Results 191 to 200 of about 1,652,964 (229)

Influence of varying oil phase volume fractions on the characteristics of flaxseed-derived diglyceride-based Pickering emulsions stabilized by modified soy protein isolate.

Food Research International, 2023
This research aimed to create Pickering emulsions using modified soy protein isolate (SPI) as a stabilizer and flaxseed-derived diglyceride (DAG) as an oil phase. The SPI was modified through a process involving both heating and ultrasound treatment. The
I. Badar, Ziyi Wang, Fangda Sun, Xiufang Xia, Qian Chen, Qian Liu, Baohua Kong, Haotian Liu   +7 more
semanticscholar   +1 more source

Flaxseed oil ameliorates mercuric chloride-induced liver damage in rats.

Journal of Trace Elements in Medicine and Biology, 2022
BACKGROUND Mercury is a relentless pollutant, and its toxicity contributes to significant health problems due to exposure to the environment. The present study has determined the impact of flaxseed oil on mercuric chloride (HgCl2)-mediated hepatic ...
T. N. AlRamadneh, Naif Alqurashi, M. S. Khan, S. Hashimi, Rajesh Javaraiah, F. H. Al-Ostoot, Abed Alkarem Abu Alhaija   +6 more
semanticscholar   +1 more source

69  Palatability of Ahiflower oil versus flaxseed and fish oil

Journal of Equine Veterinary Science, 2021
Ahiflower (Buglossoides arvensis) oil is a novel plant-based source of omega-3 fatty acids. Current sources of omega-3 fatty acids typically utilized in equine rations are derived from multiple origins, several of which have palatability challenges with horses.
M.L. Jerina, R.D. Jacobs, M.E. Gordon
openaire   +1 more source

Maillard reaction products derived from xylose-phosphatidylethanolamine: Potential anti-oxidative substances from hot-pressed flaxseed oil.

Food Chemistry
Hot-pressed flaxseed oil is favored in Northwest China as cooking oil due to its flavor and oxidative stability. The mechanism of enhancing oxidation stability of hot-pressed flaxseed oil by neoformed Maillard reaction products (MRPs) remains mysterious.
Yi-kang Zhang, Kexin Li, Yue Du, Lin Wang, Qian Xiong, Ning Zhang, Xin Yue, Jiazi Chen, M. J. Reaney, Yong Wang, Zi-zhe Cai   +10 more
semanticscholar   +1 more source

Characteristics of flaxseed hull oil☆

Food Chemistry, 2009
Oils from two commercial flaxseed hulls extracted by six procedures were evaluated for physicochemical characteristics. Oil yield ranged from 9% to 28% depending on solvent and extraction. Lipid fractionation of crude flaxseed hull oil yielded 92.5% neutral lipids, 3.1% phospholipids, 2.4% acidic lipids and 2.1% free fatty acids.
B OOMAH, L SITTER
openaire   +1 more source

Cyanide content, nutrient composition, physicochemical properties and sensory quality of flaxseed oil bodies prepared from flaxseeds (Linum usitatissimum L.) treated with different heat treatment methods.

Food Research International
Flaxseeds (Linum usitatissimum L.) were pre-treated with different heat treatment methods including steaming (100 °C for 10 min, 20 min or 30 min), roasting (120 °C for 10 min, 20 min or 30 min) and microwave (560 W for 1 min, 2 min or 3 min).
Rui Zheng, Hui‐lin Liu, Nana Cui, Jun-Zhuo Zhou, Xin Sun, Fawen Yin, Da-Yong Zhou   +6 more
semanticscholar   +1 more source

Flaxseed oil–trastuzumab interaction in breast cancer

Food and Chemical Toxicology, 2010
Flaxseed oil (FO), which is rich in n-3 fatty acid, is commonly consumed by breast cancer patients because of its potential anti-cancer effects. Trastuzumab (TRAS) is the primary drug for epidermal growth factor receptor 2 (HER2) positive breast cancer. We investigated in athymic mice whether combining dietary FO (8%) with TRAS treatment (2.5 or 5mg/kg
Julie K, Mason, Jianmin, Chen, Lilian U, Thompson   +2 more
openaire   +2 more sources

The possible application of edible pumpkin oil cake film as pouches for flaxseed oil protection.

Food Chemistry, 2021
Lipid oxidation in fatty food products presents serious challenge, significantly limiting their shelf-life. One of the possible approaches to deal with it is use of high-barrier or active packaging.
N. Hromiš, V. Lazić, S. Popović, D. Šuput, S. Bulut, S. Kravić, R. Romanić   +6 more
semanticscholar   +1 more source

Protective Effect of flaxseed oil on renal injury in hyperlipidaemic rats: the effect of flaxseed oil on hyperlipidaemia

Phytotherapy Research, 2010
AbstractThis study evaluated the possible effects of flaxseed oil on renal damage associated with hyperlipidaemic rats. Wistar albino male rats were divided into three groups. Group I was fed with a pellet chow. Group II was fed with a high cholesterol diet (HCD) consisting of 5% cholesterol and 0.35% cholic acid added to the pellet chow. Group III was
Akpolat, Meryem, Kanter, Mehmet, Topcu-Tarladacalisir, Yeter, Aydogdu, Nurettin   +3 more
openaire   +4 more sources

Evaluation of modified starch and rice protein concentrate as wall materials on the microencapsulation of flaxseed oil by freeze-drying

, 2021
The aim of this work was to study functional formulations composed of flaxseed oil, rice protein concentrate (RPC), and modified starch and the characterization of the powder obtained by the freeze-drying process.
F. Perrechil, Vitor César Louzi, Lidia Alves da Silva Paiva, Gabriela Santos Valentin Natal, M. Braga   +4 more
semanticscholar   +1 more source