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Article
Open AccessRelationship between hemolysis and lipid oxidation in red blood cell-spiked fish muscle; dependance on pH and blood plasma
The relationship between hemolysis and lipid oxidation was explored in red blood cell (RBCs)-spiked washed cod mince (WCM). At pH 6.8 and 3 ± 1 °C, intact RBCs (71 µM Hb) delayed lipid oxidation by 1 day compa...
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Article
Open AccessExploring how plasma- and muscle-related parameters affect trout hemolysis as a route to prevent hemoglobin-mediated lipid oxidation of fish muscle
Hemoglobin (Hb) is a powerful promoter of lipid oxidation, particularly in muscle of small pelagic fish species and fish by-products, both having high Hb-levels and highly unsaturated lipids. As Hb is located ...
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Article
Open AccessA Recyclable Dip** Strategy to Stabilize Herring (Clupea harengus) Co-products During Ice Storage
Applying value-adding techniques to fish filleting co-products is rendered difficult due to their high susceptibility to lipid oxidation, microbial spoilage, and amine formation. In this study, a recyclable di...
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Article
Open AccessHemoglobin-mediated lipid oxidation of herring filleting co-products during ensilaging and its inhibition by pre-incubation in antioxidant solutions
The aims of this study were to investigate the role of hemoglobin (Hb) in lipid oxidation development during ensilaging of herring filleting co-products, and, to inhibit this reaction by pre-incubating the co-...
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Article
Tribological properties of onion like fullerenes and NiFe2O4 nanocomposites in reciprocating motion
A novel way for a compressor to improve its coefficient of performance and enhance its reliability by employing nano-refrigeration lubricant oil was proposed. Onion like fullerenes (OLFs) and NiFe2O4 nano-composi...
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Article
Influence of partial replacement of NaCl with KCl on formation of volatile compounds in **hua ham during processing
The influence of partial replacement of NaCl with KCl on formation of volatile compounds during **hua ham processing was evaluated using GC/MS system. **hua ham was treated with either 100% NaCl (I) or 60% N...
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Article
Effect of Monascus as a nitrite substitute on color, lipid oxidation, and proteolysis of fermented meat mince
Monascus spp. are fungi, traditionally eaten in Asian countries, that have the the potential to be used as a nitrite substitute in meat-product processing. Effects of using Monascus ruber MJ-1 as...
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Chapter and Conference Paper
Errata to—Chapter 1: Space-Based MA TT&C System and Technologies; Chapter 15: Flexible Hemispherical Simultaneous Multi-Beam TT&C Technology
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Chapter and Conference Paper
Flexible Hemispherical Simultaneous Multi-Beam TT&C Technology
This paper first introduces the background and overseas research status of the hemispheric array antenna. An implementation structure, combining sub-array active phased antenna array with multi-plane digital b...
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Article
Mixture of HIBA and glycolic acid as eluent for effective separation of yttrium and dysprosium by HPLC
A mixture of 2-hydroxy-2-methylpropanoic acid (HIBA) and glycolic acid, with 1-octanesulfonate (OS) as hydrophobic ion proved to be successful for the separation of rare-earth elements (REE). If the ratio of ...
