Results 31 to 40 of about 7,285 (202)

Complete fatty acid analysis data of flaxseed oil using GC-FID method

Data in Brief, 2019
The data presented in this article were generated through the gas chromatography (GC) with a flame ionization detector (FID). The flaxseed oil was converted into fatty acid methyl ester (FAME) then used in the GC with FID and observe the retention time ...
Mohammed Danish, Maniruddin Nizami
doaj   +1 more source

Characterization of flaxseed and flaxseed oil as edible oil resources

Korean Journal of Food Preservation, 2016
The objective of this research was to find out the potential value of flaxseed as a dietary supplement as well as an edible oil resource. The characteristics of yellow flaxseed oil and brown flaxseed oil were compared to check which oil is better in the aspects of cooking purpose and of nutritional value.
openaire   +2 more sources

Encapsulation of Functional Plant Oil by Spray Drying: Physicochemical Characterization and Enhanced Anti-Colitis Activity

Foods, 2022
In this study, an encapsulation system was developed for functional plant oil delivery. Through a series of orthogonal experiments and single factor experiments, the raw material compositions, emulsification conditions, and spray drying conditions for ...
Hao Zhang, Zhenxia Xu, Zhixian Qiao, Xu Wang, Hu Tang, Chen Yang, Fenghong Huang   +6 more
doaj   +1 more source

In Vitro Rumen Fermentation Characteristics and Fatty Acid Profiles Added with Calcium Soap of Canola/Flaxseed Oil

Media Peternakan, 2017
This research aimed to assess the effect of adding canola oil and flaxseed oil which were protected with calcium soap (Ca-soap) on the fermentation characteristics, rumen microbial population, and the profile of fatty acids in the rumen during 4 and 8 ...
S. Suharti, A. R. Nasution, K. G. Wiryawan   +2 more
doaj   +1 more source

Inclusion of vegetable oils in diets of broiler chicken raised in hot weather and effects on antioxidant capacity, lipid components in the blood and immune responses

Acta Scientiarum: Animal Sciences, 2021
The aim of this study was to assess the effects of vegetable oils on the antioxidant capacity, blood lipid components and immune responses in chickens raised in hot climate.
Ali Rafei-Tari, Ali Asghar Sadeghi, Seyed Naser Mousavi   +2 more
doaj   +1 more source

Bio‐Based Polyurethanes for Sustainable and Multifunctional Applications

Advanced Science, EarlyView.
Bio‐based polyurethanes prepared from vegetable oils, lignin, and polysaccharides have attracted increasing interest as alternatives to fossil‐derived polyurethanes. This review summarizes recent progress in their chemistry, structural engineering, and advanced applications, highlighting the roles of feedstocks, chain‐segment design, dynamic covalent ...
Xin Li, Henghui Deng, Shiwei Yu, Jiawei Huang, Zehong Chen, Dawei Zhao, Chaoqun Zhang   +6 more
wiley   +1 more source

Comparison of Properties of Breads Enriched with Omega-3 Oil Encapsulated in β-Glucan and Saccharomyces cerevisiae Yeast Cells

Applied Food Biotechnology, 2019
Background and objective: Flaxseed oil, as a potential source of polyunsaturated fatty acids, is susceptible to oxidation. Yeast cells of Saccharomyces cerevisiae and β-glucan can be used as biocompatible and biodegradable matrices for the protection of ...
Samira Beikzadeh, Saeedeh Shojaee-Aliabadi, Elahe Dadkhodazade, Zhaleh Sheidaei, Abdol-Samad Abedi, Leila Mirmoghtadaie, Seyede Marzieh Hosseini   +6 more
doaj   +1 more source

Stabilization of PUFA‐Rich Mayonnaise Against Lipid Oxidation: A Review of the Last Three Decades of Research

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Mayonnaise, a widely consumed oil‐in‐water emulsion, is highly susceptible to lipid oxidation due to its high content of polyunsaturated fatty acids (PUFAs) and the presence of pro‐oxidant factors such as low pH and iron from egg yolk. Over the past three decades, extensive research has focused on understanding oxidation mechanisms, analytical
Sakhi Ghelichi, Betül Yesiltas, Charlotte Jacobsen   +2 more
wiley   +1 more source

Investigation of some physicochemical properties of safflower oil blends

Grasas y Aceites
The current study aimed to explore the effects of blending safflower oil with terebinth and flaxseed oils at different ratios (5–20%) on its physicochemical properties, oxidative stability, fatty acid profile, and sensory quality.
B.B. Doğan, D. Arslan
doaj   +1 more source

Evaluation of new Egyptian flaxseed genotypes and pasta fortified with flaxseeds

Acta Scientiarum: Technology, 2022
The present investigation was conducted to study yield, yield components and chemical composition of some flax genotypes (Sakha 3, 5 and 6, Giza 11, 12 and Strain 651).
Muhammad Elsorady, Amal Mohamed Awed El-Borhamy, Ekram Hefnawy Ahmed Barakat   +2 more
doaj   +1 more source