Search for dissertations about: "lipid oxidation"

Showing result 11 - 15 of 127 swedish dissertations containing the words lipid oxidation.

  2. 11. Electrochemical investigations on lipid cubic phases

    Author : Mohammad Yaser Khani Meynaq; Britta Lindholm-Sethson; Solomon Tesfalidet; Ehud M. Landau; Umeå universitet; []
    Keywords : NATURVETENSKAP; NATURAL SCIENCES; Monoolein; Electrochemical Impedance Spectroscopy; lipid cubic phase; ionic interaction; biofuel cell; fysikalisk kemi; Physical Chemistry;

    Abstract : Electrochemical Impedance Spectroscopy (EIS) was used to develop a novel methodology for studying ionic interaction with lipids arranged in a lipid cubic phase (LCP). Studying different types of ions, both cations and anions, validated the method. READ MORE

  4. 12. Effects of lipid oxidation on transcriptional regulation and cell death

    Author : Mikko Ares; Karolinska Institutet; Karolinska Institutet; []
    Keywords : atherosclerosis; low density lipoprotein; lipid oxidation; nuclear factor-KB; activator protein-1; Iysophosphatidylcholine; tumor necrosis factor-alpha; oxysterol; Ca2 ; apoptosis; lipid accumulation;

    Abstract : Elevated levels of low density lipoprotein (LDL) in plasma are associated with an increased risk for atherosclerosis. Excessive accumulation of lipoproteins and lipids in the vascular wall is thought to lead to the development of advanced atherosclerotic lesions prone to rupture. READ MORE

  5. 13. Glutathione peroxidase and selenium in meat - Tissue and species variation, thermal stability and selenium speciation

    Author : Charlotte Daun; Kemiska institutionen; []
    Keywords : NATURVETENSKAP; NATURAL SCIENCES; Nutrition; Näringslära; speciation of selenium; lipid oxidation; thermal stability; RN phenotype; ageing; meat; Glutathione peroxidase; selenium;

    Abstract : Lipid oxidation is a major problem in muscle foods, leading to a loss in quality and nutritional value. It occurs in raw meat but is usually more pronounced in cooked meat. Since the demands of consumers for ready-to-eat foods have increased, the control of off-flavour in cooked meat is an important industrial problem. READ MORE

  6. 14. Mechanisms and treatment options of chronic graft dysfunction : Experimental and clinical studies

    Author : Lilija Zezina; Uppsala universitet; []
    Keywords : Medical sciences; chronic graft dysfunction; kidney transplantation; aorta transplantation; lipid oxidation; LDL; TGF-beta; Smad2; angiotensin II receptor; treatment; MEDICIN OCH VÅRD; MEDICINE; MEDICIN; Medicine; medicin;

    Abstract : Chronic graft dysfunction (CGD) is an important post-transplant complication. CGD can be considered as an impaired repair process, which ultimately leads to the loss of graft function.To study non-immunological factors contributing to the development of CGD in kidney grafts we used in vitro and in vivo models, and clinical studies. READ MORE

  7. 15. Food ingredients from cultivated seaweeds-Improving storage stability and protein recovery

    Author : Hanna Harrysson; Chalmers tekniska högskola; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; unsaturated fatty acids; macroalgae; alterative cultivation; sequential recovery; pH-shift; ascorbic acid; long-term storage; Seaweed; protein extraction; proteins; lipid oxidation;

    Abstract : There is a global demand for new vegetarian protein sources, and seaweed have for multiple reasons been identified as a promising candidate. The overall aim of this thesis was to evaluate the potential of three different Swedish seaweed species as food protein sources, but also as sources of unsaturated fatty acids, vitamins and minerals. READ MORE