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Brown‐colored oxypolymers of unsaturated fats
Journal of the American Oil Chemists' Society, 1958 SummaryThe oxypolymerization of unsaturated fat in the presence of protein and amino acid was studied to determine whether the active carbonyl‐amine‐browning reaction is a dominant mechanism for the formation of brown‐colored polymers. A highly reactive system of menhaden oil‐aqueous egg albumin emulsion was studied in greatest detail.A. W. Venolia, A. L. Tappelopenaire +1 more sourcePoly-unsaturated fat in young ruminants
Animal Feed Science and Technology, 1977 Abstract Lambs trained to suck daily liquid milk emulsified with various amounts of sunflower oil retained their suckling reflex up to 16 weeks of age, when they were slaughtered. Lambs receiving 12.5–25.0 ml sunflower oil daily between 13 and 16 weeks of age inclusive grew at slightly slower rates than lambs receiving no oil whereas a daily intake ...D.E. Wright, E. Payne, C. Pyle, W.M. Aitken, A.H. Kirton +4 moreopenaire +1 more sourceFat: Saturated, Unsaturated
2013 Lindy Clemson, J. Rick Turner, J. Rick Turner, Farrah Jacquez, Whitney Raglin, Gabriela Reed, Gabriela Reed, Jane Limmer, Serina Floyd, Gabriela Reed, Elana Graber, Ryan M. Beveridge, Ashley K. Randall, Guy Bodenmann, J. Rick Turner, Neena Malik, Jason Jent, Alyssa Parker, Jenny T. Wang, Sarah J. Newman, Ryan M. Beveridge, Elana Graber, Jenny T. Wang, Adriana Carrillo, Carley Gomez-Meade, Adriana Carrillo, Carley Gomez-Meade, Manjunath Harlapur, Daichi Shimbo, Tavis S. Campbell, Jillian A. Johnson, Kristin A. Zernicke, Kelly Flannery, Karla Espinosa Monteros, Fred Friedberg, Manjunath Harlapur, Daichi Shimbo, Yori Gidron, J. Rick Turner, Leah Rosenberg, Leah Rosenberg, Alexandre Morizio, Simon Bacon, Michael S. Chmielewski, Theresa A. Morgan, Amber Daigre, Lynda H. Powell, Imke Janssen, Tereza Killianova, Yori Gidron, Andrew J. Wawrzyniak, Andrew J. Wawrzyniak, Carrie Brintz, M. Di Katie Sebastiano, Yoshiya Moriguchi, Tetusya Ando, Ingrid Söderback +56 moreopenaire +1 more source
