Effects of dietary fat and vitamin E on the lipid composition and stability of veal during frozen storage

1981 ◽  
Vol 29 (4) ◽  
pp. 863-871 ◽  
Author(s):  
F. Brian Shorland ◽  
John O. Igene ◽  
A. M. Pearson ◽  
J. William Thomas ◽  
R. Kenneth McGuffey ◽  
...  
Keyword(s):  
Vitamin E ◽  
Lipid Composition ◽  
Dietary Fat ◽  
Frozen Storage

Dietary Fat and Vitamin E in Prostate Cancer Risk Among African Americans and West Africans: A Case-Control Study

2005 ◽  
Author(s):  
Flora A. Ukoli ◽  
Ernest Smith ◽  
Alecia Malin ◽  
Barbara Zhao ◽  
Usifo Osime ◽  
...  
Keyword(s):  
Prostate Cancer ◽  
Vitamin E ◽  
African Americans ◽  
Cancer Risk ◽  
Dietary Fat ◽  
Case Control Study ◽  
Prostate Cancer Risk ◽  
Case Control ◽  
West Africans ◽  
Control Study

scholarly journals Effect of Dietary Fat Quality and Vitamin E on the Antioxidant Potential of Pigs

1983 ◽  
Vol 24 (2) ◽  
pp. 135-147 ◽  
Author(s):  
P. Thode Jensen ◽  
H. E. Nielsen ◽  
V. Danielsen ◽  
T. Leth
Keyword(s):  
Vitamin E ◽  
Dietary Fat ◽  
Antioxidant Potential ◽  
Fat Quality

Dietary fat ratios and liver plasma membrane lipid composition

Lipids ◽  
1988 ◽  
Vol 23 (9) ◽  
pp. 829-833 ◽  
Author(s):  
Michael W. Hamm ◽  
Anna Sekowski ◽  
Roni Ephrat
Keyword(s):  
Plasma Membrane ◽  
Lipid Composition ◽  
Dietary Fat ◽  
Membrane Lipid ◽  
Membrane Lipid Composition ◽  
Liver Plasma Membrane ◽  
Plasma Membrane Lipid

scholarly journals Effects of Dietary Fat, Vitamin E and Zinc on Immune Response and Blood Parameters of Broiler Reared Under Heat Stress

2010 ◽  
Vol 3 (2) ◽  
pp. 32-38 ◽  
Author(s):  
A.A. Rashidi ◽  
Y. Gofrani Iv ◽  
A. Khatibjoo ◽  
R. Vakili
Keyword(s):  
Immune Response ◽  
Heat Stress ◽  
Vitamin E ◽  
Dietary Fat ◽  
Blood Parameters

Effect of rosemary extract and vitamin e on lipid peroxidation and the quality during chilling and frozen storage of fried Nile tilapia fillets (Oreochromis niloticus)

2021 ◽  
Vol 3 (5) ◽  
pp. 01-03
Author(s):  
Ibrahim Mohamed
Keyword(s):  
Lipid Peroxidation ◽  
Vitamin E ◽  
Oreochromis Niloticus ◽  
Nile Tilapia ◽  
Food Industry ◽  
Frozen Storage ◽  
Quality Attributes ◽  
Rosemary Extract ◽  
Processed Meat ◽  
Synthetic Antioxidants

Antioxidants are added to fresh and processed meat to prevent lipid oxidation, retard development of off-flavors, and improve color stability. In the food industry, they can be divided into natural and synthetic antioxidants. Synthetic antioxidants have been confirmed for their toxicological and carcinogenic effects. Thus, the food industry now chooses natural products over synthetic ones. This study was carried out to investigate the effect of Rosemary extract (R.E.) and vitamin E on the quality of fried fillets of Nile tilapia (Oreochromis niloticus) during chilling and frozen storage. Fillets of Nile tilapia were treated with (R.E.) 0.1%, 0.2%, 0.3% and Vitamin E 0.1% then stored for 5,10 and 15 days at 4±1°C and for three months at -18±2°C. Then chemical tests including Peroxide value (PV), Thio-barbituric acid (TBA), Tri-methylamine-nitrogen (TMA-N) and Total volatile base-nitrogen (TVB-N) were done to evaluate the preservative effect of (R.E.) and vitamin E during storage. The TBA and PV increased in all treatments due to lipid peroxidation. Results showed that TMA-N,TVB-N, value of (R.E.) and vitamin E treated samples were significantly lower than those of the control samples (P<0.05). Results of our investigation revealed that R.E. retarded oxidative changes in chilling and frozen fried fillets of Nile tilapia whereas R.E. 0.1%, 0.2% and vitamin E 0.1% were not as effective as R.E. 0.3% on oxidative stability. Best oxidation inhabitation results on chilling and frozen fried fillets of Nile tilapia was obtained when employing of R.E. The obtained results also showed that there was a significant (p<0.05) enhancement in sensory quality attributes of fried fillets of Nile tilapia; samples treated with R.E. and vitamin E Conclusion: The tested R.E. had a high effectiveness as antioxidative and antimicrobial should be utilized for extending the shelf-life through retarded the spoilage and enhancing quality attributes of fried fillets of Nile tilapia during chilling and frozen storage.

scholarly journals Effects of Ascorbic Acid, Vitamin E, and Fatty Acids on Lipid Composition in Cockerels

1980 ◽  
Vol 59 (10) ◽  
pp. 2267-2272 ◽  
Author(s):  
C.F. KLOPFENSTEIN ◽  
R.E. CLEGG
Keyword(s):  
Fatty Acids ◽  
Ascorbic Acid ◽  
Vitamin E ◽  
Lipid Composition

α-Tocopherol and Phospholipase A2 in Liver and Brain of Chicks Posthatching: The Influence of Dietary Fat and Vitamin E

1995 ◽  
Vol 39 (5) ◽  
pp. 302-309 ◽  
Author(s):  
Herbert Fuhrmann ◽  
Hans Peter Sallmann
Keyword(s):  
Vitamin E ◽  
Dietary Fat ◽  
Alpha Tocopherol ◽  
Phospholipase A

Dietary fat composition and tocopherol requirement: III. Quantitative studies on the relationship between dietary linoleate and vitamin E

1972 ◽  
Vol 49 (7) ◽  
pp. 395-402 ◽  
Author(s):  
Roslyn B. Alfin-Slater ◽  
Yaichiro Shimma ◽  
Herbert Hansen ◽  
Penelope Wells ◽  
Lilla Aftergood ◽  
...  
Keyword(s):  
Vitamin E ◽  
Dietary Fat ◽  
Quantitative Studies ◽  
Fat Composition ◽  
The Relationship ◽  
Dietary Linoleate
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