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You searched for: Subject "peroxide value" Remove constraint Subject: "peroxide value" Subject lipid peroxidation Remove constraint Subject: lipid peroxidation Subject oxidation Remove constraint Subject: oxidation Text Availability Full Text Remove constraint Text Availability: Full Text
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1. Cold plasma: A new technology to modify wheat flour functionality

Author:
Bahrami, Niloufar; Bayliss, Danny; Chope, Gemma; Penson, Simon; Perehinec, Tania; Fisk, Ian D.
Source:
Food chemistry 2016 v.202 pp. 247-253
ISSN:
0308-8146
Subject:
peroxide value,   etc   ; air; atmospheric pressure; cold; dose response; dough; free fatty acids; glycolipids; headspace analysis; lipid peroxidation; molecular weight; oxidation; phospholipids; plate count; proteins; technology; wheat flour;     Show all 17 Subjects
Abstract:
... Atmospheric pressure cold plasma has the potential to modify biological chemistry and modulate physical surface properties. Wheat flour was treated by low levels of cold plasma (air, 15V and 20V) for 60 or 120s. There was no change in the total aerobic bacterial count or total mould count as a result of treatment. Treatment did not impact the concentration of total non-starch lipids, or non-polar ...
DOI:
10.1016/j.foodchem.2016.01.113
PubMed:
26920291
PubMed Central:
PMC4778607

2. Addition of Phenols Compounds to Meat Dough Intended for Salami Manufacture and its Antioxidant Effect

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

3. Effect of Flaxseed Meals and Extracts on Lipid Stability in a Stored Meat Product

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