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Browsing by Subject "Lipid oxidation"

Now showing items 1-8 of 8

Active antioxidant packaging films: Development and effect on lipid stability of brined sardines

López de Dicastillo Bergamo, Ana Carolina; Gómez Estaca, Joaquin; Catala Moragrega, Ramón; GAVARA CLEMENTE, RAFAEL; Hernandez Muñoz, Maria Pilar (Elsevier, 2012-04-15)

[EN] Active antioxidant food packaging films were produced by the incorporation of ascorbic acid, ferulic acid, quercetin, and green tea extract into an ethylene vinyl alcohol copolymer (EVOH) matrix. The characterisation ...
Caracterización lipídica de quesos denominación de origen protegida (DOP) piamonteses

Fernández Gracia, Claudia (Universitat Politècnica de València, 2022-10-19)

[ES] Debido a los efectos perjudiciales que provocan los contaminantes orgánicos persistentes (COP), es importante controlar las cantidades que se producen en los alimentos. Este trabajo tiene como objetivo estudiar el ...
Efecto de la presencia de antioxidantes en el diluyente de refrigeración sobre la calidad seminal y la oxidación lipídica del plasma seminal en conejo

Lopez Mendoza, Yolvi (Universitat Politècnica de València, 2017-10-25)

Storage of rabbit semen for longer than 36 h causes deterioration of semen quality. Therefore, the aim of this study was to evaluate the addition of antioxidants, membrane protective and/or aminopeptidase activity substances ...
Effect of gelatin coating enriched with antioxidant tomato by-products on the quality of pork meat

Gallego, Marta; Arnal-Salinas, Milagros; Talens Oliag, Pau; Toldrá, Fidel; Mora, Leticia (MDPI AG, 2020-05)

[EN] The use of edible biopolymers and natural additives obtained from food processing by-products is a sustainable strategy for food packaging applications. Gelatin is a biopolymer with great potential as a coating due ...
Effects on Lipid Oxidation and Bioactive Properties of Rainbow Trout Fillets Fed with Barley

Pinedo-Gil, Julia; Tomas-Vidal, A.; Rico, D.; Tiwaric, B.; Álvarez García, C.; Jover Cerda, Miguel; Sanz-Calvo, Miguel Ángel; Martín-Diana, Ana Belén (Taylor & Francis, 2019)

[EN] Barley concentrations ranging from 0% to 32% were incorporated into rainbow trout (Oncorhynchus mykiss) diets. The effect of barley concentration on lipid peroxidation and antioxidant activity of fish fillets were ...
Food applications of active packaging EVOH films containing cyclodextrins for the preferential scavenging of undesirable compounds

López-De-Dicastillo, Carol; Catala Moragrega, Ramón; GAVARA CLEMENTE, RAFAEL; Hernandez Muñoz, Maria Pilar (Elsevier, 2011-06)

[EN] Novel ethylene-vinyl alcohol copolymer (EVOH) films containing beta-cyclodextrins (beta CD) with potential application in active food packaging have been tested as materials for the preferential retention of undesired ...
Storage Stability of Spray- and Freeze-Dried Chitosan-Based Pickering Emulsions Containing Roasted Coffee Oil: Color Evaluation, Lipid Oxidation, and Volatile Compounds

Franco Ribeiro, Elisa; Carregari Polachini, Tiago; Roberto Locali-Pereira, Adilson; Soares Janzantti, Natália; Quiles Chuliá, Mª Desamparados; Hernando Hernando, Mª Isabel; Nicoletti, Vania Regina (MDPI AG, 2023-04)

[EN] Drying Pickering o/w emulsions has been considered as a promising strategy to produce oil microcapsules, as long as their quality parameters can be preserved over storage. In this sense, it is shown as an interesting ...
The effect of repeated freeze-thaw cycles on the meat quality of rabbit

Wang, Zhaoming; He, Z.; Gan, X.; Li, Hongjun (Universitat Politècnica de València, 2018-06-28)

[EN] We investigated the effect of repeated freeze-thaw cycles on the quality of rabbit meat. Twenty-five Hyla rabbits were slaughtered using standard commercial procedures. A freeze-thaw procedure—i.e., seven days frozen ...