Sökning: "lipid oxidation"
Visar resultat 1 - 5 av 127 avhandlingar innehållade orden lipid oxidation.
1. Lipid Oxidation in Fillets of Herring (Clupea harengus) during Processing and Storage
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
2. Lipid peroxidation in vivo : Evaluation and application of methods for measurement
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
3. Light-induced lipid oxidation and colour changes in foods : influence of wavelength and packaging material
Sammanfattning : .... LÄS MER
4. Oxidation of fish lipids during gastrointestinal in vitro digestion
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
5. Antioxidative Properties of Herring (Clupea harengus) Press Juice in Food, In Vitro and In Vivo Model Systems
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