Results 241 to 250 of about 2,734 (277)

Exploring the traditional Chinese diet and its association with health status-a systematic review. [PDF]

Nutr Rev
Niu J, Li B, Zhang Q, Chen G, Papadaki A.   +4 more
europepmc   +1 more source

Inclusion of macroalgae in the diet - a comparative survey from Norway, Chile and China. [PDF]

Food Nutr Res
Goecke F, Aakre I, Angarita L, Li N, Li X, Escobar MC, Cisternas S, Wang L, Pang S, Ergon Å.   +9 more
europepmc   +1 more source

Does the definition of human ultra-processed foods apply to dog and cat foods? A review of pet food processing techniques, their impact on health, and a call for pet food processing classification. [PDF]

Front Vet Sci
Tanprasertsuk J, Tate DE, Tarr DS, Shmalberg J.   +3 more
europepmc   +1 more source

Secular trends in dietary patterns among Korean adults: using data from the 2007-2022 Korea National health and nutrition examination survey. [PDF]

Nutr J
Tak E, Kim J, Lee H, Kang M.
europepmc   +1 more source

Assessment of oxidative deterioration of salted dried fish by nuclear magnetic resonance

JAOCS, Journal of the American Oil Chemists' Society, 1992
Nuclear magnetic resonance (NMR) was used to evaluate the oxidative deterioration of oil in salted dried fish. The ratios of olefinic proteons (Ro) and divinylmethylene protons (Rm) to aliphatic protons in the oil of salted dried fish, as determined by NMR, decreased steadily during storage.
Hiroaki Saito
exaly   +3 more sources

Lipid oxidation in salted-dried fish: II. The effect of photosensitisers on the rate of oxidation of a fish oil

Journal of the Science of Food and Agriculture, 1995
AbstractThe contribution of photosensitised oxidation to the extent of lipid oxidation of a model fish oil system has been considered using a number of methods of measurement, namely peroxide value, polyene index and the initial rate of oxygen uptake. This represents the initial stages of the development of a model system which will eventually simulate
Louise Davis, Gillian Smith, Michael Hole   +2 more
exaly   +3 more sources

Lipid oxidation in salted-dried fish: The effect of temperature and light on the rate of oxidation of a fish oil

Journal of the Science of Food and Agriculture, 1993
AbstractIn relation to studies of lipid oxidation during the processing and storage of salted sun‐dried fish, the measurement of the initial rate of oxygen uptake has been studied on a model system consisting of a highly polyunsaturated fish oil. This parameter has been used for assessing the effects of temperature and light conditions on the model ...
Louise Davis, Lisa Goodwin, Gillian Smith, Michael Hole   +3 more
exaly   +3 more sources