Zobrazeno 1 - 10
of 785
pro vyhledávání: '"a fatty acids profile"'
Autor:
Ifeoma Felicia Chukwuma, Victor Onukwube Apeh, Florence Nkechi Nworah, Ozoemena Emmanuel Eje, Elias kelvin Ekpem, Timothy Prince Chidike Ezeorba
Publikováno v:
Food Chemistry Advances, Vol 5, Iss , Pp 100809- (2024)
ABSTRACT: The recent increase in the population coupled with food insecurity has necessitated the exploration of other sources of food and raw materials. We explored the physicochemical properties, phytochemicals, and fatty acid (FA) profile of Myria
Externí odkaz:
https://doaj.org/article/b8330af0ea0244e68829d934f96fec66
Autor:
Saleh Al-Ghamdi, Hani H. Al-Baadani, Abdulrahman S. Alharthi, Walid Soufan, Gamaleldin M. Suliman, Mutassim M. Abdelrahman, Ibrahim A. Alhidary
Publikováno v:
Cogent Food & Agriculture, Vol 10, Iss 1 (2024)
The aim of this study was to evaluate the carcass characteristics, meat quality and fatty acid profile of lambs fed different levels of sprouted barley (SB) compared to a control group fed a diet based on barley grain and alfalfa hay. Forty-five inta
Externí odkaz:
https://doaj.org/article/b8d33b7ecefc4bbebafcdc24e92e4073
Autor:
Chukwuma, Ifeoma Felicia a, b, ⁎, Apeh, Victor Onukwube c, Nworah, Florence Nkechi a, b, Eje, Ozoemena Emmanuel a, Ekpem, Elias kelvin a, Ezeorba, Timothy Prince Chidike a, b
Publikováno v:
In Food Chemistry Advances December 2024 5
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 13, Iss 1, Pp 27-36 (2024)
Fish has been a potential food source for humans. Labeo bata is a commonly consumed fresh water fish species, particularly in South India. This study explored the effect of different cooking (boiling, steaming, microwaving, and frying) on structural,
Externí odkaz:
https://doaj.org/article/15f1be3cbd47423f900c4c22ccd1437a
Publikováno v:
BioTechnologia, Vol 105, Iss 1, Pp 33-39 (2024)
In this study, we examined the effects of seven different sulfur treatments on safflower seeds. The treatments included: no sulfur application (S0), 25 kg/ha of pure bulk sulfur (S25), 50 kg/ha of pure bulk sulfur (S50), 25 kg/ha of sulfur phosphate
Externí odkaz:
https://doaj.org/article/e55ba98f9490485986fc34fd8034638a
Autor:
David Neder-Suárez, Daniel Lardizabal-Gutierrez, Nubia Amaya-Olivas, León Raúl Hernández-Ochoa, Jesus Alberto Vázquez-Rodríguez, Miguel Á. Sanchez-Madrigal, Ivan Salmerón-Ochoa, Armando Quintero-Ramos
Publikováno v:
AIMS Agriculture and Food, Vol 9, Iss 1, Pp 304-316 (2024)
We evaluated the effects of solvents with different polarities—methylene chloride (MC), methanol (MT), and hexane (HE) on the extraction of compounds from Mexican red pitaya seed oil. The fatty acid composition and the structural, rheological, and
Externí odkaz:
https://doaj.org/article/0c95dcc30e8f412b9bdeb8bf310d8f2e
Autor:
Orquídea Vasconcelos Santos, Yasmin Silva Lemos, Leyvison Rafael Viera da Conceição, Bárbara E. Teixeira-Costa
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
The Brazilian superfruit called Açaí or Assaí has gained interested from researcher and consumers worldwide, due to its health-related properties. In this context, this pioneering study aimed to compare the physicochemical, nutritional, and therma
Externí odkaz:
https://doaj.org/article/35d98ef25acc4148903e59d8f8a14f2b
Publikováno v:
Heliyon, Vol 10, Iss 11, Pp e31977- (2024)
Erucic acid, more than 2 %, in mustard seed oil is considered unhealthy as edible oil, and also anti-nutritional for human consumption. The existing mustard varieties of Bangladesh contain 40–48 % erucic acid, which is a big concern for the country
Externí odkaz:
https://doaj.org/article/55d354929983404c8e7b2b453f99d0c8
Autor:
Md. Selim Reza, S.M. Rashadul Islam, Md. Rakibul Hasan, Debabrata Karmakar, Farzana Mim, Md. Aftab Ali Shaikh, Md. Rezaul Karim
Publikováno v:
Future Foods, Vol 9, Iss , Pp 100346- (2024)
The study aimed to develop fish powder as a promising dietary supplement to combat inadequate nutrition. To achieve this goal, the study assessed the nutritional aspects, including proximate composition, mineral content, amino acid profile, and fatty
Externí odkaz:
https://doaj.org/article/5a40950886884110a04ae1e0dc24f74d
Publikováno v:
Acta Poloniae Pharmaceutica, Vol 81, Iss 1, Pp 123-134 (2024)
The aim of this study was to compare the composition of fatty acids (FA) present in raw milk. The variable factor that was used was the type of food that was fed to the cows from which milk was collected and time of year. Special attention was paid t
Externí odkaz:
https://doaj.org/article/d489df8abd8f43b197615c8207bc2b26