Oxidation kinetics of polyunsaturated fatty acids in dried scallop during storage
Автор: AOCS American Oil Chemists' Society
Загружено: 2020-10-01
Просмотров: 143
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Originally presented at the Virtual 2020 AOCS Annual Meeting & Expo.
All #AOCS2020 presentations are available on-demand until May 2021. View this presentation at https://cdmcd.co/96X75D
This presentation discusses a study whose objective is to investigate the difference in oxidative susceptibility of glycerophosphocholine (GPC) and glycerophosphoethanolamine (GPE) and the effects of the same polyphenolic antioxidant on such susceptibility in dried scallop during storage were investigated. This study’s findings demonstrate that monitoring substrate loss and using kinetic models of PUFAs esterified into different phospholipid classes may offer insights into further chemical and nutritional studies on food systems that contain complex PL class compositions.
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