Zobrazeno 1 - 10
of 41
pro vyhledávání: '"V. K. S. Shukla"'
Publikováno v:
Acta Neurologica Scandinavica. 56:542-550
The present study demonstrates a significant decrease in glutathione peroxidase activity in erythrocytes of 24 patients with multiple sclerosis (MS) when the data are expressed as enzymic units per mg hemoglobin and compared to data from normal contr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::99becb71c9c4d1ec7e261db27766f902
https://doi.org/10.1111/j.1600-0404.1977.tb01459.x
https://doi.org/10.1111/j.1600-0404.1977.tb01459.x
Publikováno v:
Food Reviews International. 13:225-292
Oilseeds contain several types of antioxidative compounds to protect their associated lipids against oxidative damage by reactive oxygen species. These compounds belong to several chemical groups and exert their antioxidative effects via different mo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b805adf31c7332fdca5a5267c0de3f01
https://doi.org/10.1080/87559129709541106
https://doi.org/10.1080/87559129709541106
Publikováno v:
Journal of the American Oil Chemists’ Society. 71:563-567
γ-Linolenic acid (GLA, all-cis 6,9,12-octadecatrienoic acid) has been enriched from fatty acids of borage (Borago officinalis L.) seed oil to 93% from the initial concentration of 20% by lipase-catalyzed selective esterification of the fatty acids w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::933e9339a9184f258606322c967062e6
https://doi.org/10.1007/bf02540579
https://doi.org/10.1007/bf02540579
Publikováno v:
Journal of the American Oil Chemists’ Society. 71:569-573
Lipase-catalyzed selective partial hydrolysis of evening primrose (Oenothera biennis L.) seed oil and borage (Borago officinalis L.) seed oil led to an increase in the level of γ-linolenic acid (GLA; 18∶3n−6) in the unhydrolyzed acylglycerols. T
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9aee8a1d2caa560842f6ad71ef245dde
https://doi.org/10.1007/bf02540580
https://doi.org/10.1007/bf02540580
Autor:
U. Blicher‐Mathiesen, V. K. S. Shukla
Publikováno v:
Lipid / Fett. 95:367-369
Tropical World provides us several underexploited or unexploited trees. This study presents the chemical composition of 21 different naturally occurring seed oils from Sarawak, Eastern Malaysia. The triglycerides vary between 10 – 98%. Some of the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d453a4bc0e25c7f465073f232f80706e
https://doi.org/10.1002/lipi.19930951003
https://doi.org/10.1002/lipi.19930951003
Publikováno v:
Flavor and Lipid Chemistry of Seafoods ISBN: 9780841235267
Flavor and Lipid Chemistry of Seafoods
Flavor and Lipid Chemistry of Seafoods
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::346eb68d9b458a78cf5d4f9ebc4e437b
https://doi.org/10.1021/bk-1997-0674.ch017
https://doi.org/10.1021/bk-1997-0674.ch017
Autor:
V. K. S. Shukla
Publikováno v:
Developments in Oils and Fats ISBN: 9781461359142
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::37e34bd185904f25179f641a936a39d9
https://doi.org/10.1007/978-1-4615-2183-9_3
https://doi.org/10.1007/978-1-4615-2183-9_3
Autor:
V. K. S. Shukla, F.D. Gunstone
Publisher Summary Nuclear magnetic resonance spectroscopy (NMR) is now a standard analytical technique that has been applied in a number of ways to the study of lipids. This chapter describes the use of low-resolution 1H NMR and of high-resolution 13
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f40f89a955f09a58d0d239a8420d568d
https://doi.org/10.1016/s0066-4103(08)60150-7
https://doi.org/10.1016/s0066-4103(08)60150-7
Autor:
V. K. S. Shukla
Publikováno v:
Technological Advances in Improved and Alternative Sources of Lipids ISBN: 9781461358787
Fats and oils are the most essential nutrients of both human and animal diets. They provide the most concentrated energy (9 kcal/g) of any foodstuff, supply essential fatty acids (which are precursors for the important hormones prostanoids), serve as
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c0acf5297adcfb82ee43f97f07a1e8e4
https://doi.org/10.1007/978-1-4615-2109-9_1
https://doi.org/10.1007/978-1-4615-2109-9_1
Autor:
V. K. S. Shukla
Publikováno v:
Fats in Food Products ISBN: 9781461358848
Chocolate can be improved in terms of gloss, shelf-life and flavour by use of milkfat and milk chocolate has been manufactured for well over 100 years. When blending milkfat, the palmitic acid content can be used as an indication of firmness and soli
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1c6cc9cdee7a991438728424779a7650
https://doi.org/10.1007/978-1-4615-2121-1_7
https://doi.org/10.1007/978-1-4615-2121-1_7