Results 141 to 150 of about 48,608 (265)

Dietary supplementation with canola and clove oils on digestibility, growth performance, physiological responses, and meat quality in Boer goats

Discover Animals
Functional plant oils with antimicrobial, anti-oxidant and anti-inflammatory activities present a sustainable alternative strategy against the misuse of antibiotic growth promoters (AGP).
Adeola P. Idowu, Lebogang E. Motsei, Chidozie F. Egbu, Caven M. Mnisi   +3 more
doaj   +1 more source

Effect of 3-nitrooxypropanol on enteric methane emissions of feedlot cattle fed with a tempered barley-based diet with canola oil. [PDF]

J Anim Sci, 2023
Almeida AK, Cowley F, McMeniman JP, Karagiannis A, Walker N, Tamassia LFM, McGrath JJ, Hegarty RS.   +7 more
europepmc   +1 more source

Canola Oil [PDF]

, 2020
openaire   +1 more source

The Role of Food Structure on Fatty Acid Bioaccessibility: A Decade of TIM‐1 Simulated Digestion Studies in Review

Molecular Nutrition &Food Research, Volume 70, Issue 6, 29 March 2026.
Lipid and food structure determine when and how macro‐ and micronutrients become bioaccessible. This review compares lipid bioaccessibility from engineered emulsions, breast milk, infant formula, and meat and meat mimics, which couples the effect of cooking temperature on lipid bioaccessibility in meat and eggs. ABSTRACT Food structure has emerged as a
Michael A. Rogers, Amanda J. Wright
wiley   +1 more source

Cholesterol levels and nutritional composition of commercial layers eggs fed diets with different vegetable oils

Brazilian Journal of Poultry Science, 2013
This experiment aimed at evaluating the effects of the supplementation of different vegetable oils at different levels to the diet of commercial layers on egg cholesterol levels and nutritional composition (proteins, total solids, lipids, and ashes) for ...
ABG Faitarone, EA Garcia, R de O Roça, H de A Ricardo, E N de Andrade, K Pelícia, F Vercese   +6 more
doaj  

Chromatographic evaluation of tocols and sterols of processed canola oil and deodorizer distillate. [PDF]

Turk J Chem, 2022
Shoaib H, Sherazi STH, Naz S, Mahesar SA, Khaskheli AR, Uddin S, Sidhu AR, Ayyildiz HF, Kara H, Topkafa M.   +9 more
europepmc   +1 more source

Profiling and Characterization of Seed Storage Proteins From Borage (Borago officinalis L.) Pressed Cake as a Novel Plant‐Based Protein Source

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
Borage (Borago officinalis L.) pressed cake, a by‐product of oil extraction, was profiled and characterized to evaluate its potential as a sustainable, plant‐based protein source. Protein fractionation revealed glutelin‐like proteins as predominant, accompanied by 2S albumin, 7S, and 11S globulin‐type proteins. Proteins exhibited high thermal stability
Suneru P. Perera, Rhea Thommana, Dierdre Culbert, Janiko Lindain, Thushan S. Withana‐Gamage   +4 more
wiley   +1 more source

Linking Nutritional, Sensory, and Functional Quality in Plant‐Based Proteins Through Structural Modification and Computational Insights

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
The lacking essential amino acids, low digestibility, bioavailability, bitterness, and presence of anti‐nutritional factors that limit the consumption of plant proteins and their use in food formulations are discussed comprehensively. The findings of recent studies on novel technologies and computer‐based applications used to cope with these challenges
Humeyra Cavdar Dincturk, Rukiye Gundogan, Asli Can Karaca, Esra Capanoglu   +3 more
wiley   +1 more source

Impact of the droplet size of canola oil-in-water emulsions on the rheology and sensory acceptability of reduced-milk fat stirred yogurt. [PDF]

J Food Sci Technol, 2022
Trujillo-Ramirez D, Olivares-Martinez I, Lobato-Calleros C, Rodriguez-Huezo E, Jaime Vernon-Carter E, Alvarez-Ramirez J.   +5 more
europepmc   +1 more source

Comparative Analysis of Physicochemical and Functional Properties in Commercial Protein Concentrates and Isolates From Pulses

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
This study evaluated the physicochemical and functional properties of commercially produced protein concentrates and isolates from pea, lentil, faba bean, and soybean, using air‐classification and wet fractionation. Protein concentrates showed significant differences in physicochemical and functional characteristics compared with isolates.
Dora Fenn, Ning Wang, Janelle Carlin, Mohsen Kompany‐Zareh, Anusha Samaranayaka, Praiya Asavajaru, Brittany Polley, Pankaj Bhowmik, Fabrice Berrué   +8 more
wiley   +1 more source