Übersetzung für "Lipid oxidation" in Deutsch

The tocopherols are intentionally added to the fish oil to prevent lipid oxidation.

The peroxide value and the hydroperoxide-concentration thereby served as empirical value for lipid-oxidation.

As a photo-absorber, chlorophyll absorbs and retains light, which accelerates lipid oxidation.

Antioxidant - helps reduce lipid oxidation, which is valuable in atherosclerosis;

These compounds develop through the Maillard reaction or through lipid oxidation.

This is expressed by cell free lipid oxidation.

In the degradation of acetaldehyde, the oxygen radical is the main metabolite and causes lipid oxidation.

It acts as an antioxidant and prevents products from lipid oxidation as well as oxidation of vitamins and carotinoids.

Factors that affect the rate of lipid oxidation in ice cream and gelato cases include:

Light is a factor in lipid oxidation which causes frozen fish fats to turn rancid.

In general, lipid oxidation leads to the degradation of membrane lipids, what may be used by the body as a protective mechanism.

Within a few hours of exposure to improper fluorescent display case lighting, milkfats turn rancid in a photochemical reaction called lipid oxidation.

In general, lipid oxidation leads to the degradation of membrane lipids, what may be used by the body as a protective mechanism.

Light and heat accelerate the rate of lipid oxidation, a chemical reaction between oxygen and an unsaturated fatty acid that affects the smell, taste, and appearance of any food containing fats such as shortening, vegetable oil, or the milkfat in whipped cream and cream cheese.

This takes place, among other things, by way of the enzymes superoxide dismutase (SOD) and glutathione peroxidase, which can prevent damaging lipid oxidation.

Vitamin C significantly reduces lipid oxidation in the testicles, which is harmful to sperm production, and thereby leads to an improvement in sperm quality in the sense of an increase in sperm cell density and an increase in the testosterone level.

Orange and yellow cheeses fade when exposed to light, while unpackaged cheese such as bulk feta can become discolored and develop off-flavors from lipid oxidation.

Because PROMOLUX Safe Spectrum lamps emit much lower levels of radiation than regular bakery display case light bulbs, they are less likely to precipitate lipid oxidation in decorative icings and cakes containing dairy products.

Meat with a high fat content, such as ground meat, sausages, and bacon, are susceptible to lipid oxidation, a photochemical reaction between light and fat lipids which leads to rancidity, noticeable by a bad smell and a yellowish tinge.

Fact: Light and heat accelerate the rate of lipid oxidation, a chemical reaction between oxygen and unsaturated fatty acids that affects the smell, taste, and appearance of any food containing fats such as shortening, vegetable oil, or the milkfat in whipped cream and cream cheese.

Light and heat accelerate the rate of lipid oxidation, a chemical reaction between oxygen and unsaturated fatty acids which affect the smell, taste and appearance of any food containing milkfats, like ice creams.

Nutritionally, lipid oxidation destroys riboflavin, pyridoxine, and vitamins A, D, B12, and C, while the free radicals that are released during oxidation are thought to cause cancer.

There is now a scientific consensus that atherosclerosis represents a state of increased oxidative stress characterized by lipid and protein oxidation in the vascular wall.

Antioxidants fight free radicals and help prevent them from causing membrane damage, DNA mutation, and lipid (fat) oxidation, all of which may lead to degenerative diseases.

Diosmin protects the walls of large and small vessels of lipid oxidation inhibits the production of proinflammatory prostaglandins and thromboxanes substances, and therefore reduces inflammation in itself and vascular damage.