Results 61 to 70 of about 1,652,964 (229)

Comprehensive Thermal Characteristics of Different Cultivars of Flaxseed Oil (Linum usittatissimum L.)

Molecules, 2021
The aim of this study was to describe the thermal properties of selected cultivars of flaxseed oil by the use of the differential scanning calorimetry (DSC) technique. The crystallization and melting profiles were analyzed depending on different scanning
J. Tomaszewska-Gras, MA Islam, Liliana Grzeca, A. Kaczmarek, E. Fornal   +4 more
semanticscholar   +1 more source

Preparation of Pectin Aerogels From Flaxseed and Evaluation of Their Potential as Hemostatic Agents: Water Absorption Characteristics

Asia-Pacific Journal of Chemical Engineering, EarlyView.
ABSTRACT Flaxseed has been used extensively to extract flaxseed oil and drugs used for breast cancer treatment. Flaxseed contains a considerable amount of pectin in addition. We extracted pectin from flaxseed and prepared pectin aerogels by the steps of de‐esterification, gelation, solvent exchange and supercritical CO2 drying.
Jin‐A Choe, Hyon‐Tae Pak, Kwang‐Myong Cha, Song‐Su Ma, Chol‐Ung Kim, Yong‐Son Rim   +5 more
wiley   +1 more source

Expression of Vascular Endothelial Growth Factor and Anti-Proliferative Activity of Flaxseed Oil Alone and In Combination with Mefenamic Acid in Cell Lines

Iraqi Journal of Pharmaceutical Sciences
The flaxseed oil contains alpha-linolenic acid, lignans and flavonoids. It possesses anti-inflammatory, antioxidant, and tumor-suppressive effects.
Noor Alzubaidy, Hayder Sahib
doaj   +1 more source

A review on newer techniques in extraction of oleaginous flaxseed constituents

Oilseeds and fats, crops and lipids, 2019
Flaxseed is the chief oilseed crop that is grown in many regions of the world for medicinal and nutritional purposes. It has been used for oil and fiber since centuries.
Sharma Mayuri, Dadhwal Kritika, Gat Yogesh, Kumar Vikas, Panghal Anil, Prasad Rasane, Kaur Sawinder, Gat Punam   +7 more
doaj   +1 more source

Fluorescence spectroscopy based characterization of Flaxseed Oil

Journal of Fluorescence
Abstract Fluorescence spectroscopy has been employed for the compositional analysis of flaxseed oil, detection of its adulteration and investigation of the thermal effects on its molecular composition. Excitation wavelengths from 320 to 420 nm have been used to explore the valued ingredients in flaxseed oil. The emission spectra of flaxseed oil
Muhammad, Saleem, Naveed, Ahmad
openaire   +2 more sources

Dual Functions of Dietary Rubber Seed Oil Supplementation: Enriching N‐3 Polyunsaturated Fatty Acids and Enhancing Antioxidant Capacity in Pekin Ducks

Animal Research and One Health, EarlyView.
Dietary RSO supplementation improved growth performance, simultaneously enriched n‐3 polyunsaturated fatty acids (n‐3 PUFA), and enhanced antioxidant capacity in Pekin ducks, which suggested that RSO has the potential to be a novel n‐3 PUFA source and an antioxidant for Pekin ducks to generate animal functional foods.
Lei Zhuang, Yongbao Wu, Zitao Zhao, Junting Cao, Yanhong Guo, Zhanyue Wu, Qimeng Wang, Peilong Yang, Sen Wu, Zhiguo Wen, Shuisheng Hou   +10 more
wiley   +1 more source

Fatty Acid Release and Gastrointestinal Oxidation Status: Different Methods of Processing Flaxseed

Foods
Flaxseed has been recognized as a superfood worldwide due to its abundance of diverse functional phytochemicals and nutrients. Various studies have shown that flaxseed consumption is beneficial to human health, though methods of processing flaxseed may ...
Mingkai Zhang, Yashu Chen, Hongjian Chen, Qianchun Deng   +3 more
doaj   +1 more source

Understanding protein–flavor interactions: Factors, characterization techniques, and the effect of processing

Food Biomacromolecules, EarlyView.
Abstract The perception of flavor in a food system depends on its release from the protein matrix. Apart from hydrogen bonding, hydrophobic interactions and van der Waal's forces, the formation of covalent adducts between the flavor and protein highly impacts the release of flavor from the protein matrix.
Arshita Verma, Somnath Basak, Rekha S. Singhal   +2 more
wiley   +1 more source

Formulation and Evaluation of Spray-Dried Reconstituted Flaxseed Oil-in-Water Emulsions Based on Flaxseed Oil Cake Extract as Emulsifying and Stabilizing Agent

Foods, 2021
Spray drying of emulsions is a promising way of increasing their durability, offering the possibility of reconstitution, with the addition of water. The present study aimed to examine the properties of flaxseed oil cake extract (FOCE) as an emulsifying ...
Emilia Drozłowska, A. Bartkowiak, Paulina Trocer, Mateusz Kostek, A. Tarnowiecka-Kuca, Łukasz Łopusiewicz   +5 more
semanticscholar   +1 more source

Uncovering the Impact of Homogenization and Dietary Fiber on the In Vitro Digestion of Cod Protein Composite Gel

Food Safety and Health, EarlyView.
The cod protein composite gels produced through homogenization had excellent taste properties and met the requirements for Level 6—“soft and bite‐sized” of the International Dysphagia Diets Standardization Initiative Framework, making it suitable for individuals with special needs for food texture.
Yisha Xie, Yizhen Huang, Sangeeta Prakash, Yang Zhu, Xiuping Dong   +4 more
wiley   +1 more source