Results 31 to 40 of about 106,933 (288)
Surfactant mixtures at the oil–water interface [PDF]
, 2013 NOTICE: this is the author’s version of a work that was accepted for publication in Journal of Colloid and Interface Science. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other ...
Campana, M +4 more
core +1 more source
Journal of Lipid Research, 1963 When fresh-water fish Pimelodus maculatus were fed a fat-deficient diet, the concentration of linoleic and arachidonic acids in glycerides and phospholipids decreased, and the concentration of palmitic, palmitoleic, oleic, and eicosatrienoic acids ...
R.R. Brenner, D.V. Vazza, M.E. De Tomás
doaj +1 more source
Determination and correlation analysis of tobacco non-volatile organic acids and pH
Shipin yu jixie, 2022 Objective: To explore the effects of organic acids on tobacco pH and flue gas pH. Methods: 34 kinds of single-grade tobacco and 11 kinds of finished cigarettes were taken as the research objects, and their non-volatile organic acids, tobacco pH, and the ...
PIAO Yong-ge +6 more
doaj +1 more source
Palmitic Acid: Physiological Role, Metabolism and Nutritional Implications [PDF]
Frontiers in Physiology, 2017 Palmitic acid (PA) has been for long time negatively depicted for its putative detrimental health effects, shadowing its multiple crucial physiological activities. PA is the most common saturated fatty acid accounting for 20-30% of total fatty acids in the human body and can be provided in the diet or synthesized endogenously via de novo lipogenesis ...
Carta, Gianfranca +3 more
openaire +3 more sources
Nutrients retention in functional beef burgers with especial emphasis on lipid profile [PDF]
, 2014 The true retention values of nutrients, with particular reference to fatty acids of dietary importance, were investigated in burgers with none or half of the pork backfat replaced with soybean oil ?healthier burgers (HB)- added with 0g/kg, 5g/kg, 10g/kg
Doval, Mirtha Marina +3 more
core +1 more source
Nutritional characteristics of selected insects in Uganda for use as alternative protein sources in food and feed [PDF]
, 2020 Open Access Journal; Published online: 18 Dec 2019Insects are potential ingredients for animal feed and human food. Their suitability may be influenced by species and nutritional value.
Bbosa, T. +4 more
core +1 more source
Disease Models & Mechanisms, 2015 Activity of the oxidative phosphorylation system (OXPHOS) is decreased in humans and mice with nonalcoholic steatohepatitis. Nitro-oxidative stress seems to be involved in its pathogenesis.
Inmaculada García-Ruiz +4 more
doaj +1 more source
Bovine β‐lactoglobulin: Interaction studies with palmitic acid [PDF]
Protein Science, 2000 AbstractBovine β‐lactoglobulin (BLG) in vivo has been found complexed with fatty acids, especially palmitic and oleic acid. To elucidate the still unknown structure‐function relationship in this protein, the interactions between 13C enriched palmitic acid (PA) and BLG were investigated by means of one‐, two‐, and three‐dimensional NMR spectroscopy in ...
RAGONA L +8 more
openaire +3 more sources
Fatty Acids, α-Tocopherol, β-Carotene and Lutein Contents in Forage Legumes, Forbs, and a Grass-Clover Mixture [PDF]
, 2013 Fresh forages are an important natural source of vitamins and fatty acids in ruminant diets, and their concentrations in forage species are important for the quality of animal-derived foods such as dairy and meat products.
Elgersma, A. +2 more
core +1 more source
BMJ Open Diabetes Research & Care, 2019 Objective To examine the associations of fatty acids in the de novo lipogenesis (DNL) pathway, specifically myristic acid (14:0), palmitic acid (16:0), cis-palmitoleic acid (c16:1 n-7), cis-myristoleic acid (c14:1n5), stearic acid (18:0) and cis-oleic ...
Anthony J Hanley +5 more
doaj +1 more source