Search for dissertations about: "lipids oxidation"
Showing result 1 - 5 of 53 swedish dissertations containing the words lipids oxidation.
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1. Oxidation of fish lipids during gastrointestinal in vitro digestion
Abstract : Fish and many other marine organisms, contain long chain n-3 polyunsaturated fatty acids (LC n-3 PUFA), e.g. eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). EPA and DHA has shown beneficial effects in diseases related to inflammatory processes, such as cardiovascular diseases. READ MORE
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2. Lipid Composition and Deterioration in Light and Dark Muscle of Rainbow Trout (Oncorhynchus mykiss)
Abstract : Nutritionally valuable lipids, including lipid classes and their fatty acids in light and dark muscle, have been determined and analyzed in farmed rainbow trout. Dark muscle was found to have a higher content of total lipids than light muscle, 7.3 wt% versus 3.0 wt%, which was mostly accounted for by neutral lipids, especially triacylglycerols. READ MORE
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3. Oxidation and reduction reactions of the water-oxidizing complex in photosystem II
Abstract : The oxygen that we breathe and food that we eat are products of the natural photosynthesis. Molecular oxygen is crucial for life on Earth owing to its role in the glycolysis and citric acid pathways that yield in aerobic organisms the energy-rich ATP molecules. READ MORE
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4. Protection of Biomolecules by Antioxidants - Mechanisms and Applications
Abstract : Reactive oxygen species (ROS) consisting of various oxygen-based free radicals as well as other reactive non-radical species produced in O2-related metabolism or through other processes are involved in the oxidation of such vital biomolecules as DNA, proteins and lipids. The types of oxidation represented here are known to cause many different diseases and disorders in human beings, such as cancer, Alzheimer's disease and ageing. READ MORE
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5. Protein isolation from herring (Clupea harengus) using the pH-shift process - Protein yield, protein isolate quality and removal of food contaminants
Abstract : Herring (Clupea harengus) contain valuable proteins but is difficult to process into high-quality foods due to its small size and high content of bones, heme-proteins and lipids. Herring is among the most abundant fish species in the world, but is currently utilized largely for fish meal and oil production. READ MORE