Résultats pour : "péroxydation des lipides"

Application of fat-tailed sheep tail and backfat to develop novel warthog cabanossi with distinct sensory attributes. Nyikadzino Mahachi Leo, Rudman Monlee, Arnaud Elodie, Muchenje Voster, Hoffman Louwrens Christian. 2020. Foods, 9 (12):1822, 18 p.

Effect of Moringa oleifera leaf powder on drying kinetics, physico-chemical properties, ferric reducing antioxidant power, α-tocopherol, β-carotene and lipid oxidation of dry pork sausages during processing and storage. Mukumbo Felicitas, Descalzo Adriana Maria, Collignan Antoine, Hoffman Louwrens Christian, Servent Adrien, Muchenje Voster, Arnaud Elodie. 2020. Journal of Food Processing and Preservation, 44 (1):e14300, 12 p.

Pasteurization of blackberry juice preserves polyphenol-dependent inhibition for lipid peroxidation and intracellular radicals. Azofeifa Gabriela, Quesada Silvia, Pérez Ana Mercedes, Vaillant Fabrice, Michel Alain. 2015. Journal of Food Composition and Analysis, 42 : 56-62.

Physiological parameters linked to stress for optimisation of hevea latex production. Clément-Vidal Anne, Prévôt Jean-Claude, Gohet Eric, Dingkuhn Michaël. 2000. In : Third International Crop science Congress, 17-22 August 2000, Hamburg, Germany. ESA. s.l. : s.n., Résumé, 1 p. International Crop Science Congress. 3, Hambourg, Allemagne, 17 Août 2000/22 Août 2000.