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Sökning: swepub > Chalmers tekniska högskola > (1990-1999) > RISE

  • Resultat 1-10 av 37
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1.
  • Undeland, Ingrid, 1968, et al. (författare)
  • Comparison between methods using low-toxicity solvents for the extraction of lipids from herring (Clupea harengus)
  • 1998
  • Ingår i: Food Chemistry. - 0308-8146 .- 1873-7072 .- 0346-718X. ; 61:3, s. 355-365
  • Tidskriftsartikel (refereegranskat)abstract
    • Three alkane/alcohol/water-based lipid extraction systems were evaluated to determine which would be the best replacement for the frequently used chloroform/methanol/water system, nowadays known to be very toxic. All the methods were applied to samples of minced herring (Clupea harengus) differing in quality and composition. In addition to comparisons of total lipid yield, the extracted lipids were compared with respect to content of triglycerides, phospholipids, free fatty acids, ?-tocopherol, lipid hydroperoxides and conjugated dienes. The content of phospholipids was found to differ most between the lipids extracted by the four methods. Here, the chloroform/methanol/water system was the most efficient, followed by heptane/ethanol/water/sodium dodecyl sulphate (SDS) and then iso-propanol/hexane. However, by decreasing the level of SDS, the efficiency of the heptane/ethanol/water/SDS system in extracting phospholipids was increased to the same level as that of the chloroform/methanol/water system. This decrease in SDS also resulted in a higher recovery of free fatty acids. The lack of correlation between yields of phospholipids and yields of lipid oxidation products throughout this study was surprising because of the often-described susceptibility of phospholipids to oxidation.
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  • Undeland, Ingrid, 1968, et al. (författare)
  • Lipid Oxidation in Minced Herring (Clupea harengus) during Frozen Storage. Effect of Washing and Precooking
  • 1998
  • Ingår i: Journal of Agricultural and Food Chemistry. - 0021-8561 .- 1520-5118. ; 46, s. 2319-2328
  • Tidskriftsartikel (refereegranskat)abstract
    • A 23 factorial experimental design was used to investigate the effect of washing in combination with precooking on the oxidative stability of lipids in minced herring (Clupea harengus) at −18 °C. The following variables were studied:  washing (no, yes), cooking time (38, 54 min), and cooking temperature (55, 100 °C).The responses monitored were peroxide value (PV), absorbance at 234 nm (A234), absorbance at 268 nm (A268), and lipid soluble fluorescent products (FP). A partial least-squares regression analysis (PLS) revealed that the best lipid stability was obtained at minimum cooking time and at lower temperature. On the basis of compositional analyses and in vitro experiments, this finding was proposed to be due to heat inactivation of catalytic enzymes, without simultaneous activation, for example, of hemoproteins. Washing reduced these benefits from precooking by removal of pro-oxidative enzymes and also through a reduction in the amount of antioxidants as well as a relative increase in phospholipids and free fatty acids in the fat.
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  • Anders, Berntson, et al. (författare)
  • Self-phase modulation in dispersion compensated optical fibre transmission systems
  • 1996
  • Ingår i: Optics Communications. - : Elsevier. - 0030-4018 .- 1873-0310. ; 130:1-3, s. 153-162
  • Tidskriftsartikel (refereegranskat)abstract
    • An analysis is made of the influence of self-phase modulation on optical fibre communication systems where the chromatic dispersion is compensated for by a dispersion compensation fibre. In particular we derive a simple and useful expression for the optimal fibre length in the presence of nonlinearities.
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