subject:(lipid oxidation)

Rutgers University

1. Kandrac, Morgan, 1993-. Factors affecting the 2,4-dinitrophenyl hydrazine reaction with lipid carbonyls.

Degree: MS, Food Science, 2018, Rutgers University

URL: https://rucore.libraries.rutgers.edu/rutgers-lib/59128/

► The basic reactions of lipid oxidation were first reported more than 50 years ago, yet measurement of lipid oxidation remains a challenge for both industry… (more)

▼ The basic reactions of lipid oxidation were first reported more than 50 years ago, yet measurement of lipid oxidation remains a challenge for both industry and academia. Particularly missing are sensitive and accurate methods for quantitating and identifying secondary non-volatile oxidation products such as monomer carbonyls, both saturated and unsaturated, and core aldehydes remaining on triacylglycerols. Methods for quantitating carbonyls by reaction with 2,4-dinitrophenylhydrazine (DNPH) have been plagued with inconsistencies and problems that have limited applications to analyses of lipid carbonyls. This thesis has re-evaluated the chemistry underlying reaction of 2,4-dinitrophenylhydrazine with lipid carbonyls to develop a robust method that is chemically accurate and quantitative as well as simple enough for both research and industrial quality control analyses.DNPH reaction conditions and characteristics were tested using pure aldehydes that are typical lipid oxidation products, including saturated, monounsaturated, and diunsaturated compounds. DNPH was dissolved in N,N-dimethylformamide (DMF), acidified with varying concentrations and types of acids to form the base reagent. This was then reacted with aldehydes diluted in acetonitrile, for a range of times, and reagent mixtures were applied to HPLC columns for separation of product hydrazones, unreacted DNPH, and unreacted aldehyde (if any); this procedure also detected any side products generated. Peaks were detected by diode array detection and quantitated by comparison peak areas to standard curves generated from each aldehyde. Conditions under which saturated and unsaturated aldehydes reacted to completion, within 20 minutes, with minimal generation of hydrazone isomers and no carbonyl condensation products were identified as pH 2.52 with a molar ratio of 2.5:1 2,4-DNPH:Carbonyl. Reactions were incomplete at higher pH and were less efficient at lower pH. Reaction slopes for the various aldehydes were within 10% variation of each other in contrast to previous observations of large differences with aldehyde structure. Reaction variability was less than 2%, and limits of detection and quantification were <50 micrograms/L. Formic acid gave results comparable to those of HCl as acidifying reagent. 3,5-Diaminobenzoic acid (DABA) was unable to provide an alternate proton source without lowering pH. A variety of HPLC columns tested - Ultra C18 with 2.1 mm internal diameter, pentafluorophenyl, and aqueous C18 - were unable to improve resolution of critical pairs of hydrazones. Advisors/Committee Members: Schaich, Karen M (chair), School of Graduate Studies.

Subjects/Keywords: Lipid oxidation; Lipid carbonyls

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APA (6^th Edition):

Kandrac, Morgan, 1. (2018). Factors affecting the 2,4-dinitrophenyl hydrazine reaction with lipid carbonyls. (Masters Thesis). Rutgers University. Retrieved from https://rucore.libraries.rutgers.edu/rutgers-lib/59128/

Chicago Manual of Style (16^th Edition):

Kandrac, Morgan, 1993-. “Factors affecting the 2,4-dinitrophenyl hydrazine reaction with lipid carbonyls.” 2018. Masters Thesis, Rutgers University. Accessed January 28, 2021. https://rucore.libraries.rutgers.edu/rutgers-lib/59128/.

MLA Handbook (7^th Edition):

Kandrac, Morgan, 1993-. “Factors affecting the 2,4-dinitrophenyl hydrazine reaction with lipid carbonyls.” 2018. Web. 28 Jan 2021.

Vancouver:

Kandrac, Morgan 1. Factors affecting the 2,4-dinitrophenyl hydrazine reaction with lipid carbonyls. [Internet] [Masters thesis]. Rutgers University; 2018. [cited 2021 Jan 28]. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/59128/.

Council of Science Editors:

Kandrac, Morgan 1. Factors affecting the 2,4-dinitrophenyl hydrazine reaction with lipid carbonyls. [Masters Thesis]. Rutgers University; 2018. Available from: https://rucore.libraries.rutgers.edu/rutgers-lib/59128/

University of Illinois – Urbana-Champaign

2. Haley, Hannah M. Modular synthesis-enabled mechanistic characterization of the potent antilipoperoxidant activity of peridinin.

Degree: PhD, Chemistry, 2018, University of Illinois – Urbana-Champaign

URL: http://hdl.handle.net/2142/101323

► The peroxidation of polyunsaturated fatty acids is a hallmark of many human disorders, yet is has often remained ambiguous whether lipid peroxidation plays a causative… (more)

▼ The peroxidation of polyunsaturated fatty acids is a hallmark of many human disorders, yet is has often remained ambiguous whether lipid peroxidation plays a causative and therefore addressable role in the onset or pathogenesis of a disease. Small molecule inhibitors of this oxidative process in theory possess the capacity to help clarify this ambiguity, but many of the currently available compounds have important limitations. We therefore proposed that context-specific selective pressures may have promoted the evolution of natural products with potent antilipoperoxidant activity in microorganisms that thrive in environments of extreme oxidative stress. Enabled by a modular building-block synthetic platform, the structurally atypical carotenoid peridinin was found to be a potent inhibitor of non-enzymatic bilayer lipid peroxidation. With the goal of maximizing the utility of peridinin as a small molecule probe of the role of lipid peroxidation in pathogenesis, the mechanistic underpinnings of its antilipoperoxidant activity were investigated. Solid-state NMR experiments with a site-selectively 13C-labeled peridinin isotopologue revealed that the potency is linked to a high effective molarity within lipid bilayers. In contrast to the primarily extramembranous localization of the less effective antilipoperoxidant astaxanthin, peridinin is completely embedded within and physically spans the hydrophobic core of lipid membranes. This antilipoperoxidant probe was leveraged in human primary endothelial cell and mouse model experiments to interrogate the contribution of membrane oxidation towards the pathogenesis of atherosclerosis and asthma. The peridinin-mediated mitigation of bilayer lipid peroxidation was shown to attenuate monocyte-endothelial cell adhesion, a key step in atherogenesis. Utilizing mouse models of acute asthma, we found that lipid peroxidation is alternatively not a key driver of the asthmatic phenotype. These results suggest that peridinin may have broad potential as a chemical probe to better understand the role of bilayer lipid peroxidation in human disease. Advisors/Committee Members: Burke, Martin D. (advisor), Burke, Martin D. (Committee Chair), Denmark, Scott E. (committee member), Imlay, James A. (committee member), van der Donk, Wilfred A. (committee member).

Subjects/Keywords: carotenoid; lipid oxidation; atherosclerosis

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APA (6^th Edition):

Haley, H. M. (2018). Modular synthesis-enabled mechanistic characterization of the potent antilipoperoxidant activity of peridinin. (Doctoral Dissertation). University of Illinois – Urbana-Champaign. Retrieved from http://hdl.handle.net/2142/101323

Chicago Manual of Style (16^th Edition):

Haley, Hannah M. “Modular synthesis-enabled mechanistic characterization of the potent antilipoperoxidant activity of peridinin.” 2018. Doctoral Dissertation, University of Illinois – Urbana-Champaign. Accessed January 28, 2021. http://hdl.handle.net/2142/101323.

MLA Handbook (7^th Edition):

Haley, Hannah M. “Modular synthesis-enabled mechanistic characterization of the potent antilipoperoxidant activity of peridinin.” 2018. Web. 28 Jan 2021.

Vancouver:

Haley HM. Modular synthesis-enabled mechanistic characterization of the potent antilipoperoxidant activity of peridinin. [Internet] [Doctoral dissertation]. University of Illinois – Urbana-Champaign; 2018. [cited 2021 Jan 28]. Available from: http://hdl.handle.net/2142/101323.

Council of Science Editors:

Haley HM. Modular synthesis-enabled mechanistic characterization of the potent antilipoperoxidant activity of peridinin. [Doctoral Dissertation]. University of Illinois – Urbana-Champaign; 2018. Available from: http://hdl.handle.net/2142/101323

Texas A&M University

3. Cruzen, Shannon Michelle. Plant-Based Tannins as Antioxidants in Pre-Cooked Ground Beef Patties.

Degree: MS, Animal Science, 2011, Texas A&M University

URL: http://hdl.handle.net/1969.1/ETD-TAMU-2010-08-8236

► Meat lipid oxidation causes negative quality effects, especially in further processed products. Butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), and rosemary extract (RM) are common antioxidants,… (more)

▼ Meat lipid oxidation causes negative quality effects, especially in further processed products. Butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), and rosemary extract (RM) are common antioxidants, but plant-based tannin compounds have been shown to be effective antioxidants. The objective was to evaluate antioxidant effectiveness, pH, color, and sensory effects of several tannin sources. In study 1, 19 percent fat ground beef was mixed with no treatment (control), BHA/BHT (0.02percent), RM (0.2percent), or 0.25percent or 0.5percent powders of Chardonnay grapeseed (CG), Norton grapeseed (NG), CitruSmart (CS), or dried cherry (CP). Raw and cooked patties were aerobically stored for 0 to 5 days at 4 degrees C. Cooked patties were analyzed using the TBARS (thiobarbituric acid reactive substances) method. Raw patties were analyzed for pH, instrumental color, subjective color, and ingredient specks. Study 2 was similar, except the treatments were 0.25percent and 0.5percent powders of CG, chestnut (CN), mimosa (M), and quebracho (Q) tannins, as well as 0.5percent NG, 0.02percent BHA/BHT, 0.2percent RM, and a control. In study 1, only the NG and CG pre-cooked patties had similar or lower TBARS values compared to RM and BHA/BHT patties. All tannin treatments, except 0.25percent CG and 0.25percent CS, lowered pH compared to the control. Patties with NG and 0.5percent CG were darker, and tannin-treated patties were not redder than the control. Patties with CG and 0.5percent NG were less yellow. Subjectively, tannin-treated patties did not have less discoloration during storage, and the CG and NG patties had numerous visible ingredient specks. In study 2, CN, M, Q, and 0.5percent CG treated patties had low TBARS during storage. pH was slightly lower in CG and CN patties than the control. All tannin-treated patties were darker than the control patties, except patties containing 0.25percent CG and Q, and control patties had the highest red values. Tannin-treatments patties, except CN and Q patties, were less yellow. Subjectively, only 0.25percent M patties had less discoloration than control patties, while 0.5percent CN patties were more discolored. Norton and Chardonnay grapeseed flour and chesnut, mimosa, and quebracho powders would be recommended for pre-cooked ground beef patties based on their antioxidant effectiveness in these studies. Advisors/Committee Members: Miller, Rhonda K. (advisor), Awika, Joseph M. (committee member), Carstens, Gordon E. (committee member), Pinchak, William E. (committee member).

Subjects/Keywords: Tannins; antioxidants; lipid oxidation

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APA (6^th Edition):

Cruzen, S. M. (2011). Plant-Based Tannins as Antioxidants in Pre-Cooked Ground Beef Patties. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-2010-08-8236

Chicago Manual of Style (16^th Edition):

Cruzen, Shannon Michelle. “Plant-Based Tannins as Antioxidants in Pre-Cooked Ground Beef Patties.” 2011. Masters Thesis, Texas A&M University. Accessed January 28, 2021. http://hdl.handle.net/1969.1/ETD-TAMU-2010-08-8236.

MLA Handbook (7^th Edition):

Cruzen, Shannon Michelle. “Plant-Based Tannins as Antioxidants in Pre-Cooked Ground Beef Patties.” 2011. Web. 28 Jan 2021.

Vancouver:

Cruzen SM. Plant-Based Tannins as Antioxidants in Pre-Cooked Ground Beef Patties. [Internet] [Masters thesis]. Texas A&M University; 2011. [cited 2021 Jan 28]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2010-08-8236.

Council of Science Editors:

Cruzen SM. Plant-Based Tannins as Antioxidants in Pre-Cooked Ground Beef Patties. [Masters Thesis]. Texas A&M University; 2011. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2010-08-8236

California State University – Chico

4. Barker, Jennifer L. Lipid oxidation in females during the postexercise recovery period: one vs. two bouts of exercise .

Degree: 2015, California State University – Chico

URL: http://hdl.handle.net/10211.3/144682

► Research has shown that there is a difference in postexercise substrate (lipid and carbohydrate) oxidation rates and duration during one bout of exercise, most notably,… (more)

▼ Research has shown that there is a difference in postexercise substrate (lipid and carbohydrate) oxidation rates and duration during one bout of exercise, most notably, an increase in lipid oxidation when compared to rest. However, it is unclear what happens to substrate oxidation rates during postexercise recovery during same-day split exercise sessions in females. The purpose of this study was to determine if total postexercise lipid oxidation in recreationally athletic females is affected by frequency of exercise (1 vs. 2 bouts) while keeping total workload the same (60 minutes at 65% VO2max). Seven recreationally athletic females were randomly allocated to each treatment and participated as their own control group. During the control trial, resting VO2, substrate oxidation (lipid and carbohydrate) rates, RER and VO2max were determined using indirect calorimetry. Subjects were then randomly allocated to each treatment, either 60 minutes of exercise at 65% VO2max on a cycle ergometer, or two 30- minute bouts at 65% VO2max on a cycle ergometer, separated by five hours. After each bout, metabolic parameters were collected every 15 minutes for three hours. A significant difference in both lipid oxidation (p < 0.0001) and carbohydrate oxidation (p < 0.005) was found between the 60-min trial postexercise recovery period and the sum of the split 30-min sessions. Significant differences in carbohydrate oxidation were found between exercise and control, and between exercise and all postexercise timepoints (p < 0.008). Although no significant differences in lipid or carbohydrate oxidation were found between the control trial and any of the postexercise timepoints of any trial, trends in increased lipid oxidation and decreased carbohydrate oxidation are seen. These results may indicate that split exercise bouts of identical workload may lead to an overall greater postexercise lipid oxidation when combined, compared to a single exercise session. Advisors/Committee Members: Azevedo, John L (advisor).

Subjects/Keywords: Lipid oxidation; Postexercise recovery; Exercise

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APA (6^th Edition):

Barker, J. L. (2015). Lipid oxidation in females during the postexercise recovery period: one vs. two bouts of exercise . (Thesis). California State University – Chico. Retrieved from http://hdl.handle.net/10211.3/144682

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Barker, Jennifer L. “Lipid oxidation in females during the postexercise recovery period: one vs. two bouts of exercise .” 2015. Thesis, California State University – Chico. Accessed January 28, 2021. http://hdl.handle.net/10211.3/144682.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Barker, Jennifer L. “Lipid oxidation in females during the postexercise recovery period: one vs. two bouts of exercise .” 2015. Web. 28 Jan 2021.

Vancouver:

Barker JL. Lipid oxidation in females during the postexercise recovery period: one vs. two bouts of exercise . [Internet] [Thesis]. California State University – Chico; 2015. [cited 2021 Jan 28]. Available from: http://hdl.handle.net/10211.3/144682.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Barker JL. Lipid oxidation in females during the postexercise recovery period: one vs. two bouts of exercise . [Thesis]. California State University – Chico; 2015. Available from: http://hdl.handle.net/10211.3/144682

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Penn State University

5. Poyton, Matthew Forrest. Metallomembranes: Characterizing Transition Metal Ion-Lipid Complexes.

Degree: 2016, Penn State University

URL: https://submit-etda.libraries.psu.edu/catalog/28756

► Herein, transition metal-lipid complexes are characterized using model membranes. We show that Cu2+, Zn2+ and Ni2+ bind to phosphatidylserine (PS) lipids and that Cu2+ also… (more)

Subjects/Keywords: Lipid Bilayers; Microfluidics; Lipid Oxidation; Fluorescence Quenching; Supported Lipid Bilayer Electrophoresis

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APA (6^th Edition):

Poyton, M. F. (2016). Metallomembranes: Characterizing Transition Metal Ion-Lipid Complexes. (Thesis). Penn State University. Retrieved from https://submit-etda.libraries.psu.edu/catalog/28756

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Poyton, Matthew Forrest. “Metallomembranes: Characterizing Transition Metal Ion-Lipid Complexes.” 2016. Thesis, Penn State University. Accessed January 28, 2021. https://submit-etda.libraries.psu.edu/catalog/28756.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Poyton, Matthew Forrest. “Metallomembranes: Characterizing Transition Metal Ion-Lipid Complexes.” 2016. Web. 28 Jan 2021.

Vancouver:

Poyton MF. Metallomembranes: Characterizing Transition Metal Ion-Lipid Complexes. [Internet] [Thesis]. Penn State University; 2016. [cited 2021 Jan 28]. Available from: https://submit-etda.libraries.psu.edu/catalog/28756.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Poyton MF. Metallomembranes: Characterizing Transition Metal Ion-Lipid Complexes. [Thesis]. Penn State University; 2016. Available from: https://submit-etda.libraries.psu.edu/catalog/28756

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

University of Georgia

6. Akinosho, Hannah Oluwafunmike. The role of structure-function relationships in hydroxypropyl methylcellulose on emulsion stability.

Degree: 2014, University of Georgia

URL: http://hdl.handle.net/10724/28188

► The substituents on hydroxypropyl methylcellulose (HPMC) influence emulsion stability through viscosity effects, the formation of a gel network, and adsorption to the oil droplet surface.… (more)

Subjects/Keywords: Hydroxypropyl methylcellulose; Emulsion, Lipid oxidation; Structure; Substituents

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APA (6^th Edition):

Akinosho, H. O. (2014). The role of structure-function relationships in hydroxypropyl methylcellulose on emulsion stability. (Thesis). University of Georgia. Retrieved from http://hdl.handle.net/10724/28188

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Akinosho, Hannah Oluwafunmike. “The role of structure-function relationships in hydroxypropyl methylcellulose on emulsion stability.” 2014. Thesis, University of Georgia. Accessed January 28, 2021. http://hdl.handle.net/10724/28188.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Akinosho, Hannah Oluwafunmike. “The role of structure-function relationships in hydroxypropyl methylcellulose on emulsion stability.” 2014. Web. 28 Jan 2021.

Vancouver:

Akinosho HO. The role of structure-function relationships in hydroxypropyl methylcellulose on emulsion stability. [Internet] [Thesis]. University of Georgia; 2014. [cited 2021 Jan 28]. Available from: http://hdl.handle.net/10724/28188.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Akinosho HO. The role of structure-function relationships in hydroxypropyl methylcellulose on emulsion stability. [Thesis]. University of Georgia; 2014. Available from: http://hdl.handle.net/10724/28188

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

University of Illinois – Urbana-Champaign

7. Herrick, Ryan. Evaluating lipid oxidation and sensory characteristics in bacon from immunologically castrated barrows.

Degree: MS, 0002, 2014, University of Illinois – Urbana-Champaign

URL: http://hdl.handle.net/2142/50753

► With increased time after immunological castration, lipid content of bacon increases and unsaturated fatty acid content is reduced. Our objective was to determine the effect… (more)

▼ With increased time after immunological castration, lipid content of bacon increases and unsaturated fatty acid content is reduced. Our objective was to determine the effect of immunological castration (Improvest®, gonadotropin releasing factor analog-diphtheria toxoid conjugate, Zoetis) management strategies [age of slaughter, and time after second dose (ASD)], on lipid oxidation and sensory characteristics of bacon packaged under simulated food service conditions. To mimic conditions of a normal production system, all bellies from immunological castrated (IC) barrows were pooled to compare bacon from IC barrows, regardless of management strategy, to physical castrated (PC) barrows and gilts for the same traits. Bellies (N=129) from two slaughter dates were manufactured into bacon under commercial conditions. Immunological castration management strategies included 24 wk old IC pigs 4, 6, 8, or 10 wk ASD, 26 wk old IC pigs 6 wk ASD and 28 wk old IC pigs 8 wk ASD. Gilts and PC barrows were slaughtered at 24, 26, and 28 wk of age and pooled across age. Center-cut bacon was laid-out on parchment paper, packaged in oxygen-permeable poly-vinyl lined boxes, and frozen (-33°C) for 1, 4, 8, or 12 wks to simulate food service conditions. At the end of each storage period, trained sensory panelists evaluated bacon for saltiness, oxidized odor, oxidized flavor, and off flavor on a 15-cm line scale (0 cm indicated none and 15 cm indicated extreme intensity for each characteristic). At similar time points, lipid oxidation (TBARS) and proximate analysis were determined. Both data sets (IC management strategies and IC barrows compared with PC barrows and gilts) were analyzed using the MIXED procedure in SAS with belly as the experimental unit. Model included fixed effects of treatment, wk of storage, their interaction, and blocked by kill date. In both data sets, least square means were separated using the PDIFF option with a Tukey-Kramer adjustment. Overall, as storage time increased, saltiness decreased from 1 to 12 wks (P < 0.01), oxidized odor and oxidized flavor increased (P < 0.01), and TBARS increased by 0.23-0.30 mg MDA/kg meat from 1 to 12 wks (P < 0.01). Moisture and lipid content did not change with storage (P ≥ 0.11). There was no interaction of treatment and wk within IC treatments or within sex classes (P ≥ 0.11). Oxidized odor and flavor were unaffected by immunological castration management strategy (P > 0.21) or sex class (P > 0.31). Among bacon from IC barrows, TBARS were increased in bacon from IC barrows slaughtered at 28 wk of age, 8 wks ASD compared with bacon from IC barrows slaughtered at 24 wk of age, both 4 and 6 wks ASD (P < 0.01), with other treatments being similar to both extremes. Lipid content was increased and moisture reduced (P < 0.01) in bacon from IC barrows 8 and 10 wks ASD compared with IC pigs at 4 and 6 wks ASD, regardless of age at slaughter. When bacon from IC treatments were pooled, TBARS tended to be increased (P = 0.06) by 0.03 mg MDA/kg meat from IC barrows compared to gilts, with… Advisors/Committee Members: Dilger, Anna C. (advisor).

Subjects/Keywords: Bacon; Immunological castration; Improvest; Lipid oxidation

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APA (6^th Edition):

Herrick, R. (2014). Evaluating lipid oxidation and sensory characteristics in bacon from immunologically castrated barrows. (Thesis). University of Illinois – Urbana-Champaign. Retrieved from http://hdl.handle.net/2142/50753

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Herrick, Ryan. “Evaluating lipid oxidation and sensory characteristics in bacon from immunologically castrated barrows.” 2014. Thesis, University of Illinois – Urbana-Champaign. Accessed January 28, 2021. http://hdl.handle.net/2142/50753.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Herrick, Ryan. “Evaluating lipid oxidation and sensory characteristics in bacon from immunologically castrated barrows.” 2014. Web. 28 Jan 2021.

Vancouver:

Herrick R. Evaluating lipid oxidation and sensory characteristics in bacon from immunologically castrated barrows. [Internet] [Thesis]. University of Illinois – Urbana-Champaign; 2014. [cited 2021 Jan 28]. Available from: http://hdl.handle.net/2142/50753.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Herrick R. Evaluating lipid oxidation and sensory characteristics in bacon from immunologically castrated barrows. [Thesis]. University of Illinois – Urbana-Champaign; 2014. Available from: http://hdl.handle.net/2142/50753

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

University of Melbourne

8. Torkamani, Amirehsan. Effects of ultrasonic interventions on lipid oxidation in whey.

Degree: 2013, University of Melbourne

URL: http://hdl.handle.net/11343/38259

► The main objective of this study was to investigate the effect of ultrasonication on lipid oxidation in whey and its shelf stability. Influence of frequencies… (more)

▼ The main objective of this study was to investigate the effect of ultrasonication on lipid oxidation in whey and its shelf stability. Influence of frequencies (20-2000 kHz), specific energies (8-300 kJ/kg) and ultrasound (US) processing times (10 and 30 minutes) was studied in detail. Trials were carried out using a single transducer configuration in a 1 litter acoustic chamber. Treatments were performed at 20, 400, 1000 and 2000 kHz for 10 and 30 minutes at 37 ºC. Depending on the power delivered to the transducers and treatment times, specific energy uptake ranged between 8-390 kJ/kg. Headspace analysis, free fatty acid (FFA) determination, polar lipid quantification and free radical formation were key analytical measurements performed to characterise whey lipid composition and assess the oxidative damage. Generation of free radicals in purified water matrix media (Milli-Q grade) as a result of ultrasonication was highest between 400 and 1000 kHz. Oxidative volatile compounds were initially detected at low concentrations in raw liquid whey samples prior to pasteurisation/sonication treatment. Thermal processing resulted in a significant increase in the concentration of ketone and aldehyde volatiles (P<0.05). This trend was carried on irrespective of whether samples were sonicated for extended period of time or not. Regardless of the concentration of free radicals developed in the system (0.34-110 μM); ultrasound treatment time did not generate additional oxidative odorant compounds. Concentration of all oxidative volatiles except for Hexanal and 2-E-Hexanal during treatments remained considerably below threshold values for human detection (P>0.05). Thermal and ultrasonic treatments applied did not significantly (P>0.05) affect the abundance of polar lipid (Posphatidyle ethanolamine, serine, inositol, choline and sphingomyelin species). Free fatty acids concentration in raw whey samples was initially low but increased significantly after thermal treatment and incubation for 10 and 30 minutes (P<0.05). This could be due to enzymatic hydrolysis of triglycerides and phospholipids. Sonication at various conditions did not significantly (P>0.05) affect FFA concentration in comparison to control samples. A secondary objective of this work was to evaluate the potential of high frequency ultrasound to separate fat from whey. Fresh whey was treated at 400 and 1000 kHz at different power input and durations (50%-100%, 5-30 minutes) to evaluate US potential for fat separation and extending whey shelf life. US treatment at 1000 kHz was more efficient to enhance fat separation. The volatile compound concentration was significantly reduced after the ultrasound separation of fat. The current study suggested that ultrasonication at selected frequencies and selected specific energies did not enhance oxidative…

Subjects/Keywords: ultrasound; phospholipid; whey; standing wave; lipid oxidation

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APA (6^th Edition):

Torkamani, A. (2013). Effects of ultrasonic interventions on lipid oxidation in whey. (Masters Thesis). University of Melbourne. Retrieved from http://hdl.handle.net/11343/38259

Chicago Manual of Style (16^th Edition):

Torkamani, Amirehsan. “Effects of ultrasonic interventions on lipid oxidation in whey.” 2013. Masters Thesis, University of Melbourne. Accessed January 28, 2021. http://hdl.handle.net/11343/38259.

MLA Handbook (7^th Edition):

Torkamani, Amirehsan. “Effects of ultrasonic interventions on lipid oxidation in whey.” 2013. Web. 28 Jan 2021.

Vancouver:

Torkamani A. Effects of ultrasonic interventions on lipid oxidation in whey. [Internet] [Masters thesis]. University of Melbourne; 2013. [cited 2021 Jan 28]. Available from: http://hdl.handle.net/11343/38259.

Council of Science Editors:

Torkamani A. Effects of ultrasonic interventions on lipid oxidation in whey. [Masters Thesis]. University of Melbourne; 2013. Available from: http://hdl.handle.net/11343/38259

Louisiana State University

9. Jirawatjunya, Jinjuta. Effects of Assorted Coating Materials and Room Temperature Storage on Internal Quality and Oxidative Stability of Shell Eggs.

Degree: MS, Life Sciences, 2013, Louisiana State University

URL: etd-05312013-113630 ; https://digitalcommons.lsu.edu/gradschool_theses/2531

► Surface coating is an effective/inexpensive method to preserve internal quality and minimize weight loss of shell eggs during storage without refrigeration. No research has been… (more)

▼ Surface coating is an effective/inexpensive method to preserve internal quality and minimize weight loss of shell eggs during storage without refrigeration. No research has been done to evaluate effects of coating on oxidative stability of cooked eggs. In the first study, soybean oil (SO) as a coating material was evaluated for its effects on internal quality and flavor volatile compounds of eggs throughout 5-weeks of storage at 25¢XC. Haugh unit (HU) and yolk index (YI) values decreased whereas weight loss increased during storage. After 5-weeks, SO-coated eggs had consistently higher HU (67.72 vs. 48.45) and YI (0.29 vs. 0.40) than the control. SO-coating significantly minimized weigh loss (0.95%) of eggs after 5-weeks storage (vs. 6.47% for the control). The major flavor volatiles in cooked eggs were aldehydes, ketones, alcohols, and sulfides. Soybean oil coted boiled eggs yielded the highest hexanal contents. In the second study, effectiveness of surface coatings using proteins, polysaccharides, or lipids in preserving quality and lipid oxidation of shell eggs was evaluated. After 5-weeks, lipid-based coatings had consistently higher HU (69.25 vs. 41.01-57.75) and YI (0.37 vs. 0.22-0.32) than control and other treatments. Lipid-based coating significantly minimized weigh loss (0.35%) of eggs after 5-weeks storage (vs. 4.84-6.84% for control and other treatments). After 5-weeks storage, compared with the control (8.37ƒÝg/100 g), hexanal of yolk of eggs coated with SO was higher (14.09ƒÝg), but that of eggs coated with alpha and beta chitosans, WPC, and MO was lower (3.24, 3.89, 4.34, and 6.13 ƒÝg). SO-coated eggs had highest TBARs values after 5-weeks storage. Palmitic, oleic, and linoleic acids were most abundant fatty acids in the yolk. The proportion of MUFAs and saturated fatty acids increased while the proportion of PUFAs decreased after 5 weeks of storage. This study demonstrated that surface coating can extend shelf-life of eggs, but potentially affect chemical compounds related to lipid oxidation in egg yolk during 5-weeks storage at 25¢XC.

Subjects/Keywords: coatings; lipid oxidation; volatile compounds; eggs

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APA (6^th Edition):

Jirawatjunya, J. (2013). Effects of Assorted Coating Materials and Room Temperature Storage on Internal Quality and Oxidative Stability of Shell Eggs. (Masters Thesis). Louisiana State University. Retrieved from etd-05312013-113630 ; https://digitalcommons.lsu.edu/gradschool_theses/2531

Chicago Manual of Style (16^th Edition):

Jirawatjunya, Jinjuta. “Effects of Assorted Coating Materials and Room Temperature Storage on Internal Quality and Oxidative Stability of Shell Eggs.” 2013. Masters Thesis, Louisiana State University. Accessed January 28, 2021. etd-05312013-113630 ; https://digitalcommons.lsu.edu/gradschool_theses/2531.

MLA Handbook (7^th Edition):

Jirawatjunya, Jinjuta. “Effects of Assorted Coating Materials and Room Temperature Storage on Internal Quality and Oxidative Stability of Shell Eggs.” 2013. Web. 28 Jan 2021.

Vancouver:

Jirawatjunya J. Effects of Assorted Coating Materials and Room Temperature Storage on Internal Quality and Oxidative Stability of Shell Eggs. [Internet] [Masters thesis]. Louisiana State University; 2013. [cited 2021 Jan 28]. Available from: etd-05312013-113630 ; https://digitalcommons.lsu.edu/gradschool_theses/2531.

Council of Science Editors:

Jirawatjunya J. Effects of Assorted Coating Materials and Room Temperature Storage on Internal Quality and Oxidative Stability of Shell Eggs. [Masters Thesis]. Louisiana State University; 2013. Available from: etd-05312013-113630 ; https://digitalcommons.lsu.edu/gradschool_theses/2531

Louisiana State University

10. Zhu, Yongchao. Relationship of Total Phenolic Contents, DPPH Activities and Anti-Lipid-Oxidation Capabilities of Different Bioactive Beverages and Phenolic Antioxidants.

Degree: MS, Life Sciences, 2014, Louisiana State University

URL: etd-11052014-085359 ; https://digitalcommons.lsu.edu/gradschool_theses/624

► Polyphenol compounds are widely used as antioxidants in food processing. The conventional phenolic content, scavenging DPPH free radical assays have been widely used for antioxidant… (more)

Subjects/Keywords: antioxidants; total phenolic content; DPPH; lipid oxidation

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APA (6^th Edition):

Zhu, Y. (2014). Relationship of Total Phenolic Contents, DPPH Activities and Anti-Lipid-Oxidation Capabilities of Different Bioactive Beverages and Phenolic Antioxidants. (Masters Thesis). Louisiana State University. Retrieved from etd-11052014-085359 ; https://digitalcommons.lsu.edu/gradschool_theses/624

Chicago Manual of Style (16^th Edition):

Zhu, Yongchao. “Relationship of Total Phenolic Contents, DPPH Activities and Anti-Lipid-Oxidation Capabilities of Different Bioactive Beverages and Phenolic Antioxidants.” 2014. Masters Thesis, Louisiana State University. Accessed January 28, 2021. etd-11052014-085359 ; https://digitalcommons.lsu.edu/gradschool_theses/624.

MLA Handbook (7^th Edition):

Zhu, Yongchao. “Relationship of Total Phenolic Contents, DPPH Activities and Anti-Lipid-Oxidation Capabilities of Different Bioactive Beverages and Phenolic Antioxidants.” 2014. Web. 28 Jan 2021.

Vancouver:

Zhu Y. Relationship of Total Phenolic Contents, DPPH Activities and Anti-Lipid-Oxidation Capabilities of Different Bioactive Beverages and Phenolic Antioxidants. [Internet] [Masters thesis]. Louisiana State University; 2014. [cited 2021 Jan 28]. Available from: etd-11052014-085359 ; https://digitalcommons.lsu.edu/gradschool_theses/624.

Council of Science Editors:

Zhu Y. Relationship of Total Phenolic Contents, DPPH Activities and Anti-Lipid-Oxidation Capabilities of Different Bioactive Beverages and Phenolic Antioxidants. [Masters Thesis]. Louisiana State University; 2014. Available from: etd-11052014-085359 ; https://digitalcommons.lsu.edu/gradschool_theses/624

University of Kentucky

11. Yang, Jiayi. RELATIVE REACTIVITY OF PROTEIN AND LIPID TO OXIDANTS IN DIFFERENT BI-PHASIC SYSTEMS AND ITS IMPLICATION IN SAUSAGE QUALITY.

Degree: 2016, University of Kentucky

URL: https://uknowledge.uky.edu/animalsci_etds/68

► This study investigated the progression of protein and lipid oxidation in different bi-phasic model systems: simple aqueous dispersions, liposome, and oil-in-water (O/W) emulsions. Varied concentrations… (more)

▼ This study investigated the progression of protein and lipid oxidation in different bi-phasic model systems: simple aqueous dispersions, liposome, and oil-in-water (O/W) emulsions. Varied concentrations of isolated pork myofibrillar protein (MFP) were mixed with free fatty acids (C18:1, C18:2, C18:3), lecithin, or vegetable oil to construct different lipid-protein dispersion systems, then subjected to hydroxyl radical stress at 4 °C. Comparison of the evolution of lipid oxidation with protein modification markers in all dispersion systems showed noteworthy attenuation of tryptophan fluorescence, protein carbonyl formation, and extensive polymerization of myosin in 2 h. This process preceded lipid oxidation which exhibited notable accumulations of thiobarbituric acid-reactive substances (TBARS) only after 2 h. The study further explored the steric role of MFP in the oxidative stability of emulsions. Oxidized MFP in the continuous phase stimulated lipid oxidation in 24 h; sharply contrasting with interface-adsorbed MFP that inhibited TBARS formation nearly 90% in 24 h. Interfacial MFP from 2 h-oxidized samples exhibited attenuated tryptophan fluorescence but more pronounced myosin polymerization than MFP in the continuous phase. Due to the site distribution, interface-adsorbed MFP in general and myosin in particular provided accentuated protection of emulsions against oxidation. Similarly, soy protein isolate (SPI) and sodium caseinate (SC) acted as antioxidant barriers in O/W emulsions. The effect of replacing pork fat by protein-stabilized soybean oil pre-emulsion on physical characteristics and oxidative stability of fresh sausages was subsequently investigated. Substitution (60%) of SC or partially denatured SPI pre-emulsified oil for fat improved sausage water-binding capacity (P < 0.05). During storage at 4 °C, cooked sausage formulated with partially denatured SPI-emulsified oil displayed a slower lipid oxidation rate throughout 14 days compared with control sausage, and SC-emulsified oil sausage had the lowest TBARS produced in the first 5 days. There was no significant difference (P > 0.05) in texture attributes (e.g., hardness, deformability, cohesiveness, and rupture force) between different formulations. In summary, proteins as emulsifiers at the O/W interface are kinetically preferred targets of radicals compared to unsaturated lipids and proteins in the continuous phase. Such locality effect proves to be important for the physicochemical stability of emulsion-type foods.

Subjects/Keywords: Protein oxidation; Lipid oxidation; Emulsion; Interfacial protein; Sausage; Food Chemistry

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APA (6^th Edition):

Yang, J. (2016). RELATIVE REACTIVITY OF PROTEIN AND LIPID TO OXIDANTS IN DIFFERENT BI-PHASIC SYSTEMS AND ITS IMPLICATION IN SAUSAGE QUALITY. (Doctoral Dissertation). University of Kentucky. Retrieved from https://uknowledge.uky.edu/animalsci_etds/68

Chicago Manual of Style (16^th Edition):

Yang, Jiayi. “RELATIVE REACTIVITY OF PROTEIN AND LIPID TO OXIDANTS IN DIFFERENT BI-PHASIC SYSTEMS AND ITS IMPLICATION IN SAUSAGE QUALITY.” 2016. Doctoral Dissertation, University of Kentucky. Accessed January 28, 2021. https://uknowledge.uky.edu/animalsci_etds/68.

MLA Handbook (7^th Edition):

Yang, Jiayi. “RELATIVE REACTIVITY OF PROTEIN AND LIPID TO OXIDANTS IN DIFFERENT BI-PHASIC SYSTEMS AND ITS IMPLICATION IN SAUSAGE QUALITY.” 2016. Web. 28 Jan 2021.

Vancouver:

Yang J. RELATIVE REACTIVITY OF PROTEIN AND LIPID TO OXIDANTS IN DIFFERENT BI-PHASIC SYSTEMS AND ITS IMPLICATION IN SAUSAGE QUALITY. [Internet] [Doctoral dissertation]. University of Kentucky; 2016. [cited 2021 Jan 28]. Available from: https://uknowledge.uky.edu/animalsci_etds/68.

Council of Science Editors:

Yang J. RELATIVE REACTIVITY OF PROTEIN AND LIPID TO OXIDANTS IN DIFFERENT BI-PHASIC SYSTEMS AND ITS IMPLICATION IN SAUSAGE QUALITY. [Doctoral Dissertation]. University of Kentucky; 2016. Available from: https://uknowledge.uky.edu/animalsci_etds/68

Texas A&M University

12. Cong, Xiao. Interactions of Cu2+ with Phosphatidylserine and Their Biological Implications.

Degree: PhD, Chemistry, 2015, Texas A&M University

URL: http://hdl.handle.net/1969.1/155048

► Phosphatidylserine (PS) lipids in cell membranes play significant roles in cell apoptosis, blood clotting and neurodegenerative disorders such as Alzheimer’s disease (AD). A novel fluorescence… (more)

▼ Phosphatidylserine (PS) lipids in cell membranes play significant roles in cell apoptosis, blood clotting and neurodegenerative disorders such as Alzheimer’s disease (AD). A novel fluorescence quenching assay based on lipid bilayer-coated microfluidic platform was developed to investigate the interactions of PS, Cu2+ and PS-related proteins on membranes. PS in supported lipid bilayers (SLBs) was found to bind Cu2+ and the resulting Cu(PS)2 complex could quench a broad spectrum of lipid-bound fluorophores in a reversible and pH-dependent fashion. This quenching assay was subsequently combined with other spectroscopy techniques to explore how Cu2+-binding affinity changes as a function of PS surface density. The apparent binding affinity of Cu2+ to PS got enhanced by about five orders of magnitude as the PS density in SLBs was increased from 1.0 to 20 mol %. Despite the effect of binding valency change from monovalent to bivalent, this binding enhancement was primarily attributed to the greatly amplified Cu2+ concentration in the double layer of the surface with a high PS density, since Cu2+-binding preserves the surface charges. Cu2+-PS interactions have numerous biological implications under specific physiological or pathological conditions. Herein two typical examples were investigated. First one involves the interactions of β-amyloid peptides (Aβ), Cu2+ and lipid membranes. Aβ is an important biomarker of Alzheimer’s disease (AD) while Aβ-binding of transition metal ions can promote its pathological assembly. We applied our fluorescence assay and mass spectrometry (MS) to mimic how Aβ acquires Cu2+ from cell membranes in AD brains where copper level is generally reported to be depressed. The Cu2+ detachment by Aβ was detected by monitoring the recovery of the fluorescent signal quenched by Cu(PS)2 complex. This Cu2+ transfer behavior can be confirmed by MS detection of different complexes. The results could assist clarifying the membrane-related neurotoxicity of Aβ and copper homeostasis at pathological conditions. The combination of fluorescence and MS can be further applied in investigations of other Cu2+-mediated interactions between proteins and membranes. Another biological implication is about the effect of Cu2+-PS binding on lipid oxidations. With PS in vesicles, the oxidation of surrounding unsaturated phosphatidylcholine (PC) lipids was inhibited, which implies that PS in the membranes might protect other lipids against the Cu2+-catalyzed oxidation. Advisors/Committee Members: Cremer, Paul S (advisor), Russell, David H (advisor), Reinhart, Gregory D (committee member), Hilty, Christian (committee member).

Subjects/Keywords: Lipid membrane; Transition metal ions; Ligand-receptor Interaction; Fluorescence; Alzheimer's Disease; Lipid oxidation damage

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APA (6^th Edition):

Cong, X. (2015). Interactions of Cu2+ with Phosphatidylserine and Their Biological Implications. (Doctoral Dissertation). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/155048

Chicago Manual of Style (16^th Edition):

Cong, Xiao. “Interactions of Cu2+ with Phosphatidylserine and Their Biological Implications.” 2015. Doctoral Dissertation, Texas A&M University. Accessed January 28, 2021. http://hdl.handle.net/1969.1/155048.

MLA Handbook (7^th Edition):

Cong, Xiao. “Interactions of Cu2+ with Phosphatidylserine and Their Biological Implications.” 2015. Web. 28 Jan 2021.

Vancouver:

Cong X. Interactions of Cu2+ with Phosphatidylserine and Their Biological Implications. [Internet] [Doctoral dissertation]. Texas A&M University; 2015. [cited 2021 Jan 28]. Available from: http://hdl.handle.net/1969.1/155048.

Council of Science Editors:

Cong X. Interactions of Cu2+ with Phosphatidylserine and Their Biological Implications. [Doctoral Dissertation]. Texas A&M University; 2015. Available from: http://hdl.handle.net/1969.1/155048

Iowa State University

13. Feng, Xi. Identification and characterization of off-odor and off-taste compounds in irradiated ready-to-eat (RTE) cooked meat products.

Degree: 2016, Iowa State University

URL: https://lib.dr.iastate.edu/etd/16052

► This study was designed to elucidate the quality changes in meat products, especially ready-to-eat (RTE) meat products under irradiation. Raw turkey breast meat, cooked turkey… (more)

Subjects/Keywords: Electronic tongue; Irradiation; Lipid oxidation; Nucleotides; Protein oxidation; Volatile compounds; Agriculture; Animal Sciences; Food Science

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APA (6^th Edition):

Feng, X. (2016). Identification and characterization of off-odor and off-taste compounds in irradiated ready-to-eat (RTE) cooked meat products. (Thesis). Iowa State University. Retrieved from https://lib.dr.iastate.edu/etd/16052

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Feng, Xi. “Identification and characterization of off-odor and off-taste compounds in irradiated ready-to-eat (RTE) cooked meat products.” 2016. Thesis, Iowa State University. Accessed January 28, 2021. https://lib.dr.iastate.edu/etd/16052.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Feng, Xi. “Identification and characterization of off-odor and off-taste compounds in irradiated ready-to-eat (RTE) cooked meat products.” 2016. Web. 28 Jan 2021.

Vancouver:

Feng X. Identification and characterization of off-odor and off-taste compounds in irradiated ready-to-eat (RTE) cooked meat products. [Internet] [Thesis]. Iowa State University; 2016. [cited 2021 Jan 28]. Available from: https://lib.dr.iastate.edu/etd/16052.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Feng X. Identification and characterization of off-odor and off-taste compounds in irradiated ready-to-eat (RTE) cooked meat products. [Thesis]. Iowa State University; 2016. Available from: https://lib.dr.iastate.edu/etd/16052

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

East Carolina University

14. Smith, Cody D. Linking energy state to redox environment through mitochondrial redox circuits.

Degree: PhD, PHD-Physiology, 2016, East Carolina University

URL: http://hdl.handle.net/10342/6007

► Mitochondria are the primary producers of intracellular H2O2, an oxidant signaling molecule that has gained attention for its role in normal physiological processes and disease… (more)

▼ Mitochondria are the primary producers of intracellular H2O2, an oxidant signaling molecule that has gained attention for its role in normal physiological processes and disease etiologies such as skeletal muscle insulin resistance and type 2 diabetes. Understanding the factors that govern the rate of mitochondrial H2O2 emission is critical to developing therapeutic strategies that might mitigate H2O2-induced disease progression while simultaneously enabling cytosolic redox homeostasis and proper cell function. Lipid catabolism through the [beta]-oxidation pathway is a known source of mitochondrial H2O2 generation and implicated in the development of skeletal muscle insulin resistance based on its association with high-fat diets. The goal of this dissertation was 2-fold: 1) To investigate how mitochondrial H2O2 emission due to [beta]-oxidation is regulated by inherent redox circuits with the matrix antioxidant system in skeletal muscle; and 2) To identify the bioenergetic consequences and resulting redox environment associated with increased [beta]-oxidation flux and the development of skeletal muscle insulin resistance. To accomplish these goals, wild-type and genetically altered mouse models were used for experimentation at the whole body, muscle, and mitochondrial level. Multiple redox circuits were discovered in skeletal muscle mitochondria linking [beta]-oxidation-induced H2O2 production to both membrane potential ([Delta][Psi]m)-dependent and independent sources of NADPH, the cofactor ultimately responsible for powering antioxidant activity. Collectively, these redox circuits regulated the rate of mitochondrial H2O2 emission by ensuring sufficient NADPH production to maintain a constant 70-80% antioxidant efficiency, regardless of the [beta]-oxidation-flux rate. Therefore, when flux through [beta]-oxidation was increased, thus elevating the mitochondrial energy state and rate of H2O2 production, redox circuitry enabled proportionally increased NADPH generation in order to reduce the same fraction of H2O2 as with lower energy states. Thus, an increased energy state due to increased [beta]-oxidation-flux resulted in an increased, yet proportional rate of mitochondrial H2O2 emission. In this way, redox circuits regulate the rate of mitochondrial H2O2 emission depending on changes in energy state. At high energy states due to elevated [beta]-oxidation flux, the increased rate of mitochondrial H2O2 emission further induced a more oxidized cytosolic redox environment, consistent with the insulin resistant phenotype observed in genetic models. Hence, redox circuitry further links mitochondrial energy state with activation/deactivation of specific redox-sensitive signaling pathways leading to changes in protein and cellular function. Advisors/Committee Members: Neufer, P. Darrell (advisor).

Subjects/Keywords: energy; lipid; Î²-oxidation; H2O2; NNT; NADPH; insulin; diabetes; Oxidation-Reduction; Environment; Mitochondria

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APA (6^th Edition):

Smith, C. D. (2016). Linking energy state to redox environment through mitochondrial redox circuits. (Doctoral Dissertation). East Carolina University. Retrieved from http://hdl.handle.net/10342/6007

Chicago Manual of Style (16^th Edition):

Smith, Cody D. “Linking energy state to redox environment through mitochondrial redox circuits.” 2016. Doctoral Dissertation, East Carolina University. Accessed January 28, 2021. http://hdl.handle.net/10342/6007.

MLA Handbook (7^th Edition):

Smith, Cody D. “Linking energy state to redox environment through mitochondrial redox circuits.” 2016. Web. 28 Jan 2021.

Vancouver:

Smith CD. Linking energy state to redox environment through mitochondrial redox circuits. [Internet] [Doctoral dissertation]. East Carolina University; 2016. [cited 2021 Jan 28]. Available from: http://hdl.handle.net/10342/6007.

Council of Science Editors:

Smith CD. Linking energy state to redox environment through mitochondrial redox circuits. [Doctoral Dissertation]. East Carolina University; 2016. Available from: http://hdl.handle.net/10342/6007

Massey University

15. Brown, Colin. Advanced platform for shelf life extension in liquid foods.

Degree: PhD, Bioprocess Engineering, 2012, Massey University

URL: http://hdl.handle.net/10179/4197

► The shelf life of lipid based foods is often determined by the development of rancid flavours attributed to lipid oxidation reactions. These reactions are highly… (more)

Subjects/Keywords: Lipids; Lipid oxidation; Shelf life; Bulk oils; Oil-in-water emulsions; Oxidation

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APA (6^th Edition):

Brown, C. (2012). Advanced platform for shelf life extension in liquid foods. (Doctoral Dissertation). Massey University. Retrieved from http://hdl.handle.net/10179/4197

Chicago Manual of Style (16^th Edition):

Brown, Colin. “Advanced platform for shelf life extension in liquid foods.” 2012. Doctoral Dissertation, Massey University. Accessed January 28, 2021. http://hdl.handle.net/10179/4197.

MLA Handbook (7^th Edition):

Brown, Colin. “Advanced platform for shelf life extension in liquid foods.” 2012. Web. 28 Jan 2021.

Vancouver:

Brown C. Advanced platform for shelf life extension in liquid foods. [Internet] [Doctoral dissertation]. Massey University; 2012. [cited 2021 Jan 28]. Available from: http://hdl.handle.net/10179/4197.

Council of Science Editors:

Brown C. Advanced platform for shelf life extension in liquid foods. [Doctoral Dissertation]. Massey University; 2012. Available from: http://hdl.handle.net/10179/4197

Dalhousie University

16. Srinivassane, Sadish. DEVELOPMENT AND EVALUATION OF OMEGA-3 FATTY ACIDS ENRICHED CHICKEN FRANKFURTERS.

Degree: MS, Nova Scotia Agricultural College, 2011, Dalhousie University

URL: http://hdl.handle.net/10222/13204

► Chemical, physical and sensory properties of omega-3 fatty acid enriched chicken frankfurters developed with flax oil and microencapsulated fish oil at 1.2%, 2.4% and 3.6%… (more)

Subjects/Keywords: Omega-3 fatty acid; chicken frankfurters; EPA; DHA; lipid oxidation

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APA (6^th Edition):

Srinivassane, S. (2011). DEVELOPMENT AND EVALUATION OF OMEGA-3 FATTY ACIDS ENRICHED CHICKEN FRANKFURTERS. (Masters Thesis). Dalhousie University. Retrieved from http://hdl.handle.net/10222/13204

Chicago Manual of Style (16^th Edition):

Srinivassane, Sadish. “DEVELOPMENT AND EVALUATION OF OMEGA-3 FATTY ACIDS ENRICHED CHICKEN FRANKFURTERS.” 2011. Masters Thesis, Dalhousie University. Accessed January 28, 2021. http://hdl.handle.net/10222/13204.

MLA Handbook (7^th Edition):

Srinivassane, Sadish. “DEVELOPMENT AND EVALUATION OF OMEGA-3 FATTY ACIDS ENRICHED CHICKEN FRANKFURTERS.” 2011. Web. 28 Jan 2021.

Vancouver:

Srinivassane S. DEVELOPMENT AND EVALUATION OF OMEGA-3 FATTY ACIDS ENRICHED CHICKEN FRANKFURTERS. [Internet] [Masters thesis]. Dalhousie University; 2011. [cited 2021 Jan 28]. Available from: http://hdl.handle.net/10222/13204.

Council of Science Editors:

Srinivassane S. DEVELOPMENT AND EVALUATION OF OMEGA-3 FATTY ACIDS ENRICHED CHICKEN FRANKFURTERS. [Masters Thesis]. Dalhousie University; 2011. Available from: http://hdl.handle.net/10222/13204

Dalhousie University

17. Sullivan Ritter, Jenna. Chemical Measures of Fish Oil Quality: Oxidation Products and Sensory Correlation.

Degree: PhD, Department of Process Engineering and Applied Science, 2012, Dalhousie University

URL: http://hdl.handle.net/10222/15146

► Although quality of commercial fish oil is of the upmost importance to both suppliers and consumers, it can be difficult to maintain due to rapid… (more)

▼ Although quality of commercial fish oil is of the upmost importance to both suppliers and consumers, it can be difficult to maintain due to rapid lipid oxidation attributable to the high levels of EPA and DHA. Fish oil quality can be assessed in a number of ways; this paper focuses on ethyl ester (EE) content and oxidation products. Fish oil supplements are sold as both triacylglycerols (TAG) and EE. TAG products are more resistant to oxidation, have better bioavailability and are generally considered to be of higher quality. Here, a method is described to quantify EE in fish oil using solid phase microextraction (SPME) headspace analysis and gas chromatography-mass spectrometry (GCMS). A related aspect of quality is state of oxidation and although the causes of oxidation in fish oil are well known, there is little research on the kinetics of the oxidation process. The work presented here monitors hydroperoxides to model the kinetics of oxidation in two commercially available fish oil supplements by fitting the data to the Arrhenius model. It was determined that the same mechanisms of oxidation hold at temperatures ? 40 °C and thus, this temperature was used in the final stages of this work where accelerated stability testing of fish oil was conducted. Currently, taste panels are the only reliable method to assess the sensory properties of fish oil, but these are costly and subjective. Described here is an alternative method using SPME-GCMS to monitor volatile oxidation products. Two different statistical methods were used to identify oxidative volatiles that correlate with sensory characteristics of fish oil. First, stepwise discriminant function analysis (DFA) was used to identify volatiles that could be used to classify oil as acceptable or unacceptable based on sensory analysis. Principal component analysis (PCA) and linear regression were then applied with greater success. Both techniques identified similar oxidative volatiles as being important to sensory properties. It is anticipated that these methods could be adopted by fish oil manufacturers as measures of quality. Advisors/Committee Members: Charlotte Jacobsen (external-examiner), George Kipouros (graduate-coordinator), Gianfranco Mazzanti (thesis-reader), Peter Wentzell (thesis-reader), Suzanne Budge (thesis-supervisor), Received (ethics-approval), Yes (manuscripts), Yes (copyright-release).

Subjects/Keywords: lipid oxidation; fish oil; sensory panel; SPME; GCMS

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APA (6^th Edition):

Sullivan Ritter, J. (2012). Chemical Measures of Fish Oil Quality: Oxidation Products and Sensory Correlation. (Doctoral Dissertation). Dalhousie University. Retrieved from http://hdl.handle.net/10222/15146

Chicago Manual of Style (16^th Edition):

Sullivan Ritter, Jenna. “Chemical Measures of Fish Oil Quality: Oxidation Products and Sensory Correlation.” 2012. Doctoral Dissertation, Dalhousie University. Accessed January 28, 2021. http://hdl.handle.net/10222/15146.

MLA Handbook (7^th Edition):

Sullivan Ritter, Jenna. “Chemical Measures of Fish Oil Quality: Oxidation Products and Sensory Correlation.” 2012. Web. 28 Jan 2021.

Vancouver:

Sullivan Ritter J. Chemical Measures of Fish Oil Quality: Oxidation Products and Sensory Correlation. [Internet] [Doctoral dissertation]. Dalhousie University; 2012. [cited 2021 Jan 28]. Available from: http://hdl.handle.net/10222/15146.

Council of Science Editors:

Sullivan Ritter J. Chemical Measures of Fish Oil Quality: Oxidation Products and Sensory Correlation. [Doctoral Dissertation]. Dalhousie University; 2012. Available from: http://hdl.handle.net/10222/15146

18. Sidibe, Amadou. Analyses protéomiques d'une communauté bactérienne du sol et de Rhodanobacter thiooxydans se développant en présence de subérine de pomme de terre.

Degree: M. Sc., Biologie, 2015, Université de Sherbrooke

URL: http://www.collectionscanada.gc.ca/obj/thesescanada/vol2/QSHERU/TC-QSHERU-11143_8060.pdf ; http://savoirs.usherbrooke.ca/bitstream/11143/8060/1/Sidibe_Amadou_MSc_2015.pdf

► Résumé: La subérine, un polymère lipidique et complexe des plantes est retrouvé dans divers tissus dont le périderme de la pomme de terre. Le processus… (more)

Subjects/Keywords: Bacterial succession; Beta-oxidation; Lipase; Lipid metabolism; Metaproteomics

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APA (6^th Edition):

Sidibe, A. (2015). Analyses protéomiques d'une communauté bactérienne du sol et de Rhodanobacter thiooxydans se développant en présence de subérine de pomme de terre. (Masters Thesis). Université de Sherbrooke. Retrieved from http://www.collectionscanada.gc.ca/obj/thesescanada/vol2/QSHERU/TC-QSHERU-11143_8060.pdf ; http://savoirs.usherbrooke.ca/bitstream/11143/8060/1/Sidibe_Amadou_MSc_2015.pdf

Chicago Manual of Style (16^th Edition):

Sidibe, Amadou. “Analyses protéomiques d'une communauté bactérienne du sol et de Rhodanobacter thiooxydans se développant en présence de subérine de pomme de terre.” 2015. Masters Thesis, Université de Sherbrooke. Accessed January 28, 2021. http://www.collectionscanada.gc.ca/obj/thesescanada/vol2/QSHERU/TC-QSHERU-11143_8060.pdf ; http://savoirs.usherbrooke.ca/bitstream/11143/8060/1/Sidibe_Amadou_MSc_2015.pdf.

MLA Handbook (7^th Edition):

Sidibe, Amadou. “Analyses protéomiques d'une communauté bactérienne du sol et de Rhodanobacter thiooxydans se développant en présence de subérine de pomme de terre.” 2015. Web. 28 Jan 2021.

Vancouver:

Sidibe A. Analyses protéomiques d'une communauté bactérienne du sol et de Rhodanobacter thiooxydans se développant en présence de subérine de pomme de terre. [Internet] [Masters thesis]. Université de Sherbrooke; 2015. [cited 2021 Jan 28]. Available from: http://www.collectionscanada.gc.ca/obj/thesescanada/vol2/QSHERU/TC-QSHERU-11143_8060.pdf ; http://savoirs.usherbrooke.ca/bitstream/11143/8060/1/Sidibe_Amadou_MSc_2015.pdf.

Council of Science Editors:

Sidibe A. Analyses protéomiques d'une communauté bactérienne du sol et de Rhodanobacter thiooxydans se développant en présence de subérine de pomme de terre. [Masters Thesis]. Université de Sherbrooke; 2015. Available from: http://www.collectionscanada.gc.ca/obj/thesescanada/vol2/QSHERU/TC-QSHERU-11143_8060.pdf ; http://savoirs.usherbrooke.ca/bitstream/11143/8060/1/Sidibe_Amadou_MSc_2015.pdf

University of Saskatchewan

19. Li, He 1986-. THE LENTIL-MEAT SYSTEM: INVESTIGATING THE ANTIOXIDANT EFFECT OF LENTIL ON COLOUR AND LIPID OXIDATION OF RAW BEEF BURGERS.

Degree: 2017, University of Saskatchewan

URL: http://hdl.handle.net/10388/7807

► Discoloration and lipid oxidation are the main deteriorative causes of raw meat products. The flour of lentil, when heat treated, was found to protect fresh… (more)

▼ Discoloration and lipid oxidation are the main deteriorative causes of raw meat products. The flour of lentil, when heat treated, was found to protect fresh meat colour and inhibit lipid oxidation when incorporated into raw meat products. In order to postulate a possible mechanism of this useful functionality of lentil flour, three studies were conducted. In the first study, the impact of infrared heating to 115 and 150 °C and water bath heating of 90 °C (30 min) of different seed components of two Canadian lentil cultivars were evaluated. Enzyme activities, soluble proteins and phenolics that promote and negate oxidation reactions were assayed. The second study was designed to investigate the effects of seed coat and cotyledon with or without heat treatment in relation to enzyme and antioxidant activities in the ground meat system. It was investigated the effects on colour parameters (L*, a* and b*) and myoglobin redox states (met-, oxy- and deoxy-) of the product surface and lipid oxidation (thiobarbituric acid reactive substances: TBARS) during the refrigerated storage of lentil-ground meat product for 7 days. In the third study, the usability of lentil as a binder was evaluated when ground beef burgers containing the same levels of lentil components were stored for 12 weeks under frozen (-20 °C) condition, in terms of the effect on colour, myoglobin redox states and lipid oxidation. In the first study, it was found that the lipoxygenase, peroxidase and glutathione reductase activities were mostly found in cotyledon rather than in seed coat. The seed coat exhibited higher superoxide dismutase activity than cotyledon. The heat treatments tested were able to deactivate lipoxygenase, peroxidase and glutathione reductase significantly (P<0.05), but not the superoxide dismutase (P>0.05). Heat treatments significantly (P<0.05) increased Fe2+ chelating activity for all samples. Soluble proteins in the seed coat (hull) showed higher antiradical (1,1-diphenyl-2-picryl-hydrazyl: DDPH and 2,2’-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid): ABTS) and antioxidant (ferric reducing antioxidant potential: FRAP, Fe2+ chelating) activities than those obtained from the cotyledon, and this corresponded with the higher amount of protein-bound phenolic compounds. The extracts (water and 70% (v/v) ethanol) of the seed coat contained a higher (P<0.05) level of total phenolics, condensed tannins and total flavonoids than cotyledon extracts. Water and 70% (v/v) ethanol extracts from the seed coat were able to reduce approximately 10 - 20% metmyoglobin to form oxymyoglobin, but the cotyledon extract could not. The addition of metmyoglobin was found to dramatically increase the rate of linoleic acid oxidation by 1000 fold. However, the addition of 70% (v/v) ethanol and water extracts of seed coat were able to significantly lower (P<0.05) such high oxidation rate initiated by metmyoglobin. The water extracts of cotyledon when used at higher levels were able to lower the oxidation rate, but were not as effective as the water extract of… Advisors/Committee Members: Shand, Phyllis, Wanasundara, Janitha, Tanaka, Takuji, Nickerson, Michael, Bandy, Brain, Juárez, Manuel.

Subjects/Keywords: Lentil; Antioxidant; Meat colour; Myoglobin; Lipid oxidation; TBARS

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APA (6^th Edition):

Li, H. 1. (2017). THE LENTIL-MEAT SYSTEM: INVESTIGATING THE ANTIOXIDANT EFFECT OF LENTIL ON COLOUR AND LIPID OXIDATION OF RAW BEEF BURGERS. (Thesis). University of Saskatchewan. Retrieved from http://hdl.handle.net/10388/7807

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Li, He 1986-. “THE LENTIL-MEAT SYSTEM: INVESTIGATING THE ANTIOXIDANT EFFECT OF LENTIL ON COLOUR AND LIPID OXIDATION OF RAW BEEF BURGERS.” 2017. Thesis, University of Saskatchewan. Accessed January 28, 2021. http://hdl.handle.net/10388/7807.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Li, He 1986-. “THE LENTIL-MEAT SYSTEM: INVESTIGATING THE ANTIOXIDANT EFFECT OF LENTIL ON COLOUR AND LIPID OXIDATION OF RAW BEEF BURGERS.” 2017. Web. 28 Jan 2021.

Vancouver:

Li H1. THE LENTIL-MEAT SYSTEM: INVESTIGATING THE ANTIOXIDANT EFFECT OF LENTIL ON COLOUR AND LIPID OXIDATION OF RAW BEEF BURGERS. [Internet] [Thesis]. University of Saskatchewan; 2017. [cited 2021 Jan 28]. Available from: http://hdl.handle.net/10388/7807.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Li H1. THE LENTIL-MEAT SYSTEM: INVESTIGATING THE ANTIOXIDANT EFFECT OF LENTIL ON COLOUR AND LIPID OXIDATION OF RAW BEEF BURGERS. [Thesis]. University of Saskatchewan; 2017. Available from: http://hdl.handle.net/10388/7807

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Texas A&M University

20. Duncan, Christopher Edward. Factors Influencing the Stability and Marketability of a Novel, Phytochemical-Rich Oil from the Açai Palm Fruit (Euterpe oleracea Mart.).

Degree: PhD, Food Science and Technology, 2012, Texas A&M University

URL: http://hdl.handle.net/1969.1/ETD-TAMU-2010-12-8789

► The açai palm fruit has recently become the focus of numerous research endeavors due to its extraordinary antioxidant content. However, little is known about the… (more)

▼ The açai palm fruit has recently become the focus of numerous research endeavors due to its extraordinary antioxidant content. However, little is known about the fruit’s phytochemical rich oil, which is a by-product of the açai pulp. Therefore, the aim of this study was to investigate the phytochemical content of açai oil and its relation to oxidative stability. A total of 206 mg/kg of chlorophylls, which included chlorophyll a as well as four chlorophyll derivatives were tentatively identified by HPLC in crude açai oil (CAO). Two predominant carotenoids (216 mg/kg β-carotene and 177 mg/kg lutein) were also characterized in addition to α-tocopherol (645 mg/kg). Initial investigations into oil stability focused upon the photooxidation of açai oil due to its significant chlorophyll content and findings demonstrated that the increases of nonanal were observed when phospholipids and polyphenolics were reduced. Subsequently, investigations into the interactions between phospholipids and lipophilic antioxidants and their contributions to the stability of açai oil were also assessed by isolating phytochemicals and selectively reconstituting the oil. Findings demonstrated a potential relationship between phospholipids and lipophilic antioxidants, but this was not conclusive. Advances in the processing of the açai pulp by-product created from the clarification process yielded a partially refined açai oil (RAO). The stability of both RAO and CAO as a result of autoxidation were compared to other common food oils (olive, canola, and soybean) and primary and secondary oxidation data suggested CAO was most stable. The difference in the stability of the two açai oils was also investigated by blending these oils and assessing oxidation. An increased stability was demonstrated in the blended RAO, which suggested a significant antioxidant contribution from the CAO. With such similar lipophilic compositions in CAO and RAO, it is theorized that the driving factor behind the stability of CAO can be attributed to its water soluble antioxidant content. While further investigations are required to fully comprehend the interactions of açai oil phytochemicals, these experiments provide insight into the phytochemical content and stability of açai oil. The understanding and information obtained in these studies is geared at increasing the marketability of açai oil as a food ingredient. Advisors/Committee Members: Talcott, Stephen T. (advisor), Taylor, Thomas M. (committee member), Riaz, Mian N. (committee member), McDonald, Thomas J. (committee member).

Subjects/Keywords: Acai; Acai oil; lipid oxidation; crude oil; antioxidants

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APA (6^th Edition):

Duncan, C. E. (2012). Factors Influencing the Stability and Marketability of a Novel, Phytochemical-Rich Oil from the Açai Palm Fruit (Euterpe oleracea Mart.). (Doctoral Dissertation). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-2010-12-8789

Chicago Manual of Style (16^th Edition):

Duncan, Christopher Edward. “Factors Influencing the Stability and Marketability of a Novel, Phytochemical-Rich Oil from the Açai Palm Fruit (Euterpe oleracea Mart.).” 2012. Doctoral Dissertation, Texas A&M University. Accessed January 28, 2021. http://hdl.handle.net/1969.1/ETD-TAMU-2010-12-8789.

MLA Handbook (7^th Edition):

Duncan, Christopher Edward. “Factors Influencing the Stability and Marketability of a Novel, Phytochemical-Rich Oil from the Açai Palm Fruit (Euterpe oleracea Mart.).” 2012. Web. 28 Jan 2021.

Vancouver:

Duncan CE. Factors Influencing the Stability and Marketability of a Novel, Phytochemical-Rich Oil from the Açai Palm Fruit (Euterpe oleracea Mart.). [Internet] [Doctoral dissertation]. Texas A&M University; 2012. [cited 2021 Jan 28]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2010-12-8789.

Council of Science Editors:

Duncan CE. Factors Influencing the Stability and Marketability of a Novel, Phytochemical-Rich Oil from the Açai Palm Fruit (Euterpe oleracea Mart.). [Doctoral Dissertation]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2010-12-8789

Texas A&M University

21. Roybal, Tabitha Lynn. Sorghum Bran, Chestnut Wood Powder, and Chardonnay Grape Seed Flour Addition Effect on Lipid Oxidation and Color in Ground Beef Patties.

Degree: MS, Food Science and Technology, 2012, Texas A&M University

URL: http://hdl.handle.net/1969.1/ETD-TAMU-2010-12-8672

► Natural, plant-based tannin antioxidants are capable of inhibiting lipid oxidation in ground beef and may be possible alternatives to industry synthetic and natural standards of… (more)

▼ Natural, plant-based tannin antioxidants are capable of inhibiting lipid oxidation in ground beef and may be possible alternatives to industry synthetic and natural standards of BHA/BHT and rosemary extract, respectively. Ground beef was purchased on three different days, each defining a batch during study 1. Treatments, added based on meat weight, included a control, 0.2 percent rosemary (RM), 0.02 percent BHA/BHT, 0.5 percent Chardonnay grape seed flour (CG), 0.1 percent and 0.25 percent chestnut wood flour (CN), and 0.25 percent and 0.5 percent of four sorghum bran varieties: black (BS), black with tannin (BTS), white (WS), and high tannin (TS). Patties, formed in duplicate, were randomly designated as cooked or raw and by 0 to 5 day storage, and were aerobically stored at 4 degrees C. Cooked patties were analyzed using the TBARS method. Raw patties were analyzed for subjective and objective color, number of ingredient specks, and pH. In study 2, six treatments were chosen for sensory evaluation including a control, 0.2 percent RM, 0.02 percent BHA/BHT, 0.5 percent CG, 0.1 percent CN, and 0.5 percent BTS. Preparation, and raw and cooked analysis occurred similar to study 1. Additional patties were made for day 1 consumption by consumer panelists. In study 1, all treatments except 0.25 percent WS reduced TBARS values over time compared to 0.2 percent RM. Four treatments (0.5 percent BTS, 0.5 percent CG, 0.25 percent CN, and 0.1 percent CN) showed no significant increase in TBARS values over storage. BS and BTS yielded the lowest color space values (CIE L*, a*, and b*; P<0.0001). Ingredient specks were possible color measurement influences. In both studies antioxidant addition reduced TBARS values over time compared to the control (P<0.0001), and percent discoloration was highest in patties containing a sorghum treatment (P<0.0001). Patties containing 0.1 percent CN were significantly favored in terms of overall like (P<0.0002) and flavor like (P<0.0001). Patties containing 0.2 percent RM were ranked lowest in overall and flavor like, and ground beef-like bite. Patties containing 0.5 perent CG were least liked according to tenderness level (P<0.005). These results indicate that CG, CN, and certain varieties of sorghum bran can be added to pre-cooked ground beef products and provide better antioxidant protection than currently used ingredients of BHA/BHT and rosemary extract. Advisors/Committee Members: Miller, Rhonda K. (advisor), Rooney, Lloyd (committee member), Awika, Joseph M. (committee member), Murano, Peter S. (committee member).

Subjects/Keywords: Tannins; Ground beef; Sorghum; Chestnut; Chardonnay grape; Lipid oxidation

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APA (6^th Edition):

Roybal, T. L. (2012). Sorghum Bran, Chestnut Wood Powder, and Chardonnay Grape Seed Flour Addition Effect on Lipid Oxidation and Color in Ground Beef Patties. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-2010-12-8672

Chicago Manual of Style (16^th Edition):

Roybal, Tabitha Lynn. “Sorghum Bran, Chestnut Wood Powder, and Chardonnay Grape Seed Flour Addition Effect on Lipid Oxidation and Color in Ground Beef Patties.” 2012. Masters Thesis, Texas A&M University. Accessed January 28, 2021. http://hdl.handle.net/1969.1/ETD-TAMU-2010-12-8672.

MLA Handbook (7^th Edition):

Roybal, Tabitha Lynn. “Sorghum Bran, Chestnut Wood Powder, and Chardonnay Grape Seed Flour Addition Effect on Lipid Oxidation and Color in Ground Beef Patties.” 2012. Web. 28 Jan 2021.

Vancouver:

Roybal TL. Sorghum Bran, Chestnut Wood Powder, and Chardonnay Grape Seed Flour Addition Effect on Lipid Oxidation and Color in Ground Beef Patties. [Internet] [Masters thesis]. Texas A&M University; 2012. [cited 2021 Jan 28]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2010-12-8672.

Council of Science Editors:

Roybal TL. Sorghum Bran, Chestnut Wood Powder, and Chardonnay Grape Seed Flour Addition Effect on Lipid Oxidation and Color in Ground Beef Patties. [Masters Thesis]. Texas A&M University; 2012. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2010-12-8672

Texas A&M University

22. Jenschke, Blaine Edward. Chemical, color, and sensory attributes of sorghum bran-enhanced beef patties in a high oxygen environment.

Degree: MS, Animal Science, 2006, Texas A&M University

URL: http://hdl.handle.net/1969.1/3348

► Bottom rounds were shipped to the Rosenthal Meat Science and Technology Center, ground and enhanced with one of the following predetermined treatments: control; 0.4% sodium… (more)

▼ Bottom rounds were shipped to the Rosenthal Meat Science and Technology Center, ground and enhanced with one of the following predetermined treatments: control; 0.4% sodium phosphates and 0.3% salt; 0.25% sorghum bran; 2.0% sorghum bran; 0.25% sorghum bran, 0.4% sodium phosphates and 0.3% salt; and 2.0% sorghum bran, 0.4% sodium phosphates, and 0.3% salt. The ground beef was formed into 226 g ground beef patties, packaged in an 80% O2 and 20% CO2 gaseous environment, and stored under retail display at 4 degrees for 0, 3, 6, or 9d. Measurements to determine rate and extent of oxidation, rate of discoloration, and sensory characteristics were taken to evaluate the effectiveness of sorghum bran. Patties containing the highest amount of sorghum bran had the lowest TBARS values over 9 days of storage, lower a* values, greater amounts of discoloration, darker lean color, and less cook loss (P<0.05) than control patties. Patties enhanced with the highest level of sorghum bran had lower beefy/brothy and bloody flavor aromatics, higher sorghum flavor, more bitter and burnt aftertaste, and more sandy/gritty textures (P<0.05) when compared to control patties. Patties containing the low amount of sorghum had lower TBARS values (P<0.05), but similar amounts of cook loss as the control patties. Patties containing a low sorghum level, 0.4% sodium phosphates (SP) and 0.3% salt (S) had lower (P<0.05) amounts of cook loss when compared to control patties. Patties containing low amounts of sorghum were similar to control patties in terms of redness while the addition of low sorghum, SP, and S decreased (P<0.05) the degree of redness. Patties containing low amounts of sorghum bran had similar amounts of discoloration compared to control (CONT) patties. Also, these had less bloody flavor aromatics (P<0.05), but were similar in sorghum flavor aromatics and bitter taste when compared to control patties. The addition of sorghum bran at low levels can retard oxidative rancidity in ground beef patties without causing detrimental color changes and negatively affecting sensory attributes, while patties enhanced with 2% sorghum bran have extensive discoloration and undesirable sensory attributes. Advisors/Committee Members: Miller, Rhonda K. (advisor), Savell, Jeff W. (committee member), Keeton, Jimmy T. (committee member), Rooney, Lloyd W. (committee member).

Subjects/Keywords: Sorghum Bran; Antioxidant; Lipid Oxidation

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APA (6^th Edition):

Jenschke, B. E. (2006). Chemical, color, and sensory attributes of sorghum bran-enhanced beef patties in a high oxygen environment. (Masters Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/3348

Chicago Manual of Style (16^th Edition):

Jenschke, Blaine Edward. “Chemical, color, and sensory attributes of sorghum bran-enhanced beef patties in a high oxygen environment.” 2006. Masters Thesis, Texas A&M University. Accessed January 28, 2021. http://hdl.handle.net/1969.1/3348.

MLA Handbook (7^th Edition):

Jenschke, Blaine Edward. “Chemical, color, and sensory attributes of sorghum bran-enhanced beef patties in a high oxygen environment.” 2006. Web. 28 Jan 2021.

Vancouver:

Jenschke BE. Chemical, color, and sensory attributes of sorghum bran-enhanced beef patties in a high oxygen environment. [Internet] [Masters thesis]. Texas A&M University; 2006. [cited 2021 Jan 28]. Available from: http://hdl.handle.net/1969.1/3348.

Council of Science Editors:

Jenschke BE. Chemical, color, and sensory attributes of sorghum bran-enhanced beef patties in a high oxygen environment. [Masters Thesis]. Texas A&M University; 2006. Available from: http://hdl.handle.net/1969.1/3348

University of Saskatchewan

23. Pathiratne, Subhani. Effects of seed moisture and micronizing temperature on lentil flour properties and the stabilities of colour and unsaturated lipids of beef-lentil systems.

Degree: 2014, University of Saskatchewan

URL: http://hdl.handle.net/10388/ETD-2014-06-1622

► This study investigated the effect of seed moisture level of lentil and surface temperature of micronization (infrared heat treatment) on the physico-chemical and functional properties… (more)

▼ This study investigated the effect of seed moisture level of lentil and surface temperature of micronization (infrared heat treatment) on the physico-chemical and functional properties of resulting flours and how these flours affected colour and unsaturated lipid oxidation when incorporated into ground beef products. Flour from raw seed (non-tempered and non-micronized) was used as the control. Whole seeds of small green lentil (Lens culinaris L., var. Eston) without tempering (8% moisture) and tempered to 16% or 23% moisture was infrared heat treated (micronized) to 115, 130, 150 or 165 °C surface temperature. The decreased protein solubility (2-60%) and lipoxygenase (70-100%), peroxidase (32-100%) and trypsin inhibitory (up to 54%) activities of resulting flours indicated changes in the protein fraction due to heat-moisture treatment. Starch gelatinization was observed at the 23% moisture level and changes in pasting properties, and water and oil absorption capacities varied with treatment. The heat-moisture combinations modified properties of starch and protein to different degrees and, consequently, lentil flour functionalities. Incorporation of lentil flour as a binder in low fat (<10%) beef burgers at 6% (w/w) showed that flours from micronized lentil seeds enhanced retention of redness and suppression of lipid oxidation as indicated by Hunter a* values and thiobarbituric acid reactive substances values, respectively, in a retail display setting. Investigation of total phenolics in aqueous salt extracts of lentil flours showed a decrease in content with increased micronization temperature. The antioxidant assays showed no changes in the ferric ion reducing power or reduction of hydroxyl radical scavenging and superoxide radical scavenging activities with heat-moisture treatment. Reduction of lipoxygenase and peroxidase activities was evident in lentil flour aqueous salt extracts, and the enzyme activities were localized to seed cotyledons. The myoglobin-liposome model study showed that a flour extract from the 16% moisture and 150 °C treatment resulted in a slower rate of oxymyoglobin oxidation initiation than other treatments which had different levels of lipoxygenase and peroxidase activities. Unsaturated lipids accelerated oxymyoglobin degradation irrespective of the presence of lentil extract. The extended fresh red colour retention of ground beef due to addition of flours from micronized seed compared to that from non-micronized seed may be related to suppression of pro-oxidant activities and the activity of potential antioxidants. The putative antioxidative compounds in lentil that are available for meat components may include compounds other than lentil seed phenolics. Advisors/Committee Members: Shand, Phyllis J., Wanasundara, Janitha P., Tyler, Robert T., Nickerson, Michael T., Warkentin, Tom D..

Subjects/Keywords: Lentil; Micronization; Tempering; Redness of fresh beef burgers; Lipid oxidation

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APA (6^th Edition):

Pathiratne, S. (2014). Effects of seed moisture and micronizing temperature on lentil flour properties and the stabilities of colour and unsaturated lipids of beef-lentil systems. (Thesis). University of Saskatchewan. Retrieved from http://hdl.handle.net/10388/ETD-2014-06-1622

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Pathiratne, Subhani. “Effects of seed moisture and micronizing temperature on lentil flour properties and the stabilities of colour and unsaturated lipids of beef-lentil systems.” 2014. Thesis, University of Saskatchewan. Accessed January 28, 2021. http://hdl.handle.net/10388/ETD-2014-06-1622.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Pathiratne, Subhani. “Effects of seed moisture and micronizing temperature on lentil flour properties and the stabilities of colour and unsaturated lipids of beef-lentil systems.” 2014. Web. 28 Jan 2021.

Vancouver:

Pathiratne S. Effects of seed moisture and micronizing temperature on lentil flour properties and the stabilities of colour and unsaturated lipids of beef-lentil systems. [Internet] [Thesis]. University of Saskatchewan; 2014. [cited 2021 Jan 28]. Available from: http://hdl.handle.net/10388/ETD-2014-06-1622.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Pathiratne S. Effects of seed moisture and micronizing temperature on lentil flour properties and the stabilities of colour and unsaturated lipids of beef-lentil systems. [Thesis]. University of Saskatchewan; 2014. Available from: http://hdl.handle.net/10388/ETD-2014-06-1622

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Technical University of Lisbon

24. Costa, Mariana Pereira dos Santos. Efeito da inclusão de cenoura na qualidade da carne de coelho.

Degree: 2017, Technical University of Lisbon

URL: https://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/13517

►

Dissertação de Mestrado em Engenharia Zootécnica/Produção Animal

O objectivo deste estudo foi avaliar o efeito da incorporação de cenoura nos regimes alimentares de coelhos em… (more)

▼

Dissertação de Mestrado em Engenharia Zootécnica/Produção Animal

O objectivo deste estudo foi avaliar o efeito da incorporação de cenoura nos regimes alimentares de coelhos em crescimento e engorda, sobre o processo digestivo, a oxidação lipídica e as características físico-químicas da carne de coelho. Foram formulados quatro regimes alimentares com 3% de óleo de soja e quantidades crescentes de cenoura por substituição da polpa de citrinos: um regime controlo (R1), um regime com 7,5% de cenoura (R2), um regime com 15% de cenoura (R3) e um regime com 22,5% de cenoura (R4). As dietas foram distribuídas a 48 coelhos (12 x 4), alojados individualmente, dos 37 aos 71 dias de idade. Não se registaram diferenças significativas na quantidade ingerida diária nem no aumento diário de peso entre os regimes. Os coeficientes de utilização digestiva (CUD) não foram afectados pela incorporação de cenoura. O peso do fígado nos regimes com cenoura foi 18% menor que no regime controlo. O rendimento de carcaça foi significativamente inferior (P <0,05) nos regimes com cenoura em relação ao regime controlo. A oxidação lipídica da carne aumentou significativamente (P <0,0001) com o aumento da quantidade de cenoura e o tempo de armazenamento.

ABSTRACT - Effect of carrot inclusion on rabbit meat quality - The aim of this study was to assess the effect of carrot incorporation to growing and fattening rabbit diets on digestibility of diets, lipid oxidation and physico-chemical characteristics of rabbit meat. Four diets with 3% soybean oil and increasing amounts of carrot replacing the citrus pulp were formulated: a control diet (R1), a diet with 7,5% carrot (R2), a diet with 15% carrot (R3) and a diet with 22,5% carrot (R4). 48 rabbits (12 x 4) aged 37 to 71 days in separate housing were fed with these diets. There were no meaningful differences regarding daily feed intake or average daily gain. Total tract apparent digestibility weren’t significantly affected either. Liver weight in the carrot diets was 18% lower than in control diet. Carcass yield was significantly lower (P <0,05) in the carrot diets compared to control diet. Lipid oxidation of meat increased significantly (P <0,0001) with increasing amount of carrot and time of storage.

N/A

Advisors/Committee Members: Cunha, Luísa Almeida Lima Falcão e, Martins, Cátia Falcão.

Subjects/Keywords: coelhos; cenoura; oxidação lipídica; rabbit; carrot; lipid oxidation

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APA (6^th Edition):

Costa, M. P. d. S. (2017). Efeito da inclusão de cenoura na qualidade da carne de coelho. (Thesis). Technical University of Lisbon. Retrieved from https://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/13517

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Costa, Mariana Pereira dos Santos. “Efeito da inclusão de cenoura na qualidade da carne de coelho.” 2017. Thesis, Technical University of Lisbon. Accessed January 28, 2021. https://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/13517.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Costa, Mariana Pereira dos Santos. “Efeito da inclusão de cenoura na qualidade da carne de coelho.” 2017. Web. 28 Jan 2021.

Vancouver:

Costa MPdS. Efeito da inclusão de cenoura na qualidade da carne de coelho. [Internet] [Thesis]. Technical University of Lisbon; 2017. [cited 2021 Jan 28]. Available from: https://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/13517.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Costa MPdS. Efeito da inclusão de cenoura na qualidade da carne de coelho. [Thesis]. Technical University of Lisbon; 2017. Available from: https://www.rcaap.pt/detail.jsp?id=oai:www.repository.utl.pt:10400.5/13517

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

University of Connecticut

25. Tatiyaborworntham, Nantawat. Effects of 4-Hydroxy-2-Nonenal on Mutant Sperm Whale Myoglobins.

Degree: MS, Animal Science, 2011, University of Connecticut

URL: https://opencommons.uconn.edu/gs_theses/207

Subjects/Keywords: Myoglobin; lipid oxidation; HNE

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Tatiyaborworntham, N. (2011). Effects of 4-Hydroxy-2-Nonenal on Mutant Sperm Whale Myoglobins. (Masters Thesis). University of Connecticut. Retrieved from https://opencommons.uconn.edu/gs_theses/207

Chicago Manual of Style (16^th Edition):

Tatiyaborworntham, Nantawat. “Effects of 4-Hydroxy-2-Nonenal on Mutant Sperm Whale Myoglobins.” 2011. Masters Thesis, University of Connecticut. Accessed January 28, 2021. https://opencommons.uconn.edu/gs_theses/207.

MLA Handbook (7^th Edition):

Tatiyaborworntham, Nantawat. “Effects of 4-Hydroxy-2-Nonenal on Mutant Sperm Whale Myoglobins.” 2011. Web. 28 Jan 2021.

Vancouver:

Tatiyaborworntham N. Effects of 4-Hydroxy-2-Nonenal on Mutant Sperm Whale Myoglobins. [Internet] [Masters thesis]. University of Connecticut; 2011. [cited 2021 Jan 28]. Available from: https://opencommons.uconn.edu/gs_theses/207.

Council of Science Editors:

Tatiyaborworntham N. Effects of 4-Hydroxy-2-Nonenal on Mutant Sperm Whale Myoglobins. [Masters Thesis]. University of Connecticut; 2011. Available from: https://opencommons.uconn.edu/gs_theses/207

Iowa State University

26. Gaudino, Nicole. Development of lecithin-based oleogels and oleogel emulsions with stearic acid capable of enhancing probiotic viability and delaying oxidation.

Degree: 2018, Iowa State University

URL: https://lib.dr.iastate.edu/etd/17189

► Phospholipids (PL) have been shown to bind to probiotics and increase their viability. However, phospholipids are readily prone to oxidation, which hinders their use in… (more)

▼ Phospholipids (PL) have been shown to bind to probiotics and increase their viability. However, phospholipids are readily prone to oxidation, which hinders their use in dairy products. The objectives of this study were to 1) produce and characterize semisolid soy lecithin (SL): stearic acid (SA) oleogels (LOG) and oleogel emulsions (LOGE) and 2) evaluate the viability of Lactobacillus acidophilus and Bifidobacterium lactis in the aqueous phase of LOGE. Oleogels were developed with 1 wt% water, and two gelator concentrations (20 wt% and 30 wt%) with SL:SA ratios (0:10, 3:7, 5:5, 7:3, 10:0). The same SL:SA proportions were used to prepare LOGE with 10 wt% and 20 wt% of water. Small (SAX) and wide (WAX) angle x-ray diffraction studies and polarized light microscopy were conducted to determine the nano- and microstructure of the samples. The hardness of the samples was analyzed by using a texture analyzer and the thermal properties with a differential scanning calorimeter. The results indicate that LOG were primarily formed through the entanglement of bundles of reverse worm-like micelles of SL. In contrast, LOGE were structured mainly through SA bilayers that interacted in a synergistic fashion with the SL reverse micelles network to stabilize the three dimensional network. The hardness of the LOG and LOGE increased with an increase in SA; however, in samples containing both SL and SA, LOGE were harder than LOG, demonstrating that the oleogelators have a synergistic effect. Accelerated oxidative stability test of the oleogel emulsions were determined through measurement of peroxide value (PV) upon 5, 15, 30, and 45 days storage at room temperature (25°C). The physical and microstructural characteristics of the LOGE delayed the oxidation rate of the systems by preventing interaction between lecithin and other molecules prone to oxidation and radical species. Probiotics were inoculated into LOGE with 20% solids (5:5 SL: SA) and 10% water. LOGE were stored at 4°C aerobically, and plate counts were conducted for six weeks to determine the viability of the probiotics. The counts were compared to those of three controls: canola oil plus water, MRS broth, and MRS broth supplemented with SL. Counts were greater in LOGE than canola oil plus water controls. The novel LOG and LOGE formulated with SA can be used as a more stable alternative to SL oleogels, particularly when the objective is to achieve semi-solid characteristics. With the potential of reduced phospholipid oxidation and increased probiotics survival, incorporation of LOGE into yogurt shows promise.

Subjects/Keywords: lipid oxidation; oleogel emulsions; oleogels; probiotics; Food Science

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APA (6^th Edition):

Gaudino, N. (2018). Development of lecithin-based oleogels and oleogel emulsions with stearic acid capable of enhancing probiotic viability and delaying oxidation. (Thesis). Iowa State University. Retrieved from https://lib.dr.iastate.edu/etd/17189

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Gaudino, Nicole. “Development of lecithin-based oleogels and oleogel emulsions with stearic acid capable of enhancing probiotic viability and delaying oxidation.” 2018. Thesis, Iowa State University. Accessed January 28, 2021. https://lib.dr.iastate.edu/etd/17189.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Gaudino, Nicole. “Development of lecithin-based oleogels and oleogel emulsions with stearic acid capable of enhancing probiotic viability and delaying oxidation.” 2018. Web. 28 Jan 2021.

Vancouver:

Gaudino N. Development of lecithin-based oleogels and oleogel emulsions with stearic acid capable of enhancing probiotic viability and delaying oxidation. [Internet] [Thesis]. Iowa State University; 2018. [cited 2021 Jan 28]. Available from: https://lib.dr.iastate.edu/etd/17189.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Gaudino N. Development of lecithin-based oleogels and oleogel emulsions with stearic acid capable of enhancing probiotic viability and delaying oxidation. [Thesis]. Iowa State University; 2018. Available from: https://lib.dr.iastate.edu/etd/17189

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Rice University

27. Rinaldi, Mauro Adriel. Insight into peroxisome biogenesis and metabolism from a microscopy-based screen for Arabidopsis thaliana mutants with deviations in peroxisomal morphology, distribution, or import.

Degree: PhD, Natural Sciences, 2016, Rice University

URL: http://hdl.handle.net/1911/96547

► Key steps of vital metabolic pathways are housed in peroxisomes, essential organelles. Intensive research has advanced our understanding of peroxisomes, but there are still gaps… (more)

▼ Key steps of vital metabolic pathways are housed in peroxisomes, essential organelles. Intensive research has advanced our understanding of peroxisomes, but there are still gaps in our models. For example, we do not fully understand the additional roles of β-oxidation and peroxisomal cofactor homeostasis. Therefore, I conducted a microscopy-based screen for aberrant distribution of peroxisomally-targeted fluorescence in Arabidopsis thaliana. This screen uncovered novel alleles defective in lipid body mobilization, fatty acid β-oxidation, the glyoxylate cycle, peroxisome fission, auxin metabolism, pexophagy and other peroxisomal processes. Weak mutants in lipid mobilization retained lipid bodies even without displaying other defects, suggesting that microscopy was sensitive to small deficiencies and that fatty acid β-oxidation happens at higher rates than those needed for normal growth. Moreover, analysis of these mutants revealed that fatty acid β-oxidation was needed for peroxisomal matrix protein import and wild-type peroxisome morphology. Epistasis analysis suggested that CoA and NAD+ import contributes to the peroxisomal pool and to β-oxidation. Mutants defective in PECTIN METHYLESTERASE 31 were also recovered, suggesting a role in lipid mobilization for this cytosolic protein. Peroxisomal processes rely on the action of peroxins (PEX proteins), factors needed to build and maintain peroxisomes. One of the most important peroxins is the ATPase PEX1, which together with the similar ATPase PEX6, recycles the peroxisomal matrix protein receptor PEX5 from the peroxisome membrane following cargo delivery. Mutations in human PEX1 can lead to lethal peroxisomal biogenesis disorders. However, very little is known about the role of PEX1 in plants. My screen yielded a PEX1 mutation that was lethal when homozygous, suggesting PEX1 is needed for peroxisomes and life. pex1 mutants accumulated reduced levels of PEX5 and PEX6, suggesting that PEX1 promotes PEX5 and PEX6 stability. PEX6 overexpression rescued a pex1 mutant. These data suggest that the heterohexamer model of PEX1-PEX6 function developed in other organisms is conserved in plants. Unlike PEX6 overexpression, PEX1 overexpression in Arabidopsis leads to growth defects, suggesting that PEX1 levels must remain within a narrow range. The screen performed for this thesis demonstrates the sustained power of forward genetic screens to uncover new factors in biological processes. Advisors/Committee Members: Bartel, Bonnie (advisor), Bennett, George N (advisor), Raphael, Robert (committee member).

Subjects/Keywords: Peroxisome; PEX1; PXN; PME31; fatty acid β-oxidation; lipid mobilization

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APA (6^th Edition):

Rinaldi, M. A. (2016). Insight into peroxisome biogenesis and metabolism from a microscopy-based screen for Arabidopsis thaliana mutants with deviations in peroxisomal morphology, distribution, or import. (Doctoral Dissertation). Rice University. Retrieved from http://hdl.handle.net/1911/96547

Chicago Manual of Style (16^th Edition):

Rinaldi, Mauro Adriel. “Insight into peroxisome biogenesis and metabolism from a microscopy-based screen for Arabidopsis thaliana mutants with deviations in peroxisomal morphology, distribution, or import.” 2016. Doctoral Dissertation, Rice University. Accessed January 28, 2021. http://hdl.handle.net/1911/96547.

MLA Handbook (7^th Edition):

Rinaldi, Mauro Adriel. “Insight into peroxisome biogenesis and metabolism from a microscopy-based screen for Arabidopsis thaliana mutants with deviations in peroxisomal morphology, distribution, or import.” 2016. Web. 28 Jan 2021.

Vancouver:

Rinaldi MA. Insight into peroxisome biogenesis and metabolism from a microscopy-based screen for Arabidopsis thaliana mutants with deviations in peroxisomal morphology, distribution, or import. [Internet] [Doctoral dissertation]. Rice University; 2016. [cited 2021 Jan 28]. Available from: http://hdl.handle.net/1911/96547.

Council of Science Editors:

Rinaldi MA. Insight into peroxisome biogenesis and metabolism from a microscopy-based screen for Arabidopsis thaliana mutants with deviations in peroxisomal morphology, distribution, or import. [Doctoral Dissertation]. Rice University; 2016. Available from: http://hdl.handle.net/1911/96547

Université de Sherbrooke

28. Sidibe, Amadou. Analyses protéomiques d'une communauté bactérienne du sol et de Rhodanobacter thiooxydans se développant en présence de subérine de pomme de terre.

Degree: 2015, Université de Sherbrooke

URL: http://hdl.handle.net/11143/8060

► Abstract: Suberin is a complex lipidic plant polymer found in various tissues including potato periderm. The biological degradation process of suberin is poorly characterized and… (more)

Subjects/Keywords: Bacterial succession; Beta-oxidation; Lipase; Lipid metabolism; Metaproteomics

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APA (6^th Edition):

Sidibe, A. (2015). Analyses protéomiques d'une communauté bactérienne du sol et de Rhodanobacter thiooxydans se développant en présence de subérine de pomme de terre. (Masters Thesis). Université de Sherbrooke. Retrieved from http://hdl.handle.net/11143/8060

Chicago Manual of Style (16^th Edition):

Sidibe, Amadou. “Analyses protéomiques d'une communauté bactérienne du sol et de Rhodanobacter thiooxydans se développant en présence de subérine de pomme de terre.” 2015. Masters Thesis, Université de Sherbrooke. Accessed January 28, 2021. http://hdl.handle.net/11143/8060.

MLA Handbook (7^th Edition):

Sidibe, Amadou. “Analyses protéomiques d'une communauté bactérienne du sol et de Rhodanobacter thiooxydans se développant en présence de subérine de pomme de terre.” 2015. Web. 28 Jan 2021.

Vancouver:

Sidibe A. Analyses protéomiques d'une communauté bactérienne du sol et de Rhodanobacter thiooxydans se développant en présence de subérine de pomme de terre. [Internet] [Masters thesis]. Université de Sherbrooke; 2015. [cited 2021 Jan 28]. Available from: http://hdl.handle.net/11143/8060.

Council of Science Editors:

Sidibe A. Analyses protéomiques d'une communauté bactérienne du sol et de Rhodanobacter thiooxydans se développant en présence de subérine de pomme de terre. [Masters Thesis]. Université de Sherbrooke; 2015. Available from: http://hdl.handle.net/11143/8060

University of Minnesota

29. Liu, Xiaoyu. The effect of temperature and heating time on the formation of alpha, beta unsaturated hydroxyaldehydes in various vegetable oils and fats.

Degree: MS, Food science, 2014, University of Minnesota

URL: http://hdl.handle.net/11299/166843

► The formation of HNE, HHE, HOE and HDE was investigated in commercial corn, soybean, peanut, canola oils, lard and beef tallow which were heat treated… (more)

Subjects/Keywords: HHE; HNE; Linoleic acid; Linolenic acid; Lipid oxidation; Food science

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APA (6^th Edition):

Liu, X. (2014). The effect of temperature and heating time on the formation of alpha, beta unsaturated hydroxyaldehydes in various vegetable oils and fats. (Masters Thesis). University of Minnesota. Retrieved from http://hdl.handle.net/11299/166843

Chicago Manual of Style (16^th Edition):

Liu, Xiaoyu. “The effect of temperature and heating time on the formation of alpha, beta unsaturated hydroxyaldehydes in various vegetable oils and fats.” 2014. Masters Thesis, University of Minnesota. Accessed January 28, 2021. http://hdl.handle.net/11299/166843.

MLA Handbook (7^th Edition):

Liu, Xiaoyu. “The effect of temperature and heating time on the formation of alpha, beta unsaturated hydroxyaldehydes in various vegetable oils and fats.” 2014. Web. 28 Jan 2021.

Vancouver:

Liu X. The effect of temperature and heating time on the formation of alpha, beta unsaturated hydroxyaldehydes in various vegetable oils and fats. [Internet] [Masters thesis]. University of Minnesota; 2014. [cited 2021 Jan 28]. Available from: http://hdl.handle.net/11299/166843.

Council of Science Editors:

Liu X. The effect of temperature and heating time on the formation of alpha, beta unsaturated hydroxyaldehydes in various vegetable oils and fats. [Masters Thesis]. University of Minnesota; 2014. Available from: http://hdl.handle.net/11299/166843

University of Minnesota

30. Guo, Mufan. Storage stability of a commercial spray dried hen egg yolk powder.

Degree: PhD, Food Science, 2016, University of Minnesota

URL: http://hdl.handle.net/11299/180209

► Dehydration is a good process approach for food preservation. However, dried food products may still suffer from deterioration if store in an abused environment such… (more)

▼ Dehydration is a good process approach for food preservation. However, dried food products may still suffer from deterioration if store in an abused environment such as high humidity (water activity (aw) > 0.6) and/or high temperature (> 45°C). These storage conditions can induce undesirable chemical reactions (disulfide bond interactions, Maillard reaction and/or lipid oxidation), resulting in a significant decrease in food quality. In this study, the storage stability of a commercial spray-dried egg yolk powder was evaluated. The dried egg yolk powder (DEY) was stored at three temperatures (room temperature, 35°C, and 45°C) and at six aw (0.05, 0.12, 0.37, 0.44, 0.54, 0.66) for at least two months, and several physicochemical changes and extent of protein aggregation were measured. The overall color change of DEY was that it became slightly darker (decrease of L* value), more red (increase of a* value), and less yellow (decrease of b* value) with increased storage time. The reaction kinetics of the L* value of DEY was also calculated using a first-order hyperbolic model. Its Q10 (rate increase with temperature increase at 10°C) was 2.9, which was more indicative of lipid oxidation, and the Ea (activation energy) was around 83 kJ/mole. The color change was mostly due to the browning pigments that were produced from the Maillard reaction and lipid oxidation. The glucose content went to zero after one-week during storage at 45°C at an aw of 0.66, confirming the occurrence of the Maillard reaction. The peroxide value of DEY storage at 45°C at aw of 0.66 was significantly increased compared to the control (vacuum packaged at -20°C), proving the occurrence of lipid oxidation. In addition, the Maillard reaction products and lipid oxidation products were both detected using the front face fluorescence spectrometer. After storage at an aw of 0.66 at 45°C for 8 weeks, protein solubility of DEY in TBS-SDS buffer [Tris-buffered saline (TBS: 20 mM Tris and 500 mM sodium chloride, pH 7.5) containing 1% sodium dodecyl sulfate (SDS, g/ml)] decreased to ~ 78% compared with that of the original DEY. Formations of buffer-soluble and –insoluble protein aggregates were discovered using SDS-PAGE. The protein aggregates were mainly formed through unfolded intermediates and unfolded states as well as direct chemical linkages. The proteins in DEY were all denatured after storage at an aw of 0.66 at 45°C for 8 weeks, resulting in numerous unfolded intermediates and states that could interact with each other to form aggregates. The spray drying process during the manufacturing of DEY also caused denaturation of protein, which explained the detection of buffer-insoluble protein aggregates in the original sample. Increases of disulfide bond links and protein-lipid interaction during storage were also found using techniques such as Raman spectrometry, fourier transform infrared spectroscopy, and front-face fluorescence spectrometry, indicating that some of the protein aggregates were induced by chemical reactions. The high molecular weight…

Subjects/Keywords: egg yolk; lipid oxidation; Maillard reaction; protein; storage; water activity

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Guo, M. (2016). Storage stability of a commercial spray dried hen egg yolk powder. (Doctoral Dissertation). University of Minnesota. Retrieved from http://hdl.handle.net/11299/180209

Chicago Manual of Style (16^th Edition):

Guo, Mufan. “Storage stability of a commercial spray dried hen egg yolk powder.” 2016. Doctoral Dissertation, University of Minnesota. Accessed January 28, 2021. http://hdl.handle.net/11299/180209.

MLA Handbook (7^th Edition):

Guo, Mufan. “Storage stability of a commercial spray dried hen egg yolk powder.” 2016. Web. 28 Jan 2021.

Vancouver:

Guo M. Storage stability of a commercial spray dried hen egg yolk powder. [Internet] [Doctoral dissertation]. University of Minnesota; 2016. [cited 2021 Jan 28]. Available from: http://hdl.handle.net/11299/180209.

Council of Science Editors:

Guo M. Storage stability of a commercial spray dried hen egg yolk powder. [Doctoral Dissertation]. University of Minnesota; 2016. Available from: http://hdl.handle.net/11299/180209

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Open Access Theses and Dissertations