Total cholesterol oxidation products and lipid oxidation products of meat were linearly correlated.
肉中胆固醇氧化物的总量与肉的脂类氧化物存在着线性相关。
Lipid oxidation easily occurs during frozen storage, because fish contains much unsaturated fatty acid.
鱼类富含不饱和脂肪酸，在冻藏期间鱼体易发生脂肪氧化，尤其是多脂鱼类。
So it is key of controlling the intramuscular lipid oxidation to ensure the chilled pig quality all right.
因此，控制肌间脂肪氧化是保证冷却肉良好品质的关键。
Many studies on the lipid oxidation were carried out to improve the fish quality and to prolong shelf life.
为延长保存期，提高鱼肉品质，研究者对脂肪氧化开展了诸多研究。
The effects of antioxidants on lipid oxidation of vacuum packaged irradiated cooked streaky pork were studied.
本文研究了几种抗氧化剂对真空包装辐照熟五花肉中脂肪氧化的影响。
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。
Objective To investigate hemolysis, blood lipid oxidation of vanadium acid serum bilirubin interference effects.
目的探讨溶血、脂血对钒酸氧化法测定血清胆红素的干扰影响。
Texture and flavor of fish deteriorate during storage because of lipid oxidation, so the shelf life of frozen fish become short.
脂肪氧化不仅可缩短保存期，还可引起鱼肉质地、风味变差。
For several hours after drinking the vodka, whole body lipid oxidation (a measure of how much fat your body is burning) dropped by a massive 73%.
在饮用伏特加后数小时之内，整体脂肪氧化(检测人体燃烧的脂肪)大幅度下降73%。
It was studied that the effect factors of irradiation dose, preservation temperature, oxygen content and antioxidant on lipid oxidation of irradiated pork.
通过对辐照剂量、贮藏温度、氧气含量和抗氧化剂等影响脂肪氧化因素的研究，揭示了辐照肉脂肪氧化的机理。
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。
SOD showed good relativity with the contents of MDA, which indicated that the process of scavenging active oxygen dropped behind the process of lipid oxidation induction.
SOD与MDA含量呈显著正相关，提示了抗氧化酶清除活性氧的作用滞后于活性氧对膜脂过氧化的诱导作用。
The research status of lipid oxidation during frozen storage about the factors of influence, mechanism of oxidation, control and evaluation methods for degree of oxidation...
本文即对冻藏期间脂肪氧化的影响因素、氧化机理、控制及氧化程度的评定等方面的研究现状作一综述。
It is obvious from the preceding discussion that lipid oxidation is an exceedingly complex process involving numerous reactions that cause a variety of chemical and physical changes.
从以上所述可看出油脂氧化是一个极其复杂的过程，它涉及到很多反应，引起大量的物理化学变化。
Objective To explore the effects of heat on lipid oxidation and the release of endothelin (et), arterial natriuretic peptide (ANP) and endogenous digitalis-like substance (EDLS) in rats.
目的探讨高温对大鼠内皮素(et)、心钠素(ANP)、内源性洋地黄物质(EDLS)释放及脂质过氧化的影响。
During the processing of JinHua ham, AV value kept rising, POV value carbonyl value and TBA value was up and down, but rising totally, the degree of lipid oxidation increased continuously.
在金华火腿加工过程中，肌内脂肪和皮下脂肪的酸价一直上升，过氧化值、羰基价和TBA值有升有降，但总体呈上升趋势，脂肪氧化程度不断增强。
To prevent the spoilage of meat products resulted from microbial contamination, lipid oxidation and myoglobin Browning, packaging process must be carried out during meat products production.
加工后的肉制品由于微生物污染、脂类物质氧化、肌红蛋白褐变等原因而导致败坏，必须对肉制品进行包装。
A model system consisting of linoleic acid, lipoxygenase and soybean protein isolate was established to investigate the mechanism of aggregation of soybean proteins induced by lipid oxidation.
利用脂肪氧合酶、亚油酸和大豆分离蛋白构建的模拟体系，研究了脂质氧化诱导的大豆蛋白质聚集的机理。
This article introduced the effects of ultra high pressure on color, texture, oxidation of lipid, freezing process and thawing process of meat when meat was treated by ultra high pressure.
本文介绍了以超高压处理时，超高压对肉的颜色、肉的组织结构、肉中脂肪的氧化、肉的冻结过程和解冻过程的影响。
The effects of ultra-high pressure treatment on color, texture, oxidation of lipid, freezing and thawing process of meats were introduced in this paper.
介绍了以超高压处理时，超高压对肉的颜色、肉的组织结构、肉中脂肪的氧化、肉的冻结过程和解冻过程的影响。
In this paper we introduce three aspects of the stability of mayonnaise: the breakdown of the emulsion, oxidation of the lipid and the stability of main flavour components.
文章从蛋黄酱乳化液的稳定性、脂类的氧化以及主要风味成分的稳定性三个方面详细介绍了蛋黄酱的稳定性。
The Ganoderma Lucidum peptides' anti- oxidation activities in lipid system are studied .
研究了灵芝肽在脂质体系中的抗氧化活性。
The effects of autoxidation and thermal degradation of lipids leading to the volatile components and the oxidation of lipid with unsaturated fatty acids on the formation of meat flavour were reviewed.
综述了脂质自动氧化、热降解产生的挥发性物质及含有不饱和脂肪酸的脂质氧化在肉风味中的重要作用。
Objective To inspect the effects of low concentration of TCE on human lipid peroxidation and anti-oxidation enzyme system.
目的观察低浓度三氯乙烯(TCE)接触对人体脂质过氧化和抗氧化物酶系统影响。
Disturbances of physical properties of membranes occur due to changes in the composition of their lipid fraction in case of excessive free-radical oxidation.
对膜的物理性能扰动发生是由于他们在过量自由基氧化脂质的一小部分构成的变化情况。
Conclusion The V-acid oxidation of serum bilirubin simple, fast, stable, linear range wide, and can resist hemolysis, blood lipid interference.
结论钒酸氧化法测定血清胆红素简单、快速、稳定，线性范围宽，能抵抗溶血、脂血干扰。
Fermented meat products are rich in lipid, and its oxidation has a unique flavor.
发酵肉制品中的脂肪含量较高，脂肪的氧化能赋予肉制品独特的风味。
Cholesterol oxidation products are determined in whole milk powder by gas chromatography, including of extraction of lipid and sample purification.
利用该法测定了全脂奶粉中微量胆固醇氧化物的含量，同时对样品中粗脂类的提取及净化过程作了研究。
The effects of autoxidation and thermal degradation of lipids leading to the volatile components and the oxidation of lipid with unsaturated fatty acids on the formation of meat flavour were reviewed.
本文提出了一个油脂自动氧化机理表述模型，并求出了与之相关的速度方程式，阐明了氧在油脂自动氧化中的作用机理和油脂的自动氧化过程。
The pharmacological mechanisms are related with anti-oxidation and adapting blood lipid component.
其作用机制与抗氧化和调节脂质代谢有关。
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