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The Effects of High Pressure on Lipid Oxidation in Food Products. 高压对食品中脂质氧化的影响。
A mechanism was explained on lipid oxidation of irradiated pork. 结果表明:辐照处理可以明显诱导肉的脂肪氧化反应;
Lipid oxidation is a major cause of quality deterioration in food emulsions. 摘要脂质氧化是造成食品乳状液质量下降的一个主要原因。
This is one of the most widely used tests for evaluating the extent of lipid oxidation. 这是衡量油脂氧化程度的应用最广泛的试验之一。
Thymus extraction can reduce the rate of lipid oxidation and rancidity during Chinese sausage storage. 百里香提取物还具有一定的抗脂肪氧化和抗哈败作用。
Other problems associated with lipid oxidation include deterioration in flavor, color, and texture (Kanner 1994). 其他相关问题的脂质氧化包括恶化味道，颜色和纹理（坎纳1994年）。
On the basis of estrogen functions, progesterone promotes lipid oxidation and enhances the aerobic exercise capacity. 孕激素在雌激素作用的基础上提高脂类氧化，增加有氧运动能力。
Lipid oxidation is one of important problems encountered in food industry,which seriously affects food quality. 油脂氧化是食品工业中经常遇到、严重影响食品品质的主要问题之一。
Angelo, A. J. S. 1996. Lipid oxidation in foods. Crit. Rev. Food Sci. Nutr. 36(3): 175-224. 刘伯康。1996。数种传统食用植物抗氧化性之研究。国立中兴大学食品科学系硕士论文。共160页。
From the 14th day to 44th day, proteolysis, lipolysis and lipid oxidation of group N were significantly . 后熟阶段，N组中蛋白质和脂肪的水解以及脂肪氧化的程度高于F组。
Fluorescent compounds may develop from interaction of carbonyl compounds (produced by lipid oxidation) with constituents possessing free amino groups. 荧光化合物可以从羰基化合物(由油脂氧化产生)与含有自由氨基的组分反应产生。
The mechanisms of cytokinins in retarding of senescence was discussed in relation to saccharides, lipid oxidation, as well as to other hormones. 此外,还从细胞分裂素与糖、脂质氧化反应以及与其它植物激素的关系方面探讨了细胞分裂素在延缓植物衰老中的作用机理。
The autoxidation course is usually divided into four stages,the inducing stage is the mark of lipid oxidation stability. 氧化酸败的过程通常可分为四个阶段。
If patties are added antioxidants or vacuum packaged before irradiation, raw patties can be stored for 2 weeks without problems in lipid oxidation. 辐照处理前在肉糜中添加抗氧化剂并采用真空包装时，肉糜可以贮藏2周以上而不产生脂肪氧化。
In Chinese-style sausage, Weeping forsythia can reduce the rate of lipid oxidation and rancidity during the periods of storage. 将连翘添加于中式香肠中,可有效抑制中式香肠贮存过程中的脂肪酸败,其抑制作用随连翘在中式香肠中浓度的提高而加强。
Lipid oxidation is a complex process whereby unsaturated fatty acids react with molecular oxygen via a free radical mechanism (Asghar and others 1988). 脂质氧化是一个复杂的过程，即不饱和脂肪酸反应，通过分子氧自由基机制（阿斯加和其他1988年）。
The effect of water activity on growth of microorganisms,lipid oxidation,enzyme activity,food texture as well as protein and vitamins were also discussed. 讨论了水分活度对微生物生长、食品中油脂的氧化、酶活力、食品的质构、食品中蛋白质和维生素的影响。
Abstract: The influences of low dose irradiation, antioxidants, package style, and storage time on lipid oxidation of raw pork patties were investigated. 摘要：研究了低剂量辐照、抗氧化剂、包装条件以及贮藏时间等影响辐照冷却肉脂肪氧化的主要因素和抑制效果。
Because probucol has in vitro cellular-protective effects independent of inhibiting lipid oxidation, we investigated the mode of action of probucol in vivo. 因为在体外普罗布考的细胞保护作用不依赖于抑制脂质氧化，因此该研究从体内研究了普罗布考的作用机理。
The suitable inhibitive concentration was 0.5%.In Chinese-style sausage, Weeping forsythia can reduce the rate of lipid oxidation and rancidity during the periods of storage. 将连翘添加于中式香肠中,可有效抑制中式香肠贮存过程中的脂肪酸败,其抑制作用随连翘在中式香肠中浓度的提高而加强。