Zobrazeno 1 - 10
of 205
pro vyhledávání: '"salmon oil"'
Autor:
Caroline H. H. Pettersen, Helle Samdal, Pål Sætrom, Arne Wibe, Erland Hermansen, Svanhild A. Schønberg
Publikováno v:
Marine Drugs, Vol 21, Iss 12, p 636 (2023)
Colorectal cancer (CRC) is one of the most common cancer types worldwide. Chemotherapy is toxic to normal cells, and combinatory treatment with natural well-tolerated products is being explored. Some omega-3 polyunsaturated fatty acids (n-3 PUFAs) an
Externí odkaz:
https://doaj.org/article/2027fa4cf757405ca461c5e542372d6e
Autor:
Francisco Moya, Josefa Madrid, Fuensanta Hernández, Irene Peñaranda, María Dolores Garrido, María Belén López
Publikováno v:
Animals, Vol 13, Iss 23, p 3652 (2023)
This study analyzes the influence of the incorporation of flaked linseed and fish oil in the diet on the resulting milk and cheese. Three dietary treatments were assayed in 350 milking Murciano-Granadina multiparous goats in full-lactation: a control
Externí odkaz:
https://doaj.org/article/d8339fcc8ff44cfca5540254e10786cc
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
Jin-Joo Jeon, Hee-Jin Kim, Hwan-Ku Kang, Chan-Ho Kim, Hyun-Soo Kim, Eui-Chul Hong, Aera Jang, Sang-Ho Kim
Publikováno v:
Animals, Vol 12, Iss 9, p 1166 (2022)
Background: Looking for alternative omega-3 sources in broiler nutrition, microalgae began to get attention. We suspected that schizochytrium might play a similar role as other omega-3 sources that have been used before. Methods: 20 g/kg schizochytri
Externí odkaz:
https://doaj.org/article/a17be0a69fec4457844f49c8ed72bd67
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
Gretel Dovale-Rosabal, Alicia Rodríguez, Alejandra Espinosa, Andrés Barriga, Santiago P. Aubourg
Publikováno v:
Molecules, Vol 26, Iss 11, p 3094 (2021)
There is consistent evidence that long-chain polyunsaturated fatty acids (LCPUFA) belonging to the n-3 series, i.e., eicosapentaenoic (20:5n-3, EPA) and docosahexaenoic (22:6n-3, DHA) acids, decrease the risk of heart, circulatory and inflammatory di
Externí odkaz:
https://doaj.org/article/45bb87254168456bb8e23a5eda0ea124
Autor:
Sherazede Bouderbala, Malika Bouchenak
Publikováno v:
Nutrition & Food Science, 2016, Vol. 46, Issue 2, pp. 190-203.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/NFS-08-2015-0096
Autor:
Daniel I. Hădărugă, Mustafa Ünlüsayin, Alexandra T. Gruia, Cristina Birău (Mitroi), Gerlinde Rusu, Nicoleta G. Hădărugă
Publikováno v:
Beilstein Journal of Organic Chemistry, Vol 12, Iss 1, Pp 179-191 (2016)
The thermal and oxidative stability of Atlantic salmon oil (Salmo salar L.) as well as its β-cyclodextrin (β-CD) complexation ability has been verified for the first time. The main omega-3 fatty acids, EPA and DHA, were significantly degraded, even
Externí odkaz:
https://doaj.org/article/bbb6bbe1ba154c91a804109437061144
Publikováno v:
Glomm, W R, Molesworth, P P, Yesiltas, B, Jacobsen, C & Johnsen, H 2023, ' Encapsulation of salmon oil using complex coacervation : Probing the effect of gum acacia on interfacial tension, coacervation and oxidative stability ', Food Hydrocolloids, vol. 140, 108598 . https://doi.org/10.1016/j.foodhyd.2023.108598
The molecular characteristics of the food-grade polysaccharide gum acacia may vary depending on source, which could in turn significantly affect its behaviour as thickener, emulsifier and as a wall material in microencapsulation. In this study, five
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e37d71342c13dc5f238bfcdf0aa3ea4a
https://orbit.dtu.dk/en/publications/1e80d35c-4eb4-4f1b-b1a2-59dfc701ebb2
https://orbit.dtu.dk/en/publications/1e80d35c-4eb4-4f1b-b1a2-59dfc701ebb2
