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Amounts of the reactive aldehydes, malonaldehyde, 4-hydroxy-2-hexenal, and 4-hydroxy-2-nonenal in fresh and oxidized edible oils do not necessary reflect their peroxide and anisidine values

Archive ouverte | Viau, Michelle | CCSD

International audience. There is a growing development of foods and food supplements enriched in n-3 lipids, whereas quantitative data on oxidation products present throughout the food chain are lacking. To give a f...

Formation of toxic aldehydes during the instrumented dynamic in vitro digestion of marine oil-enriched milk

Archive ouverte | Genot, Claude | CCSD

International audience. The health benefits of n-3 long-chain PUFA (LC-PUFA) are well recognized and foods enriched in these PUFA, are now available for the consumers. However, n-3 LC-PUFA are prone to oxidation dur...

The location of long-chain n-3 polyunsaturated fatty acids on phospholipids or triacylglycerols modulates the kinetics of oxidation and formation of cytotoxic aldehydes in sub-microns emulsions

Archive ouverte | Genot, Claude | CCSD

International audience. Oxidation of long-chain n-3 polyunsaturated fatty acids (n-3 LC-PUFA) depends on the molecular structure of the lipids and their organization in the matrix. This study was aimed at comparing ...

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