1) lipid oxidation
脂氧化
1.
Therefore, the paper mainly researched the influence of its degree of oxidation due to temperature, light and the oxygen permeability rate of packaging materials, in accordance with the indicator, lipid oxidation degree, in walnut milk; base on the theory of food shelf life, the shelf life model of milk beverages is presented.
因此,本文主要以核桃乳为研究对象,以乳中的脂氧化为评价指标,通过实验考察温度,光照强度以及包装材料的透氧率对其氧化程度的影响,基于食品货架寿命的基本理论,建立相关影响方程,并结合典型包装材料的物理性能进行综合评价。
2.
Walnut milk was stored under temperature and lipid oxidation in walnut milk was tested thiobarbituric acid reaction method.
通过对乳饮料(核桃乳)不同温度条件下的贮藏试验,利用硫代巴比妥酸方法测试脂氧化程度,分析了温度对核桃乳中脂肪氧化的影响特性。
2) lipid oxidation
脂肪氧化
1.
Inflence of light sources and intensity on lipid oxidation and color changes in pork;
光源和光照度对猪肉脂肪氧化程度和色泽变化的影响
2.
The effect of combined high,pressure and heat treatment on pH,tenderness and lipid oxidation of chicken muscle;
高压和热结合处理对鸡肉pH、嫩度和脂肪氧化的影响
3.
Factors of affecting lipid oxidation of cooked meat products by irradiating;
影响熟肉制品辐照所致脂肪氧化因素分析
3) fat oxidation
脂肪氧化
1.
Study of Regulation of Skeletal Muscle Fat Oxidation during Exercise in Humans;
运动过程中人体骨骼肌脂肪氧化调节的探讨
2.
Research on sensory evaluation and fat oxidation degree of Muslim mutton in different temperatures
不同贮藏温度下清真羊肉脂肪氧化的研究及感官检验
3.
The POV value indicates that the degree of fat oxidation of fermented sausage by Lactobacillus brevis is clearly lower than by natural fermentation, this accords with the characteristic of Chinese style sausage and demand of green and healthy of food.
2发酵生产香肠,测定了发酵香肠的过氧化物值和pH,并对感官进行了评定,试验获得了理化和感官指标优良的产品,产品的过氧化物值表明接菌发酵香肠比自然发酵香肠的脂肪氧化程度明显偏低,符合中式发酵香肠的特点和食品绿色健康的要求。
4) Lipid oxidation
油脂氧化
1.
Advance in study on inhibiting lipid oxidation of natural antioxidants;
天然抗氧化剂抑制油脂氧化的研究进展
2.
Effect of different types of packaging on lipid oxidation of walnut (Carya cathayensis Sarg.) during storage;
为了选择合适的包装措施以减缓山核桃仁中油脂在贮藏期间的氧化酸败,延长其贮藏期,研究了用聚乙烯塑料膜(Polyethylene,PE)和聚乙烯塑料铝箔膜(Polyethylene/Al,PE/Al)的普通包装与PE、PE/Al的真空包装,4种不同包装措施对山核桃贮藏过程中油脂氧化的影响。
5) lipid oxidation
脂质氧化
1.
Influence factors and controlling method of lipid oxidation in food emulsion;
食品乳状液中脂质氧化的影响因素及抑制方法
2.
Effect of rosemary extract,tea polyphenols,vitamin E on lipid oxidation and color stability during storage of dry-cured hams;
迷迭香、茶多酚、V_E对干腌火腿贮藏过程中抗脂质氧化及护色效果的研究
3.
Effect of grape seed extract on lipid oxidation of dry-cured ham during ferment aging processing
葡萄籽提取物对火腿发酵成熟过程脂质氧化的影响
6) resene
['resi:n]
氧化树脂
补充资料：脂氧化酶
分子式：
CAS号：
性质：一种广泛存在的含铁的酶，可以催化来自植物的不饱和脂肪酸，使氧加成到其双键上，形成氢过氧化物，继而使油脂或含油脂食物发生酸败、变质。它不仅破坏油脂，还破坏可氧化的脂溶性维生素，如维生素E和胡萝卜素等。
CAS号：
性质：一种广泛存在的含铁的酶，可以催化来自植物的不饱和脂肪酸，使氧加成到其双键上，形成氢过氧化物，继而使油脂或含油脂食物发生酸败、变质。它不仅破坏油脂，还破坏可氧化的脂溶性维生素，如维生素E和胡萝卜素等。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条