Zobrazeno 1 - 10
of 348
pro vyhledávání: '"lipid stability"'
Publikováno v:
Food Chemistry Advances, Vol 4, Iss , Pp 100662- (2024)
The aim of this study was to evaluate the effect of some local plant extracts on lipid stability, organoleptic properties and the nutritional value of fish (Alestes baremoze) during sun and smoke drying in Far-North region of Cameroon. Three local pl
Externí odkaz:
https://doaj.org/article/b15ac98ddbc14bdeb7dc1245250aa31c
Autor:
Zuhaib F. Bhat, Hina F. Bhat, Mehnaza Manzoor, Gholamreza Abdi, Rana Muhammad Aadil, Abdo Hassoun, Abderrahmane Aït-Kaddour
Publikováno v:
Food Chemistry: X, Vol 21, Iss , Pp 101185- (2024)
Foods of animal origin are prone to oxidation due to their high lipid content and fatty acid profile. Edible packaging systems have evolved as a new way of preserving animal-derived foods and have been reported to retard lipid oxidation using antioxi
Externí odkaz:
https://doaj.org/article/4ab3c82b9523454e91331bdeab9be230
Autor:
Barbara Elizabeth van Wyngaard, Arno Hugo, Phillip Evert Strydom, Foch-Henri de Witt, Carolina Henritta Pohl, Arnold Tapera Kanengoni
Publikováno v:
Animal Bioscience, Vol 36, Iss 9, Pp 1414-1425 (2023)
Objective Long chain n-3 polyunsaturated fatty acids (PUFA) exert positive effects on human health. The long chain n-3 PUFA of pork can be increased by adding fish oil to the diet. Due to the cost and availability of fish oil an alternative source mu
Externí odkaz:
https://doaj.org/article/92b0e69c90ac46a6a58098adf37251b8
Autor:
Sakshi Sharma, Arvind Kumar, Sunil Kumar, Anil K. Katare, Hina F. Bhat, Rana Muhammad Aadil, Zuhaib F. Bhat
Publikováno v:
Food Chemistry Advances, Vol 3, Iss , Pp 100520- (2023)
The study aimed to develop a functional cheese using Grewia asiatica fruit extract as a novel additive and demonstrated its functional value in oxidative-stress-induced [single dose of CCl4 (1 mL/kg) given intraperitoneally] male Wistar rats. The kal
Externí odkaz:
https://doaj.org/article/496b47e5de68435f84772a277e0cb644
Autor:
Firdous Kouser, Sunil Kumar, Hina F. Bhat, Sabahu Noor, Mahnaza Manzoor, B.N. Dar, Abdo Hassoun, Abderrahmane Aït-Kaddour, Muhammad Asim Shabbir, Rana Muhammad Aadil, Zuhaib F. Bhat
Publikováno v:
Food Chemistry Advances, Vol 2, Iss , Pp 100213- (2023)
A novel bioactive film was developed using Terminalia bellerica as a bioactive ingredient for improved lipid-oxidative stability and microbial quality of cheese using kalari, a Himalayan cheese, as a food-model system. The carrageenan-based film with
Externí odkaz:
https://doaj.org/article/6c8beba0081c4f1ab62d62775f2d4f04
Autor:
Qingqing Wang, Miriam Hoene, Chunxiu Hu, Louise Fritsche, Robert Ahrends, Gerhard Liebisch, Kim Ekroos, Andreas Fritsche, Andreas L. Birkenfeld, Xinyu Liu, Xinjie Zhao, Qi Li, Benzhe Su, Andreas Peter, Guowang Xu, Rainer Lehmann
Publikováno v:
Journal of Lipid Research, Vol 64, Iss 6, Pp 100378- (2023)
Reliability, robustness, and interlaboratory comparability of quantitative measurements is critical for clinical lipidomics studies. Lipids’ different ex vivo stability in blood bears the risk of misinterpretation of data. Clear recommendations for
Externí odkaz:
https://doaj.org/article/a42ab799f397406da6b28c7fe9b90fe6
Akademický článek
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Akademický článek
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Publikováno v:
Foods, Vol 12, Iss 4, p 744 (2023)
Today’s challenges in the animal husbandry sector, with customers’ demand for more beneficial products, encourage the development of strategies that not only provide more sustainable production from the field to the table but also ensure final pr
Externí odkaz:
https://doaj.org/article/d88611822fb14669b9066d0c93d1f01c
Autor:
Firdous Kouser, Sunil Kumar, Hina F. Bhat, Abdo Hassoun, Alaa El-Din A. Bekhit, Zuhaib F. Bhat
Publikováno v:
Foods, Vol 12, Iss 2, p 229 (2023)
An attempt was made to develop a bioactive edible film using carrageenan and A. vera gel for enhancing the storage quality of cheese using kalari, a popular Himalayan cheese, as a food-model system. The film was evaluated for various physicomechanica
Externí odkaz:
https://doaj.org/article/aa04fa80e03e4762b38b36ed0a11ef4e