Sökning: "lipid oxidation"

Visar resultat 1 - 5 av 127 avhandlingar innehållade orden lipid oxidation.

1. 1. Lipid Oxidation in Fillets of Herring (Clupea harengus) during Processing and Storage

   Författare :Ingrid Undeland; Chalmers tekniska högskola; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; lipid oxidation; processing; storage; fish; Herring; Clupea harengus;

   Sammanfattning : The influence of storage and processing on the development of lipid oxidation in herring fillets was investigated and related to their composition of lipids, catalysts and antioxidants. The progress of oxidation was monitored as antioxidant loss and as the development of primary, secondary and tertiary lipid oxidation products. LÄS MER

3. 2. Lipid peroxidation in vivo : Evaluation and application of methods for measurement

   Författare :Eva Södergren; Uppsala universitet; []
   Nyckelord :Medical sciences; lipid peroxidation; hydroperoxides; F2-isoprostanes; MDA; prostaglandins; measurement; carbon tetrachloride; vitamin E; dietary fat quality; rapeseed oil; MEDICIN OCH VÅRD; MEDICINE; MEDICIN; Geriatrics; geriatrik;

   Sammanfattning : Lipid peroxidation is thought to be an important factor in the pathophysiology of a number of diseases and in the process of ageing, but its measurement in vivo has been difficult. The aim of this thesis was to evaluate methods for measurement of lipid peroxidation in vivo that are suitable for clinical investigations, and to apply these methods in animal and human studies investigating basal conditions and situations associated with increased lipid peroxidation. LÄS MER

4. 3. Light-induced lipid oxidation and colour changes in foods : influence of wavelength and packaging material

   Författare :Mats Lennersten; Chalmers tekniska högskola; []
   Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; colour; lipid oxidation; mayonnaise; packaging material; potato crisps; light;

   Sammanfattning : .... LÄS MER

5. 4. Oxidation of fish lipids during gastrointestinal in vitro digestion

   Författare :Karin Larsson; Chalmers tekniska högskola; []
   Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; NATURVETENSKAP; NATURAL SCIENCES; TBARS; HHE; salmon; lipids; TIM; fish; HNE; in vitro digestion; gastrointestinal; aldehydes; cod liver oil; n-3 PUFA; herring; lipid oxidation; MDA;

   Sammanfattning : Fish and many other marine organisms, contain long chain n-3 polyunsaturated fatty acids (LC n-3 PUFA), e.g. eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). EPA and DHA has shown beneficial effects in diseases related to inflammatory processes, such as cardiovascular diseases. LÄS MER

7. 5. Antioxidative Properties of Herring (Clupea harengus) Press Juice in Food, In Vitro and In Vivo Model Systems

   Författare :Thippeswamy Sannaveerappa; Chalmers tekniska högskola; []
   Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; antioxidants; monocytes; washed cod mince; Clupea harengus; LDL oxidation; press juice; oxidation; ORAC; hemoglobin; alpha-tocopherol; herring; in vitro digestion.;

   Sammanfattning : Some species like herring (Clupea harengus) are currently under-utilized due to their small size, dark colour and susceptibility to lipid oxidation. Our hypothesis has been that the high susceptibility of herring to oxidation makes it well equipped with natural antioxidants, both fat and water soluble ones. LÄS MER