Results 61 to 70 of about 50,390 (298)

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

Incorporation of Dairy Lipids in the Diet Increased Long-Chain Omega-3 Fatty Acids Status in Post-weaning Rats

Frontiers in Nutrition, 2018
In human nutrition, optimized the status of n-3 long-chain polyunsaturated fatty acids (LCPUFA) and especially docosahexaenoic acid (DHA) during growth appears to be one of the most important goal.
Gaetan Drouin, Daniel Catheline, Annaëlle Sinquin, Charlotte Baudry, Pascale Le Ruyet, Vincent Rioux, Philippe Legrand   +6 more
doaj   +1 more source

Genetic diversity of SAD and FAD genes responsible for the fatty acid composition in flax cultivars and lines

BMC Plant Biology, 2020
Background Flax (Linum usitatissimum L.) is grown for fiber and seed in many countries. Flax cultivars differ in the oil composition and, depending on the ratio of fatty acids, are used in pharmaceutical, food, or paint industries. It is known that genes
Alexey A. Dmitriev, Parfait Kezimana, Tatiana A. Rozhmina, Alexander A. Zhuchenko, Liubov V. Povkhova, Elena N. Pushkova, Roman O. Novakovskiy, Martin Pavelek, Gleb N. Vladimirov, Evgeny N. Nikolaev, Oxana A. Kovaleva, Yury I. Kostyukevich, Vitaliy V. Chagovets, Elena V. Romanova, Anastasiya V. Snezhkina, Anna V. Kudryavtseva, George S. Krasnov, Nataliya V. Melnikova   +17 more
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

Fatty acids composition of seed oils obtained from eight Iranian pomegranate cultivars

Journal of Medicinal Plants, 2021
Background: The pomegranate (Punica granatum L.) is one of the oldest edible fruits that belongs to the Punicaceae family and different parts of it have been used as medicinal plant.
Nafiseh Momeni, Hossein Ali Asadi-Gharneh   +1 more
doaj  

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

Determination of fatty acid and tocopherol compositions and the oxidative stability of walnut (Juglans regia L.) cultivars grown in Serbia

Czech Journal of Food Sciences, 2011
Five cultivars (Sampion, Jupiter, Sejnovo, Elit, and Geisenheim 139) of walnuts (Juglans regia L.) were collected during the 2008 harvest, from Cacak, Central Serbia.
Biljana Rabrenovic, Etelka Dimic, Milan Maksimovic, Sladjana Sobajic, Ljiljana Gajic-Krstajic   +4 more
doaj   +1 more source

Micro and Nanoencapsulation of Omega‐3 Fatty Acids: Functional Applications and Future Perspectives in Food Systems

Food Safety and Health, EarlyView.
Whey protein‐based microencapsulation for omega‐3 PUFA delivery in food systems. Objective: Enhance oxidative stability & bioavailability of omega‐3 PUFAs using whey protein as an encapsulating agent. Current methods: Spray drying & coacervation—effective but limited by heat sensitivity and encapsulation efficiency. Emerging technologies: Electrospray &
Jihan M. Kassem, Fadwa W. Abdulqahar, Ahmed A. Zaky, Mohamed Said Boulkrane, Aya Darwish, Amr Farouk, Beraat Ozçelik, Osama Magouz, Xueming Liu, Tamer M. El‐Messery   +9 more
wiley   +1 more source

Evolution of fatty acids in medlar (Mespilus germanica L.) mesocarp at different stages of ripening

Grasas y Aceites, 2002
The fatty acid composition of medlar (Mespilus germanica L.) varied significantly among the ripening stages sampled at 157, 172 and 187 DAFs (days after full bloom).
F. A. Ayaz, R. H. Glew, H. S. Huang, L. T. Chuang, D. J. VanderJagt, M. Strnad   +5 more
doaj   +1 more source