Results 191 to 200 of about 17,996 (246)
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Critical reviews in food science and nutrition, 2022
Flaxseed consumption (Linum usitatissimum L.) has increased due to its potential health benefits, such as protection against inflammation, diabetes, cancer, and cardiovascular diseases.
Abdul Mueed +4 more
semanticscholar +1 more source
Flaxseed consumption (Linum usitatissimum L.) has increased due to its potential health benefits, such as protection against inflammation, diabetes, cancer, and cardiovascular diseases.
Abdul Mueed +4 more
semanticscholar +1 more source
Composition, processing, and quality control of whole flaxseed products used to fortify foods.
Comprehensive Reviews in Food Science and Food Safety, 2022Whole flaxseed (flour) as a good source of omega-3 fatty acid and phytochemicals with excellent nutritional and functional attributes has been used to enrich foods for health promotion and disease prevention. However, several limitations and contemporary
Shan Zhang +13 more
semanticscholar +1 more source
Food Chemistry, 2020
In this study, flaxseeds roasted at microwave (MW) powers of 180, 360 and 540 W for 5 and 10 min were evaluated for their influence on oil yield, chemical properties, carotenoid and chlorophyll contents, total phenolic content (TPC), radical scavenging ...
K. Suri +4 more
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In this study, flaxseeds roasted at microwave (MW) powers of 180, 360 and 540 W for 5 and 10 min were evaluated for their influence on oil yield, chemical properties, carotenoid and chlorophyll contents, total phenolic content (TPC), radical scavenging ...
K. Suri +4 more
semanticscholar +1 more source
Advances in Food and Nutrition Research, 2020
Flaxseed, Linum usitatissimum, is a member of the g enus Linum in the family Linaceae. It is a food and fiber crop cultivated in cooler regions of the world. The aim of this study is to overview its anti-cancer and an ti-tumor effects.
C. Hall, M. Tulbek, Yingying Xu
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Flaxseed, Linum usitatissimum, is a member of the g enus Linum in the family Linaceae. It is a food and fiber crop cultivated in cooler regions of the world. The aim of this study is to overview its anti-cancer and an ti-tumor effects.
C. Hall, M. Tulbek, Yingying Xu
openaire +2 more sources
Depletion of cyanogenic glycosides in whole flaxseed via Lactobacillaceae fermentation.
Food Chemistry, 2022Flaxseed is categorized as a functional food due to its abundance in oil, α-linolenic acid, dietary fibre, and lignan. However, flaxseed contains cyanogenic glycosides (CGs).
Chao Huang +6 more
semanticscholar +1 more source
, 2021
Encapsulation of carotenoid enriched flaxseed oil was performed by spray freeze-drying by using sixteen different emulsion formulations. Emulsions, which contain various concentrations of carotenoid enriched flaxseed oil (6, 9, 12 and 15% w/w) and ratios
Aysel Elik +2 more
semanticscholar +1 more source
Encapsulation of carotenoid enriched flaxseed oil was performed by spray freeze-drying by using sixteen different emulsion formulations. Emulsions, which contain various concentrations of carotenoid enriched flaxseed oil (6, 9, 12 and 15% w/w) and ratios
Aysel Elik +2 more
semanticscholar +1 more source
Current Pharmaceutical Design, 2015
Flaxseed contains 32% to 45% of its mass as oil of which 51% to 55% is α-linolenic acid. Flax lignan complex and secoisolariciresinol diglucoside (SDG) have been isolated from flaxseed. Flaxseed and its components have antioxidant, hypolipidemic and hypoglycemic effects. These are mostly due to the SDG content.
Kailash, Prasad, Arti, Dhar
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Flaxseed contains 32% to 45% of its mass as oil of which 51% to 55% is α-linolenic acid. Flax lignan complex and secoisolariciresinol diglucoside (SDG) have been isolated from flaxseed. Flaxseed and its components have antioxidant, hypolipidemic and hypoglycemic effects. These are mostly due to the SDG content.
Kailash, Prasad, Arti, Dhar
openaire +2 more sources
Food Chemistry, 2022
Roasting flaxseed significantly improves the antioxidant activities and flavor of its oil; however, the effect of roasting on phospholipid molecules in flaxseed oil is limited.
Dong Zhang, Xiaoliang Duan, Hui Sun
semanticscholar +1 more source
Roasting flaxseed significantly improves the antioxidant activities and flavor of its oil; however, the effect of roasting on phospholipid molecules in flaxseed oil is limited.
Dong Zhang, Xiaoliang Duan, Hui Sun
semanticscholar +1 more source
LWT, 2020
The present study was aimed to evaluate the effect of microwave technology on the extraction yield of carotenoid from carrot juice processing waste using flaxseed oil as solvent.
Aysel Elik, D. K. Yanık, F. Göğüş
semanticscholar +1 more source
The present study was aimed to evaluate the effect of microwave technology on the extraction yield of carotenoid from carrot juice processing waste using flaxseed oil as solvent.
Aysel Elik, D. K. Yanık, F. Göğüş
semanticscholar +1 more source
Microencapsulation of flaxseed oil in flaxseed protein and flaxseed gum complex coacervates
Food Research International, 2016Flaxseed oil, a rich source of omega-3 fatty acids, was microencapsulated in a novel matrix formed by complex coacervation between flaxseed protein isolate (FPI) and flaxseed gum (FG). This matrix was crosslinking with glutaraldehyde. Liquid microcapsules with three core (oil)-to-wall ratios (1:2, 1:3 and 1:4) were prepared and spray-dried or freeze ...
Pratibha Kaushik +4 more
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