典型膳食多酚对油脂热氧化产生的活性羰基化合物的抑制与消除机制

31901807
2019
C2010.食品安全与品质控制
赵月亮
青年科学基金项目
副教授
上海海洋大学
24万元
活泼羰基类化合物;多酚;抑制;高温;消除
2020-01-01到2022-12-31
  • 中英文摘要
  • 结题摘要
  • 结题报告
  • 项目成果
  • 项目参与人
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序号 标题 类型 作者
1 Effect of acrolein, a lipid oxidation product, on the formation of the heterocyclic aromatic amine 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in model systems and roasted tilapia fish patties 期刊论文 Meilin Jing;Qingqing Jiang;Yamin Zhu;Daming Fan;Mingfu Wang;Yueliang Zhao
2 膳食多酚对食品热加工伴生危害物形成及其毒性的抑制机制研究 奖励 赵月亮;王明福;陶宁萍;胡晓倩
3 Puerarin inhibited 3-chloropropane-1,2-diol fatty acid esters formation by reacting with glycidol and glycidyl esters 期刊论文 Ru Wang;Mengru Tao;Yamin Zhu;Daming Fan;Mingfu Wang;Yueliang Zhao
4 Lipophilized apigenin derivatives produced during the frying process as novel antioxidants 期刊论文 Yueliang Zhao;Xu Zhang;Nana Zhang;Qian Zhou;Daming Fan;Mingfu Wang
5 Effects of quercetin and cinnamaldehyde on the nutrient release from beef into soup during stewing process 期刊论文 Yunlong Li;Daming Fan;Yueliang Zhao;Mingfu Wang
6 Antioxidative properties and chemical changes of quercetin in fish oil: Quercetin reacts with free fatty acids to form its ester derivatives 期刊论文 Shaojun Liu;Yamin Zhu;Ning Liu;Daming Fan;Mingfu Wang;Yueliang Zhao
7 香辛料中植物化合物对肉制品品质及健康功效影响研究进展 期刊论文 李云龙;赵月亮;范大明;王明福
8 Inhibitory effect of selected hydrocolloids on 2-amino-1-methyl-6-phenylimidazo [4,5-b]pyridine (PhIP) formation in chemical models and beef patties 期刊论文 Hongmei Yang;Zhiwei Ji;Ru Wang;Daming Fan;Yueliang Zhao;Mingfu Wang
9 Inhibitory effects of some hydrocolloids on the formation of N-(carboxymethyl) lysine and N-(carboxyethyl) lysine in chemical models and fish patties 期刊论文 Xin Xu;Tian Xue;Qingqing Jiang;Daming Fan;Mingfu Wang;Yueliang Zhao
10 Apigenin and apigenin-7, 4'-O-dioctanoate protect against acrolein-aggravated inflammation via inhibiting the activation of NLRP3 inflammasome and HMGB1/MYD88/NF-κB signaling pathway in Human umbilical vein endothelial cells (HUVEC) 期刊论文 Jiangqiong Yu;Qingqing Jiang;Ning Liu;Daming Fan;Mingfu Wang;Yueliang Zhao
11 Effect of Acrolein, a Lipid Oxidation Product, on the Formation of the Heterocyclic Aromatic Amine 2-Amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) in Model Systems and Roast Salmon Patties. 期刊论文 Ya Jiang;Qingqing Jiang;Daming Fan;Mingfu Wang;Yueliang Zhao
12 Effects of the Deacetylation Degree of Chitosan on 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) Formation in Chemical Models and Beef Patties 期刊论文 Yueliang Zhao;Hongmei Yang;Nana Zhang;Qian Zhou;Daming Fan;Mingfu Wang
13 表儿茶素对牛肉汤营养成分和风味的影响 期刊论文 李云龙;赵月亮;范大明;王明福
14 Quercetin inhibited the formation of lipid oxidation products in thermally treated soybean oil by trapping intermediates 期刊论文 Xu Zhang;Ling Ni;Yamin Zhu;Ning Liu;Daming Fan;Mingfu Wang;Yueliang Zhao
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