A5020750356- Proteins in Food Systems
- Edible Oils Quality and Analysis
- Food Chemistry and Fat Analysis
- Antioxidant Activity and Oxidative Stress
- Meat and Animal Product Quality
- Free Radicals and Antioxidants
- Microencapsulation and Drying Processes
- Pickering emulsions and particle stabilization
- Biochemical effects in animals
- Protein Hydrolysis and Bioactive Peptides
- Phytochemicals and Antioxidant Activities
- Fatty Acid Research and Health
- Advanced Chemical Sensor Technologies
- Enzyme Catalysis and Immobilization
- Muscle metabolism and nutrition
- Surfactants and Colloidal Systems
- Polysaccharides Composition and Applications
- Biochemical Analysis and Sensing Techniques
- Spectroscopy and Chemometric Analyses
- Food composition and properties
- Consumer Attitudes and Food Labeling
- Dye analysis and toxicity
- Analytical Chemistry and Chromatography
- Metal-Catalyzed Oxygenation Mechanisms
- Nanocomposite Films for Food Packaging
University of Massachusetts Amherst
2015-2024
Novartis (Switzerland)
2017-2024
University of Nottingham
2007-2023
University of Massachusetts Boston
2005-2023
Arkansas Children's Nutrition Center
2023
University of Arkansas for Medical Sciences
2023
Wageningen University & Research
2023
Dalian Polytechnic University
2023
University of Hong Kong
2023
The University of Western Australia
2023
The official International Dairy Federation method for determination of the peroxide value anhydrous milk fat was extended to poultry, meat, fish, and vegetable oils. ferrous oxidation-xylenol orange values liposomes lipoproteins modified make it simpler more rapid. These 2 spectrophotometric methods were used successfully determine beef, chicken, butter, products. results in most cases consistent with those obtained by using AOAC Official Method. have an assay time less than 10 min, require...
ABSTRACT: The susceptibility of lipids to oxidation is a major cause quality deterioration in food emulsions. reaction mechanism and factors that influence are appreciably different for emulsified than bulk lipids. This article reviews the current understanding lipid oil‐in‐water It also discusses rate emulsions, such as antioxidants, chelating agents, ingredient purity, partitioning, interfacial characteristics, droplet interactions. knowledge then used define effective strategies controlling
ADVERTISEMENT RETURN TO ISSUEPREVArticleNEXTRole of ferritin as a lipid oxidation catalyst in muscle foodEric A. Decker and Barbara WelchCite this: J. Agric. Food Chem. 1990, 38, 3, 674–677Publication Date (Print):March 1, 1990Publication History Published online1 May 2002Published inissue 1 March 1990https://pubs.acs.org/doi/10.1021/jf00093a019https://doi.org/10.1021/jf00093a019research-articleACS PublicationsRequest reuse permissionsArticle Views2869Altmetric-Citations869LEARN ABOUT THESE...
Proteins can be used to produce cationic oil-in-water emulsion droplets at pH 3.0 that have high oxidative stability. This research investigated differences in the physical properties and stability of corn emulsions stabilized by casein, whey protein isolate (WPI), or soy (SPI) 3.0. Emulsions were prepared with 5% oil 0.2−1.5% protein. Physically stable, monomodal 1.5% 1.0 SPI, ≥0.5% WPI. The different protein-stabilized was order casein > WPI SPI as determined monitoring both lipid...
Numerous attempts have been made to relate the free radical scavenging capacity of compounds their antioxidant activity in foods even though is dependent on both physical and chemical properties. The objective this study was compare various ability inhibit lipid oxidation foods. order polar ferulic acid > coumaric propyl gallate gallic ascorbic as determined by a modified oxygen absorbance capacity, while nonpolar rosmarinic butylated hydroxytoluene ≥ tert-butylhydroquinone (TBHQ)...
Twenty years ago, Porter et al. (J. Agric. Food Chem. 1989, 37, 615 - 624) put forward the polar paradox stating among others that apolar antioxidants are more active in emulsified media than their homologues. However, some recent results showing not all behave manner proposed by this hypothesis led us to investigate relationship between antioxidant property and hydrophobicity. With a complete homologous series of chlorogenic acid esters (methyl, butyl, octyl, dodecyl, hexadecyl, octadecyl,...