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[PDF] Top 20 Fatty acid profile, color and lipid oxidation of organic fermented sausage during

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Fatty acid profile, color and lipid oxidation of organic fermented sausage during

Fatty acid profile, color and lipid oxidation of organic fermented sausage during

... ABSTRACT: Organic fermented sausages typically spoil during long-term storage due to oxida- tive ...application of natural antioxidants to meat stuffing is a major practice intended to inhibit ... See full document

8

Effect of starter culture addition on fatty acid profile, oxidative and sensory stability of traditional fermented sausage (Petrovská klobása)

Effect of starter culture addition on fatty acid profile, oxidative and sensory stability of traditional fermented sausage (Petrovská klobása)

... the fatty acid profile of the control and SC sausages after drying and after 2 and 5 months of ...addition of SC did not affected on fatty acid ... See full document

7

Ácidos graxos, colesterol, rancidez oxidativa e cor de camarões irradiados

Ácidos graxos, colesterol, rancidez oxidativa e cor de camarões irradiados

... effect of gamma irradiation (0, 2, 4, and 6 kGy doses) applied to frozen and packed headed shrimp on the fatty acid profile, cholesterol content, and lipid ... See full document

5

Influence of temperature and time during malaxation on fatty acid profile and oxidation of centrifuged avocado oil

Influence of temperature and time during malaxation on fatty acid profile and oxidation of centrifuged avocado oil

... peeling and de-stoning the fruit, followed by pulp malaxation, mixing for no more than 90 min to rupture the sub-cellular compartments that contain the ...solids of the paste, which can absorb part ... See full document

8

Lipid Oxidation and Fatty Acid Profile Related to Broiler Breast Meat Color Abnormalities

Lipid Oxidation and Fatty Acid Profile Related to Broiler Breast Meat Color Abnormalities

... (n=45) of Cobb lineage and 42 days old were ...deboning and refrigeration (Northcutt, 2001, Guarnieri et ...pH and the color values of samples were determined after 24 h storage ... See full document

6

Production and characterization of lipid microparticles produced by spray cooling encapsulating a low molar mass hydrophilic compound

Production and characterization of lipid microparticles produced by spray cooling encapsulating a low molar mass hydrophilic compound

... µm, and continuous but yet rugged walls, as a consequence of the use of stearic acid in the ...encapsulation of large amounts of liquid hydrophilic cores ...solution, ... See full document

6

Integration of transcriptome and whole genomic resequencing data to identify key genes affecting swine fat deposition.

Integration of transcriptome and whole genomic resequencing data to identify key genes affecting swine fat deposition.

... days and average live weight, ...consistent and standard environmental conditions, given the same diet and ad ...thickness of 53 individuals was measured on the last 3 rd and 4 th ribs ... See full document

18

Fatty acid profile of pork from a local and a commercial breed

Fatty acid profile of pork from a local and a commercial breed

... meat and fat has become an important issue from the standpoint of consumers, nutritionists, and food technol- ogists (Nuernberg et ...2015). Fatty acid composition is in- fluenced by ... See full document

7

MATERIALS AND METHODS Microorganism and Culture Conditions

MATERIALS AND METHODS Microorganism and Culture Conditions

... Supplementation of algal growth media with intermediate fatty acids in the form of oil precursors and their subsequent conversion to desired long chain fatty acids offers a better ... See full document

5

FATTY ACIDS PROFILE OF CHIA OIL-LOADED LIPID MICROPARTICLES

FATTY ACIDS PROFILE OF CHIA OIL-LOADED LIPID MICROPARTICLES

... PUFAs and the solid lipid matrix (Lacatusu et ...solid lipid crystallization, generating a less ordered microstructure or even an amorphous phase (Tamjidi et ...mixing of encapsulant ... See full document

11

Evaluation of soluble microbial products and aromatic amines accumulation during a combined anaerobicaerobic treatment of a model azo dye

Evaluation of soluble microbial products and aromatic amines accumulation during a combined anaerobicaerobic treatment of a model azo dye

... cleavage of the azo bond (AN@NA), which normally leads to color reduction; and the subsequent degradation of the produced aromatic amines, which is more easily accomplished in aerobic ... See full document

9

Contribution to the study of lipid composition and nutritional value of intramuscular fat in ruminant meats

Contribution to the study of lipid composition and nutritional value of intramuscular fat in ruminant meats

... view of this, we focus our investigation in animal feed standards (pasture ...(irradiation) and cooking processing (boiling, microwaving and grilling), upholding the emphasis on lipid ... See full document

251

Encapsulated specialty oils commercialized in São Paulo state, Brazil: evaluation of identity (fatty acid profile) and compliance of fatty acids and Vitamin E contents with nutrition labeling

Encapsulated specialty oils commercialized in São Paulo state, Brazil: evaluation of identity (fatty acid profile) and compliance of fatty acids and Vitamin E contents with nutrition labeling

... acids profile) and compliance with nutrition labeling (fatty acids and Vitamin E (alpha tocopherol) ...(1), and black currant (1)] purchased from local markets or collected by the ... See full document

9

Changes in lipid profile during growth and senescence of

Changes in lipid profile during growth and senescence of

... sterols and free fatty acids (FFA) are concerned, they are present in trace amounts up to 28 days of leaf ...amounts of free sterols and FFA were observed (Table 4). During ... See full document

8

Plasma Fatty Acid Profile of Gestating Ewes Supplemented with Fishmeal

Plasma Fatty Acid Profile of Gestating Ewes Supplemented with Fishmeal

... amounts of 18:2n6 and a considerable amount of 18:3n3, very small amounts of these FA ...(15.8% of 18:2n6 and 19.2% of 18:3n3) were present in the plasma of newborn ... See full document

8

Effect of rib fat thickness on the quality of aged meat from Nellore young bulls

Effect of rib fat thickness on the quality of aged meat from Nellore young bulls

... Meat color was determined as described by Houben et ...intensity of the red color (a*) and the intensity of the yellow color ...points of the meat sample, a cross section ... See full document

7

UNIVERSIDADE FEDERAL DE SÃO CARLOS Centro de Ciências Biológicas e da Saúde

UNIVERSIDADE FEDERAL DE SÃO CARLOS Centro de Ciências Biológicas e da Saúde

... the lipid classes in ...stage and sex. In juveniles around 4 mm, there is a high amount of wax ester (SE), the highest contribution of this class is on this stage, but lower than SE ... See full document

111

Lipidomic Analysis of Chlamydomonas reinhardtii under Nitrogen and Sulfur Deprivation.

Lipidomic Analysis of Chlamydomonas reinhardtii under Nitrogen and Sulfur Deprivation.

... remodeling of pathways enables C. reinhardtii cells to retain normal rates of cell division with a much more fine-tuned regulation of lipid biosynthesis ...regulation of biosynthetic ... See full document

16

Grape Seed Procyanidins and Cholestyramine Differentially Alter Bile Acid and Cholesterol Homeostatic Gene Expression in Mouse Intestine and Liver.

Grape Seed Procyanidins and Cholestyramine Differentially Alter Bile Acid and Cholesterol Homeostatic Gene Expression in Mouse Intestine and Liver.

... Bile acid (BA) sequestrants, lipid-lowering agents, may be prescribed as a monotherapy or combination therapy to reduce the risk of coronary artery ...33% of adults in the United States use ... See full document

18

Ana Paula Sartorio CHAMBÓ1 , Maria Luiza Rodrigues de SOUZA2 , Edna Regina Netto de OLOVEORA3, Jane Martha Graton MOKCHA

Ana Paula Sartorio CHAMBÓ1 , Maria Luiza Rodrigues de SOUZA2 , Edna Regina Netto de OLOVEORA3, Jane Martha Graton MOKCHA

... composition of foodstuffs, for example, the partial or total replacement of some traditional ingredients with alternative products and developing products that add nutritional and ... See full document

7

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