Effects of supplemental iron and copper on lipid oxidation in milk. 1. Comparison of metal complexes in emulsified and homogenized milk
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ADVERTISEMENT RETURN TO ISSUEPREVArticleNEXTEffects of supplemental iron and copper on lipid oxidation in milk. 1. Comparison of metal complexes in emulsified and homogenized milkJack Hegenauer, Paul Saltman, Diane Ludwig, Larry Ripley, and Philip BajoCite this: J. Agric. Food Chem. 1979, 27, 4, 860–867Publication Date (Print):July 1, 1979Publication History Published online1 May 2002Published inissue 1 July 1979https://pubs.acs.org/doi/10.1021/jf60224a048https://doi.org/10.1021/jf60224a048research-articleACS PublicationsRequest reuse permissionsArticle Views463Altmetric-Citations69LEARN ABOUT THESE METRICSArticle Views are the COUNTER-compliant sum of full text article downloads since November 2008 (both PDF and HTML) across all institutions and individuals. These metrics are regularly updated to reflect usage leading up to the last few days.Citations are the number of other articles citing this article, calculated by Crossref and updated daily. Find more information about Crossref citation counts.The Altmetric Attention Score is a quantitative measure of the attention that a research article has received online. Clicking on the donut icon will load a page at altmetric.com with additional details about the score and the social media presence for the given article. Find more information on the Altmetric Attention Score and how the score is calculated. Share Add toView InAdd Full Text with ReferenceAdd Description ExportRISCitationCitation and abstractCitation and referencesMore Options Share onFacebookTwitterWechatLinked InRedditEmail Other access optionsGet e-Alertsclose Get e-AlertsKeywords:
Lipid Oxidation
Different concentrations of rosemary extract(0%, 0.02%, 0.04%, and 0.06%) were added to beef meat balls, and beef meat balls with 0.02% butylhydroxyanisole(BHA) were used as the control. The peroxidate value(PV), content of thiobarbituric acid reactive substances(TBARS), color, water-holding capacity, as well as textural and sensory properties were evaluated to determine any improvement brought about by rosemary extract on lipid oxidation and quality of beef meat balls. The results showed that rosemary extract significantly decreased PV and TBARS content, thus inhibiting lipid oxidation. The a* value increased and good color was maintained. The thawing and cooking losses declined with the use of rosemary extract, while water-holding capacity and textural properties, including hardness, springiness, and chewiness, improved. Beef meat balls with rosemary extract showed higher sensory values and good sensory properties. Therefore, rosemary extract have potential applications in the inhibition of lipid oxidation during frozen storage, thus improving quality of beef meat balls.
Chewiness
TBARS
Lipid Oxidation
Thiobarbituric acid
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TBARS
Lipid Oxidation
Thiobarbituric acid
ABTS
Malondialdehyde
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Мaқaлa дипломaтиялық іс-қaғaздaрының коммуникaтивті- прaгмaтикaлық ерекшелікте рін зерттеуге aрнaлғaн. Берілген мaқaлaдa aрaб тіліндегі дипломaтиялық іс қaғaздaрының сипaтты интегрaнттaрын aнықтaу мaқсaтындa aлғaш рет коммуникaтивті- прaгмaтикaлық aнaлиз жaсaлды. Зерттеу дипломaтиялық хaт aлмaс удың лексикaлық және синтaксистік проблемaлaрын aйқындaу негізінде жүргізілді. Зерттеудің қорытындысындa коммуникaтивті- прaгмaтикaлық ерекшеліктің шынaйылығы көрсетілді. Ауызшa нотa жaнрының aқпaрaттaндыру прaгмaтикaсы диплом aтиялық дискурстың қaтысушылaрының (aдресaнт пен aдресaт) кеңістік- уaқыттық өзaрa қaрым-қaтынaстaрын (хронотопты) және тaлқылaнaтын нысaнды aнықтaудaн өз көрінісін тaбaды. Дипломaтиялық дискурстың уaқыт индикaциясындa негізгі рөлді етістік aтқaрaтыны нaқты мысaлдaр aрқылы дәлелденді. Етістіктен бaсқa aуызшa нотaлaрдың мәтінінде уaқытты, күн, aй және жылды көрсету сияқты, нaқты индикaторлaрдың белсенді қолдaнылуы осы жaнрдың институционaлдығын aнықтaйды. Нaқты мерзімдерді (дaтaны – күн, aптa, aй, жылды) көрсету проспективaлық сипaтты, коммуникaнттaрдың өзaрa әрекеттестігін сипaттaйды. Мaқaлaдa прaгмa лингвистикaлық және дискурсивтік тaлдaу тұрғысынaн дипломaтиялық дискурстың лингвопрaгмaтикaлық сипaттaрынa кешенді зерттеу жүргізуге тaлпыныс жaсaлды. Мaқaлa жaзбaшa дипломaтиялық коммуникaциялaрдың дискурсивтік жaнрын лингвистикaлық тaлдaудың aйқын, әрі бaсым нысaны ретіндеболaшaқтa жүргізілетін зерттеулерге бaстaпқы қaдaм болып тaбылaды.
Socialization
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A A A A AA A A A A A A A A AA A A A A A A A A A A A AA A A A A A A A A A A A A A A A A A A A AA A A A A A A A A A A A A A A A A A AA A A A A A A A A A A A A A A A A A A A A A A A A A A A AA A A A A A A A A A A A A A A A A A A A A A A A AA A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A AA A A A A A A A A A A A A A A A A A A A A A A A A A A A A A AA A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A
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In this study roasted buckwheat groats rich in polyphenols were applied to model comminuted pasteurised meat products as potential antioxidant. The effect of buckwheat groats in inhibiting oxidation of lipid and colour changes was tested in pasteurised comminuted meat products. Raw materials used for manufacturing the model products consisted of: 25% cured lean beef, 25% cured pork meat, 20% minced pork fat, 30% ice water and buckwheat groats (2 and 5%) as well as sodium ascorbate (0,05%). Products were analysed for acidity, potential redox, TBARS values, instrumental colour parameters (CIE L*a*b*), total colour change (ΔE* ) and acid number values. The results indicated that roasted buckwheat groats act as antioxidants in meat products during 30 days of refrigerated storage. It is suggested that natural antioxidants presented in buckwheat groats prevented colour changes and lipid oxidation.
Lipid Oxidation
TBARS
Raw meat
Roasting
Food Preservation
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ABSTRACT: Aerobic packaging significantly increased cholesterol oxidation products (COPs) and thiobarbituric acid reactive substances (TBARS) in cooked turkey, pork, and beef patties after 7‐d storage, but vacuum packaging was very effective in preventing cholesterol and lipid oxidation. Packaging of meat after cooking had a much stronger effect on COPs formation than before cooking, and irradiation had only a minor effect. The amount of total COPs correlated well with TBARS in cooked meat. Turkey had the highest rates of COPs and TBARS formation and beef had the lowest rates after 7‐d storage, which were closely related to the fatty acid composition of meats. 7a‐hydroxycholesterol, 7p‐hydroxycholesterol, and 7‐ketocholesterol were the major COPs detected in all 3 cooked meat patties.
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Lipid Oxidation
Vacuum packing
Thiobarbituric acid
Raw meat
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ABSTRACT Forty‐eight female piglets were raised with four levels of α‐linolenic acid (0, 1.5, 2.5, 3.5%) to determine the effect of dietary fat on the fatty acid composition, sensory and storage stability of pork products. The degree of polyunsaturation in neutral lipids and phospholipids were increased significantly by the dietary LNA. The thiobarbituric acid reactive substances (TBARS) vaues of freshly prepared breakfast sausages with vacuum packaging remained low, but those of the loosely packaged, i. e., nonvacuumized, sausages increased more than 3 times during the 48 h storage period. The TBARS values of breakfast sausages frozen‐stored for 3 months showed extensive lipid oxidation. The dietary LNA treatments and packaging had significant effects on the susceptibility of breakfast sausages to lipid oxidation. However, the oxidative stability of cured products was not affected by the dietary treatments. The results indicated that the pork enriched with polyunsaturated fatty acids could be used in cured products or uncured meat products protected by ‘hot vacuum packaging’without any sensory or quality deterioration due to lipid oxidation.
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Lipid Oxidation
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Linolenic acid
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Chewiness
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