Results 181 to 190 of about 1,652,964 (229)
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, 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
Antibacterial properties of cyclolinopeptides from flaxseed oil and their application on beef.
Food Chemistry, 2022The objective of this study was to investigate the antibacterial activity and potential mechanism of cyclolinopeptides, a type of cyclic hydrophobic peptides present in flaxseed oil.
Yanjun Liu, Yi Liu, Panpan Li, Ziwei Li
semanticscholar +1 more source
Journal of Food Science, 2022
Roasting affects the physicochemical and nutritional qualities of flaxseed oil (FSO). The FSO samples were extracted from the roasting flaxseeds at 10-, 20-, and 30-min points and at different temperatures (140°C, 160°C, and 180°C).
Xuelian Sun +4 more
semanticscholar +1 more source
Roasting affects the physicochemical and nutritional qualities of flaxseed oil (FSO). The FSO samples were extracted from the roasting flaxseeds at 10-, 20-, and 30-min points and at different temperatures (140°C, 160°C, and 180°C).
Xuelian Sun +4 more
semanticscholar +1 more source
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
TECHNOLOGY OF REFINING FLAXSEED OIL
2022This article gives insights into the physicochemical properties of unrefined flaxseed oil and the selection of a rational alkaline reagent in order to neutralize free fatty acids. The main parameters of caustic soda were compared with sodium silicate, and the optimal consumption of sodium silicate for alkaline refining of linseed oil was determined ...
Qizi, Feruza Abdullayeva Bayjon +3 more
openaire +1 more source
Food Research International, 2022
Linusorbs (LOs, cyclolinopeptides) are a class of naturally occurring cyclic hydrophobic peptides found in flaxseed oil, whose oxidation states indicate the oxidative stability and bitterness of flaxseed oil.
Qian Xiong +9 more
semanticscholar +1 more source
Linusorbs (LOs, cyclolinopeptides) are a class of naturally occurring cyclic hydrophobic peptides found in flaxseed oil, whose oxidation states indicate the oxidative stability and bitterness of flaxseed oil.
Qian Xiong +9 more
semanticscholar +1 more source
Effect of flaxseed and flaxseed oil supplemented in caiman diet on meat fatty acids
Tropical Animal Health and Production, 2021L'augmentation des acides gras polyinsaturés ou à longue chaîne dans la viande destinée à la consommation humaine améliore à la fois la qualité nutritionnelle et la perception des consommateurs. L'augmentation pourrait se produire par l'ajout de sources riches en acides gras oméga-3 (tels que les graines de lin ou l'huile de lin) à l'alimentation ...
Pamela M.L. Leiva +6 more
openaire +3 more sources
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
openaire +1 more source
Food Hydrocolloids, 2020
Abstract This study aimed to evaluate the applicability of polyphenol-adducted flaxseed protein isolate (FPI)-flaxseed gum (FG) complex coacervates to encapsulate flaxseed oil (FO). FPI was covalently adducted with flaxseed polyphenol (FPP) or hydroxytyrosol (HT).
Pham, Loc Bao +4 more
openaire +3 more sources
Abstract This study aimed to evaluate the applicability of polyphenol-adducted flaxseed protein isolate (FPI)-flaxseed gum (FG) complex coacervates to encapsulate flaxseed oil (FO). FPI was covalently adducted with flaxseed polyphenol (FPP) or hydroxytyrosol (HT).
Pham, Loc Bao +4 more
openaire +3 more sources
Food Chemistry, 2021
The potential effects of tocopherols (100 μM in emulsions) on the physicochemical stability of whey protein isolate (WPI), soy lecithin (SL), or Tween 20 (TW) stabilized flaxseed oil (FO)-in-water emulsions were investigated.
Lei Wang +5 more
semanticscholar +1 more source
The potential effects of tocopherols (100 μM in emulsions) on the physicochemical stability of whey protein isolate (WPI), soy lecithin (SL), or Tween 20 (TW) stabilized flaxseed oil (FO)-in-water emulsions were investigated.
Lei Wang +5 more
semanticscholar +1 more source