𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Intensity of lipid oxidation and formation of cholesterol oxidation products during frozen storage of raw and cooked chicken

✍ Scribed by Ana Conchillo; Diana Ansorena; Iciar Astiasarán

Publisher
John Wiley and Sons
Year
2004
Tongue
English
Weight
118 KB
Volume
85
Category
Article
ISSN
0022-5142

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Formation and decomposition of stigmaste
Formation and decomposition of stigmasterol hydroperoxides and secondary oxidation products during thermo-oxidation
✍ Suvi Kemmo; Laura Soupas; Anna-Maija Lampi; Vieno Piironen 📂 Article 📅 2005 🏛 John Wiley and Sons 🌐 English ⚖ 392 KB

## Formation and decomposition of stigmasterol hydroperoxides and secondary oxidation products during thermo-oxidation The oxidation mechanisms of stigmasterol at 100 and 180 7C were investigated by using the HPLC-UV-FL method. An overall picture of the oxidation status was achieved with a single H

Effect of lipid oxidation and frozen sto
Effect of lipid oxidation and frozen storage on muscle proteins of Atlantic mackerel (Scomber scombrus)
✍ Suhur Saeed; Nazlin K Howell 📂 Article 📅 2002 🏛 John Wiley and Sons 🌐 English ⚖ 199 KB 👁 1 views

## Abstract The effect of storage on the lipids and proteins in Atlantic mackerel stored for up to 24 months at −20 and −30 °C was studied. Traditional methods including the peroxide value, thiobarbituric acid‐reactive substances (TBARS) and a reverse phase HPLC method were used to determine the pr

Formation of white spots in the shell of
Formation of white spots in the shell of raw shrimps during frozen storage. Seasonal variation and effects of some production factors
✍ Mikkelsen, Anni; Rønn, Birgitte; Skibsted, Leif H 📂 Article 📅 1997 🏛 John Wiley and Sons 🌐 English ⚖ 289 KB 👁 2 views

During frozen storage of raw pink shrimps, Pandalus borealis, calcium carbonate tends to precipitate in the exoskeleton, giving the shrimps a spotted appearance. Seasonal variations in the formation of white spots and the inÑuence of shrimp size, production time, chemical treatment, and storage temp

Influence of skinning on lipid oxidation
Influence of skinning on lipid oxidation in different horizontal layers of herring (Clupea harengus) during frozen storage
✍ Undeland, Ingrid; Stading, Mats; Lingnert, Hans 📂 Article 📅 1998 🏛 John Wiley and Sons 🌐 English ⚖ 270 KB

This study was conducted to evaluate the e †ect of skinning and of compositional di †erences on the oxidative stability of various horizontal layers from herring (Clupea harengus) during frozen storage. Herring Ðllets, with and without skin, were stored at [ 18¡C for 0, 3, 9, 16 and 28 weeks. After