Results 61 to 70 of about 136,224 (305)

'Mediterranean' dietary pattern for the primary prevention of cardiovascular disease [PDF]

, 2013
It is well established that diet plays a major role in cardiovascular disease risk. The traditional Mediterranean dietary pattern is of particular interest because of observations from the 1960s that populations in countries of the Mediterranean region ...
Clarke, Aileen, Flowers, Nadine, Hartley, Louise, Hooper, Lee, Rees, Karen, Stranges, Saverio, Thorogood, Margaret   +6 more
core   +1 more source

The effect of frozen storage on lipids and fatty acids content in Atlantic salmon. Case study [PDF]

, 2017
Being a species appreciated in all parts of the world, the demand for salmon will always be high. Keeping frozen in the entire period of distribution and handling is a way to increase "shelf life". During cold storage, fish fat can be altered.
Badulescu, Liliana, Bahaciu, Gratziela Victoria, Marin, Monica, Nicolae, Carmen Georgeta, Pogurschi, Elena, Ţeca, M.   +5 more
core  

Amino Acid and Fatty Acid Compositions of Sea Cucumber Stichopus Vastus from Salemo Island Waters, Indonesia

Squalen, 2018
Coastal waters of Indonesia have considerable biodiversity of sea cucumbers. In the present study the amino acid and fatty acid contents in sea cucumber Stichopus vastus collected from Salemo Island waters Indonesia were determined.
Abdullah Rasyid
doaj   +1 more source

Kefir Grains Change Fatty Acid Profile of Milk during Fermentation and Storage. [PDF]

PLoS ONE, 2015
Several studies have reported that lactic acid bacteria may increase the production of free fatty acids by lipolysis of milk fat, though no studies have been found in the literature showing the effect of kefir grains on the composition of fatty acids in ...
C P Vieira, T S Álvares, L S Gomes, A G Torres, V M F Paschoalin, C A Conte-Junior   +5 more
doaj   +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, Wellington da Silva Oliveira, Stanislau Bogusz Junior, Ameer Y. Taha   +3 more
wiley   +1 more source

Circulating Fatty Acids and Risk of Coronary Heart Disease and Stroke: Individual Participant Data Meta‐Analysis in Up to 16 126 Participants

Journal of the American Heart Association: Cardiovascular and Cerebrovascular Disease, 2020
Background We aimed at investigating the association of circulating fatty acids with coronary heart disease (CHD) and stroke risk. Methods and Results We conducted an individual‐participant data meta‐analysis of 5 UK‐based cohorts and 1 matched case ...
Maria Carolina Borges, Amand Floriaan Schmidt, Barbara Jefferis, S. Goya Wannamethee, Debbie A. Lawlor, Mika Kivimaki, Meena Kumari, Tom R. Gaunt, Yoav Ben‐Shlomo, Therese Tillin, Usha Menon, Rui Providencia, Caroline Dale, Aleksandra Gentry‐Maharaj, Alun Hughes, Nish Chaturvedi, Juan Pablo Casas, Aroon D. Hingorani   +17 more
doaj   +1 more source

Enhanced insulin sensitivity associated with provision of mono and polyunsaturated fatty acids in skeletal muscle cells involves counter modulation of PP2A [PDF]

, 2014
International audienceAims/Hypothesis: Reduced skeletal muscle insulin sensitivity is a feature associated with sustained exposure to excess saturated fatty acids (SFA), whereas mono and polyunsaturated fatty acids (MUFA and PUFA) not only improve ...
A El-Yassimi, A Gray, A Kowluru, A Kowluru, A Soto-Guzman, Alexander Gray, B Xue, C Schmitz-Peiffer, Christopher Lipina, CL Kien, CL Kien, CL Kien, CM Blouin, D Fedor, David Magill, DJ Powell, DJ Powell, E Hajduch, Eric Hajduch, Francesca Nardi, G Boden, H Cao, Harinder S. Hundal, J Chen, JA Chavez, JT Vilquin, Juergen Eckel, K Macrae, KD Copps, L Salvado, L Yuzefovych, LG Gillingham, M Andjelkovic, M Parillo, MM Bradford, MR Junttila, N Dimopoulos, P Seshacharyulu, PJ Eichhorn, R Cazzolli, R Hage Hassan, RA DeFronzo, Rima Hage Hassan, S Stratford, S Turban, SE Kahn, T Coll, T Galbo, T Galbo, V Janssens, XT Feng, Y Mitsumoto, Y Wu   +52 more
core   +8 more sources

A Fast Method for Selecting Bio Sourced Materials of Interest in a Candle Formulation

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT As consumer demand shifts towards more sustainable and nontoxic alternatives, the candle industry is exploring unconventional bio‐based and recycled materials as substitutes for paraffin. Four raw materials, that is rice bran wax (RBW), sugarcane wax (SCW), hydrogenated rapeseed oil (HRO), and waste cooking oil (WCO) were assessed based on ...
Salma Daoufa, Abdellah Arhaliass, Jack Legrand, Delphine Drouin, Raphaëlle Savoire   +4 more
wiley   +1 more source

Storage stability of whole and nibbed, conventional and high oleic peanuts (Arachis hypogeae L.) [PDF]

, 2013
Peanuts are increasingly being used as nibbed ingredients in cereal bars, confectionery and breakfast cereals. However, studies on their oxidative stability in this format are limited.
Ashton, Ian P., Fielding, Louise M., Tatham, Arthur S., Wilkin, Jonathan D.   +3 more
core   +3 more sources

Mesopelagic Fish as a Promising New Source of Omega‐3 Fatty Acids in Comparison With Australian Commercial Seafood

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Global dietary guidelines consistently recommend regular seafood consumption to support adequate omega‐3 long‐chain (≥ C20) polyunsaturated fatty acid (n‐3 LC‐PUFA) intake. Most international health authorities advise two servings of seafood per week, including at least one serve of oily fish, to achieve approximately 500 mg/day of combined ...
Bowen Zhang, Patti Virtue, Peter D. Nichols, Kim Jye Lee Chang   +3 more
wiley   +1 more source