Results 31 to 40 of about 2,018,257 (280)
THERAPEUTIC VALUE OF CHRYSOPHANIC ACID IN DERMATOLOGY. [PDF]
Journal of the American Medical Association, 1906 I desire to present in this paper some clinical observations and suggestions as to the value of chrysophanic acid as an effectual therapeutic remedy locally in certain superficial parasitic skin diseases. Chrysophanic acid is obtained from "Goa powder" which is found in the heart wood or cavities formed by decay in the wood of " Andira Araroba ," a ...
openaire +2 more sources
Oxidative Changes of Lipids during Microwave Heating of Minced Fish Flesh in Catering
Czech Journal of Food Sciences, 2009 The influence of microwave heating (microwave oven Electrolux, 2450 MHz, 400 W) from 8 up to 24 min on the oxidation and fatty acid composition of lipids of common carp (Cyprinus carpio) and Atlantic mackerel (Scomber scombrus) minced fish flesh were ...
E. Abd El-Moneim Mahmoud +3 more
doaj +1 more source
Relationship between the fat and oil composition and their initial oxidation rate during storage
Czech Journal of Food Sciences, 2020 Until now, the relationship between the fat and oil composition and their oxidation stability has been studied only at elevated temperatures (typically above 100 °C). Therefore, the initial oxidation rates of 19 edible fats and oils were determined as an
Monika Sabolová +5 more
doaj +1 more source
Detection of non-milk fat addition in kajmak production [PDF]
Biotechnology in Animal Husbandry, 2023 Kajmak is a very popular dairy product in Balkan countries, however, it is often a subject of adulteration. The aim of this study was to investigate the effects of kajmak adulteration on its yield and composition, and determine the possibility of ...
Radovanović Mira +4 more
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EFFECT OF USING FLAXSEED OIL SOURCE OF OMEGA-3 ACIDS AS A PARTIAL REPLACEMENT FOR MILK FAT IN THE CHEMICAL AND PHYSICAL PROPERTIES IN ICE CREAM [PDF]
Mesopotamia Journal of Agriculture, 2018 The study showed the effect of using Flaxseed oil as a source for Omega-3 in ice-cream and as a partial substitute for milk fat in preparing the mixture. Two treatments were made with replacement rates of (1.5, 2.5, 5, and 7.5%).
Y. Aladwani, S. K Badawi
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Shipin gongye ke-ji, 2022 In this paper, near-infrared spectroscopy technology was used to establish a rapid determination of the content of phospholipids, eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), astaxanthin and acid value in Antarctic krill oil.
Junkui MIAO +7 more
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Agronomy, 2021 Poland is one of the largest producers of hazelnuts in Europe; however, information regarding the storage of cold-pressed hazelnut oil is limited. Thus, the aim of this study was to determine the oxidative indices and fatty acid composition of oils from ...
Katarzyna Król +2 more
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FEBS Letters, EarlyView.Metabolic dysfunction‐associated steatotic liver disease (MASLD) affects nearly one‐third of the global population and poses a significant risk of progression to cirrhosis or liver cancer. Here, we discuss the roles of hepatic dendritic cell subtypes in MASLD, highlighting their distinct contributions to disease initiation and progression, and their ...
Camilla Klaimi +3 more
wiley +1 more source
Evaluation of Oxidative Fat Quality in Ready-To-Eat Foods in Restaurants of Isfahan, Iran
تحقیقات نظام سلامت, 2020 Background: Preparation of ready-to-eat food by deep frying at a high temperature causes adverse chemical changes including oil oxidation, polymerization, and hydrolysis, in addition to absorbance of large amounts of oil.
Maliheh Khanahmadi +2 more
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Acid and Peroxide Values and Total Polar Compounds of Frying Oils in Fast Food Restaurants of Shiraz, Southern Iran [PDF]
International Journal of Nutrition Sciences, 2018 Background: Frying is one of the most popular methods of food preparation. Since in fast food restaurants the oil is heated for prolonged and repeated periods of time, toxic compounds in oils likely go up to very high concentrations.
Saeed Ghobadi +3 more
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