Results 171 to 180 of about 22,682 (205)

Characterisation of ice cream containing flaxseed oil

International Journal of Food Science & Technology, 2006
SummaryFive batches of a 12% (w/w) fat ice cream formulation were prepared using different amounts of flaxseed oil (0%, 3%, 6%, 9% and 12% w/w) to replace milkfat. Meltdown rates, texture of ice cream, particle size of fat globules and microstructure of the ice cream were determined. Increasing the proportion of flaxseed oil in ice cream resulted in an
Kelvin K.T. Goh, Aiqian Ye, Nicola Dale
openaire   +1 more source

Beneficial Influence of Diets Enriched with Flaxseed and Flaxseed Oil on Cancer

2013
Dietary flaxseed and flaxseed oil are commonly consumed for their suggested anticancer effects. Flaxseed oil has an exceptionally high level of the omega-3 fatty acid α-linolenic acid and flaxseed is also the richest dietary source of phytoestrogens called lignans.
Ashleigh K. Wiggins, Julie K. Mason, Lilian U. Thompson   +2 more
openaire   +1 more source

WOUND HEALING PROPERTIES OF FLAXSEED OIL

Process Management and Scientific Developments
The effect of flax seed oil on the wound healing of experimentalfull-thickness wounds was studied. Tests were conducted on mice withwound treatment with various concentrations of flax oils. It is shown thatthe most effective in the process of wound healing in terms of half-healingtime is linseed oil at concentrations of 10% and 30%.
Kudryashova, N.O., Bogoslovskaya, O.A., Glushchenko, N.N.   +2 more
openaire   +1 more source

Improving Oxidative Stability of Flaxseed Oil by Encapsulation in Electrospun Flaxseed Mucilage Nanofiber

Food and Bioprocess Technology, 2019
In this study, the potential of flaxseed mucilage nanofiber, as wall material, for encapsulation of flaxseed oil (FO) was investigated. Four series of O/W emulsions at different ratios of FO (0, 10, 20, and 40% w/w) were used to fabricate FO-loaded nanofibers and encapsulation efficiency (EE), loading capacity (LC), and the nanofiber morphology was ...
Samira Hadad, Sayed Amir Hossein Goli
openaire   +1 more source

Antioxidants for the stabilization of flaxseed oil

Free Radical Biology and Medicine, 2017
Efficacy of a number of synthetic and natural antioxidants and their compositions used as inhibitors of the oxidative processes in flaxseed oil was investigated. Liposoluble esters of ascorbic acid were found to be excellent oxidation inhibitors for the flaxseed oil, while displaying much lower activity in other vegetable oils. Using ascorbyl palmitate
Oleg Shadyro, Anna Sosnovskaya, Irina Edimecheva, Alexandra Lisovskaya   +3 more
openaire   +1 more source

Oxidative stability and sensory evaluation of microencapsulated flaxseed oil

Journal of Microencapsulation, 2013
Cold pressed flaxseed oil was microencapsulated by spray drying using an emulsion containing modified starch. The fatty acid composition, moisture, water activity, wettability, water holding capacity, water solubility, crystallinity, and particle size distribution of the microcapsules were determined.
Ana Karina Mauro, Barroso, Anna Paola Trindade Rocha, Pierucci, Suely Pereira, Freitas, Alexandre Guedes, Torres, Maria Helena Miguez da, Rocha-Leão   +4 more
openaire   +2 more sources

Flaxseed Oil Cake

2023
Rishil Gupta, Hera Nadeem, Faheem Ahmad
openaire   +1 more source

ENRICHMENT OF WHOLE WHEAT FLAXSEED BREAD WITH FLAXSEED OIL

Journal of Food Processing and Preservation, 2011
ANA CAROLINA DE AGUIAR, MARCELA BOROSKI, ANTONIO ROBERTO GIRIBONI MONTEIRO, NILSON EVELÁZIO DE SOUZA, JESUI VERGILIO VISENTAINER   +4 more
openaire   +1 more source

The composition, extraction, analysis, bioactivities, bioavailability and applications in food system of flaxseed (Linum usitatissimum L.) oil: A review

Trends in Food Science and Technology, 2021
Chaoting Wen, Yuqing Duan, Qianchun Deng
exaly  

Lipidomics reveals the changes in lipid profile of flaxseed oil affected by roasting

Food Chemistry, 2021
Dong Zhang, Hui Sun
exaly