Sökning: "antioxidants"
Visar resultat 16 - 20 av 181 avhandlingar innehållade ordet antioxidants.
16. Valorization of herring filleting co-products to silage - Control of protein hydrolysis and lipid oxidation during ensilaging and possibilities for separating herring silage into multiple products
Sammanfattning : Industrial processing of herring ( Clupea harengus ) into convenience products such as fillets generates around 60% co-products being rich in both protein and n-3 polyunsaturated fatty acids (PUFAs). A promising cost-efficient strategy to valorize these raw materials into food and/or feed ingredients would be to apply ensilaging, i.e. LÄS MER
17. Exploring Catalytic Tellurium-Based Antioxidants : Synthesis and Evaluation
Sammanfattning : This thesis is concerned with the synthesis and evaluation of various tellurium-based chain-breaking antioxidants. The purpose is to find novel regenerable compounds with improved radical-trapping capacity.In the first part of this work, we explore the possibilities to incorporate tellurium into tocopherols and aromatic amines. LÄS MER
18. Pathophysiological impact of targeting the ROS-p53 axis
Sammanfattning : The goal of this PhD thesis was to define the importance of the interplay between reactive oxygen species (ROS) and their activation of the tumor suppressor p53 in development and disease. We addressed this question using molecular biology and biochemical techniques together with mouse genetics and bioinformatics. LÄS MER
19. Formulation and characterization of W/O nano-dispersions for bioactive delivery applications
Sammanfattning : The main objective of this study was the formulation of food-grade water-in-oil (W/O) nano-dispersions based mainly on medium or long-chain triglycerides. Two types of dispersions were formulated and structurally compared, namely emulsions and microemulsions. LÄS MER
20. Studies of the Effects of Industrial Processing on Fruit
Sammanfattning : The industrial production of preserves includes several unit operations which all affects sensorial properties as well as the nutritional value of the final product. Thawing is a crucial unit operation, since then both chemical and physical changes take place. LÄS MER