Lipid Oxidation - Globe Thesis

Keyword [Lipid Oxidation] Result: 141 - 160 \| Page: 8 of 10
141.	Effects Of Salt Content And Drying Temperature On Physicochemical Properties Of Dry-cured Chicken During Processing
142.	Study On Almond Protein Isolates And The Stability Of Its Oil-in-Water Emulsion
143.	Study On The Aroma Production Mechanism Of Fragrant Rapeseed Oil During Roasting
144.	Study On Lipid Oxidation And Inhibition Of Nitrosamines In Chinese Bacon By Catechin Liposomes
145.	Lipid Oxidation In Soaking Pork Fat And The Accelerating Factors For The Rate-limiting Reactions
146.	Technology Of Oxygen-limited Heat Pump Drying Semi-dry Saury And Its Effect On Lipid Oxidation Of Products
147.	Study On Intramuscular Lipid Oxidation And Influencing Factors In Chicken After Heat Treatment
148.	The evaluation of antioxidant effect of oregano on lipid oxidation of a bakery product
149.	Characterization of cranberry polyphenolics, alkyl gallates, metal chelators and beta-carotene as effectors of lipid oxidation in muscle food systems
150.	A comparison of residual nitrite and nitrate, lipid oxidation, cut-surface color, and sensory and visual characteristics for nitrite-added and no-nitrite- or -nitrate-added Canadian-style bacon
151.	Physical and chemical effects of citrus fiber as a natural alternative to sodium tripolyphosphate in uncured all-pork bologna and oven-roasted turkey breas
152.	Preparation, characterization, and application of liposomes in the study of lipid oxidation targeting hydroxyl radicals
153.	Lipid oxidation and antimicrobial activity of polyphenols
154.	Investigating uncured no nitrate or nitrite added processed meat products
155.	Role of association colloids in bulk oils on lipid oxidation
156.	Inhibitory effect of selected spice and fruit seed extracts on lipid oxidation in fish oil and their antimicrobial and radical scavenging properties
157.	Phytosterol antioxidant activity and effects on shelf life of fluid milk and yoghurt quality
158.	Quality characteristics of Newfoundland cultured blue mussels (Mytilus edulis) at pre- and post-harvest stages
159.	Controlling lipid oxidation of food by non-migratory metal-chelating active packaging films
160.	Effect of controlled release of tocopherol on lipid oxidation
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