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Dietary intake is independently associated with the maximal capacity for fat oxidation during exercise
health metabolism nutrition physical activity substrate oxidation
2017/3/1
Background: Substantial interindividual variability exists in the maximal rate of fat oxidation (MFO) during exercise with potential implications for metabolic health. Although the diet can affect the...
Effects of frying fat and preparation on carp (Cyprinus carpio) fillet lipid composition and oxidation
DHA EPA TBARS nutritional quality
2014/10/11
We investigated the changes in omega 3 enriched carp fillets caused by pan frying. The investigated characteristics were fat uptake, fatty acid (FA) composition, and oxidation. Four different fats wer...
Antioxidative Effects of Pomposia Extract, on Lipid Oxidation and Quality of Ground Beef during Refrigerated Storage
Pomposia Extract Lipid Oxidation
2011/5/31
The aim of the current investigation was to investigate the effect of pomposia juice and extracts compared to BHT as synthetic antioxidant on lipid oxidation and quality of ground beef during refriger...
Preparation of a Lemon Flavonoid Aglycone and its Suppressive Effect on the Susceptibility of LDL to Oxidation Following Human Ingestion
aglycone eriodictyol lemon flavonoid LDL oxidation
2009/4/25
Lemon flavonoid (LF) prepared from lemon peel predominantly contains eriocitrin as an antioxidant. It is indicated to have low bioavailability compared with lemon flavonoid aglycone (LFA), which pred...