Publicaties
Effect of sodium ascorbate and sodium nitrite on protein and lipid oxidation in dry fermented sausages Vrije Universiteit Brussel Universiteit Gent KU Leuven
of dry fermented sausages. Samples were taken at day 0, 2, 8, 14, 21 and 28 of ripening to assess lipid
(malondialdehyde) and protein (carbonyls and sulfhydryl groups) oxidation. Sodium ascorbate and nitrite
were separately able to reduce the formation of malondialdehyde. Their combined addition resulted in ...
Phase transitions in lipid vesicles detected by a complementary set of methods: heat-transfer measurements, adiabatic scanning calorimetry, and dissipation-mode quartz crystal microbalance Universiteit Hasselt KU Leuven
Influence of herbage species, cultivar and cutting date on fatty acid composition of herbage and lipid metabolism during ensiling Instituut voor Landbouw-, Visserij- en Voedingsonderzoek Universiteit Gent
Impact of nonthermal plasma on lipid oxidation from the perspective of plasma treatment parameters and plasma species : identification of key reactive species Universiteit Gent
Activation of Liver X Receptors and Peroxisome Proliferator-Activated Receptors by Lipid Extracts of Brown Seaweeds: A Potential Application in Alzheimer's Disease? Universiteit Hasselt
Lipid management in rheumatoid arthritis Vrije Universiteit Brussel
Rheumatoid arthritis (RA) is associated with increased cardiovascular morbidity, partly due to alterations in lipoprotein quantity, quality and cell cholesterol trafficking. Although cardiovascular disease significantly contributes to mortality excess in RA, cardiovascular prevention has been largely insufficient. Because of limited evidence, optimal strategies for lipid management (LM) in RA have not been determined yet, and recommendations ...
Long-Chain n-3 PUFA Content and n-6/n-3 PUFA Ratio in Mammal, Poultry, and Fish Muscles Largely Explain Differential Protein and Lipid Oxidation Profiles Following In Vitro Gastrointestinal Digestion Universiteit Gent
SCOPE: Muscle food characteristics (fatty acid profile, heme-Fe, intrinsic antioxidants) that relate to the formation of (patho)physiological oxidation products during gastrointestinal digestion are investigated.
METHODS AND RESULTS: Muscles (n = 33) from 18 mammal, poultry, and fish species, of which some are mixed with lard to standardize their fatty acid profile, are digested in vitro. Lipid oxidation is assessed by thiobarbituric ...