramyon)

Author:
Rho, K.L.; Seib, P.A.; Chung, O.K.; Chung, D.S.
Source:
Journal of the American Oil Chemists' Society 1986 v.63 no.2 pp. 251-256
ISSN:
0003-021X
Subject:
noodles; instant foods; fried foods; shelf life; rancidity; antioxidants; oxidation; packaging; postharvest diseases
DOI:
10.1007/BF02546150

55. Storage stability of soybean oil-based salad dressings: effects of antioxidants and hydrogenation

Author:
Warner, K.; Frankel, E.N.; Snyder, J.M.; Porter, W.L.
Source:
Journal of food science 1986 v.51 no.3 pp. 703-708
ISSN:
0022-1147
Subject:
soybean oil; salad dressings; food processing; antioxidants; hydrogenation; shelf life
Abstract:
... Flavor deterioration of salad dressings was investigated to determine the effect of hydrogenation of the oil, additives and storage conditions. Flavor quality tests were developed and correlated with gas chromatographic analyses of volatile compounds in oils separated from the dressings. Hydrogenation of soybean oil with copper and nickel catalysts effectively increased the storage stability of sa ...
Handle:
10113/23875
DOI:
10.1111/j.1365-2621.1986.tb13916.x

56. Studies on products of browning reaction--antioxidative activities of products of browning reaction prepared from glucosamine

Author:
Oyaizu, M.
Source:
Eiyougaku zasshi 1986 v.44 no.6 pp. 307-315
ISSN:
0021-5147
Subject:
Maillard reaction products; glucosamine; physicochemical properties; antioxidants
DOI:
10.5264/eiyogakuzashi.44.307

57. Tempeh oil-antioxidant

Author:
Stahl, H.D.; Sims, R.J.
Source:
Journal of the American Oil Chemists' Society 1986 v.63 no.4 pp. 555-556
ISSN:
0003-021X
Subject:
fatty acids; peroxides; peroxide value; tempeh; oils; oxidation
DOI:
10.1007/BF02645754

58. A sensitive test to evaluate antioxidants in oils and fatty esters

Author:
Kikugawa, K.; Nakahara, T.; Tanaka, M.
Source:
Journal of the American Oil Chemists' Society 1987 v.64 no.6 pp. 862-864
ISSN:
0003-021X
Subject:
soybean oil; sesame oil; lard; antioxidants; testing
DOI:
10.1007/BF02641494

59. An Experimental Approach to Spinning New Cellulose Fibers with N-Methylmorpholine-Oxide as a Solvent

Author:
D. Loubinoux; S. Chaunis
Source:
Textile research journal 1987 v.57 no.2 pp. 61-65
ISSN:
0040-5175
Subject:
air; antioxidants; cellulose; cellulosic fibers; deaeration; depolymerization; evaporation; fabrics; microbubbles; patents; pulp; solvents; spinning; textile fibers; viscose
Abstract:
... This paper presents practical knowledge about dissolving and spinning cellulose in the NMMO-H₂O system described in the Kodak and Akzona patents. From the highly hydrated NMMO commercialized by Texaco and a viscose pulp with an average polymerization degree of 700, we made true solutions in two stages: swelling of the cellulose and evaporation of the largest part of the water in a mixing-kneading ...
DOI:
10.1177/004051758705700201

60. Antioxidant activity of polar lipids from nitrite-treated cooked and processed meats

Author:
Zubillaga, M.P.; Maerker, G.
Source:
Journal of the American Oil Chemists' Society 1987 v.64 no.5 pp. 757-760
ISSN:
0003-021X
Subject:
sodium nitrite; linoleic acid; meat; cooking; antioxidants
DOI:
10.1007/BF02640100

61. Antioxidant effect of riboflavin tetrabutylate in emulsions

Author:
Toyosaki, T.; Yamamoto, A.; Mineshita, T.
Source:
Journal of food science 1987 v.52 no.5 pp. 1377-1380
ISSN:
0022-1147
Subject:
riboflavin; esters; antioxidants; vitamin E; emulsions
DOI:
10.1111/j.1365-2621.1987.tb14086.x

62. Control of Lipid Oxidation in Cooked Ground Pork with Antioxidants and Dinitrosyl Ferrohemochrome

Author:
F. SHAHIDI; L.J. RUBIN; D.F. WOOD
Source:
Journal of food science 1987 v.52 no.3 pp. 564-567
ISSN:
0022-1147
Subject:
alpha-tocopherol; antioxidant activity; antioxidants; butylated hydroxyanisole; butylated hydroxytoluene; catechol; cooking; ethoxyquin; ground pork; lipid peroxidation; oxidative stability; propyl gallate; thiobarbituric acid
Abstract:
... A number of antioxidants were added to ground meat prior to cooking to achieve oxidative stability. The 2‐thiobarbituric acid (TBA) numbers of cooked‐meat samples after storage for up to 35 days were determined. Of the antioxidants tested, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), propyl gallate (PG), t‐butylhydro‐quinone (TBHQ), trihydroxybutyrophenone (THBP), nordihydro‐gua ...
DOI:
10.1111/j.1365-2621.1987.tb06675.x

63. Influence des concentrations hormonales, du milieu de culture et d'un anti-oxydant sur le temps de doublage des tiges de framboisiers 'Madawaska' cultives in vitro

Author:
Desjardins, Y.; Gosselin, A.
Source:
Canadian journal of plant science 1987 v.67 no.3 pp. 863-869
ISSN:
0008-4220
Subject:
Rubus idaeus; tissue culture; growth regulators; shoots; growing media; antioxidants
DOI:
10.4141/cjps87-123

64. Inhibition of lipid peroxidation by ellagic acid

Author:
Osawa, T.; Ide, A.; Su, J.D.; Namiki, M.
Source:
Journal of agricultural and food chemistry 1987 v.35 no.5 pp. 808-812
ISSN:
0021-8561
Subject:
lipid peroxidation; phenolic acids; antioxidants; doxorubicin; microsomes; NADP (coenzyme)
DOI:
10.1021/jf00077a042

65. Photooxidation of tryptophan in the presence of riboflavin

Author:
Kanner, J.D.; Fennema, O.
Source:
Journal of agricultural and food chemistry 1987 v.35 no.1 pp. 71-76
ISSN:
0021-8561
Subject:
food chemistry; tryptophan; oxidation; riboflavin; antioxidants; peptides; food spoilage
DOI:
10.1021/jf00073a017

66. Prominent antioxidant effect of wheat gliadin on linoleate peroxidation in powder model systems at high water activity

Author:
Iwami, K.; Hattori, M.; Ibuki, F.
Source:
Journal of agricultural and food chemistry 1987 v.35 no.4 pp. 628-631
ISSN:
0021-8561
Subject:
water content; gliadin; wheat gluten; antioxidants; lipid peroxidation; unsaturated fatty acids; zein; glutenins; soy protein; protein isolates; egg albumen; food preservation
DOI:
10.1021/jf00076a046

67. Variation in Host‐Plant Quality: Implications for Territoriality in a Desert Grasshopper

Author:
Michael D. Greenfield; Todd E. Shelly; Kelsey R. Downum
Source:
Ecology 1987 v.68 no.4 pp. 828-838
ISSN:
0012-9658
Subject:
Larrea tridentata; antioxidants; chemistry; coatings; deserts; females; field experimentation; grasshoppers; host plants; leaves; males; mating systems; nordihydroguaiaretic acid; shrubs; territoriality; univoltine habit
Abstract:
... Males of Ligurotettix coquilletti, a univoltine grasshopper associated with Larrea tridentata shrubs in the Sonoran and Mohave Deserts, defend individual host plants as their mating territories. Field studies conducted between 1982 and 1985 demonstrated that certain Larrea shrubs were occupied by territorial males each year while others remained consistently vacant. Males that matured earliest in ...
DOI:
10.2307/1938354

68. Antioxidant activity of alantolactone and isoalantolactone

Author:
Mir-Babaev, N.F.; Sereda, N.P.
Source:
Chemistry of natural compounds 1988 v.23 no.5 pp. 629-630
ISSN:
0009-3130
Subject:
roots; antioxidants; lipids; liver; mice; Inula helenium
DOI:
10.1007/BF00598693

69. Antioxidant activity of ceruloplasmin in muscle membrane and in situ lipid peroxidation

Author:
Kanner, J.; Sofer, F.; Harel, S.; Doll, L.
Source:
Journal of agricultural and food chemistry 1988 v.36 no.3 pp. 415-417
ISSN:
0021-8561
Subject:
turkeys; muscles; food storage; cell membranes; lipid peroxidation; antioxidants; ferroxidase
DOI:
10.1021/jf00081a003

70. Antioxidative stability of Tempeh

Author:
Murata, K.
Source:
Journal of the American Oil Chemists' Society 1988 v.65 no.5 pp. 799-800
ISSN:
0003-021X
Subject:
safflower oil; antioxidants; tempeh; physicochemical properties; adsorption; oxygen
DOI:
10.1007/BF02542535

71. Effect of antioxidants on lipid stability in restructured beef steaks

Author:
Crackel, R.L.; Gray, J.I.; Booren, A.M.; Pearson, A.M.; Buckley, D.J.
Source:
Journal of food science : an official publication of the Institute of Food Technologists 1988 v.53 no.2 pp. 656-657
ISSN:
0022-1147
Subject:
steaks; antioxidants; lipids
DOI:
10.1111/j.1365-2621.1988.tb07780.x

72. Evaluation of the mechanism of dilauryl thiodipropionate antioxidant activity

Author:
Karahadian, C.; Lindsay, R.C.
Source:
Journal of the American Oil Chemists' Society 1988 v.65 no.7 pp. 1159-1165
ISSN:
0003-021X
Subject:
food chemistry; hydroperoxides; lipids; fish oils; food additives
DOI:
10.1007/BF02660574

73. Separation and concentration of natural antioxidants from the rape of olives

Author:
Sheabar, F.Z.; Neeman, I.
Source:
Journal of the American Oil Chemists' Society 1988 v.65 no.6 pp. 990-993
ISSN:
0003-021X
Subject:
polyphenols; soybean oil; refining; olive oil; Brassica napus; extraction; antioxidants; Israel
DOI:
10.1007/BF02544526

74. Antioxidant activity of some spice essential oils on linoleic acid oxidation in aqueous media

Author:
Farag, R.S.; Badei, A.Z.M.A.; Hewedi, F.M.; El-Baroty, G.S.A.
Source:
Journal of the American Oil Chemists' Society 1989 v.66 no.6 pp. 792-799
ISSN:
0003-021X
Subject:
Salvia officinalis; Rosmarinus officinalis; Thymus vulgaris; Cuminum cyminum; Carum carvi; Eugenia; essential oils; antioxidants; linoleic acid; oxidation
DOI:
10.1007/BF02653670

75. Antioxidant effect of riboflavin in aqueous solution

Author:
Toyosaki, T.; Mineshita, T.
Source:
Journal of agricultural and food chemistry 1989 v.37 no.2 pp. 286-289
ISSN:
0021-8561
Subject:
riboflavin; solutions; water; antioxidants; peroxidation
DOI:
10.1021/jf00086a002

76. Antioxidative effect of superoxide dismutase from Saccharomyces cerevisiae in model systems

Author:
Lingnert, H.; Akesson, G.; Eriksson, C.E.
Source:
Journal of agricultural and food chemistry 1989 v.37 no.1 pp. 23-28
ISSN:
0021-8561
Subject:
Saccharomyces cerevisiae; antioxidants; superoxide dismutase; models; linoleic acid; cholesterol; ascorbic acid; enzyme activity
DOI:
10.1021/jf00085a006

77. Chemical studies on novel rice hull antioxidants. 2. Identification of isovitexin, a C-glycosyl flavonoid

Author:
Ramarathnam, N.; Osawa, T.; Namiki, M.; Kawakishi, S.
Source:
Journal of agricultural and food chemistry 1989 v.37 no.2 pp. 316-319
ISSN:
0021-8561
Subject:
Oryza sativa; rice hulls; antioxidants; flavonoids
DOI:
10.1021/jf00086a009

78. Influence of thyme and clove essential oils on cottonseed oil oxidation

Author:
Farag, R.S.; Badei, A.Z.M.A.; El Baroty, G.S.A.
Source:
Journal of the American Oil Chemists' Society 1989 v.66 no.6 pp. 800-804
ISSN:
0003-021X
Subject:
Eugenia; Thymus vulgaris; essential oils; cottonseed oil; oxidation; antioxidants
DOI:
10.1007/BF02653671

79. Oxidative stability of seed oils extracted with supercritical carbon dioxide

Author:
List, G.R.; Friedrich, J.P.
Source:
Journal of the American Oil Chemists' Society 1989 v.66 no.1 pp. 98-101
ISSN:
0003-021X
Subject:
seed oils; extraction; oxidation; antioxidants; carbon dioxide; phospholipids; tocopherols; shelf life; food chemistry
Abstract:
... Dry-milled corn germ, soybean and cottonseed flakes were extracted (at 70-90 C and 12,000 psi) with supercritial carbon dioxide (SC-CO2) to yield crude oils. Oxidative stability of the crude oils was determined and compared to similar products obtained by conventional expeller and/or prepress solvent extraction. Under Schall oven storage conditions (60 C), SC-CO2-extracted oils undergo rapid deter ...
Handle:
10113/24146
DOI:
10.1007/BF02661793

80. Protection of menhaden mince lipids from rancidity during frozen storage

Author:
Hwang, K.T.; Regenstein, J.M.
Source:
Journal of food science : an official publication of the Institute of Food Technologists 1989 v.54 no.5 pp. 1120-1124
ISSN:
0022-1147
Subject:
menhaden; frozen storage; temperature; lipids; rancidity; vacuum packaging; antioxidants
Abstract:
... Several antioxidants as well as vacuum packaging and changes in frozen storage temperatures (-7 degrees C and -20 degrees C) were tested for their effect on the peroxide values and free fatty acids (FFA) of frozen minces from Gulf menhaden, Brevoortia patronus and Atlantic menhaden, Brevoortia tyrannus. Vacuum packaging was the most effective in retarding oxidative rancidity. Storage at -20 degree ...
DOI:
10.1111/j.1365-2621.1989.tb05936.x

81. Sal olein and mahua olein for direct edible use

Author:
Adhikari, S.; Adhikari, J.
Source:
Journal of the American Oil Chemists' Society 1989 v.66 no.11 pp. 1625-1630
ISSN:
0003-021X
Subject:
Shorea robusta; Madhuca longifolia; olein; plant fats; antioxidants; deep fat frying; physicochemical properties; crystallization; India
DOI:
10.1007/BF02636190

82. Studies on changes in fatty acid composition and content of endogenous antioxidants during gamma irradiation of rice seeds

Author:
Ramarathnam, N.; Osawa, T.; Namiki, M.; Kawakishi, S.
Source:
Journal of the American Oil Chemists' Society 1989 v.66 no.1 pp. 105-108
ISSN:
0003-021X
Subject:
cultivars; rice; linoleic acid; shelf life; vitamin E; rice hulls; biological resistance; seed treatment; gamma radiation; antioxidants; phospholipids
DOI:
10.1007/BF02661795

83. The Antimicrobial Activity of Phenolic Compounds Against Listeria monocytogenes and Their Effectiveness in a Model Milk System

Author:
Dim D. Payne; Emilia Rico-Munoz; P. M. Davidson
Source:
Journal of food protection 1989 v.52 no.3 pp. 151-153
ISSN:
0362-028X
Subject:
Listeria monocytogenes; agar; anti-infective agents; antimicrobial properties; antioxidants; cell viability; inoculum; minimum inhibitory concentration; models; pH; phenolic compounds; phosphates; potassium sorbate; skim milk
Abstract:
... The minimum inhibitory concentration (MIC) of several phenolic compounds against eight strains of Listeria monocytogenes in tryptose phosphate agar (TPA) was determined. Based upon concentration, the most effective compound was the phenolic antioxidant tertiary butylhydroquinone (TBHQ) which had a MIC of 64 μg/ml. Among the FDA approved food antimicrobials, the most effective was propyl paraben wi ...
DOI:
10.4315/0362-028X-52.3.151

84. Caffeic acid autoxidation and the effects of thiols

Author:
Cilliers, J.J.L.; Singleton, V.L.
Source:
Journal of agricultural and food chemistry 1990 v.38 no.9 pp. 1789-1796
ISSN:
0021-8561
Subject:
caffeic acid; oxidation; antioxidants; cysteine; glutathione
DOI:
10.1021/jf00099a002

85. Chemical and sensory studies of antioxidant-treated beef

Author:
St Angelo, A.J.; Crippen, K.L.; Dupuy, H.P.; James, C. Jr.
Source:
Journal of food science 1990 v.55 no.6 pp. 1501-1539
ISSN:
0022-1147
Subject:
ground beef; sensory evaluation; chemical analysis; antioxidants; free radicals; flavor; lipids; oxidation
Abstract:
... Ground beef patties treated with metal chelators, free radical scavengers, rosemary and sodium alginate were examined by chemical (TBARS and gas chromatography) and sensory means in regard to warmed-over flavor (WOF). A highly trained analytical sensory panel evaluated the patties for desirable descriptors, such as cooked beef brothy (CBB) and for WOF descriptors, painty and cardboardy. Results sh ...
DOI:
10.1111/j.1365-2621.1990.tb03554.x

86. Compound interactions effects of plant antioxidants in combination with carbaryl on performance of Trichoplusia ni (cabbage looper)

Author:
Gonzalez-Coloma, A.; Wisdom, C.S.; Rundel, P.W.
Source:
Journal of chemical ecology 1990 v.16 no.3 pp. 887-899
ISSN:
0098-0331
Subject:
Trichoplusia ni; antioxidants; carbaryl; synergism; metabolism; insect control
Abstract:
... Plant chemicals naturally exist in complex mixtures, which can interact either additively, synergistically, or antagonistically. We investigated the potential interactions of three naturally occurring antioxidants--nordihydroguaiaretic acid (NDGA), safrole, and alpha-tocopherol--with the general insecticide carbaryl to affect the performance of cabbage looper larvae (Trichoplusia ni). The cabbage ...
DOI:
10.1007/BF01016498
PubMed:
24263603

87. Defense of parsnip webworm against phototoxic furanocoumarins: role of antioxidant enzymes

Author:
Lee, K.; Berenbaum, M.R.
Source:
Journal of chemical ecology 1990 v.16 no.8 pp. 2451-2460
ISSN:
0098-0331
Subject:
glutathione-disulfide reductase; catalase; superoxide dismutase; metabolic detoxification; coumarins; phototoxins; Depressaria pastinacella; antioxidants; defense mechanisms
Abstract:
... The parsnip webworm, Depressaria pastinacella (Lepidoptera: Oecophoridae), feeds on plants rich in furanocoumarins, phototoxic allomones. Final-instar larvae possess high levels of activities of antioxidant enzymes (superoxide dismutase, catalase, glutathione reductase), which detoxify oxygen radicals generated from the furanocoumarins of their host plants. When added to an artificial diet, three ...
DOI:
10.1007/BF01017468
PubMed:
24264210

88. Degradation products of 2-tert-butylhydroquinone at frying temperature

Author:
Kim, C.M.; Pratt, D.E.
Source:
Journal of food science 1990 v.55 no.3 pp. 847-853
ISSN:
0022-1147
Subject:
hydroquinone; heat treatment; frying; temperature; antioxidants; thermal degradation; models; fatty acids
Abstract:
... Decomposed products of 2-tert-butylhydroquinone (TBHQ) at frying temperature in model system were identified and characterized. An attempt was made to determine the functions of the decomposed compounds in foods using model system. Tert-butylbenzoquinone (TBBQ) was identified as the primary and major oxidation product of TBHQ. Interconversion between TBHQ and TBBQ was the most important role in an ...
DOI:
10.1111/j.1365-2621.1990.tb05245.x

89. Effect of chloride salts and antioxidants on sensory and storage traits of restructured beef steaks

Author:
Wheeler, T.L.; Seideman, S.C.; Davis, G.W.; Rolan, T.L.
Source:
Journal of food science 1990 v.55 no.5 pp. 1274-1277
ISSN:
0022-1147
Subject:
beef; steaks; chlorides; antioxidants; shelf life; sensory evaluation
Abstract:
... The effects of antioxidants (0.01 or 0.02% of total fat), salt level (0.375 or 0.750%) and salt type (NaCl, KCl or a 65% NaCl + 35% KCl combination) in a 2 X 2 X 3 factorial arrangement on the quality of restructured beef steaks were determined. Meat blends with 0.02% antioxidant had lower thiobarbituric acid (TBA) values than those with 0.01% after 85 to 155 days of frozen storage. Steaks with no ...
DOI:
10.1111/j.1365-2621.1990.tb03914.x

90. Effects of flavonoids on thermal autoxidation of palm oil: structure-activity relationships

Author:
Das, N.P.; Pereira, T.A.
Source:
Journal of the American Oil Chemists' Society 1990 v.67 no.4 pp. 255-258
ISSN:
0003-021X
Subject:
palm oils; flavonoids; antioxidants; oxidation; structure-activity relationships
DOI:
10.1007/BF02540652

91. Effects of processing conditions and antioxidants on the oxidative stability and carbon dioxide formation in low fat dry milk

Author:
Min, D.B.; Ticknor, D.B.; Lee, S.H.; Reineccius, G.A.
Source:
Journal of food science 1990 v.55 no.2 pp. 401-423
ISSN:
0022-1147
Subject:
milk; dried milk; food processing; antioxidants; propyl gallate; oxidation; food storage; food composition; carbon dioxide; low fat foods
Abstract:
... The effects of different processing methods and antioxidants on the oxidative stability and carbon dioxide formation in low fat dry milk at 65 degrees C for 8 days were determined by measuring volatile compound formation, oxygen disappearance, and carbon dioxide formation in the gas-tight sample bottle by gas chromatography. Foam spray dried or steam jacketed centrifugal wheel atomization dried mi ...
DOI:
10.1111/j.1365-2621.1990.tb06773.x

92. Effects, quenching mechanisms, and kinetics of carotenoids in chlorophyll-sensitized photooxidation of soybean oil

Author:
Lee, S.H.; Min, D.B.
Source:
Journal of agricultural and food chemistry 1990 v.38 no.8 pp. 1630-1634
ISSN:
0021-8561
Subject:
soybean oil; lipid peroxidation; light; chlorophyll; antioxidants; kinetics; zeaxanthin; structure-activity relationships
Abstract:
... The effects of 0, 1.75 X 10-5, 3.50 X 10-5 , and 5.25 X 10-5 M lutein, zeaxanthin, lycopene, isozeaxanthin, and astaxanthin which contain 10, 11, 11, 11, and 13 conjugated double bonds, respectively, on the photooxidation of soybean oil containing 4.4 X 10-9 M chlorophyll were studied by measuring peroxide values of the oil. The antioxidant effectiveness of the carotenoids increased as the number ...
DOI:
10.1021/jf00098a002

93. Evaluating UV Absorbers and Antioxidants for Topical Treatment of Upholstery Fabrics

Author:
Patricia Cox Crews; David J. Clark
Source:
Textile research journal 1990 v.60 no.3 pp. 172-179
ISSN:
0040-5175
Subject:
additives; antioxidants; color; fabrics; perfluorocarbons; silicone; soil; textile fibers; textile finishes; topical application
Abstract:
... UV absorbers and antioxidants topically applied to upholstery fabrics to reduce fading, separately and in conjunction with soil repellent finish formulations containing UV absorbers, were evaluated in this study. Over fifty upholstery fabrics were initially evaluated and fourteen were selected for further study. The fabrics were then topically treated with commercially available soil repellent fin ...
DOI:
10.1177/004051759006000309

94. Inhibition of lipid oxidation by carnosine

Author:
Decker, E.A.; Faraji, H.
Source:
Journal of the American Oil Chemists' Society 1990 v.67 no.10 pp. 650-652
ISSN:
0003-021X
Subject:
antioxidants; lipid peroxidation; alpha-tocopherol; pH; temperature; catalysts; carnosine
DOI:
10.1007/BF02540416

95. Linalyl acetate and other compounds with related structures as antioxidants in heated soybean oil

Author:
Yan, P.S.; White, P.J.
Source:
Journal of agricultural and food chemistry 1990 v.38 no.10 pp. 1904-1908
ISSN:
0021-8561
Subject:
soybean oil; antioxidants; sterols; frying; temperature
DOI:
10.1021/jf00100a005

96. Lipid oxidation and color stability in restructured meat systems during frozen storage

Author:
Akamittath, J.G.; Brekke, C.J.; Schanus, E.G.
Source:
Journal of food science 1990 v.55 no.6 pp. 1513-1517
ISSN:
0022-1147
Subject:
pork; turkey meat; beef; color; lipids; oxidation; freezing; food storage; antioxidants; salts; temperature
Abstract:
... Salt and combinations of salt with phosphates and antioxidants were investigated for their role in lipid oxidation and discoloration in restructured beef, pork, and turkey steaks during storage at -10 degrees C for 16 wk, 8 wk, and 8 wk respectively. Lipid oxidation and discoloration occurred simultaneously in pork and turkey, but beef color loss occurred much earlier than did lipid oxidation. Pho ...
DOI:
10.1111/j.1365-2621.1990.tb03557.x

97. Reaction products of alpha-tocopherol with methyl linoleate-peroxyl radicals

Author:
Yamauchi, R.; Matsui, T.; Kato, K.; Ueno, Y.
Source:
Lipids 1990 v.25 no.3 pp. 152-158
ISSN:
0024-4201
Subject:
linoleic acid; vitamin E; high performance liquid chromatography; antioxidants
DOI:
10.1007/BF02544330

98. Seasonal changes in antioxidants in red spruce as affected by ozone

Author:
A. HAUSLADEN; N. R. MADAMANCHI; S. FELLOWS; R. G. ALSCHER; R. G. AMUNDSON
Source:
new phytologist 1990 v.115 no.3 pp. 447-458
ISSN:
0028-646X
Subject:
Picea rubens; alpha-tocopherol; antioxidants; ascorbic acid; cold tolerance; exposure duration; glutathione; mathematical models; oxidation; ozonation; ozone; photoperiod; regression analysis; superoxide dismutase
Abstract:
... Two‐year‐old red spruce (Picea rubens Sarg.) seedlings were exposed to various levels of ozone, from 0.4 to 3 times ambient levels, in open‐top chambers in Ithaca, NY, USA. Exposures, which varied with changes in day length, were from 30 May to 16 December 1987 and 1 June to 1 December, 1988. During the second exposure period, ascorbic acid, total and oxidized glutathione, α‐tocopherol, and supero ...
DOI:
10.1111/j.1469-8137.1990.tb00470.x

99. The protective effect of antioxidants to a phototoxin-sensitive insect herbivore, Manduca sexta

Author:
Aucoin, R.R.; Fields, P.; Lewis, M.A.; Philogene, B.J.R.; Arnason, J.T.
Source:
Journal of chemical ecology 1990 v.16 no.10 pp. 2913-2924
ISSN:
0098-0331
Subject:
Manduca sexta; diet; antioxidants; phototoxins; defense mechanisms; insect control; biological control
Abstract:
... Photo-activated plant secondary compounds have been shown to be toxic to many organisms including insects. Insect defenses include behavioral mechanisms such as light avoidance, as well as specific biochemical defenses such as antioxidants and antioxidant enzymes. These antioxidant defenses eliminate or quench the deleterious singlet oxygen and free radicals formed by these phototoxins. In this pa ...
DOI:
10.1007/BF00979483
PubMed:
24263264

100. Tocotrienols from palm oil: electron spin resonance spectra of tocotrienoxyl radicals

Author:
Goh, S.H.; Hew, N.F.; Ong, A.S.H.; Choo, Y.M.; Brumby, S.
Source:
Journal of the American Oil Chemists' Society 1990 v.67 no.4 pp. 250-254
ISSN:
0003-021X
Subject:
palm oils; tocotrienols; antioxidants; spectral analysis
DOI:
10.1007/BF02540651