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Full-Text Articles in Dairy Science
Effect Of Green Tea On Interaction Of Lipid Oxidation Products With Sarcoplasmic And Myofibrillar Protein Homogenates Extracted From Bovine Top Round Muscle, Nahathai Stapornkul, Tatiana Prytkova, Lilian Were
Effect Of Green Tea On Interaction Of Lipid Oxidation Products With Sarcoplasmic And Myofibrillar Protein Homogenates Extracted From Bovine Top Round Muscle, Nahathai Stapornkul, Tatiana Prytkova, Lilian Were
Food Science Faculty Articles and Research
The interaction between lipid oxidation products and bovine sarcoplasmic (SP) and myofibrillar protein (MP) homogenates in the presence of green tea was investigated. To monitor the effect of green tea on lipid oxidation, aldehydes were measured while effect on protein was monitored via changes in myoglobin, thiols, and tryptophan fluorescence over nine days of refrigerated storage. The presence of SP and MP decreased free aldehydes in the buffers. The SP bound more aldehydes than MP. The tea compounds exhibited more favorable binding energies than aldehydes near histidine 64 close to the heme moiety of myoglobin. Addition of tea lowered tryptophan …
Efecto De Una Sal Nitrogenada En Novillos En Fase De Ceba En Yopal Casanare, Angélica Yorleth Amézquita Guzmán
Efecto De Una Sal Nitrogenada En Novillos En Fase De Ceba En Yopal Casanare, Angélica Yorleth Amézquita Guzmán
Zootecnia
Este estudio se realizó para determinar el efecto de la sal nitrogenada en novillos en fase de ceba en Yopal, Casanare. Se plantearon dos tratamientos, T1: Sal nitrogenada y T2: Sal mineralizada, cada uno contó con 10 machos cebú comercial con peso promedio de 400 kg y edad promedio de 36 meses. El experimento se realizó en época seca, durante un tiempo de tres meses. Se evaluó el peso corporal y la ganancia de peso. Aunque no se encontraron diferencias significativas de ganancia de peso entre los promedios de los tratamientos, la sal nitrogenada incrementó en promedio 6 kg por …
Development And Validation Of Gas Chromatographic Methods For Free Fatty Acid Determination In Dairy Products, David Mannion
Development And Validation Of Gas Chromatographic Methods For Free Fatty Acid Determination In Dairy Products, David Mannion
Theses
Quantification of free fatty acids (FFA) in dairy products by gas chromatography flame ion'^ation detection is an important requirement for qua'ity, research, nutritional, authenticity and legislative purposes. Common procedures are typically variants of either the fatty acid methyl esterification (FAME) or direct on-column injection methods developed more than two decades ago. This study involved the development of an alternative novel derivatization method using butylation, incorporating automation, reducing solvent usage that is applicable for a wide range of dairy products. The accuracy, precision, linearity, limits of detection and limits of quantification of all three methods were assessed for the quantification of …