Lipolysis in T-Isochrysis lutea during wet storage at different temperatures
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چکیده
منابع مشابه
Lipolysis and Oxidation of Lipids during Egg Storage at Different Temperatures
Wang Q., Jin G., Wang N., Guo X., Jin Y., Ma M. (2017): Lipolysis and oxidation of lipids during egg storage at different temperatures. Czech J. Food Sci., 35: 229–235. The aim of this study was to investigate lipolysis and lipid oxidation of stored eggs at different temperatures (4 and 22°C) by evaluating the changes in physicochemical index, lipid profiles, enzymatic activity, and oxidative i...
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Fish Protein Concentrate (FPC) is a healthy, sustainable and high nutritive product that produced from fish and protein and other nutrients are more concentrated than in the fresh fish. The aim of this research is to study the sustainability of FPC produced from Kilka (combination of three Caspian Sea Kilka species, Clupeonella engrauliformis, C. grimmi and C. cultriventris which were not ident...
متن کاملProtein and lipid changes of FPC produced from Caspian Sea Kilkas in VP and MAP during storage at different temperatures
Fish Protein Concentrate (FPC) is a healthy, sustainable and high nutritive product that produced from fish and protein and other nutrients are more concentrated than in the fresh fish. The aim of this research is to study the sustainability of FPC produced from Kilka (combination of three Caspian Sea Kilka species, Clupeonella engrauliformis, C. grimmi and C. cultriventris which were ...
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It was found that lipase production during the growth of Pseudomonas fluorescens was not a function of the total number of bacteria. The optimal temperatures for bacterial growth and lipase production were determined as 20 and 8 degrees C, respectively. The lipolytic activity was studied in emulsions of olive oil at temperatures ranging from +8 to -30 degrees C. After an initially rapid lipolys...
متن کاملDegradation of almond pellicle color coordinates at different storage temperatures
The pellicle or seed coat of almond kernels is subject to darkening during long-term storage and may affect the marketability of the stored product. Environmental conditions during storage and genetic factors both affect the extent of darkening during the storage period. The degree of pellicle color change of five distinct almond accessions was examined during long-term storage at 2, 22 and 32 ...
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ژورنال
عنوان ژورنال: Algal Research
سال: 2016
ISSN: 2211-9264
DOI: 10.1016/j.algal.2016.07.003