Sökning: "TBARS"

Hittade 5 uppsatser innehållade ordet TBARS.

  1. 1. Kokta äggs hållbarhet i rumstemperatur. : Studie av lipidoxidation och mikrobiell förekomst.

    Kandidat-uppsats, Linnéuniversitetet/Institutionen för kemi och biomedicin (KOB)

    Författare :Cecilia Carlegård; [2023]
    Nyckelord :egg; lipidoxidation; thiobarbituric acid; TBARS; ägg; lipidoxidation; tiobarbitursyra; TBARS;

    Sammanfattning : Eggs are a popular food widely consumed worldwide, due to their nutrient density and shelf life even at room temperature. This study aimed to investigate if eggs keep better in the refrigerator than at room temperature post-boiling. LÄS MER

  3. 2. Decreasing barrier while maintaining shelf-life for highly sensitive products - A more recyclable and sustainable packaging for infant formula

    Master-uppsats, Lunds universitet/Förpackningslogistik

    Författare :Eva Weishaupt; [2020]
    Nyckelord :infant formula; packaging material; lipid oxidation; TBARS assay; shelf-life; Technology and Engineering;

    Sammanfattning : With increasing concerns about environmental impacts of the food that is consumed, so is also the concern about packaging materials. This also comprises the packaging that is currently used to pack infant formula (IF), very often containing aluminum as the barrier material. LÄS MER

  4. 3. Lipidoxidation i torkad mjölmask. I rostad mjölmask och i mjölmask med tillsatt antioxidant

    M1-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master); Lunds universitet/Livsmedelteknisk högskoleutbildning - YTH

    Författare :Mattias Hansson; Jonas Sandberg; [2019]
    Nyckelord :Mjölmask; Primäroxidation; Sekundäroxidation; Antioxidant; Tenebrio Molitor; TBARS; Peroxidas-värde; Oxidation; Livsmedelsteknik; Food engineering; Technology and Engineering; Agriculture and Food Sciences;

    Sammanfattning : För livsmedelsproducenter som riktar in sig på att använda insekter som alternativ proteinkälla och som ingrediens finns det kvalitativa problem som behöver lösas. Att använda insekter som alternativ proteinkälla är att spara på naturresurser eftersom 1 kilo insektsprotein kräver cirka 1,7 kilo föda (FAO 2013). LÄS MER

  5. 4. Lipid oxidation in differently aged beef : use of static headspace gas chromatographic and 2-thiobarbituric acid reactive substance methods (TBARS)

    Master-uppsats, SLU/Dept. of Animal Nutrition and Management

    Författare :Jinzhu Wen; [2013]
    Nyckelord :lipid oxidation; beef ageing; TBARS; static headspace gas chromatography;

    Sammanfattning : This thesis assesses and compares lipid oxidation in beef samples from different ageing approaches by using static headspace gas chromatographic method and 2-thiobarbituric acid reactive substances. Beef samples were compared between three different ageing methods: hang ageing (traditional dry ageing); vacuum bag ageing (wet ageing); and tublin bag ageing and two ageing durations, 10 days or 21 days. LÄS MER

  7. 5. Cholesterol oxidation products : analytical methods and levels in sweets containing heated butter oil

    L3-uppsats, SLU/Dept. of Food Science

    Författare :Sarojini Jayantha Kumari Ubhayasekera; [2004]
    Nyckelord :butter oil; cholesterol; cholesterol oxidation products; COP; ghee; lipid oxidation; saponification; tallow; transesterification;

    Sammanfattning : Various methods are used to analyse cholesterol oxidation products (COP) due to the unavailability of a standard method. In order to select a suitable method for the enrichment of COP, three methods of saponication (A – C),and transesterication (D) of tallow with three levels (5,10 and 20 µg) of spiked COP, were evaluated. LÄS MER