Results 51 to 60 of about 1,652,964 (229)
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.
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Preparation and Evaluation of Flaxseed Oil Cream
International Journal of Advanced Research in Science, Communication and Technology, 2022 Herbal cosmetics are the beauty products, which posses desirable physiological properties like Skin healing, smoothening, appearance, enhancing and conditioning properties due to the herbal ingredients. Cosmetics are safe, effective, elegant properties.
null Miss. Aishwarya S. Koli +4 more
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Food Science & Nutrition, 2021 Flaxseed oil as a natural ingredient has many health benefits due to the rich contents of omega‐3 fatty acids. However, its use in food formulations is limited because of low aqueous solubility, easy oxidation owing to the unsaturated nature of the fatty
Khadijeh Almasi +3 more
semanticscholar +1 more source
Food Technology and Biotechnology, 2017 Flaxseed oil cake was subjected to fermentation with Rhizopus oligosporus (DSM 1964 a nd ATCC 64063), and the phytate (InsP6) content, myo-inositol phosphate profile and in vitro bioavailability of essential minerals were studied. Flaxseed oil cake had a
Robert Duliński +5 more
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Quality Change of Flaxseed Oil during Frying Process
Shipin gongye ke-ji, 2022 The nutritional composition, physicochemical indexes and harmful substance contents of flaxseed oil during frying process under conventional frying condition were studied in this paper, and its frying performance was comprehensively analyzed by principal
Jingjing ZHANG +5 more
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Effect Differences of Omega‐3 Fatty Acids From Plant Oil and Fish Oil on Human Health
AgriFood: Journal of Agricultural Products for Food, EarlyView.Omega‐3 fatty acids in plant oil is no less than fish oil on human health. ALA in plant oil takes directly healthy effects without conversion to DHA and EPA. Plant oil can be substitutes for fish oil to support partial ω‐3 fatty acids. For people who cannot afford fish oil, plant oil is also good for public health.
Mengxue Fang +3 more
wiley +1 more source
Bakery Products Enriched With Fruit and Vegetable Wastes: A Functional Approach
AgriFood: Journal of Agricultural Products for Food, EarlyView.Enrichment of bakery products with bioactive compounds from fruit and vegetable wastes. ABSTRACT Bread and other bakery goods are among the most critical components of the human diet, which make them attractive carriers for functional ingredients aimed at improving public health.
Sena Bakir
wiley +1 more source
Animals, 2021 Simple Summary In response to the conservation of threatened livestock species, different strategies to improve semen quality have been developed. However, spermatozoa remain sensitive to cryopreservation damages especially that of avian species, thus ...
J. N. Ngcobo +5 more
semanticscholar +1 more source
Integrated Assessment of Lipid Oxidation and Off‐Flavor Formation in Plant Protein Powders
Journal of the American Oil Chemists' Society, EarlyView.Impact of residual lipids on oxylipin and off‐flavor formation in commercial plant proteins: A detailed analysis of precursor‐product relationships by GC‐FID, LC‐MS/MS, and GC‐MS. ABSTRACT The widespread adoption of plant proteins is hindered by their inherent off‐flavors, often linked to lipid oxidation products.
Fernanda Furlan Goncalves Dias +3 more
wiley +1 more source
Bulletin of the National Research Centre, 2018 Background The vitamin D is involved in a wide variety of biological processes including bone metabolism, regulation of cell proliferation and differentiation.
Gamila S. M. El-Saeed +4 more
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