Results 111 to 120 of about 172,429 (327)

Effects of frying fat and preparation on carp (Cyprinus carpio) fillet lipid composition and oxidation

Czech Journal of Food Sciences, 2014
We investigated the changes in omega 3 enriched carp fillets caused by pan frying. The investigated characteristics were fat uptake, fatty acid (FA) composition, and oxidation. Four different fats were used and fillets were fried plain or battered.
Sabine SAMPELS, Tomáš ZAJÍC, Jan MRÁZ   +2 more
doaj   +1 more source

Maternal plasma docosahexaenoic acid (DHA) concentrations increase at the critical time of neural tube closure [PDF]

, 2017
No abstract ...
Freeman, Dilys J., Meyer, Barbara J.
core  

Nutritional Value and Memory‐Improving Effects of Seven Major Nuts: A Comprehensive Study Using Network Pharmacology and In Vivo Assays

Food Frontiers, EarlyView.
This study highlights the memory‐enhancing effects of walnuts, almonds, and Torreya, with walnuts showing the strongest potential to improve cognitive function and delay brain aging. ABSTRACT This study explored the memory‐enhancing potential of seven commercially available nuts through nutritional profiling, metabolomics, network pharmacology, and ...
Jiamin Chen, Ben Niu, Ruiling Liu, Chaoyi Shen, Huizhi Chen, Mohamed A. Farag, Hangjun Chen, Qi Chen, Long Jin, Weijie Wu, Haiyan Gao   +10 more
wiley   +1 more source

The Effects of Doxorubicin-based Chemotherapy and Omega-3 Supplementation on Mouse Brain Lipids

Metabolites, 2019
Chemotherapy-induced cognitive impairment affects ~30% of breast cancer survivors, but the effects on how chemotherapy impacts brain lipids, and how omega-3 polyunsaturated fatty acid supplementation may confer protection, is unknown. Ovariectomized mice
Djawed Bennouna, Melissa Solano, Tonya S. Orchard, A. Courtney DeVries, Maryam Lustberg, Rachel E. Kopec   +5 more
doaj   +1 more source

Marine n‐3 Polyunsaturated Fatty Acids Mitigate Obesity Traits Through PRDM16‐Driven Gene–Nutrient Interaction and Spatiotemporal Scale Browning Process

Food Frontiers, EarlyView.
This large cohort study of 45,664 participants from the UK Biobank provides strong epidemiological evidence that fish oil use was associated with 12% and 7% lower risks of obesity and high body fat percentage, respectively. Mechanistically, marine n‐3 polyunsaturated fatty acids mitigate obesity traits through PRDM16‐driven gene–nutrient interactions ...
Xiaohui Liu, Haoyu Li, Youyou Zheng, Xiaoqian Chen, Xuzhi Wan, Pan Zhuang, Wei Jia, Jianxin Yao, Haoyin Liu, Hongbo Shi, Xunan Lin, Yu Zhang, Jingjing Jiao   +12 more
wiley   +1 more source

Data Driven Learning Based Robust Control for Nonlinear Electromechanical Systems: A Case Study on SRV02

Mehran University Research Journal of Engineering and Technology
In this paper, a data-driven neural network-based iterative learning sliding mode control (NN-ILSMC) scheme is proposed for precise position and velocity control of the SRV02 motor-driven system.
Chandar Kumar, Dur Muhammad Soomro, Najeeb Ur Rehman Malik   +2 more
doaj   +1 more source

Prevalent Poisonings in Adolescents and Adults in Dubai: A Compendium from Rashid Hospital [PDF]

Asia Pacific Journal of Medical Toxicology, 2014
Background: Profile of acute poisonings varies from country to country depending on the ease of availability of substances and socio-economic condition of people; however, very little information from the United Arab Emirates (UAE) have been published ...
Fahad Akhtar Hameed, Humaira Kamil Ansari, Firas Jaafar Al-Najjar   +2 more
doaj  

Oxidative stability, oxidation pattern and α-tocopherol response of docosahexaenoic acid (DHA, 22:6n–3)-containing triacylglycerols and ethyl esters

, 2022
Eija Ahonen, Annelie Damerau, Jukka‐Pekka Suomela, Maaria Kortesniemi, Kaisa M. Linderborg   +4 more
openalex   +1 more source

A Comprehensive Review of Biotechnological Innovations in Valorization of Food Waste: Enhancing Nutritional, Techno‐Functional Properties, and Process Optimization for Sustainable Product Development

Food Frontiers, EarlyView.
This review highlights recent biotechnological innovations in the valorization of food waste through enzyme‐assisted processing and microbial fermentation to enhance nutritional, techno‐functional, and shelf‐stable properties for developing sustainable, plant‐based functional foods and nutraceuticals.
Md. Sakhawot Hossain, Md Abdul Wazed, Mst. Sultana Akhter Preya, Zakia Sultana, Md. Mostafa Kamal, Tanvir Ahmad, Islam Md Shimul   +6 more
wiley   +1 more source

Enhancement of docosahexaenoic acid (DHA) production from Schizochytrium sp. S31 using different growth medium conditions [PDF]

, 2018
Deniz Şahin, Ezgi Tas, Ulkü Hüma Altindag   +2 more
openalex   +1 more source