Search for dissertations about: "lipid oxidation"

Showing result 6 - 10 of 127 swedish dissertations containing the words lipid oxidation.

2. 6. Engineering Lipid Metabolism for Production of Oleochemicals in Saccharomyces cerevisiae

   Author : Paulo Teixeira; Chalmers tekniska högskola; []
   Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; NATURVETENSKAP; NATURAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; oleochemicals; lipid homeostasis; Saccharomyces cerevisiae< i>; lipid metabolism;

   Abstract : Oleochemicals are chemicals usually derived from plant oils or animal fat. Large use of plant oil derivatives as replacements for petroleum-derived chemicals brings sustainability issues from extensive cultivation of oil plants in restricted regions. READ MORE

4. 7. Prevention of hemolysis as a novel strategy to limit hemoglobin-mediated lipid oxidation in fish - towards a more sustainable use of fish raw materials

   Author : Semhar Ghirmai; Chalmers tekniska högskola; []
   Keywords : NATURVETENSKAP; NATURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES; hemoglobin; herring Clupea harengus ; fish; rainbow trout Oncorhynchus mykiss ; erythrocyte; hemolysis; side-stream; antioxidant; lipid oxidation; blood plasma;

   Abstract : Hemoglobin (Hb) has been recognized as a main pro-oxidant in fish, causing fast and intense lipid oxidation. This thesis explores the hypothesis that maintaining red blood cells (RBCs) intact for an extended time during fish processing could delay Hb-mediated lipid oxidation. READ MORE

5. 8. Valorization of herring filleting co-products to silage - Control of protein hydrolysis and lipid oxidation during ensilaging and possibilities for separating herring silage into multiple products

   Author : Mursalin Sajib; Chalmers tekniska högskola; []
   Keywords : LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; separation; silage; pilot-scale; lipid oxidation; Herring Clupea harengus ; protein hydrolysis; ensilaging; antioxidants; fish oil; valorization; by-products;

   Abstract : Industrial processing of herring ( Clupea harengus ) into convenience products such as fillets generates around 60% co-products being rich in both protein and n-3 polyunsaturated fatty acids (PUFAs). A promising cost-efficient strategy to valorize these raw materials into food and/or feed ingredients would be to apply ensilaging, i.e. READ MORE

6. 9. Cross-Processing Fish Co-Products with Plant Food Side Streams or Seaweeds Using the pH-Shift Method - a new sustainable route to functional food protein ingredients stable towards lipid oxidation

   Author : Jingnan Zhang; Chalmers tekniska högskola; []
   Keywords : LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; valorization; pomaces; protein techno-functionality; press cakes; by-products; fish protein; fruit; natural antioxidants; lipid oxidation; berry; protein gels;

   Abstract : The seafood value chain is highly inefficient as 50-60% of the fish weight end up as co-products in the filleting operation. Despite their abundance in high-quality proteins, fish co-products mainly go to low value products such as fodder. The pH-shift process, i.e. READ MORE

7. 10. Oxidation of marine oils during in vitro gastrointestinal digestion and its effects on stress in human intestinal Caco-2 cells

   Author : Cecilia Tullberg; Chalmers tekniska högskola; []
   Keywords : LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; lipid oxidation; human digestive fluids; LC n-3 PUFAs; Caco-2 cells; marine oils; HNE; MDA; in vitro digestion; HHE; gastrointestinal; aldehydes;

   Abstract : Marine oils are attracting public interest due to the preventive effects, e.g., on inflammation, which are linked to the long-chain n-3 polyunsaturated fatty acids (LC n-3 PUFAs). However, LC n-3 PUFAs are highly susceptible to oxidation, which could interfere with their positive effects. READ MORE