Results 51 to 60 of about 64,669 (283)

Effect of Diet Supplementation with Quinoa Seed and/or Linseed on Immune Response, Productivity and Meat Quality in Merinos Derived Lambs

Animals, 2018
In the last years several studies have investigated the strong relation between nutrition and immune response in the livestock production, particularly in dairy cattle and sheep.
Rosaria Marino, Mariangela Caroprese, Giovanni Annicchiarico, Francesco Ciampi, Maria Giovanna Ciliberti, Antonella della Malva, Antonella Santillo, Agostino Sevi, Marzia Albenzio   +8 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

Extraction, characterization, haematocompatibility and antioxidant activity of linseed polysaccharide

Carbohydrate Polymer Technologies and Applications, 2023
The present research intends at investigating the extraction and characterization of linseed polysaccharide to explore its haematocompatibility and antioxidant properties.
Bulu Mohanta, Dhrubo Jyoti Sen, Beduin Mahanti, Amit Kumar Nayak   +3 more
doaj   +1 more source

Investigation of the Influence of Flaxseed Meal on the Biochemical Processes of the Wheat Test [PDF]

, 2019
One of the well-known tasks in the organization of nutrition is the development of new bakery products with high nutritional and biological value and wellness properties.Linen meal is an important source of dietary fiber, high protein, unsaturated fatty ...
Izhevska, O. (Orysia)
core   +3 more sources

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

Alternative wood treatment with blends of linseed oil, alcohols and pyrolysis oil

Journal of Bioresources and Bioproducts, 2022
Linseed oil is a common wood treatment agent, which is often blended with naphthenic oil during its application. In this study, we developed new types of linseed oil blends, where the naphthenic oil was substituted with alcohols and pyrolysis oil.
Jost Ruwoldt, Kai Toven
doaj   +1 more source

The effect of feed composition on the sensory quality of organic rainbow trout during ice storage [PDF]

, 2010
The aim of this work was to study whether the type of protein and lipid source in feed for organic Rainbow trout (Onchorhynchus mykiss) influenced the sensory quality.
Baron, Caroline, Green-Pedersen, Ditte, Hyldig, Grethe, Jacobsen, Charlotte, Nielsen, Henrik Hauch   +4 more
core  

Starch and oil in the donor cow diet and starch in substrate differently affect the in vitro ruminal biohydrogenation of linoleic and linolenic acids [PDF]

, 2011
Trans isomers of fatty acids exhibit different health properties. Among them, trans-10,cis-12 conjugated linoleic acid has negative effects on milk fat production and can affect human health.
A. Troegeler-Meynadier, A. Zened, Akraim, Baumgard, Choi, Destaillats, Enjalbert, F. Enjalbert, Fuentes, Gervais, Glasser, Griinari, Griinari, Griinari, Harfoot, Ip, Jouany, Kalscheur, Kemp, Kemp, L. Cauquil, Legendre, Loisel, Loor, Loor, Lourenço, M.C. Nicot, Michelland, Moate, Park, Piperova, Pottier, Privé, Roy, S. Combes, Shingfield, Tricon, Troegeler-Meynadier, Troegeler-Meynadier, Van Nevel, Wallace, Weimer, Winkler, Y. Farizon, Yang   +44 more
core   +2 more sources

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

A multicountry, multicenter report to identify nutritional risks in female populations using the FIGO Nutrition Checklist

International Journal of Gynecology &Obstetrics, EarlyView.
Abstract Objective To identify potential nutritional risks for women using the FIGO Nutrition Checklist in relation to region, age and pregnancy/intention. Methods A retrospective analysis was conducted using 1515 responses from the online version of the FIGO Nutrition Checklist available on the FIGO website. Participants who responded “No” to at least
Alex K. L. Taylor, Lucy Murphy, Sophie Callanan, Sarah Louise Killeen, Sharleen L. O'Reilly, Hema Divakar, Hamid Jan Bin Jan Mohamed, Mark A. Hanson, Fionnuala M. McAuliffe   +8 more
wiley   +1 more source