1) Mitochondrial lipid oxidation
线粒体脂肪氧化
1.
Mitochondrial lipid oxidation as the rate-limiting step in fat metabolism,which affect fatty acid oxidation from many aspects,such as the existence of mitochondrial membrane carnitine acyltransferase(CPT)system,various of mitochondrial membrane-binding proteins,phosphoric acid AMP-activated protein kinase(AMPK),and so on.
长期体育锻炼对防治代谢性疾病的效果有目共睹,耐力训练时脂肪为主要供能物质,可以有效的缓解高脂膳食对机体的负作用;另一方面还可提高线粒体功能、增强线粒体脂肪氧化酶活性及上调相关基因的表达。
2) fatty acid oxidation disorders
线粒体脂肪酸氧化功能障碍
3) 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
4) 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。
5) oxidized fat
氧化脂肪
补充资料：环氧化妥儿油脂肪酸(2-乙基己酯)
CAS：61789-01-3
中文名称：环氧化妥儿油脂肪酸(2-乙基己酯)
英文名称：Fatty acids, tall-oil, epoxidized, 2-ethylhexyl esters
2-Ethylhexanol, tall oil fatty acids epoxidized ester
中文名称：环氧化妥儿油脂肪酸(2-乙基己酯)
英文名称：Fatty acids, tall-oil, epoxidized, 2-ethylhexyl esters
2-Ethylhexanol, tall oil fatty acids epoxidized ester
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