Zobrazeno 1 - 10
of 3 068
pro vyhledávání: '"GC-FID"'
Autor:
Wemerson de Castro Oliveira, Thiago Freitas Soares, Neila Silvia Pereira dos Santos Richards, Maria Beatriz Prior Pinto Oliveira
Publikováno v:
Heliyon, Vol 10, Iss 22, Pp e40206- (2024)
Fatty acids (FAs) are biochemical components of food, essential for human health due to their numerous biological functions. However, many of then if consumed in excess can trigger disfunctions/illness. Therefore, analytical methods, such as gas chro
Externí odkaz:
https://doaj.org/article/cd8d0da0d7f04e82b2a51fc41e58ed1f
Autor:
J. Jayaprabakar, S.S. Dawn, M. Anish, Jayant Giri, K. Sudhakar, Abdullah A. Alarfaj, Ajay Guru
Publikováno v:
Heliyon, Vol 10, Iss 17, Pp e37118- (2024)
Diversion of oil sources for biodiesel production has been gaining importance to meet the environmental concerns and energy demand. The free fatty acid (FFA) content of the feedstock is a significant factor in biodiesel production. The FFA values det
Externí odkaz:
https://doaj.org/article/029878d5ca88455aa055a3b2d2d8556a
Publikováno v:
BMC Plant Biology, Vol 24, Iss 1, Pp 1-14 (2024)
Abstract Background Zataria multiflora Boiss. is a medicinal and aromatic plant from the Lamiaceae family. It is extensively used in Iranian traditional medicine, mostly as a replacement for Thyme species. This study was focused on the analysis of ch
Externí odkaz:
https://doaj.org/article/e44c55c8af93432085677d276b5a778c
Autor:
Mona M. Geweda, Chandrani G. Majumdar, Malorie N. Moore, Mostafa A. Elhendawy, Mohamed M. Radwan, Suman Chandra, Mahmoud A. ElSohly
Publikováno v:
Journal of Cannabis Research, Vol 6, Iss 1, Pp 1-9 (2024)
Abstract Background Cannabis policies have changed drastically over the last few years with many states enacting medical cannabis laws, and some authorizing recreational use; all against federal laws. As a result, cannabis products are marketed in di
Externí odkaz:
https://doaj.org/article/06b9e722203f49caa374418f004e0884
Autor:
Shabiba Parvin Shandhi
Publikováno v:
Food Chemistry Advances, Vol 5, Iss , Pp 100762- (2024)
The rice bran (BRRI 28) and the bran oil of north Bengal have not been studied previously. The yield of the oil extracted from the bran was much higher (20.30 %) than some previously reported data. The fatty acid analysis by GC-FID found that the per
Externí odkaz:
https://doaj.org/article/6669791b6a3942ac8367eadbbd1d9265
Autor:
Stephano Tambo Tene, Ronice Zokou, Paula Albendea, Leslie Gaddielle Demgne Bemmo, Giorgia Purcaro, Hilaire Macaire Womeni
Publikováno v:
Data in Brief, Vol 54, Iss , Pp 110362- (2024)
Fatty acids are present in many foods, either free or esterified. Their presence helps to characterize and classify the food. The nature of these fatty acids is also associated with the treatments applied. To assess the fatty acid profile of these ma
Externí odkaz:
https://doaj.org/article/db884986570443aab36c6505abae0eac
Publikováno v:
Jurnal Kimia Riset, Vol 8, Iss 2, Pp 105-115 (2023)
Identifying the concentration of alcohol compounds in postmortem analysis of biological fluids can help the investigation, just as postmortem analysis of gastric juices can reveal the concentrations of alcohol consumed. However, an efficient and effe
Externí odkaz:
https://doaj.org/article/eb8bbdbf93d148e1bff42a1fc7bfbf69
Autor:
Dafina Mehmetukaj, Xhavit Bytyçi, Armend Cana, Vlora Gashi-Zogëjani, Malbora Shandro-Zeqiri, Drita Bajraktari, Dean Jankuloski, Zehra Hajrulai-Musliu
Publikováno v:
Separations, Vol 11, Iss 10, p 302 (2024)
In the present study, we investigated to what extent soybean was used in industrial and homemade sausage produced in Kosovo, as well as its potential impact on the fatty acid profile. In total, 63 samples, 42 industrial and 21 traditional sausages, w
Externí odkaz:
https://doaj.org/article/7afc9422b9e74dd69932c39b6090024e
Autor:
Mingyuan Liu, Jie Zhou, Jingkai Qin, Zhongyi Qin, Jiequn Jiang, Futian Yu, Mei Chen, Xiaoling Liu, Meishuo Zhang
Publikováno v:
Foods, Vol 13, Iss 19, p 3206 (2024)
In this study, a high vacuum flavor extraction (HVE) device was developed to address the limitations of traditional extraction methods, such as extended extraction times and artifact generation during high-temperature processes. Firstly, the repeatab
Externí odkaz:
https://doaj.org/article/68f15bbe5ba245c09fc4b2a006c3e095