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  • 1
    Electronic Resource
    Electronic Resource
    Effect of Antioxidants on Cholesterol Oxidation in Spray-dried Egg Yolk during Extended Ambient Storage (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 67 (2002), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Equimolar amounts of butylated hydroxyanisole, ascorbyl palmitate or a tocopherol blend were added to liquid yolk and spray-dried. One-g samples were stored in the dark at ambient temperature for 36 mo, then evaluated using gas chromatography. The tocopherol blend and BHA inhibited 7-ketocholesterol production. No significant differences were observed between the control and the various antioxidant treatments for the production of other cholesterol oxides. In contrast to the results of a previously conducted accelerated study, the added antioxidant levels were insufficient to significantly reduce cholesterol oxidation in spray-dried egg yolk held for an extended period of time, and additional means of inhibition may be required.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb08828.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Antioxidant Inhibition of Cholesterol Oxidation in a Spray-Dried Food System during Accelerated Storage (1995)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 60 (1995), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Spray-dried egg yolk was used to evaluate antioxidant inhibition of cholesterol oxidation during accelerated (CU+2 and heat) storage. Liquid yolk was treated with equimolar amounts of BHA (0.01%, w/w of lipid), ascorbyl palmitate (0.023%), or a tocopherol blend (0.023%). Yolk batches were spray-dried, stored at 60 ± 2°C for up to 28 days, and analyzed for cholesterol oxidation products (COPS) using gas chroma-tography. COP levels generally increased during storage with 7-ketocholesterol predominant. Significant antioxidant effects were manifest in decreased levels of 7-ketocholesterol, 7α- and 7β-hydroxycholesterol; while cholestane-triol and cholesterol-5,6-epoxide levels were not affected. All antioxidants showed significant inhibitive effects relative to the control, and tocopherols were more effective than ascorbyl palmitate.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1995.tb06259.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Oxidative Stability of Cholesterol-Free Egg Lipid Fractions (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 55 (1990), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Lipids were extracted from fresh egg yolk using hexane:isopropanol (3:2.v/v) and separated on a silicic acid column into triacylglycerol (TG), phospholipid (PL), cholesteryl ester and cholesterol fractions using hexane, ethyl acetate and methanol. TG and PL fractions were cholesterol-free. Oxidative stability at 35° C of crude lipids, TG, PL and combined TG + PL was evaluated over 12 days by measuring conjugated dienes, conjugated trienes and thiobarbituric acid reactive substances. PL and TG exhibited significantly higher oxidation than the crude lipids (alpha = 0.01). Combined TG + PL was not significantly different than the crude lipids (alpha = 0.01), showing much higher stability than individual TG or PL fractions.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb06024.x
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  • 4
    Electronic Resource
    Electronic Resource
    Sensory and Nutritional Quality of Nonfat Dry Milk in Long-term Residential Storage (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 69 (2004), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Twenty samples of regular and instant nonfat dry milk (NFDM) stored up to 29 y in residential locations at ambient conditions in Nr 10 cans were analyzed for sensory and nutritional quality. Overall acceptability hedonic scores varied widely (2.9 to 6.2), but all samples were considered acceptable for use in an emergency situation by most panelists. A 23-y-old sample with low oxygen was not significantly different from fresh samples in overall acceptability hedonic scores. There was no difference in overall acceptability between regular and instant NFDM. Amounts of available lysine (1.4 to 2.6 mg/100 g), thiamin (2.7 to 4.0 μg/g), and riboflavin (12.7 to 20.2 μg/g) were not significantly correlated with sample age.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1750-3841.2004.tb18025.x
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    Paper (German National Licenses)
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  • 5
    Electronic Resource
    Electronic Resource
    Effect of Protein Disruption by Denaturation and Hydrolysis on Egg Yolk Lipid Oxidation (1988)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 53 (1988), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Egg yolk (20%, w/w) was added to 1,3, and 6M guanidinium chloride (Gnd C1) solutions and agitated at 23°C. Thiobarbituric acid reactive substances (TBARS) were measured over a 2 week period. Increasing concentrations of Gnd C1 resulted in more rapid development of TBARS. Disodium ethylenediamine tetraacetate (EDTA; 2.0%) inhibited the formation of TBARS in 6M Gnd CI treated yolk, indicating a metal catalyzed reaction. Protein hydrolysis using 1% papain in the presence of added iron (FeC13) produced a significant increase (P〈0.01) in conjugated dienes (233 nm) and trienes (270 nm). Increased lipid oxidation upon denaturation or hydrolysis of the protein moiety suggests that the ordered structure of lipid in the form of lipoprotein may partially account for the inherent oxidative stability of native yolk.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1988.tb07722.x
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    Paper (German National Licenses)
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