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Effects of Feeding Sialyllactose and Galactosylated N-Acetylneuraminic Acid on Swimming Learning Ability and Brain Lipid Composition in Adult Rats
sialyllactose galactosylated N-acetylneuraminic acid swimming learning behavior brain ganglioside
2008/4/20
The learning behavior of adult rats was studied using a water-filled multiple T-maze apparatus and a Morris swimming-maze after feeding lactose, galactosyllactose (GL), N-acetylneuraminic acid (Neu5Ac...
Study on the Mechanism of Suppression of Lipid Peroxidation by Saccharides
trehalose maltitol lipid peroxidation multiple hydrogen bonds interactions radical-scavenging effect
2008/4/19
The mechanism of the suppression of lipid peroxidation by saccharides was investigated. Trehalose effectively inhibited the heat- or radical-induced peroxidation of unsaturated fatty acid (UFA). Sever...
Reactive Oxygen Species and Lipid Peroxidation Product-Scavenging Ability of Yogurt Organisms
Streptococcus thermophilus Lactobacillus delbrueckii ssp
2008/3/28
The antioxidative activity of the intracellular extracts of yogurt organisms was investigated. All 11 strains tested, including five strains of Streptococcus thermophilus and six strains of Lactobacil...
Lipid Composition of Whey Protein Concentrates Manufactured Commercially and in the Laboratory
whey protein concentrates lipids composition whey
2008/3/26
Freeze-dried whey protein concentrates, containing 35 and 75% protein and varying amounts of residual lipids, were manufactured by pretreating whey with calcium chloride and heat. These and commercial...
Effects of Packaging and Lighting on Pink Discoloration and Lipid Oxidation of Annatto-Colored Cheeses
annatto cheese light discoloration
2008/3/23
Color stability and lipid oxidation were investigated for annatto-colored cheeses packaged in films differing in oxygen transmission rates and in light-limiting factors. Cheddar cheese exposed to fluo...
Mycelial Lipid Composition of Three Penicillium Strains
Penicillium camemberti Penicillium roqueforti lipid composit
2008/3/22
Lipid composition, particularly the fatty acid composition (C6 to C25), of two strains of Penicillium roqueforti and of one strain of Penicillium camemberti was determined. The neutral lipid fraction,...
Antioxidant activity, β-glucan and lipid contents of oat varieties
oat antioxidants phenolic compounds β-glucans fatty acids EPR
2014/3/3
The antioxidant activity, total phenolic and β-glucans contents, and the fatty acid profile of total lipids in covered (black and yellow) and naked oats were studied. Oats with black hulls showed a si...
Antioxidative Potential of Ocimum gratissimum and Ocimum canum Leaf Polyphenols and Protective Effects on Some Pro-Oxidants Induced Lipid Peroxidation in Rat Brain: An in vitro Study
Ocimum gratissimum Ocimum canum Leaf
2016/5/31
This study seeks to determine the antioxidant properties and the ability of polyphenol extracts from Ocimum gratissimum (OGP) and Ocimum canum (OCP) leaves (commonly used Spices in Tropical Africa, As...
Analysis of the lipid fractions of coffee creamers, cream aerosols, and bouillon cubes for their health risk associated constituents
coffee creamers cream aerosols bouillon cubes fatty acids composition trans-fatty acids chloropropanols 3-chloropropane-1,2-diol 3-MCPD 3-MCPD esters contaminants
2014/3/4
Fifteen coffee creamers, 10 cream aerosols, and 5 bouillon cubes from the retail market were analysed, principally for their contents of trans-fatty acids that are known to increase the risk of corona...
Inhibition of Lipid Accumulation in Lipomyces Yeast by 2(E),4(E)-Decadienoic Acid from Pepper
lipid accumulation decadienoic acid glycerol-3-phosphate dehydrogenase
2010/11/23
Inhibitors of lipid accumulation in Lipomyces starkeyi were screened from various kinds of foods from the point of anti-obesity. An extract of black pepper showed inhibition of lipid accumulation with...
Evaluation of Lipid Modified Lipase for Interesterification and Hydrolysis Reactions in n-Hexane
interesterification stearic acid protein fats oils
2010/11/23
Lipase modification by addition of lipid is a simple and effective way to greatly improve enzyme activity for n-hexane based interesterification and hydrolysis reactions. The ranges of modifying lipid...
Methods for Evaluation of the Oxidative Stability of Lipid-Containing Foods
lipids fats and oils oxidative stability methodologies
2010/11/22
Lipid oxidation and associated changes are major causes of quality deterioration of lipids and lipid-containing foods. Oxidative deterioration of lipids directly affects their flavor, color and nutrit...
Effect of Lipid on the Compressive Fracture Stress of Concentrated Amorphous Solution in Frozen Foods
fracture stress yield stress tofu
2010/11/22
The compressive fracture stress of lipid-free tofu was measured at temperatures between −20°C and −196°C and compared with that of lipid-containing tofu to examine the effect of lipid on t...