Results 31 to 40 of about 324,278 (264)

Impact of Dietary Supplementation with Moringa oleifera Leaves on Performance, Meat Characteristics, Oxidative Stability, and Fatty Acid Profile in Growing Rabbits

Animals, 2021
Moringa oleifera leaves (MOL) have gained great interest as a non-traditional feed ingredient due to their unique nutritional value. Therefore, the objective of the current study was to evaluate the effects of graded dietary supplementation levels with ...
Shaimaa Selim, Mahmoud F. Seleiman, Mohamed M. Hassan, Ahmed A. Saleh, Mohamed A. Mousa   +4 more
doaj   +1 more source

Surface stability of superconducting oxides

Journal of Alloys and Compounds, 1993
One factor which may limit the scale of application of oxide superconductors is their intrinsic instability when in contact with air containing water vapour. All families of these materials are to some extent subject to surface degradation reactions to form insulating products.
Flavell, WR; id_orcid 0000-0002-2457-3669, Hoad, DRC, Roberts, AJ, Egdell, RG, Fletcher, IW, Beamson, G.   +5 more
openaire   +3 more sources

Insights into the Stability and Lipid Oxidation of Water-in-Oil High Internal Phase Emulsions: Roles of the Concentration of the Emulsifier, Aqueous Phase, and NaCl

Foods
Water-in-Oil high internal phase emulsions (W/O HIPEs) have great potential in developing novel healthy food products. However, the high content of the aqueous phase poses great risks in physical stability and lipid oxidation.
Jiao Wei, Jingwen Shang, Yanxiang Gao, Fang Yuan, Like Mao   +4 more
doaj   +1 more source

Oxidation Stability of Natural Ester Modified by Means of Fullerene Nanoparticles

Energies, 2021
Increasing environmental demands influence the requirements for devices and materials used in the power industry. One example is a power transformer and an electro-insulating liquid used in it.
Dominika Szcześniak, Piotr Przybylek
doaj   +1 more source

Utilization of Astaxanthin as a Synthetic Antioxidant Replacement for Emulsified Sausages

Antioxidants, 2021
The aim of this study was to evaluate the effect of astaxanthin (AX) on the quality and sensory characteristics of emulsified pork sausages during cold storage.
Jin-Kyu Seo, Rashida Parvin, Junyoung Park, Han-Sul Yang   +3 more
doaj   +1 more source

Nutritional Quality, Fatty Acids Profile, and Phytochemical Composition of Unconventional Vegetable Oils

Molecules
This study compares the nutritional and metabolic properties of unconventional cold-pressed vegetable oils available on the Polish market. Twelve oils—milk thistle, evening primrose, flaxseed, camelina sativa, black cumin, pumpkin seed, sesame, mustard ...
Wiktoria Kamińska, Anna Grygier, Katarzyna Rzyska-Szczupak, Anna Przybylska-Balcerek, Kinga Stuper-Szablewska, Grażyna Neunert   +5 more
doaj   +1 more source

Thermal analysis and lipid oxidative stability of Serbian traditional dry fermented sausage from Srem county [PDF]

Journal on Processing and Energy in Agriculture, 2016
Thermal characteristics of traditional dry fermented sausage from Srem County was studied by Differential Scanning Calorimetry (DSC). The aim of the study was to obtain the thermal characteristics and lipid oxidative stability of Serbian traditional dry ...
Ostojić Sanja, Micić Darko, Zlatanović Snežana, Kovačević Olgica, Pavlović Mirjana   +4 more
doaj  

Comparative Evaluation of Hemodiafiltration, Hemoperfusion, and Standard Hemodialysis on Efficacy, Inflammatory Control, Dialysis Adequacy, and Safety in End‐Stage Renal Disease: A Prospective Observational Study

Therapeutic Apheresis and Dialysis, EarlyView.
ABSTRACT Background Chronic micro‐inflammation in patients with end‐stage renal disease (ESRD) is a significant driver of cardiovascular complications and diminished quality of life. While standard hemodialysis (SHD) effectively manages small‐molecule clearance, its ability to remove medium‐to‐large uremic toxins—the primary catalysts of systemic ...
Hongwei Zuo, Weisi Dai, Jie Mao, Mei Ye, Xingshan Lu, Xiaocui Zhang   +5 more
wiley   +1 more source

Effect of Sialic Acid on the in-Vitro Digestion Properties of A Whole Nutrition Food for Special Medical Purposes

Shipin gongye ke-ji
This article explored the effects of the addition of SA on the in-vitro digestion characteristics of lipids and fat-soluble nutrients (vitamin E) in the whole nutrition food for special medical purposes for children aged 1 to 10 years old.
Yuanmeng CHENG, Kejue FENG, Yao ZUO, Xiong HU, Wen XIONG, Qianchun DENG, Yashu CHEN, Xiangyu LI   +7 more
doaj   +1 more source

Spatiotemporal and quantitative analyses of phosphoinositides – fluorescent probe—and mass spectrometry‐based approaches

FEBS Letters, EarlyView.
Fluorescent probes allow dynamic visualization of phosphoinositides in living cells (left), whereas mass spectrometry provides high‐sensitivity, isomer‐resolved quantitation (right). Their synergistic use captures complementary aspects of lipid signaling. This review illustrates how these approaches reveal the spatiotemporal regulation and quantitative
Hiroaki Kajiho, Shin Morioka, Junko Sasaki, Takehiko Sasaki   +3 more
wiley   +1 more source