Search Results - "Decker, Eric A"

Phospholipids in foods: prooxidants or antioxidants? by Cui, Leqi, Decker, Eric A

“…Lipid oxidation is one of the major causes of quality deterioration in natural and processed foods and thus a large economic concern in the food industry…”
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Mechanisms of lipid oxidation in food dispersions by Waraho, Thaddao, McClements, D. Julian, Decker, Eric A.

“…As the continues to improve the nutritional content of their products, challenges in prevention of rancidity have increased due to the presence of more…”
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The Role of Oxygen in Lipid Oxidation Reactions: A Review by Johnson, David R, Decker, Eric A

“…The susceptibility of food oil to quality loss is largely determined by the presence of oxygen. This article reviews the current understanding concerning the…”
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Antioxidant Activity of Proteins and Peptides by Elias, Ryan J, Kellerby, Sarah S, Decker, Eric A

“…Proteins can inhibit lipid oxidation by biologically designed mechanisms (e.g. antioxidant enzymes and iron-binding proteins) or by nonspecific mechanisms…”
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Factors Influencing the Chemical Stability of Carotenoids in Foods by Boon, Caitlin S, McClements, D. Julian, Weiss, Jochen, Decker, Eric A

“…In recent years, a number of studies have produced evidence to suggest that consuming carotenoids may provide a variety of health benefits including a reduced…”
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Processing of oats and the impact of processing operations on nutrition and health benefits by Decker, Eric A., Rose, Devin J., Stewart, Derek

“…Oats are a uniquely nutritious food as they contain an excellent lipid profile and high amounts of soluble fibre. However, an oat kernel is largely…”
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Impact of Phospholipids and Tocopherols on the Oxidative Stability of Soybean Oil-in-Water Emulsions by Samdani, Gautam K, McClements, D. Julian, Decker, Eric A

“…Phospholipids have been shown to act synergistically with tocopherols and delay lipid oxidation in bulk oil. The synergistic activity between phospholipids and…”
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Relationships between Free Radical Scavenging and Antioxidant Activity in Foods by Alamed, Jean, Chaiyasit, Wilailuk, McClements, D. Julian, Decker, Eric A

“…Numerous attempts have been made to relate the free radical scavenging capacity of compounds to their antioxidant activity in foods even though antioxidant…”
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Influence of emulsifier type on in vitro digestibility of lipid droplets by pancreatic lipase by Mun, Saehun, Decker, Eric A., McClements, D. Julian

“…The objective of this study was to investigate the influence of interfacial composition on the in vitro digestion of emulsified lipids coated by various…”
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The Inhibition of Advanced Glycation End Products by Carnosine and Other Natural Dipeptides to Reduce Diabetic and Age‐Related Complications by Freund, Michael A., Chen, Bingcan, Decker, Eric A.

“…As people age they are at a greater risk for many disorders including cardiovascular, renal, and neurodegenerative diseases, and these conditions are…”
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Application of Flow Cytometry As Novel Technology in Studying the Effect of Droplet Size on Lipid Oxidation in Oil-in-Water Emulsions by Li, Peilong, McClements, D. Julian, Decker, Eric A

“…Despite several published studies, the impact of emulsion droplet size on lipid oxidation rates is unclear. This could be because oil-in-water emulsions are…”
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Impact of free fatty acid concentration and structure on lipid oxidation in oil-in-water emulsions by Waraho, Thaddao, McClements, D. Julian, Decker, Eric A.

“…► Free fatty acids are strong prooxidants in oil-in-water emulsions. ► Free fatty acids make emulsion droplets negatively charged. ► Negatively charged…”
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Impact of Polyunsaturated Fatty Acid Dilution and Antioxidant Addition on Lipid Oxidation Kinetics in Oil/Water Emulsions by Culler, Mitchell D, Inchingolo, Raffaella, McClements, D. Julian, Decker, Eric A

“…As consumers increasingly demand “cleaner” labels, one available strategy is diluting oils high in unsaturated fatty acids into more stable, more saturated…”
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Roles of Lipid Peroxidation-Derived Electrophiles in Pathogenesis of Colonic Inflammation and Colon Cancer by Lei, Lei, Zhang, Jianan, Decker, Eric A., Zhang, Guodong

“…Redox stress is a common feature of gut disorders such as colonic inflammation (inflammatory bowel disease or IBD) and colorectal cancer (CRC). This leads to…”
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Physical and oxidative stability of pre-emulsified oil bodies extracted from soybeans by Chen, Bingcan, McClements, David Julian, Gray, David A., Decker, Eric A.

“…► It is possible to produce high yield oil body from soybean by simple two-steps aqueous extraction. ► Physical stability of the oil body can be realised by…”
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Riboflavin-induced oxidation in fish oil-in-water emulsions: Impact of particle size and optical transparency by Uluata, Sibel, McClements, D. Julian, Decker, Eric A.

“…•Transparent nanoemulsion was fabricated by using high-pressure homogenization method.•Riboflavin accelerated lipid oxidation of oil-in-water nanoemulsion…”
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Role of Physical Structures in Bulk Oils on Lipid Oxidation by Chaiyasit, W, Elias, R.J, McClements, D.J, Decker, E.A

“…Lipid oxidation is important to food manufacturers especially when they increase unsaturated lipids in their products to improve nutritional profiles…”
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Increased Antioxidant Efficacy of Tocopherols by Surfactant Solubilization in Oil-in-Water Emulsions by Kiralan, S. Sezer, Doğu-Baykut, Esra, Kittipongpittaya, Ketinun, McClements, David Julian, Decker, Eric A

“…The physical location of antioxidants in oil-in-water emulsions can have significant influence on their free radical scavenging activity and ability to inhibit…”
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CYP eicosanoid pathway mediates colon cancer‐promoting effects of dietary linoleic acid by Zhang, Jianan, Yang, Jun, Duval, Caroline, Edin, Matthew L., Williams, Andrea, Lei, Lei, Tu, Maolin, Pourmand, Elham, Song, Renhua, Graves, Joan P., DeGraff, Laura M., Wong, Justin J.‐L., Wang, Yige, Sun, Quancai, Sanidad, Katherine Z., Wong, Siu, Han, Yanhui, Zhang, Zhenyu, Lee, Kin Sing Stephen, Park, Yeonhwa, Xiao, Hang, Liu, Zhenhua, Decker, Eric A., Cui, Wei, Zeldin, Darryl C., Zhang, Guodong

“…Human and animal studies support that consuming a high level of linoleic acid (LA, 18:2ω‐6), an essential fatty acid and key component of the human diet,…”
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Preparative Separation of Procyanidins from Cocoa Polyphenolic Extract: Comparative Study of Different Fractionation Techniques by Toro-Uribe, Said, Herrero, Miguel, Decker, Eric A, López-Giraldo, Luis Javier, Ibáñez, Elena

“…To provide further insight into the antioxidant potential of procyanidins (PCs) from cocoa beans, PC extract was fractionated by several methodologies,…”
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