Zobrazeno 1 - 10
of 76
pro vyhledávání: '"sheep tail fat"'
Publikováno v:
Zhongguo youzhi, Vol 49, Iss 6, Pp 91-97 (2024)
旨在为羊尾油对动物健康效应的研究提供基础数据，创建了自发性高血压大鼠（SHR）模型，将8周龄SHR分为试验组苏尼特羊尾油组（Y组）、阴性对照大豆油组（D组）、阳性对照菜籽油组（C组
Externí odkaz:
https://doaj.org/article/8da232be864a4cf2a14acf31fdb3006b
Autor:
Qian Lei, Yaoyu Zhang, Tongtong Yang, Lei Chen, Xinxin Pei, Yujie Zhang, Tengfei Ma, Yuzhu Xie, Yi Wang, Hongxia Li, Cheng Cao, Buchang Zhang, Changzhi Xu
Publikováno v:
Journal of Functional Foods, Vol 119, Iss , Pp 106359- (2024)
Listeria monocytogenes infection often leads to listeriosis in immunocompromised individuals, and screening for potential nutrients that improve immunity may be beneficial. Here, we found that pre-incubation with heptadecanoic acid (C17:0), an odd-ch
Externí odkaz:
https://doaj.org/article/8dd4c83c2b4a4d21bbfb2eeed9779bf1
Autor:
Mükerrem Kaya, Güzin Kaban
Publikováno v:
Foods, Vol 13, Iss 23, p 3839 (2024)
The aim of this study was to determine the effects of ripening rate (slow or fast), usage autochthonous starter cultures (control—spontaneous fermentation, Lactiplantibacillus plantarum GM77, Staphylococcus xylosus GM92 or L. plantarum GM77 + S. xy
Externí odkaz:
https://doaj.org/article/677eae6948974fa2bd27077071c8f075
Autor:
Selen SALLAN
Publikováno v:
Kafkas Universitesi Veteriner Fakültesi Dergisi, Vol 29, Iss 2, Pp 171-176 (2023)
The study aimed to investigate the effect of sheep tail fat (STF) on the volatile nitrosamines in a dry fermented sausage (sucuk) with/without autochthonous starter culture (Lactiplantibacillus plantarum GM77 and Staphylococcus xylosus GM92). Beef fa
Externí odkaz:
https://doaj.org/article/c083b19c0b394939898a60effab9ce3a
Autor:
Gulmira Kenenbay, Urishbay Chomanov, Tamara Tultabayeva, Nurzhan Tultabayev, Zhanibek Yessimbekov, Mohammad Ali Shariati
Publikováno v:
Potravinarstvo, Vol 16 (2022)
In the present study, incorporation of sheep tail fat, beef heart, kidneys, and herbal ingredients (grounded licorice and ginger root, pumpkin, carrots, and onions) into liver pate formulations was investigated. Four types of liver pate were prepared
Externí odkaz:
https://doaj.org/article/8fce263f54b84e129db44f202eddcfa9
Akademický článek
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Publikováno v:
Foods, Vol 12, Iss 15, p 2834 (2023)
This study aimed to determine the effects of fat type (sheep tail fat (STF) and beef fat (BF)), fat levels (10, 20, or 30%), and cooking time (0, 2, 4, and 6 min, dry heat cooking at 180 °C) on the carboxymethyl lysine (CML) content in meatballs. pH
Externí odkaz:
https://doaj.org/article/c38eff5ac1924098b742e70c9bd0e009
Autor:
Changzhi Xu, Lanlan Zhang, Huimin He, Xiaoyi Liu, Xinxin Pei, Tengfei Ma, Bingbing Ma, Wenchu Lin, Buchang Zhang
Publikováno v:
Frontiers in Pharmacology, Vol 13 (2022)
Increasing evidence suggests that numerous edible oils may function as adjuvant dietary therapies to treat cancer. We previously reported that the odd-chain saturated fatty acid (OCSFA), heptadecanoic acid (C17:0), profoundly inhibits non-small-cell
Externí odkaz:
https://doaj.org/article/14552034bb8e42948c156cd9ce1e2f8c
Publikováno v:
Fermentation, Vol 9, Iss 6, p 558 (2023)
This study aimed to investigate the effects of autochthonous starter cultures (spontaneous fermentation, Lactiplantibacillus plantarum GM77, Staphylococcus xylosus GM92 or L. plantarum GM77 + S. xylosus GM92) isolated from sucuk (a traditional Turkis
Externí odkaz:
https://doaj.org/article/d3545c57f53b48568e01211a901c8b76
Akademický článek
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