Oxidative properties of lactoferrins of different iron-saturation in an emulsion consisting of metmyoglobin and cod liver oil.

Lactoferrins (LFs) at iron-saturation 8 (native) and 100%, respectively, were present in an oil-in-water (O/W) emulsion composed of 5% (w/v) cod liver oil (CLO) and metmyoglobin (metMb) in 50mM phosphate buffer at pH 6.0. Initially both LFs acted as antioxidants and reduced initial peroxide formation, but after 48h holo LF revealed the most peroxides but the least trienes.

Oxygen consumption rate of permeabilized cells and isolated mitochondria from pork M. masseter and liver examined fresh and after freeze-thawing at different pH values.

Unlabelled: The oxygen consumption rate (OCR) of 2 types of permeabilized tissues and their corresponding isolated mitochondria from porcine M. masseter and liver, resulting in 4 systems, was studied at different pH values (5.0 to 7.

Oxidative Stability of Polyunsaturated Edible Oils Mixed With Microcrystalline Cellulose.

The oxidative stability of mixtures of edible oils containing polyunsaturated fatty acids (PUFA) and microcrystalline cellulose (MCC) was investigated. The mixtures studied consisted of oils of either camelina (CAM), cod liver (CLO), or salmon (SO) mixed with either colloidal or powdered MCC. A 50:50 (w/w) ratio of oil:MCC resulted in an applicable mixture containing high levels of PUFA edible oil and dietary fiber.

Kinetics of changes in glucosinolate concentrations during long-term cooking of white cabbage (Brassica oleracea L. ssp. capitata f. alba).

Brassica vegetables are the predominant dietary source of glucosinolates (GLS) that can be degraded in the intestinal tract into isothiocyanates, which have been shown to possess anticarcinogenic properties. The effects of pilot-scale long-term boiling on GLS in white cabbage (Brassica oleracea L. ssp.