ShareSummary
The objective of this work was to study the influence of liposome preparation and storage on the oxidative degradation of muscle phospholipids. Such work could thus help to prepare model systems that are reliable for studying the oxidation of muscle phospholipids.
Details
- Original title: Characterisation and stability during storage of liposomes made of muscle phospholipids.
- Record ID : 2000-2669
- Languages: English
- Source: Lebensm.-Wiss. Technol. - vol. 32 - n. 3
- Publication date: 1999
Links
See other articles in this issue (1)
See the source
Indexing
-
Themes:
Food engineering;
Meat and meat products - Keywords: Oxidation; Liposome; Meat; Meat product; Phospholipid; Modelling
-
CORRELATION BETWEEN LIPID PEROXIDATION AND PHOS...
- Author(s) : HAN T. J., LISTON J.
- Date : 1988
- Languages : English
View record
-
THE RESPONSE OF MULTILAMELLAR LIPOSOMES TO FREE...
- Author(s) : MORRIS G. J., MCGRATH J. J.
- Date : 1981/08
- Languages : English
- Source: Cryobiology - vol. 18 - n. 4
View record
-
CHANGES IN LIPIDS DURING THE STORAGE OF KRILL(E...
- Author(s) : KOLAKOWSKA A.
- Date : 1988
- Languages : English
- Source: Z. Lebensm.-Unters. -Forsch. - n. 186
View record
-
PHOSPHOLIPID CHANGES IN THE COURSE OF BEEF MEAT...
- Author(s) : RAUCH P., KAS J.
- Date : 1983
- Languages : English
- Source: Nahrung - vol. 27 - n. 10
View record
-
QUALITY CHANGES IN HAMBURGER MEAT DURING FROZEN...
- Author(s) : CHEN H., SINGH R. P., REID D. S.
- Date : 1989
- Languages : English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 12 - n. 2
- Formats : PDF
View record