標(biāo)題: Titlebook: Autoxidation in Food and Biological Systems; Michael G. Simic,Marcus Karel Book 1980 Springer Science+Business Media New York 1980 Oxidati [打印本頁(yè)] 作者: HAND 時(shí)間: 2025-3-21 19:07
書(shū)目名稱Autoxidation in Food and Biological Systems影響因子(影響力)
書(shū)目名稱Autoxidation in Food and Biological Systems影響因子(影響力)學(xué)科排名
書(shū)目名稱Autoxidation in Food and Biological Systems網(wǎng)絡(luò)公開(kāi)度
書(shū)目名稱Autoxidation in Food and Biological Systems網(wǎng)絡(luò)公開(kāi)度學(xué)科排名
書(shū)目名稱Autoxidation in Food and Biological Systems被引頻次
書(shū)目名稱Autoxidation in Food and Biological Systems被引頻次學(xué)科排名
書(shū)目名稱Autoxidation in Food and Biological Systems年度引用
書(shū)目名稱Autoxidation in Food and Biological Systems年度引用學(xué)科排名
書(shū)目名稱Autoxidation in Food and Biological Systems讀者反饋
書(shū)目名稱Autoxidation in Food and Biological Systems讀者反饋學(xué)科排名
作者: Carminative 時(shí)間: 2025-3-21 22:05
Kinetic and Mechanistic Studies of Peroxy, Vitamin E and Anti-Oxidant Free Radicals by Pulse Radiolyy radicals, RO· and superoxide radical (sometimes also called perhydroxyl radical), ·O.. + H. ? ·O.H. As indicated, the superoxide radical comes in two forms: (a) the anionic form, ·O.., which is present predominantly in solutions with pH above pK. = 4.8, and (b) the protonated form, ·O.H, which is 作者: asthma 時(shí)間: 2025-3-22 03:41 作者: xanthelasma 時(shí)間: 2025-3-22 04:34 作者: 洞察力 時(shí)間: 2025-3-22 11:25
Spin Trapping of Radical Species Involved in the Propagation of Lipid Peroxidation are incorporated into the phosphoglycerides of membranes. The peroxidative process has been shown to be a radical chain reactive sequence which has separate initiation, propagation and termination steps.. Initiation is thought to occur either by a radical addition to a double bond or by abstraction作者: 切割 時(shí)間: 2025-3-22 13:59
Dioxygen Complexes as Intermediates in Metal-Catalyzed Oxidation of Organic Substancesates by molecular oxygen in the presence of metal ions may occur through the same mechanism, i.e., by direct oxidation of the organic ligand through an inner sphere electron transfer from the ligandto the metal ion followed by reoxidation of the metal ion in solution by molecular oxygen. In certain 作者: dowagers-hump 時(shí)間: 2025-3-22 20:15 作者: frozen-shoulder 時(shí)間: 2025-3-23 00:13 作者: 腐蝕 時(shí)間: 2025-3-23 03:33 作者: Osmosis 時(shí)間: 2025-3-23 07:35
Rapid Instrumental Analysis of Lipid Oxidation Productssed or further oxidized to secondary products such as alcohols, acids, ketones, and aldehydes that are capable of reacting with other constituents of food such as amino acids, proteins, enzymes, and vitamins. These reactions can have an adverse affect on the nutritive value and quality of their resp作者: jabber 時(shí)間: 2025-3-23 12:16 作者: 直覺(jué)好 時(shí)間: 2025-3-23 14:20 作者: incarcerate 時(shí)間: 2025-3-23 20:04
Autoxidation of Fats and Oils at Elevated Temperatures to the other articles in this publication as well as the numerous reviews available in the literature. Of particular importance, however, is the oxidative behaviour of unsaturated fatty acids at relatively high temperatures such as those employed in frying, baking, broiling and other food processin作者: 舊石器時(shí)代 時(shí)間: 2025-3-24 01:59
Lipid Hydroperoxide Induced Oxidation of Cysteine in Peptidesbromate, acetone peroxide or benzoyl peroxide to improve dough strength in the baking industry and the direct addition of hydrogen peroxide for bleaching or preservation elsewhere in the food industry (1). However, the most common oxidizing agents are lipid hydroperoxides. Urbanization of society ha作者: implore 時(shí)間: 2025-3-24 02:50 作者: 熱情的我 時(shí)間: 2025-3-24 09:21 作者: Foreshadow 時(shí)間: 2025-3-24 12:57 作者: Morphine 時(shí)間: 2025-3-24 16:46 作者: bioavailability 時(shí)間: 2025-3-24 21:53
Holger Schmeckebier,Dieter Bimbergriginal radicals that initiate the autoxidation chains. We suggest that for many systems this initiation is caused by ubiquitous environmental pollutants, many of which are known to be able to generate radicals in organic materials.作者: 條街道往前推 時(shí)間: 2025-3-25 00:51 作者: 清唱?jiǎng)?nbsp; 時(shí)間: 2025-3-25 04:54
Green Politics and Neoliberalism products involved in food processing operations. It is precarious to try to define natural antioxidants but generally the term alludes to substances which occur in and can be extracted from plant or animal tissues and those which may be formed as a consequence of cooking or processing plant or animal components for food.作者: 小說(shuō) 時(shí)間: 2025-3-25 10:38
Initiation of the Autoxidation of Polyunsaturated Fatty Acids (PUFA) by Ozone and Nitrogen Dioxideriginal radicals that initiate the autoxidation chains. We suggest that for many systems this initiation is caused by ubiquitous environmental pollutants, many of which are known to be able to generate radicals in organic materials.作者: 雪上輕舟飛過(guò) 時(shí)間: 2025-3-25 13:56
The Autoxidation of Cholesterolical activities of cholesterol autoxidation products render it essential that cholesterol autoxidation and its possible occurrence in foods and potential role in endogenous metabolism be fully understood.作者: 花費(fèi) 時(shí)間: 2025-3-25 16:25 作者: Medicaid 時(shí)間: 2025-3-25 22:01 作者: Glaci冰 時(shí)間: 2025-3-26 01:00 作者: expound 時(shí)間: 2025-3-26 06:31
Holger Schmeckebier,Dieter Bimbergo forms: (a) the anionic form, ·O.., which is present predominantly in solutions with pH above pK. = 4.8, and (b) the protonated form, ·O.H, which is present predominantly in the solutions with pH below the pK. value and in less polar media.作者: 積習(xí)難改 時(shí)間: 2025-3-26 12:06
Giuliano Dall’O’,Simone Ferrarieparate initiation, propagation and termination steps.. Initiation is thought to occur either by a radical addition to a double bond or by abstraction of an allylic hydrogen by a reactive radical. In either case, generation of an appropriate chain initiating radical must preceed the propagation reactions.作者: 明智的人 時(shí)間: 2025-3-26 13:38 作者: 灌輸 時(shí)間: 2025-3-26 19:09 作者: 法律的瑕疵 時(shí)間: 2025-3-26 22:44 作者: 喃喃而言 時(shí)間: 2025-3-27 03:35 作者: 推延 時(shí)間: 2025-3-27 06:38
Singlet Oxygen-Initiated Photooxidation of Unsaturated Fatty Acid Esters and Inhibitory Effects of Tensitizer with a substrate. In the Type II process, an excited sensitizer produces singlet oxygen by transferring excitation from the sensitizer to oxygen. This active oxygen molecule reacts with olefinic double bonds to produce hydroperoxides by a concerted ene type mechanism (5).作者: Meditate 時(shí)間: 2025-3-27 11:43 作者: Fibrin 時(shí)間: 2025-3-27 17:30 作者: 投射 時(shí)間: 2025-3-27 21:15 作者: obsession 時(shí)間: 2025-3-27 22:47 作者: 帳單 時(shí)間: 2025-3-28 05:25
Discourse, Power and Environmental Policy,e many secondary antioxygenic compounds and treatments, such as oxygen exclusion or scavenging, browning antioxidants, and products produced by fermentation, smoking, nitrite curing, and hydrolysis of vegetable protein.作者: 禮節(jié) 時(shí)間: 2025-3-28 07:44
Analytical Methods Used in the Study of Autoxidation Processesoblems of fat autoxidation, and oxidation chemistry has become an intensively active area of research.. This review discusses different analytical tools applied in our laboratory to the study of autoxidation. The last section of this review deals with some mechanistic implications of our results.作者: hypertension 時(shí)間: 2025-3-28 12:40
Lipid Hydroperoxide Induced Oxidation of Cysteine in Peptides-induced oxidation of proteins and, more specifically, the sulfur amino acids of proteins. The oxidative changes in amino acids have been previously reviewed extensively (2,3,4,5,6). Significant nutritional losses have been reported in proteins which have been exposed to either hydrogen peroxide or oxidizing lipids (7,8).作者: Lucubrate 時(shí)間: 2025-3-28 16:43
Recent Trends in Food Applications of Antioxidantse many secondary antioxygenic compounds and treatments, such as oxygen exclusion or scavenging, browning antioxidants, and products produced by fermentation, smoking, nitrite curing, and hydrolysis of vegetable protein.作者: GULLY 時(shí)間: 2025-3-28 21:35 作者: interpose 時(shí)間: 2025-3-29 02:05 作者: 時(shí)間等 時(shí)間: 2025-3-29 03:34 作者: Gossamer 時(shí)間: 2025-3-29 08:33
Green Politics and NeoliberalismCovalent crosslinking of biopolymers has a stabilising effect of the three-dimensional structure of the polymer. This results in profound changes in physical and biological properties of polymers. The importance of crosslinking in biology has been demonstrated at a recent ACS-Symposium on protein crosslinking..作者: commensurate 時(shí)間: 2025-3-29 12:19
Oxidative Crosslinking of Proteins and Other BiopolymersCovalent crosslinking of biopolymers has a stabilising effect of the three-dimensional structure of the polymer. This results in profound changes in physical and biological properties of polymers. The importance of crosslinking in biology has been demonstrated at a recent ACS-Symposium on protein crosslinking..作者: 愉快嗎 時(shí)間: 2025-3-29 19:14
https://doi.org/10.1007/978-1-4757-9351-2Oxidation; Spin; Vitamin; Vitamin E; antioxidative; cancer; soy作者: ironic 時(shí)間: 2025-3-29 22:27 作者: 迅速成長(zhǎng) 時(shí)間: 2025-3-30 00:06 作者: 仔細(xì)檢查 時(shí)間: 2025-3-30 04:42 作者: prostatitis 時(shí)間: 2025-3-30 09:38
Activities of FDA’s Division of Nutrition Regarding Cholesterol OxidesAmericans receive safe, sanitary and properly labelled foods, drugs, cosmetics and medical devices. The Division of Nutrition, Bureau of Foods, shares the major responsibility for safeguarding the nutritional quality and safety of the nation’s food supply.作者: 兒童 時(shí)間: 2025-3-30 14:42 作者: mitral-valve 時(shí)間: 2025-3-30 18:33
Degradation Products of L-Tryptophan Reacted with Peroxidizing Methyl Linoleate a,btion of N-formylkynurenine, kynurenine, and diastereomers of dioxindole-3-alanine. A mechanism, consistent with the free-radical pathway for oxidation of polyunsaturated lipids, is proposed for formation of these products from L-tryptophan degradation by peroxidizing lipids.作者: venous-leak 時(shí)間: 2025-3-30 22:47
Holger Schmeckebier,Dieter Bimbergsaturated fatty acids (PUFA) are among the compounds in food that are the most sensitive to slow deterioration resulting from oxidation by air (autoxidation). Our group has been interested in the mechanism of the autoxidation of PUFA both for this reason and because attack on PUFA in living systems 作者: gene-therapy 時(shí)間: 2025-3-31 03:57 作者: 空氣 時(shí)間: 2025-3-31 08:34
https://doi.org/10.1007/978-1-4613-1021-1ils seem to act as sensitizers by absorbing visible light to produce hydroperoxides in unsaturated fatty acids. This reaction has been categorized into two classes, Type I and Type II, as mentioned by Foote (4). Type I reaction involves the production of free radicals by interaction of the excited s作者: chisel 時(shí)間: 2025-3-31 11:59 作者: pus840 時(shí)間: 2025-3-31 15:30 作者: Gnrh670 時(shí)間: 2025-3-31 18:49 作者: 假裝是我 時(shí)間: 2025-3-31 23:03
Giuliano Dall’O’,Simone Ferrariir esters. The sensitivity of cholesterol to autoxidation under relatively mild conditions has compromised studies of the sterol throughout the 20th century up to the present time. Studies of the organic chemistry of cholesterol have not been so bothered by autoxidation, but studies of cholesterol m作者: Brittle 時(shí)間: 2025-4-1 02:12 作者: Medley 時(shí)間: 2025-4-1 06:21
The Infrastructure for Sustainable Mobilitythe classical problems of oxidative deterioration in foods have considerable economic importance, they are now overshadowed by the biological problems of lipid peroxidation that cause damage to membranes, enzymes, vitamins, proteins and vital cell functions. There is now evidence that singlet oxygen作者: Assemble 時(shí)間: 2025-4-1 13:33 作者: 欲望小妹 時(shí)間: 2025-4-1 16:00
Centralism versus Decentralism,se changes are due to autoxidation of fat and occur in foods such as, (i) various fats, (ii) fried foods such as potato chips, fried noodles, and fried beans, (iii) foods with added fats such as rice crackers and cookies, (iv) emulsions (mayonnaise) and (v) processed fish and meat. Frying fat also u作者: Substance-Abuse 時(shí)間: 2025-4-1 19:06
https://doi.org/10.1057/9780333981696e radicals, and by promoting nonenzymatic browning which causes production of active antioxidants. Hydration of lipid hydroperoxides, or their concentration at lipid-water interfaces, also changes the mechanism of hydroperoxide decomposition and reduces the rate of free-radical formation..At high wa作者: 發(fā)現(xiàn) 時(shí)間: 2025-4-1 23:23
