Effect ofLactobacillus plantarumLS5 on oxidative stability and lipid modifications of Doogh

about

Fermentation of sarshir (kaymak) by lactic acid bacteria: antibacterial activity, antioxidant properties, lipid and protein oxidation and fatty acid profile.

P2860

Q48353439-46802925-86EE-4D19-9D3A-83F48B00A39A

P2860

Effect ofLactobacillus plantarumLS5 on oxidative stability and lipid modifications of Doogh

Item

http://www.wikidata.org/entity/Q58207140

description

im April 2016 veröffentlichter wissenschaftlicher Artikel

@de

wetenschappelijk artikel

@nl

наукова стаття, опублікована у квітні 2016

@uk

name

Effect ofLactobacillus plantar ...... d lipid modifications of Doogh

@en

Effect ofLactobacillus plantar ...... d lipid modifications of Doogh

@nl

type

Item

label

Effect ofLactobacillus plantar ...... d lipid modifications of Doogh

@en

Effect ofLactobacillus plantar ...... d lipid modifications of Doogh

@nl

prefLabel

Effect ofLactobacillus plantar ...... d lipid modifications of Doogh

@en

Effect ofLactobacillus plantar ...... d lipid modifications of Doogh

@nl

P1476

Effect ofLactobacillus plantar ...... d lipid modifications of Doogh

@en

P2093

Elnaz Milani

http://www.w3.org/2001/XMLSchema#string

Fakhri Shahidi

http://www.w3.org/2001/XMLSchema#string

Seyed Ali Mortazavi

http://www.w3.org/2001/XMLSchema#string

Seyed Mohammad Bagher Hashemi

http://www.w3.org/2001/XMLSchema#string

Zarrin Eshaghi

http://www.w3.org/2001/XMLSchema#string

P2860

A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATION

Measuring antioxidant effectiveness in food.

Angiotensin II-induced production of mitochondrial reactive oxygen species: potential mechanisms and relevance for cardiovascular disease.

Potentially probiotic Lactobacillus strains from traditional Kurdish cheese.

Effect of antioxidative lactic acid bacteria on rats fed a diet deficient in vitamin E.

Evaluation of the functional potential of Weissella and Lactobacillus isolates obtained from Nigerian traditional fermented foods and cow's intestine.

Iron autoxidation and free radical generation: effects of buffers, ligands, and chelators.

Use of caseinophosphopeptides as natural antioxidants in oil-in-water emulsions.

Antioxidant and cholesterol assimilation activities of selected lactobacilli and lactococci cultures.

A novel amperometric method for antioxidant activity determination using DPPH free radical.

P304

550-558

http://www.w3.org/2001/XMLSchema#string

P31

scholarly article

P356

10.1111/1471-0307.12292

http://www.w3.org/2001/XMLSchema#string

P433

http://www.w3.org/2001/XMLSchema#string

P478

http://www.w3.org/2001/XMLSchema#string

P577

2016-04-08T00:00:00Z

http://www.w3.org/2001/XMLSchema#dateTime

Effect ofLactobacillus plantarumLS5 on oxidative stability and lipid modifications of Doogh

about

P2860

P2860

Effect ofLactobacillus plantarumLS5 on oxidative stability and lipid modifications of Doogh

description

name

type

label

prefLabel

P1433

P1476

P2093

P2860

P304

P31

P356

P433

P478

P577

P356

P1433

P1476

P2093

P2860

P304

P31

P356

P433

P478

P577