Results 241 to 250 of about 160,873 (310)

By‐product of heparin extraction as a sustainable alternative to enhance the use of nitrogen in agriculture

Environmental Progress &Sustainable Energy, EarlyView.
Abstract This study evaluates the potential of a new organic fertilizer derived from porcine intestinal mucosa (designated BHE), a by‐product of the heparin extraction process, as a sustainable nitrogen (N) source for agriculture. The work was conducted in two stages: (i) chemical and spectroscopic characterization of BHE compared with poultry litter ...
Aline Zanquetti, Felipe Augusto Bueno Rossi, Jonatas Thiago Piva, Larissa Macedo dos Santos‐Tonial   +3 more
wiley   +1 more source

Characterization of Cantaloupe, Grape, Pumpkin, and Tomato Seed Oils From Xinjiang: Oxidative Stability, Volatile‐Compound Analysis, and Sensory Evaluation

Food Chemistry International, EarlyView.
This study compares oxidative stability, fatty acid profiles, volatile compounds, and sensory attributes of four Xinjiang seed oils. Distinct aldehyde‐driven aroma patterns and compositional differences were revealed, providing a scientific basis for quality evaluation and valorization of underutilized plant seed oils in food applications.
Yilai Wan, Zhanglian Chen, Hongbin Wu, Wenyu Liu, Changqing Wei   +4 more
wiley   +1 more source

Saturated fatty acids stimulate cytokine production in tanycytes via the PP2Ac-dependent signaling pathway. [PDF]

J Cereb Blood Flow Metab
Liu D, Wang T, Zhao X, Chen J, Yang T, Shen Y, Zhou YD.   +6 more
europepmc   +1 more source

Nutritional, Functional, and Anti‐Hypercholesterolemic Properties of Sourdough Breads From Unripe Plantain, Tiger Nut, and Fenugreek Flours

Food Chemistry International, EarlyView.
Composite sourdough breads were developed from blends of unripe plantain, tiger nut, and fenugreek flours. Optimized formulations improved pasting stability and enhanced texture, producing softer more elastic crumbs. The enriched breads contained higher dietary fiber and bioactive compounds, and significantly reduced serum cholesterol markers ...
Mary T. Ademosun, Olufunmilayo S. Omoba, Ganiyu Oboh, Adedamola I. Akinyede, Rukayat O. Awolola   +4 more
wiley   +1 more source

γ-Stearolactone ring-opening by zeolites for the production of branched saturated fatty acids.

Catal Sci Technol
Bos JW, Vloedgraven JGA, Wiedemann SCC, van Dongen L, Moonen RCJ, Wels B, Berben PH, Reesink BH, de Peinder P, Vogt ETC, Weckhuysen BM.   +10 more
europepmc   +1 more source

Saturated fatty acids inhibit unsaturated fatty acid induced glucose uptake involving GLUT10 and aerobic glycolysis in bovine granulosa cells. [PDF]

Sci Rep
Tao X, Rahimi M, Michaelis M, Görs S, Brenmoehl J, Vanselow J, Baddela VS.   +6 more
europepmc   +1 more source

Potential of Bee Pollen as a Nutraceutical And/Or Functional Ingredient for Metabolic Syndrome Management: In Vitro Antioxidant, Anti‐Inflammatory, and Digestive Enzyme Inhibitory Activities

Food Chemistry International, EarlyView.
Bee pollen samples from China and Spain exhibited in vitro antioxidant, anti‐inflammatory, and digestive enzyme inhibitory activities due to their composition, suggesting their potential as a nutraceutical or functional ingredient to help counteract oxidative stress, chronic inflammation, and metabolic disorders.
Adriana Maite Fernández‐Fernández, Victoria Olt, Jessica Báez, Marcelo Miraballes, Melissa Romero, Cecilia Dauber, Ignacio Vieitez, Estela Santos, Adriana Gámbaro, Alejandra Medrano   +9 more
wiley   +1 more source

Murine hepatic proteome adaptation to high-fat diets with different contents of saturated fatty acids and linoleic acid : α-linolenic acid polyunsaturated fatty acid ratios. [PDF]

J Vet Res
Liput KP, Lepczyński A, Poławska E, Ogłuszka M, Starzyński R, Urbański P, Nawrocka A, Jończy A, Pierzchała D, Pareek CS, Gołyński M, Woźniakowski G, Czarnik U, Pierzchała M.   +13 more
europepmc   +1 more source

Optimising the Eco‐Friendly Extraction of Carotenoids From Gac Fruit: A Sustainable Solution for Natural Red Food Colourants

Food Chemistry International, EarlyView.
Gac fruit's high carotenoid content, especially in the aril, makes it an excellent natural red pigment source for food applications, offering a safer alternative to synthetic dyes. Ethanol extraction achieved the highest overall pigment recovery (89.53%), whereas ethyl lactate extraction yielded the highest levels of total carotenoids, β‐carotene ...
N. Netravati, S. Gomez, B. Pathrose, A. Suma, J. Hosamani   +4 more
wiley   +1 more source

The Influence of Saturated Fatty Acid and Unsaturated Fatty Acid on Obesity and Atherosclerosis

Oleoscience, 2010
openaire   +2 more sources