Results 51 to 60 of about 48,608 (265)

Chemical composition, microbiological properties, and fatty acid profile of Italian-type salami with pork backfat substituted by emulsified canola oil

Ciência Rural
: Vegetable oils have been used to substitute pork backfat to improve the fatty acid profile of fermented sausages. The aim of this study was to assess the chemical composition, microbiological properties, and fatty acid profile of Italian-type salami ...
Angela Maria Backes, Carlos Pasqualin Cavalheiro, Flávia Santi Stefanello, Fernanda Luísa Lüdtke, Nelcindo Nascimento Terra, Leadir Lucy Martins Fries   +5 more
doaj   +1 more source

In Vitro Rumen Fermentation Characteristics and Fatty Acid Profiles Added with Calcium Soap of Canola/Flaxseed Oil

Media Peternakan, 2017
This research aimed to assess the effect of adding canola oil and flaxseed oil which were protected with calcium soap (Ca-soap) on the fermentation characteristics, rumen microbial population, and the profile of fatty acids in the rumen during 4 and 8 ...
S. Suharti, A. R. Nasution, K. G. Wiryawan   +2 more
doaj   +1 more source

Winter Canola Survival [PDF]

, 2012
Winter canola (Brassica napus) is a relatively new crop in Vermont. This crop has the potential to be added into a rotation to both promote soil health and yield a crop for oil production.
Cummings, Erica, Darby, Heather, Harwood, Hannah, Monahan, Susan   +3 more
core   +2 more sources

Plant-based beverages as good sources of free and glycosidic plant sterols [PDF]

, 2017
To address the ever-growing group of health-conscious consumers, more and more nutritional and health claims are being used on food products. Nevertheless, only very few food constituents, including plant sterols, have been appointed an approved health ...
Decloedt, Anneleen, Van Landschoot, Anita, Vanderputten, Dana, Vanhaecke, Lynn, Watson, Hellen   +4 more
core   +2 more sources

Oleogels as Emerging Solid Fat Substitutes: Basic Characteristics, Preparation Strategies, and Food Applications

Food Safety and Health, EarlyView.
This article reviews the basic characteristics, factors affecting properties of oleogels, and preparation methods of oleogels. Meanwhile, their applications in meat products, dairy products, baked goods, and delivering bioactive compounds are highly summarized.
Wenyuan Zhang, Wenjin Han, Ning Zhou, Ziyue Xu, Jiayi Song, Dapeng Li, Yannan Chen   +6 more
wiley   +1 more source

Changes in the Fatty Acid Composition of Vegetable Oils Affect the Feeding Behavior, Feed Preference, and Thermoregulatory Responses of Sheep

Ruminants
This research evaluated the effects of energy supplementation on sheep’s feeding behavior, feed preference, and thermoregulatory responses using technical cashew nutshell liquid (CNSL) and different vegetable oils with different unsaturated fatty acid ...
Évyla Layssa G. Andrade, José M. Pereira Filho, Kevily Henrique de O. S. de Lucena, Yuri C. S. Barreto, Ronaldo L. Oliveira, Bonifácio B. de Sousa, Antônio Fernando de M. Vaz, Juliana Paula F. de Oliveira, Mozart A. Fonseca, Leilson R. Bezerra   +9 more
doaj   +1 more source

Rapeseed to canola: Rags to riches [PDF]

, 2006
Keith Downey describes how the development of canola from rape-seed oil diversified Canada’s agriculture base, eliminated dependence on imported vegetable oil and increased returns to producers while expanding markets at home and abroad. It resulted also
Downey, R. Keith
core  

Optimizing rapeseed protein purification: a continuous chromatographic approach for napin and cruciferin

Journal of Chemical Technology &Biotechnology, EarlyView.
Abstract BACKGROUND Napin and cruciferin, the predominant storage proteins in Brassica napus (rapeseed), exhibit favorable techno‐functional properties such as emulsification and gel formation, positioning them as promising candidates for the encapsulation and delivery of bioactive compounds. Their classification as GRAS (Generally Recognized As Safe),
Jonas Arnecke, Jessica Gillmann, Tim Börner, Mathias Hafner, Christian Frech   +4 more
wiley   +1 more source

Detection of Adulteration in Canola Oil by Using GC-IMS and Chemometric Analysis

International Journal of Analytical Chemistry, 2018
The aim of the present study was to detect adulteration of canola oil with other vegetable oils such as sunflower, soybean, and peanut oils and to build models for predicting the content of adulterant oil in canola oil.
Tong Chen, Xinyu Chen, Daoli Lu, Bin Chen   +3 more
doaj   +1 more source

Canola produced under boreal climatic conditions in Newfoundland and Labrador have a unique lipid composition and expeller press extraction retained the composition for commercial use

Journal of Advanced Research, 2020
The average fatty acid (FA) composition of canola oil is made up of 62% oleic acid (C18:1n9), 19% linoleic acid (C18:2n6), 9% linolenic acid (C18:3n3) and 7% saturated FA (SFA).
Albert Adu Sey, Thu Huong Pham, Vanessa Kavanagh, Sukhpreet Kaur, Mumtaz Cheema, Lakshman Galagedara, Raymond Thomas   +6 more
doaj   +1 more source