Zobrazeno 1 - 10
of 85
pro vyhledávání: '"Fatty Acids/analysis"'
Publikováno v:
Foods, Vol 11, Iss 23, p 3864 (2022)
Seaweeds are valuable feedstocks with the potential to be used as ingredients in aquafeeds. However, their use are still limited, given their recalcitrant polysaccharide structure. To break this structure, a biotechnological approach such as solid-st
Externí odkaz:
https://doaj.org/article/6d386afce0e34cefa7a051f8eea1b6ca
Autor:
Flávia da Silva Lima Dias, Mário Ferreira Lima, Patricia Coelho de Velasco, Rosana Salles-Costa, Fátima Lúcia de Carvalho Sardinha, Maria das Graças Tavares do Carmo
Publikováno v:
Revista de Saúde Pública, Vol 52, Iss 0 (2018)
ABSTRACT OBJECTIVE To determine the trans fatty acids content of processed foods frequently consumed by adults living in a Rio de Janeiro, Brazil, after the enactment of a mandatory trans fatty acids labelling policy. METHODS Between February 2014 an
Externí odkaz:
https://doaj.org/article/6db5ba83b7db4ec99e8d39491a76bf1c
Akademický článek
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Publikováno v:
The Journal of the Torrey Botanical Society, 2005 Apr 01. 132(2), 355-367.
Externí odkaz:
https://www.jstor.org/stable/20063771
Akademický článek
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Distinguishing animal fats from plant oils in archaeological residues is not straightforward. Characteristic plant sterols, such as beta-sitosterol, are often missing in archaeological samples and specific biomarkers do not exist for most plant fats.
Externí odkaz:
http://hdl.handle.net/10454/6202
Autor:
Oliveira, Claudimar de Jesus
O bom funcionamento do organismo está intimamente relacionado com o consumo alimentar, pois através dos alimentos obtemos os nutrientes essenciais para processos biológicos vitais. Várias pesquisas vêm sendo realizadas com a finalidade de se det
Autor:
Assunta Zanfini, Lara Materozzi, Elena Dreassi, Annarita Cito, Maurizio Botta, Valeria Francardi
Publikováno v:
Lipids. 52:285-294
Fat is the second most abundant component of the nutrient composition of the mealworm Tenebrio molitor (Coleoptera: Tenebrionidae) that represents also an interesting source of PUFA, especially n-6 and n-3 fatty acids, involved in prevention of cardi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dc4045ec637fdf209bc0e730ed436cdb
https://doi.org/10.1007/s11745-016-4220-3
https://doi.org/10.1007/s11745-016-4220-3
Autor:
Serge Akoka, Joseph Bejjani, Noelle Merchak, Gérald S. Remaud, Toufic Rizk, Virginie Silvestre
Publikováno v:
Food Chemistry
Food Chemistry, Elsevier, 2018, 245, pp.717-723. ⟨10.1016/j.foodchem.2017.12.005⟩
Food Chemistry, Elsevier, 2018, 245, pp.717-723. ⟨10.1016/j.foodchem.2017.12.005⟩
International audience; In a previous work, we optimized and used a fast adiabatic 13C-INEPT (Insensitive Nuclei Enhanced by Polarization Transfer) experiment for the isotopomic analysis of olive oil samples, which allowed us quantifying individual f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b85af05105a6277487522cce21ac71bd
https://hal.archives-ouvertes.fr/hal-03455015
https://hal.archives-ouvertes.fr/hal-03455015