Results 1 to 10 of about 1,182 (212)

The Impact of Nutritional Supplementation During Pregnancy on the Incidence of Gestational Diabetes and Glycaemia Control

Frontiers in Nutrition, 2022
The nutritional state before and throughout pregnancy has a critical impact on the women's health and the baby's development and growth. The release of placental hormones during pregnancy induces/ increases maternal insulin resistance and promotes ...
Ibrahim Ibrahim, Mohammed Bashir, Parul Singh, Parul Singh, Souhaila Al Khodor, Hala Abdullahi   +5 more
doaj   +1 more source

Physicochemical Characteristics and Nutritional and Biological Properties of Fish Oils in Cameroon: An Overview

Journal of Food Quality, 2023
Due to their significant health benefits, fish oils have garnered increasing interest in recent decades. However, Cameroon’s fish oil market remains insignificant, and the few available products are imported, despite the country’s abundant marine ...
Fabrice Fabien Dongho Dongmo, Aymar Rodrigue Fogang Mba, Jules Christophe Manz Koule, Fabrice Hervé Njike Ngamga, Boris Simo Noutsa, Diana Ngo Hagbe, Ronice Zokou, Ousman Tamgue, Modeste Lambert Sameza, François Tchoumbougnang, Rosalie Anne Ngono Ngane, Inocent Gouado   +11 more
doaj   +1 more source

Effects of citrus essential oils on the oxidative stability of microencapsulated fish oil by spray-drying

Frontiers in Nutrition, 2023
The effects of citrus essential oils (orange, lemon, mandarin, and grapefruit) on the oxidative stability of microencapsulated fish oil by spray-drying were evaluated.
Mustafa Durmus, Yesim Özogul, Gulsun Ozyurt, Yilmaz Ucar, Ali Riza Kosker, Hatice Yazgan, Salam A. Ibrahim, Fatih Özogul   +7 more
doaj   +1 more source

Initiation and propagation kinetics of inhibited lipid peroxidation

Scientific Reports, 2021
Effect of hydroxytyrosol (HT) and tert-butylhydroquinone (TBHQ) on the kinetics of lipid hydroperoxides (LOOH) accumulation during the initiation and propagation peroxidations of canola and fish oils at 60 °C was studied.
Reza Farhoosh
doaj   +1 more source

Prospects for using extractive oils of spicy-aromatic raw materials in the technology of formed semi-finished products

Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, 2021
To improve public health, it is necessary to produce products that include natural ingredients with antioxidant properties. In foreign and domestic practice, there is a significant number of multifunctional additives of plant origin, which combine the ...
L. Peshuk, I. Simonova
doaj   +1 more source

Fat, fish, fish oil and cancer [PDF]

British Journal of Cancer, 1996
There is an ecological association between total and animal fat consumption and colorectal and breast cancer risk. Mortality data for breast and colorectal cancer for 24 European countries correlated, as expected, with the consumption of animal, but not vegetable, fat.
C P, Caygill, A, Charlett, M J, Hill
openaire   +2 more sources

Volatile Flavor Compounds Analysis in Lateolabrax japonicus Fish Floss Fried with Three Vegetable Oils Based on GC-IMS

Shipin gongye ke-ji, 2022
On the basis of sensory scoring, color difference and texture of the optimal amount of vegetable oil to be added to 3%, compositions of volatile flavor compounds in Lateolabrax japonicus fish floss during frying process with three kinds of vegetable oils
Yuming HUO, Jing ZHOU, Huadan ZHANG, Wenjian CHENG, Lijiao CHEN, Peng LIANG   +5 more
doaj   +1 more source

Oleaginous yeast Rhodotorula toruloides biomass effect on the metabolism of Arctic char (Salvelinus alpinus)

Frontiers in Molecular Biosciences, 2022
Sustainability issues arise when using fish oil and vegetable oils in fish feed production for aquaculture purposes. Microbial production of single cell oil is a potential alternative as a lipid ingredient in the production of fish feed.
Mathilde Brunel, Viktoriia Burkina, Viktoriia Burkina, Jana Pickova, Sabine Sampels, Ali A. Moazzami   +5 more
doaj   +1 more source

Technological and sensory characteristics of honey based candy [PDF]

BIO Web of Conferences
The aim of the present work was to investigate the possibilities of sugar replacing with honey in candies processing. Four candy samples were examined. Honey based groups - 10% (M10), 15% (M15) and 20% (M20) honey and sugar substitute - isomalt, compared
Yankova-Nikolova Anastasia, Hadjikinova Raina, Opalchenova Gabriela, Vlahova-Vangelova Desislava   +3 more
doaj   +1 more source

In Vitro and In Vivo Digestibility of Soybean, Fish, and Microalgal Oils, and Their Influences on Fatty Acid Distribution in Tissue Lipid of Mice

Molecules, 2020
The digestion rates of microalgal (docosahexaenoic acid, DHA, 56.8%; palmitic acid, 22.4%), fish (DHA, 10.8%; eicosapentaenoic acid, EPA, 16.2%), and soybean oils (oleic, 21.7%; linoleic acid, 54.6%) were compared by coupling the in vitro multi-step and ...
Bo-Ram Na, Jeung-Hee Lee
doaj   +1 more source