Results 81 to 90 of about 113,584 (291)

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

Teachers’ perceptions about active learning in lifelong learning and health literacy as a challenge for health education in Thailand’s education system

Frontiers in Education
Health literacy is widely known in the healthcare system and defined as the relationship between an individual’s level of education and their ability to maintain and improve health or participate in health treatment.
Arphat Tiaotrakul, Pufa Savegpan, Angkana Onthanee   +2 more
doaj   +1 more source

Chemometric modelling to relate antioxidants, neutral lipid fatty acids and flavour components in chicken breast [PDF]

, 2005
Relationships among quality factors in retailed free-range, corn-fed, organic, and conventional chicken breasts (9) were modeled using chemometric approaches.
Jahan, K., Paterson, A., Piggott, J., Spickett, C.   +3 more
core  

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

Analyzing the Impact of an 8-Week Structured Physical Activity Program on Health-Related Fitness in Bhutanese Seventh-Grade Students

Physical Education Theory and Methodology
Objectives. This study aimed to evaluate the impact of an 8-week physical activity program (PAP) on health-related fitness (HRF) components of seventh graders in Bhutan.
Gayley Lhendup, Pufa Savagpun, Arphat Tiaotrakul   +2 more
doaj   +1 more source

Immune response of cows fed polyunsaturated fatty acids under high ambient temperatures [PDF]

, 2009
The aim of the experiment was to determine the effects of 2 different fat supplementations on immune functions of dairy cows under high ambient temperatures.
Albenzio, M, Caroprese, M, Entrican, G, Marzano, A, Sevi, A, Wattegedera, S   +5 more
core   +1 more source

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

Impact of enriching larval brine shrimp (Artemia sp.) with a supplement containing polyunsaturated fatty acids on their growth and mortality

Archives of Polish Fisheries, 2015
The aim of the study was to determine the impact the commercial supplement S.presso (INVE Aquaculture, Belgium), a source of polyunsaturated fatty acids to enrich the proximate composition of brine shrimp (Artemia sp.), had on their growth and mortality.
Prusińska Maja, Kushniry Olga, Khudyi Oleksii, Khuda Lidiia, Kolman Ryszard   +4 more
doaj   +1 more source

Variation in fatty acids in chicken meat as a result of a lupin-containing diet

Czech Journal of Animal Science, 2010
This study was designed to verify the effect of diets containing lupin meal on the composition of fat in meat from fattened broiler chickens. It follows from the results that an increasing level of lupin meal (E1 and E2) resulted in a gradual decrease in
E. Straková, P. Suchý, I. Herzig, P. Hudečková, Š. Ivanko   +4 more
doaj   +1 more source

Dietary chia seed (Salvia hispanica L.) rich in a-linolenic acid improves adiposity and normalises hypertriacylglycerolaemia and insulin resistance in dyslipaemic rats [PDF]

, 2009
The present study investigates the benefits of the dietary intake of chia seed (Salvia hispanica L.) rich in α-linolenic acid and fibre upon dyslipidaemia and insulin resistance (IR), induced by intake of a sucrose-rich (62.5 %) diet (SRD).
Chicco, Adriana Graciela, D'alessandro, Maria Eugenia Guadalupe, Hein, Gustavo Juan, Lombardo, Yolanda B., Oliva, Maria Eugenia   +4 more
core   +1 more source