Results 151 to 160 of about 434,725 (302)

Mechanism of Alfalfa in Enhancing Goose Egg Yolk Flavor: An Analysis Based on Metabolomics and Quantitative Lipidomics

Food Frontiers, EarlyView.
ABSTRACT Organic egg production requires daily provision of coarse feed, fresh or dried forage, and silage to poultry. This study employed flavoromics, metabolomics, and quantitative lipidomics to investigate the effects of replacing 0% (CK), 10% (T10), and 20% (T20) of the basal diet of laying geese with alfalfa (Medicago sativa L.) on the sensory ...
Baochao Bai, Rui Qiu, Gentu Ge, Mingjian Liu, Yichao Liu, Muqier Zhao, Weiqin Ma, Panjie Sheng, Yushan Jia, Zhijun Wang   +9 more
wiley   +1 more source

Fish intake, dietary polyunsaturated fatty acids, and lung cancer: systematic review and dose-response meta-analysis of 1.7 million men and women

, 2019
Chao Cao, Y. Li, Qiufang Jiang
openalex   +1 more source

Omega-3 Polyunsaturated Fatty Acids Decrease Aortic Valve Disease Through the Resolvin E1 and ChemR23 Axis [PDF]

, 2020
Gonzalo Artiach, Miguel Carracedo, Oscar Plunde, Craig E. Wheelock, Silke Thul, Peter Sjövall, Anders Franco‐Cereceda, Andrés Laguna-Fernández, Hildur Arnardottir, Magnus Bäck   +9 more
openalex   +1 more source

Fluorescent light and sunlight radiations may improve rice bran oil colour and influence its oxidative stability and chemical composition

Food Biomacromolecules, EarlyView.
Abstract The influence of pretreatment of rice bran oil using fluorescent and sunlight radiations on its colour and their influence on its chemical composition and oxidative stability were assessed. Rice bran oil was stored under sunlight, fluorescent light and ambient conditions for 60 days. Oil samples were collected every 15 days for analysis.
Sab Sharon Mbape, Fabrice Tonfack Djikeng, Mallampalli Sri Lakshmi Karuna, Rachapudi Badari Narayana Prasad   +3 more
wiley   +1 more source

Supplementary Material for: Circulating Polyunsaturated Fatty Acids as Biomarkers for Dietary Intake across Subgroups: The CODAM and Hoorn Studies

, 2018
Anne J. Wanders, Marjan Alssema, De Hoon S.E.M., Francisco Goyenechea M, Geertruida J. van Woudenbergh, Carla Kallen, Peter L. Zock, Helga Refsum, Christian A. Drevon, Amany Elshorbagy, Casper G. Schalkwijk, Stehouwer C.D.A., Joost Dekker, Van Greevenbroek M.M.J.   +13 more
openalex   +1 more source

Beeswax: Food and beyond

Food Biomacromolecules, EarlyView.
Abstract Honeybees (Apis mellifera L.) are an important class of insects that are the most beneficial in terms of economy. Beeswax is the second most important bee products after honey. Its commercial importance is due to its antimicrobial, antioxidant, anti‐inflammatory and antiseptic as well as regenerative properties.
Rajshri Naveen, Manickam Loganathan
wiley   +1 more source

Associations of prenatal methylmercury exposure and maternal polyunsaturated fatty acid status with neurodevelopmental outcomes at 7 years of age: results from the Seychelles Child Development Study Nutrition Cohort 2

, 2020
JJ Strain, Tanzy Love, Alison J. Yeates, Daniel L. Weller, Maria S. Mulhern, Emeir M. McSorley, Sally W. Thurston, Gene E. Watson, Daniel W. Mruzek, Karin Bröberg, Matthew D. Rand, J. Henderson, Conrad F. Shamlaye, Gary J. Myers, Philip W. Davidson, Edwin van Wijngaarden   +15 more
openalex   +2 more sources

Natural extracts of soursop flowers, aged green tea leaves, and ginger rhizomes mitigate thermo‐oxidative degradation of palm olein during plantain chip deep‐frying

Food Biomacromolecules, EarlyView.
Addition of old green tea leaves, soursop flowers and ginger root extract at concentrations 1000, 1400, and 1800 ppm in palm olein significantly extend its shelf‐life during frying of plantain chips. These plants' extracts are potential alternative to the use of synthetic antioxidants in preserving oil quality. Abstract This work was designed to assess
Valerie Demgne Loungaing, Gires Boungo Teboukeu, Sab Sharon Mbape, Fabrice Tonfack Djikeng, Hilaire Macaire Womeni   +4 more
wiley   +1 more source

Genes for de novo biosynthesis of omega-3 polyunsaturated fatty acids are widespread in animals [PDF]

, 2018
Naoki Kabeya, Miguel M. Fonseca, David Ferrier, Juan Carlos Navarro, Line K. Bay, David S. Francis, Douglas R. Tocher, L. Filipe C. Castro, Óscar Monroig   +8 more
openalex   +1 more source

Nonthermal Food Processing Technologies: A Comprehensive Review

Future Postharvest and Food, EarlyView.
The graphical abstract illustrates the shift from traditional thermal food preservation methods to advanced nonthermal technologies. Traditional methods, represented by heating, often compromise the nutritional and sensory quality of foods. In contrast, nonthermal approaches such as high‐pressure processing (HPP), pulsed electric field (PEF ...
Ashok Kumar Yadav, Dinesh Chandra Rai, Aman Rathaur, Hradesh Rajput, Sudhir Kumar, Zeenat Aman   +5 more
wiley   +1 more source