Results 81 to 90 of about 108,487 (306)

DHA-rich oil modulates the cerebral haemodynamic response to cognitive tasks in healthy young adults: a near IR spectroscopy pilot study [PDF]

, 2011
The impact of dietary n-3 PUFA on behavioural outcomes has been widely researched; however, very little attention has been given to their impact on brain functioning in physiological terms.
Jackson, Philippa, Kennedy, David, Reay, Jonathon, Scholey, Andrew   +3 more
core   +1 more source

Enzymatic synthesis of acylglycerides from agroindustrial residues: process design and simplified techno‐economic assessment

Biofuels, Bioproducts and Biorefining, EarlyView.
Abstract This study developed an enzymatic process to add value to palm oil fatty acid distillate (PFAD) and glycerol, resulting in the production of monoacylglycerides (MAG) and diacylglycerides (DAG). The biocatalyst loading (Novozym 435) and molar ratio of reagents were evaluated to obtain a suitable reaction condition in terms of space–time yield ...
Ronaldo Rodrigues de Sousa, Isabelle de Souza Barbosa, Ana Cristina de Araújo Collaço, Denise Maria Guimarães Freire, Viridiana Santana Ferreira‐Leitão   +4 more
wiley   +1 more source

Improving Antioxidants and Physicochemical Properties of Wild Rice Noodles by Fortification With Carrot Powder

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Wild rice (WR), a nutritious cereal rich in phytochemicals, remains underutilized despite its health benefits. This study explored deep purple (DP), purple sun hybrid (PSH), purple haze (PH), cosmic purple (CP), and vistaric sky blue (VSB) carrot powders as fortificants in WR noodles at 10%, 20%, and 30% levels in ...
Beverly Cheruto Too, Daniel Zogona, Daniela Herrera Balandrano, Trust Beta   +3 more
wiley   +1 more source

Variation in oil content and fatty acid composition of linseed (Linum usitatissimum L.) cultivars and their hybrids in sub-mountainous Himalayan region of India [PDF]

Electronic Journal of Plant Breeding, 2012
The study assessed the level of variation in oil content and fatty acid composition of linseed cultivars, elite lines and hybrids in sub-mountainous Himalayan region of India.
Salej Sood , S. Bhateria, N. R. Kalia, Shailesh Paul Sood and Naresh Kumar
doaj  

Comprehensive Characterization of Spelt Wheat and Common Wheat Protein and Viscosity Traits Under Different Field Management Systems

Cereal Chemistry, EarlyView.
ABSTRACT Background There is an increasing interest in healthier, nutrient‐rich foods so alternative grains produced in smaller quantities—including spelt wheat (Triticum spelta L.)—have once again become the focus of consumers. At the same time, the scientific proof of these claims is incomplete.
Edina Jaksics, Barnabás Pisch, Anna Csák, Viktor Boricsev, Eszter Takács, Alexandra Farkas, Bálint Tasi, Éva Pusztai, Viola Tóth, Marianna Rakszegi, Sándor Tömösközi   +10 more
wiley   +1 more source

Oils of insects and larvae consumed in Africa: potential sources of polyunsaturated fatty acids

Oléagineux, Corps gras, Lipides, 2009
The objective of this paper is to present the beneficial aspects of some insects consumed in sub-Saharan Africa, based on examples of insects consumed in Cameroon, to present their potential as sources of lipids and essential fatty acids.
Womeni Hilaire Macaire, Linder Michel, Tiencheu Bernard, Mbiapo Félicité Tchouanguep, Villeneuve Pierre, Fanni Jacques, Parmentier Michel   +6 more
doaj   +1 more source

Analysis of conjugated linolenic acid from plant seeds

浙江大学学报. 农业与生命科学版, 2011
The objective was to determine the lipid classes and conjugated linolenic acid (CLNA) contents in Trichosanthes kirilowii, pomegranate and bitter melon seed oils from China. Three pomegranate cultivars (Sanbaiyu, Qingpiruanzi and Tianlüzi) and six bitter
YUAN Gao-feng, SUN Hai-yan, LI Duo
doaj   +1 more source

Contribution of Free Fatty Acids to Emulsion Building and Stability: Understanding the Mechanism From the Case Study of a Crude Red Palm Oil (Elaeis guineensis)—Based Emulsion Consumed in Africa and Known as Achu Soup/Sauce Jaune/Ncha

Food Chemistry International, EarlyView.
In an aqueous alkaline medium, fatty acids (from the hydrolysis of triglycerides or freely present in the oil) are ionised in order to form emulsifiers (carboxylates) which will physically stabilise the prepared emulsion. The higher the free fatty acids content of the oil and alkalinity of the solution, the higher will be the stability of the prepared ...
Ngoualem Kégah Franklin, Nguimbou Richard Marcel, Ndjouenkeu Robert, Asad Muhammad Khan   +3 more
wiley   +1 more source

Molecular formation mechanism of trans linolenic acid in thermally induced α-linolenic acid

LWT, 2020
Abstract The isomerization mechanism of thermally induced α-linolenic acid (C18:3-9c,12c,15c) was investigated using a combination of experimental and computational studies. C18:3-9c,12c,15c in linseed oil and trilinolenin was heated at 180, 240, and 260 °C for 4 and 8 h and then analyzed by GC-MS.
Qin Guo, Tian Li, Yang Qu, Xinping Wang, Li Liu, Hongzhi Liu, Qiang Wang   +6 more
openaire   +1 more source

Nutraceutical Evaluation of Biscuits Formulated From Acha, Chia, and Soycake Flours on Glycemic Control, Lipid Profile, and Histopathological Effects in High‐Fat Diet/Streptozotocin‐Induced Type 2 Diabetic Rats

Food Chemistry International, EarlyView.
Acha–chia–soycake biscuits improved glucose tolerance, lipid profile, insulin levels, and pancreatic integrity in HFD–STZ diabetic rats. ACSB1 and ACSB13 outperformed acarbose, showing potent antihyperglycemic, hypolipidemic, and pancreatic‐protective effects.
Oluwafunmilayo Christianah Ogunnowo, Olufunmilayo Sade Omoba, Aderonke Ibidunni Olagunju, Olamide Wilson Fasakin, Idowu Sunday Oyeleye, Olajide Raymond Ojo   +5 more
wiley   +1 more source