Zobrazeno 1 - 10
of 243
pro vyhledávání: '"Alan, Carne"'
Publikováno v:
Marine Drugs, Vol 22, Iss 8, p 364 (2024)
The objective of this study was to investigate the nutrient composition of low-grade New Zealand commercial fish (Gemfish and Hoki) roe and to investigate the effects of delipidation and freeze-drying processes on roe hydrolysis and antioxidant activ
Externí odkaz:
https://doaj.org/article/b2e1c3ec33524314a4c09b2d7e5b16d3
Publikováno v:
Food Chemistry: X, Vol 20, Iss , Pp 100958- (2023)
Externí odkaz:
https://doaj.org/article/fb46819f6e934446b1663674b233c2fe
Publikováno v:
Food Chemistry: X, Vol 16, Iss , Pp 100499- (2022)
The present study investigated the hydrolysis of protein in hoki roe homogenate using a HT (bacterial), a FP-II (fungal) protease preparations and Alcalase (bacterial) to enhance lipid yield extraction. The degree of hydrolysis was determined at vari
Externí odkaz:
https://doaj.org/article/f65b073aa91c4b659fdc82d3cc2e3d11
Autor:
Ruchita Rao Kavle, Patrick James Nolan, Alan Carne, Dominic Agyei, James David Morton, Alaa El-Din Ahmed Bekhit
Publikováno v:
Foods, Vol 12, Iss 10, p 1948 (2023)
Aside from their bioremediation roles, little is known about the food and feed value of earthworms. In this study, a comprehensive evaluation of the nutritional composition (proximate analysis and profiles of fatty acids and minerals) and techno-func
Externí odkaz:
https://doaj.org/article/2f15d31bd4614829bfb424d83c7f614c
Autor:
Mirja Kaizer Ahmmed, Mayssa Hachem, Fatema Ahmmed, Ali Rashidinejad, Fatih Oz, Adnan A. Bekhit, Alan Carne, Alaa El-Din A. Bekhit
Publikováno v:
Molecules, Vol 28, Iss 7, p 3088 (2023)
Long-chain omega-3 fatty acids esterified in lysophosphatidylcholine (LPC-omega-3) are the most bioavailable omega-3 fatty acid form and are considered important for brain health. Lysophosphatidylcholine is a hydrolyzed phospholipid that is generated
Externí odkaz:
https://doaj.org/article/3569c46dcc124fe79bc120d07e5529d8
Autor:
Ruchita Rao Kavle, Patrick James Nolan, Alaa El-Din Ahmed Bekhit, Alan Carne, James David Morton, Dominic Agyei
Publikováno v:
Foods, Vol 12, Iss 2, p 417 (2023)
The amino acid profile, techno-functionalities (foaming stability/capacity, emulsion stability/capacity, solubility, and coagulation), and physicochemical characteristics (colour, particle size, surface hydrophobicity, Fourier-transform infrared spec
Externí odkaz:
https://doaj.org/article/68aef0b8e1b9444285db3daf219f6805
Publikováno v:
Molecules, Vol 28, Iss 1, p 454 (2023)
Recently, there has been great interest in the lipidomic of marine lipids and their potential health benefits. Processing of seafood products can potentially modify the characteristics and composition of lipids. The present study investigated the eff
Externí odkaz:
https://doaj.org/article/4905f787232a496e85c9ccfba90a53ea
Autor:
Ruchita Rao Kavle, Ellenna Tamsin Maree Pritchard, Alan Carne, Alaa El-Din Ahmed Bekhit, Dominic Agyei
Publikováno v:
Applied Sciences, Vol 13, Iss 1, p 363 (2022)
A comprehensive evaluation of the fatty acid and mineral composition of Rhynchophorus ferrugineus (sago grub powder, SGP), pre-treated to meet New Zealand import biosecurity requirements, was investigated. Palmitic acid (42.5% FA), oleic acid (39.0%
Externí odkaz:
https://doaj.org/article/49e434ef67d946548c556a4b9d32a5cd
Autor:
Anna Burnett, Mirja Kaizer Ahmmed, Alan Carne, Hong (Sabrina) Tian, Isam A. Mohamed Ahmed, Fahad Y. Al-Juhaimi, Alaa El-Din Ahmed Bekhit
Publikováno v:
Foods, Vol 11, Iss 4, p 610 (2022)
Processing of hoki, a commercially important fish species, generates substantial quantities of co-products, including male gonad, which contains valuable lipids, such as phospholipids, that could be recovered and utilised. Hoki fish male gonads (HMG)
Externí odkaz:
https://doaj.org/article/477fbfa7ddbe42c7b46c5f4c42e7058e
Publikováno v:
Edible Insects Processing for Food and Feed ISBN: 9781003165729
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5dcc9e2ddd0b966438ef285d638ec0d7
https://doi.org/10.1201/9781003165729-4
https://doi.org/10.1201/9781003165729-4
