Results 311 to 320 of about 164,007 (344)

Integrated impact of environmentally friendly extraction and recovery methods on almond oil quality: Insights from a lipidomic perspective

Journal of the American Oil Chemists' Society, EarlyView.
Abstract Although aqueous and enzymatic extractions are solvent‐free alternatives for extracting oil and proteins from almond flour, most of the extracted oil becomes entrapped in an emulsion and needs demulsification for recovery. To assess how extraction and demulsification methods impact yields and quality, a lipidomic approach was used to ...
Fernanda Furlan Goncalves Dias, Bianca Ferraz Teixeira, Ameer Y. Taha, Juliana Maria Leite Nobrega de Moura Bell   +3 more
wiley   +1 more source

Ultrasound assisted interesterification for enhancing productivity of oxidative sensitive docosahexanoic acid ‐enriched medium‐and‐long chain triacylglycerol synthesis

Journal of the American Oil Chemists' Society, EarlyView.
Abstract The synthesis of docosahexaenoic acid (DHA)‐enriched medium‐ and long‐chain triacylglycerols (MLCT), particularly with DHA at the sn‐2 position and medium chain fatty acids (MCFA) at the sn‐1,3 positions, is a promising strategy to enhance DHA bioavailability.
Evelyn Ling Lee, Lee Fong Siow, Cher Pin Song, Eng‐Seng Chan, Yong Wang, Zhen Zhang, Wanting Ke, Min Ying Liow, Yee‐Ying Lee   +8 more
wiley   +1 more source

Mandible composition and properties in two selected praying mantises (Insecta, Mantodea)

The Anatomical Record, EarlyView.
Abstract Insects process their food with their cuticle‐based mouthparts. These feeding structures reflect their diversity and can, in some cases, showcase adaptations in material composition, mechanical properties, and shape to suit their specific dietary preferences.
Malo Roze, Stanislav N. Gorb, Timo Zeimet, Wencke Krings   +3 more
wiley   +1 more source

Dietary fats and mortality among patients with type 2 diabetes: analysis in two population based cohort studies.

BMJ, 2019
Jiao J, Liu G, Shin HJ, Hu FB, Rimm EB, Rexrode KM, Manson JE, Zong G, Sun Q.   +8 more
europepmc   +1 more source

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Dietary fat and carcinogenesis

Mutation Research/Genetic Toxicology and Environmental Mutagenesis, 1999
Epidemiologic investigations have suggested a relationship between dietary fat intake and various types of cancer incidences. Furthermore, epidemiologic studies as well as studies with animal models have demonstrated that not only the amount but also the type of fat consumed is important.
M.V.W. Wijnands, M.J. Appel, Ruud Woutersen, A. van Garderen-Hoetmer   +3 more
openaire   +3 more sources

Dietary fats and cancer

Medical Hypotheses, 1985
The mono-unsaturated non-essential fatty acid oleic acid (OA) has been shown to stimulate malignant cell proliferation in culture significantly. In contrast, the essential fatty acids (EFAs) linoleic acid (LA) and alpha-linolenic acid (ALA) and their longer chain metabolic derivatives have been shown to have potent proliferation suppressive effects on ...
I.E. Katzeff, J. Booyens, L Maguire
openaire   +3 more sources

Dietary Fat: A History [PDF]

Nutrition Reviews, 2009
Dietary fat intake and its effect on human health is a hotly debated issue and major point of interest in nutrition research and practice today. This review traces the history of dietary fat intake, the influence of human evolution on dietary fat intake, and the relationship between dietary fat and health.
openaire   +2 more sources

Dietary fats and cancer [PDF]

The American Journal of Clinical Nutrition, 1991
Evidence relating dietary fat to cancer at sites such as the breast and colon is provided by experiments showing that animals fed high-fat diets develop cancer at these sites more readily than do animals fed low-fat diets and by epidemiological data from different countries showing strong positive correlations between cancer incidence and mortality ...
openaire   +2 more sources

Dietary fat and cancer

The American Journal of Medicine, 2002
Based on current epidemiologic knowledge, public health recommendations to decrease total fat intake for the prevention of cancer appear largely unwarranted. Recommendations to decrease red meat intake, particularly processed meat or beef intake, may, on the other hand, decrease the risk of colorectal cancer and prostate cancer; it may have a ...
Edward Giovannucci, Lawrence H. Kushi
openaire   +3 more sources