Zobrazeno 1 - 10
of 192
pro vyhledávání: '"flax seeds"'
Publikováno v:
Open Veterinary Journal, Vol 14, Iss 8, Pp 1928-1935 (2024)
Background: The most widespread conditions that affected on primarily male population is Benign hyperplasia of the prostate BPH. Flax seeds has been reported to antiproliferation properties and exhibit antitumor. Aim: We assessed the impact of Flax s
Externí odkaz:
https://doaj.org/article/a6716d030d344b20b813cc0549744294
Development of recipes and technology for butter cookies using various types of flour and flax seeds
Publikováno v:
Новые технологии, Vol 20, Iss 1, Pp 128-135 (2024)
Extension of the assortment of products with increased nutritional and biological value can be achieved in different ways. One way is to use various supplements containing functional ingredients. This approach makes it possible to create food product
Externí odkaz:
https://doaj.org/article/8de0747262fc4e39b542a99533bf4d9b
Autor:
D. A. Arutyunyan, O. S. Pokotylo
Publikováno v:
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 26, Iss 101, Pp 56-60 (2024)
The study demonstrates the peculiarities of the fatty acid composition of Gouda-type hard rennet cheese by adding 5 % flax seeds. The fatty acid profile of complex cheese samples of control and experimental samples was investigated by gas-liquid chro
Externí odkaz:
https://doaj.org/article/dcfc691330d14a6cabdab74b04b7fbf4
Publikováno v:
智慧农业, Vol 6, Iss 1, Pp 135-146 (2024)
ObjectiveFlax, characterized by its short growth cycle and strong adaptability, is one of the major cash crops in northern China. Due to its versatile uses and unique quality, it holds a significant position in China's oil and fiber crops. The qualit
Externí odkaz:
https://doaj.org/article/78835eb0e76048e6afbecaa8886e07f0
Autor:
D. Arutiunian, M. Kukhtyn
Publikováno v:
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 25, Iss 100, Pp 3-8 (2023)
Food fortification is one of the most important processes for improving the nutritional quality and quantity of food products. Currently, the development of new recipes for dairy products is one of the driving forces of the dairy industry. The purpos
Externí odkaz:
https://doaj.org/article/ce880a67366c4535965ce099fa05ab57
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 17, Iss 4 (2023)
Flax seeds are a valuable raw material for the production of functional bakery products. The article investigates the fermentation processes in wheat dough supplemented with whole and crushed flax seeds in dry and soaked states. For a holistic unders
Externí odkaz:
https://doaj.org/article/d3eb07b86efa474a9c574b61ad61d6ce
Autor:
Mykola Kukhtyn, David Arutiunian, Oleg Pokotylo, Khrystyna Kravcheniuk, Volodymyr Salata, Yulia Horiuk, Halyna Karpyk, Diana Dalievska
Publikováno v:
Potravinarstvo, Vol 18 (2024)
Highly nutritious dairy products such as hard cheeses are considered a good source of protein, fats, mineral substances, and vitamins and are consumed in significant quantities. At the same time, the disadvantages of cheeses include the presence of a
Externí odkaz:
https://doaj.org/article/47b513c761604a289921088b60244ff2
Autor:
Alexandra-Gabriela Oancea, Catalin Dragomir, Arabela Elena Untea, Mihaela Saracila, Ana Elena Cismileanu, Petru Alexandru Vlaicu, Iulia Varzaru
Publikováno v:
Agriculture, Vol 14, Iss 7, p 1009 (2024)
Our study evaluated the impact of incorporating flax seeds or a flax and mustard seeds’ mixture into goats’ diets to enhance milk polyunsaturated fatty acids (PUFAs). The incorporation of mustard seeds also aimed to slow the lipid oxidation proce
Externí odkaz:
https://doaj.org/article/e1cceece92f9416fb2b515b487854d2c
Study of Varietal Differences in the Composition of Heteropolysaccharides of Oil Flax and Fiber Flax
Publikováno v:
Polysaccharides, Vol 4, Iss 1, Pp 78-87 (2023)
Flaxseed mucilage and its derivatives have been extensively investigated over the last decade, mainly due to their inherent techno-functional (thickening, gelling, interface-stabilizing, and film-forming) properties that are relevant in the food indu
Externí odkaz:
https://doaj.org/article/257b4466ba0e4555ab70de69829ba538
Publikováno v:
Journal of Multidisciplinary Healthcare, Vol Volume 15, Pp 2407-2418 (2022)
Jianxia Ma,1,* Jianqin Sun,2,* Huijing Bai,2 Houlian Ma,1 Ke Wang,1 Jun Wang,1 Xiaofeng Yu,1 Yiru Pan,3 Jianfeng Yao1 1Department of Gastroenterology, Huadong Hospital Affiliated to Fudan University, Shanghai, People’s Republic of China; 2C
Externí odkaz:
https://doaj.org/article/80ddaa55bf134fc6b9129a37e23bc235