Essays about: "lipolysis"
Showing result 1 - 5 of 11 essays containing the word lipolysis.
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1. In vitro performance prediction of LBFs using lipolysis-permeation assay with the LiDo artificial membrane: Validation and protocol optimization
University essay from Uppsala universitet/Institutionen för farmaciAbstract : Lipid-based formulations (LBFs) can be an effective formulation strategy to improve the bioavailability of lipophilic drugs. However, conventional single-compartment in vitro lipolysis assays often underestimate LBF performance in vivodue to the absence of absorption sink. READ MORE
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2. Aroma components of long ripened cheese and their origin, variation and contribution to flavour : with focus on propionic acid
University essay from SLU/Department of Molecular SciencesAbstract : Flavour compounds in cheese are formed by metabolism of residual lactose, lactate and citrate, proteolysis and lipolysis through the activity of e.g., starter bacteria. Generally identified aroma components in cheese are fatty acids, esters, alcohols, ketones, lactones, aldehydes, and sulphur compounds. READ MORE
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3. Lipase activity in Swedish raw milk
University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)Abstract : Bovine milk contains several enzymes which can affect the quality of milk. One of these enzymes are lipases which hydrolyse the triacylglycerides in milk. In this process off-flavours, odour and product defects are generated. READ MORE
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4. Effekten av en kontinuerlig glukosinfusion på triglyceridmetabolismen hos hästar med varierande grad av insulinkänslighet
University essay from SLU/Dept. of Clinical SciencesAbstract : Kritiskt sjuka hästar som utsätts för kraftig fysiologisk stress kan drabbas av negativ energibalans och störningar i glukos- och fettmetabolismen. Fysiologisk stress aktiverar en neuroendokrin respons för att bevara homeostas. READ MORE
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5. The effect of rapeseed oil and palm oil supplement and milking frequency on milk yield and milk fat quality
University essay from SLU/Dept. of Animal Nutrition and ManagementAbstract : Milk fat is an important feature in many different milk products and other foodstuffs and it is often crucial for the dairy plants that the milk fat is stable for different manufacturing processes. Lipolysis is the enzymatic degradation of fat and is the one of the causes for an elevated amount of free fatty acids (FFA) in milk. READ MORE