Zobrazeno 1 - 10
of 324
pro vyhledávání: '"lipid quality"'
Autor:
Oumayma Belhoussaine, Chaimae El Kourchi, Hicham Harhar, Hamza El Moudden, Adil El Yadini, Riaz Ullah, Zafar Iqbal, Khang Wen Goh, Bey Hing Goh, Abdelhakim Bouyahya, Mohamed Tabyaoui
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101580- (2024)
The aims of this study are the phytochemical exploration and food valorization of Schinus molle L. (S. molle) and Schinus terebinthifolia Raddi (S. terebinthifolia) from the Rabat, Morocco. Gas chromatography (GC) and high-performance liquid chromato
Externí odkaz:
https://doaj.org/article/6cd371e2627b45bc9ed8e49d25773704
Autor:
Artur Rybarczyk, Gabriela Haraf, Grzegorz Tokarczyk, Mirosława Teleszko, Izabella Tobolska, Grzegorz Bienkiewicz
Publikováno v:
Agricultural and Food Science (2024)
This research aimed to assess the impact of replacing a partially of post-extraction soybean meal in the diet with varying amounts of distillers yeast (3, 6 and 9%) on the composition and quality in the pectoral muscles of broiler chickens. Findings
Externí odkaz:
https://doaj.org/article/9b2e3638217a4da090746b22dc7fdf6a
Publikováno v:
Journal of Agriculture and Food Research, Vol 15, Iss , Pp 100979- (2024)
This study investigates the thermal stability and suitability of rice bran oil (RBO) and soybean oil (SBO) during deep-oil frying of French fries, with a specific focus on the 6th time oil usage. The purpose is to determine the impact of repeated hea
Externí odkaz:
https://doaj.org/article/705d68caa14c4ea2950eeda62d548e69
Autor:
Ji Zhang, Donglei Luan
Publikováno v:
Foods, Vol 13, Iss 17, p 2727 (2024)
The aim of this study was to simulate microwave heating characteristics to investigate the lipid quality in rainbow trout, including the impact of the heating rate, maximum temperature, and thermal processing level on the extent of lipid oxidation an
Externí odkaz:
https://doaj.org/article/0c3ca0f1b4874fa1896a204e81a29a82
Autor:
María Dolores Suárez-Medina, María Isabel Sáez-Casado, Tomás Martínez-Moya, Miguel Ángel Rincón-Cervera
Publikováno v:
Foods, Vol 13, Iss 7, p 1097 (2024)
Marine foods are highly perishable products due to their high content of polyunsaturated fatty acids, which can be readily oxidized to form peroxides and secondary oxidation products, thus conferring such foods undesirable organoleptic characteristic
Externí odkaz:
https://doaj.org/article/fb42b02b301a4ef28dd8eec361d37ea3
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 73, Iss 1, Pp 59-69 (2023)
This study investigated the effect of five in-house cooking methods (grilling, oven-cooking, frying, microwaving, and boiling) on lipid content and fatty acid composition in red mullet ( Mullus barbatus ). Moreover, the nutritional quality of the lip
Externí odkaz:
https://doaj.org/article/c6baf02729f64731be0c72a429399efa
Publikováno v:
British Food Journal, 2021, Vol. 124, Issue 11, pp. 3841-3854.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/BFJ-09-2021-0972
Autor:
Jucilene Cavali, Jerônimo Vieira Dantas Filho, Carla Taveira Nunes, Elvino Ferreira, Rute Bianchini Pontuschka, Renato Zanella, Maria Luiza Rodrigues de Souza
Publikováno v:
Acta Scientiarum: Animal Sciences, Vol 45, Iss 1 (2023)
The study aimed to determine the fatty acid profile, omegas and lipid quality indeces in commercial cuts of pirarucu (Arapaima gigas) of the slaughter class 11.1 to 14.0 kg. Sample collections were carried out in two fish processing industries locate
Externí odkaz:
https://doaj.org/article/070c9552be9d4585999ba53eb965a740
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Akademický článek
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