The role of lipid peroxidation in storage disorders of fresh fruits and vegetables

The role of lipid peroxidation in storage disorders of fresh fruits and vegetables

Guardado en:

Detalles Bibliográficos
Publicado en:	Hortscience
Autor principal:	Shewfelt, R.L.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Hortscience v. 35, no. 4 (2000), p. 575-579
Materias:	Productos agrícolas Frutas Hortalizas Almacenamiento Oxidación Lípidos Desorden fisiológico Peroxidación Oxidación lipídica
Publicación relacionada:	Contenido en: Hortscience

Ejemplares similares

Evaluation of lipid oxidation in animal fat
por: Li, C. T.

Dietary intake of vitamin E affects the peroxide value of subcutaneous lamb fat
por: Wick, M.

Oxidación lipídica y nuevos métodos analíticos de detección
por: Osawa, Cibele C.

Lipid peroxidation in chicken meat during chilled storage as affected by antioxidants combined with low dose gamma irradiation
por: KANATT, S.

The effects of irradiation at 1.6 kGy on quality characteristics of commercially produced ham and pork frankfurters over extended storage

Evaluación de la oxidación lipídica en alimentos
por: Belcuore, Horacio

Processing line effects on storage attributes of fresh-cut spinach leaves
por: Hodges, D. Mark

Effects of pork meat cut and packaging type on lipid oxidation and oxidativa products during refrigerated storage (8ºC)

Effects of electrical stimulation on lipid oxidation, warmed-over flavor, and quality of roast beef
por: Ockerman, H. W.

Detección de fluorescencia en sistemas modelo conteniendo aldehidos relación con la alteración de pescado
por: Aubourg, Santiago P.

Rosemary extract and precooking effects on lipid oxidation in heat-sterilized meat
por: GÜNTENSPERGER, B

Antioxidant properties of dried plum ingredients in raw and precooked pork sausage

Antioxidants tools for preventing lipid oxidation
por: GIESE, James

Changes in lipids of bullfrog (Rana catesbeiana) muscle during frozen storage and its relationship to myofibrillar proteins solubility
por: Lemos, Ana Lúcia da Silva Corrêa

Inhibition of lipid oxidation in meats by inorganic phosphate and ascorbate salts
por: CRAIG, J.

Leaf water potential, photosynthetic pigments and compatible solutes alterations in four grape cultvars under salinity
por: Fozouni, M.

Lipid oxidation in cookeed pork as affected by vitamin E, cooking and storage conditions
por: KINGSTON, E.

Daño oxidativo y contenido de antioxidantes durante la senescencia de cotiledones de soja (Glycine max, var Hood)
por: KOZAK, Ruth G.

Cambios a nivel de membranas en semillas de poroto (Phaseolus vulgaris L.) de los cultivares Perla INTA y Camba INTA bajo condiciones de envejecimiento acelerado

Translucent flesh disorder of mangosteen fruit (Garcinia mangostana L.)

Heat stress effects on crop performance and tools for tolerance breeding
por: Peverelli, M. Cecilia

Antioxidantes naturales para alimentos lácteos / Lácteos.
por: Tymoschuk, Ana Rosa.

Effets des flavonoïdes du vin sur l'état oxydatif, la synthèse des lipides et la sécrétion dans les hépatocytes
por: Cascón, E.

Front face fluorescence spectroscopy a rapid method to detect early lipid oxidation in freeze stored minced turkey meat

Lipid oxidation determiantion in butter and dairy spreads by HPLC
por: CHRISTIENSEN, T.

Efecto de algunos parámetros bioquímicos en el rendimiento del olivo y el contenido en aceite de los frutos - Actividad de la peroxidasa y peroxidación lipídica
por: GASIC, O.

Lipid oxidation in cooked turkey as affected by added antioxidant enzymes
por: Lee, S.

Color stability and lipid oxidation of rockfish as affected by antioxidant from shrimp shell waste
por: LI, S. J.

Lipolysis and lipid oxidation in frozen minced mackerel as related to Tg', Molecular diffusion, and presence of gelatin
por: Brake, N. C.

Effects of storage temperature, storage atmosphere, and growing region on internal browning disorder of "McIntosh" apples
por: Chu, C. L.

Tocoferoles : protección y conservación / Ingredientes.
por: Bastourre, Margarita.

Lipid oxidation, volatiles and color changes of irradiated pork patties as affected by antioxidants
por: Chen, X.

Physiological mechanisms associated with the development of internal necrotic disorders of potato
por: Davies, H. V.

Attività fisica, radicali liberi e azione antiossidante
por: USSIA, Francesco

Disorders in "Cortland" apple fruit are induced by storage at 0ºC in controlled atmosphere
por: DeELL, Jennifer R.

Lipid oxidation potential of beef, chicken, and pork
por: RHEE, K.S.

Lipid oxidation potential of beef, chiken, and pork
por: RHEE, K.S.

Physiological disorders in nmectarines. Possibilities of control
por: RETAMALES, J.

Deterioro oxidativo en lecitina de soja
por: González, Gattone

Endogenous factors affecting oxidative stability of beef loin, pork loin, and chicken breast and thigh meats