Results 21 to 30 of about 40,657 (302)
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 +7 more
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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
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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
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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 +5 more
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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 +5 more
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Technological and sensory characteristics of honey based candy [PDF]
BIO Web of ConferencesThe 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 +3 more
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Transgenic plants as a sustainable, terrestrial source of fish oils [PDF]
, 2015 An alternative, sustainable source of omega-3 long chain polyunsaturated fatty acids is widely recognized as desirable, helping to reduce pressure on current sources (wild capture fisheries) and providing a de novo source of these health beneficial fatty
Sayanova, O. V. +4 more
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Turkish Journal of Agriculture: Food Science and Technology, 2019 Fats have a function in transmitting the necessary fatty acids to fish as well as being an energy source in fish nutrition. In particular, high-chain unsaturated fatty acids are needed for feeding saltwater fish. In this study, the fatty acid composition
Kutsal Gamsız +2 more
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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
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Foods, 2022 The effects of fish oil (FO) or omega-3 supplementation on cognition has been the subject of several previous clinical trials. However, the effect of different doses taken chronically on cognition in children has not been well studied.
Phakkharawat Sittiprapaporn +3 more
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