Fatty Acid
Mostrando 13-24 de 4450 artigos, teses e dissertações.
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13. Effect of replacing beef fat with safflower oil on physicochemical, nutritional and oxidative stability characteristics of wieners
Abstract Five treatments of wieners were prepared with replacing 0, 25, 50, 75 and 100% of added beef back fat with safflower oil (SO). Changes in pH, thiobarbuturic acid reactive substances (TBARS) and color (L*, a*, b*) values of wieners were determined during manufacturing day and refrigerated storage (5, 10, 15, 20 and 30 d). Fatty acid profile, choleste
Food Sci. Technol. Publicado em: 2021-06
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14. Shelf-life of loricariid catfish (Pterygoplichthys disjunctivus [Weber, 1991]) roe stored in ice
Abstract Loricariid catfish (Pterygoplichthys disjunctivus [Weber, 1991]) has invaded water catchments throughout the world, due to the lack of predators and high fecundity. An approach to control its population could be using its roe as food; however, more knowledge is needed. Thus, the present study aimed to evaluate the shelf-life of fresh loricariid catf
Food Sci. Technol. Publicado em: 2021-06
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15. Comparative assessment of antioxidant activity and biochemical composition of four seaweeds, Rocky Bay of Abu Qir in Alexandria, Egypt
Abstract The current study estimated the antioxidant activity and biochemical composition of four seaweeds; Toania atomaria (Phaeophyta), Padina pavonia (Phaeophyta), Jania rubens (Rhodophyta) and Corallina elongate (Rhodophyta). The highest total antioxidant activity was observed with ethanol extract of T. atomaria (44.6 ± 1.6 mg ascorbic acid equivalents/
Food Sci. Technol. Publicado em: 2021-06
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16. Evaluation of the properties of a foamed geopolymer developed with different types of metakaolin
Abstract The physical and mechanical properties of foamed geopolymers were determined. The geopolymers were made with two different metakaolins (from Metacaulim do Brasil - MB, and Pantano Grande/RS - MPG) as precursors, with NaOH and Na2SiO3 as activators, and with the addition of foam, which was produced with the foaming agent diethanolamide of coconut fat
Cerâmica. Publicado em: 2021-06
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17. Chemical Characteristics and Antioxidant Activity of Astaxanthin Extracted from Shrimp Residues Using Soybean Oil
Shrimp residues generated by the seafood industrial processing are generally discarded in the environment without any further treatment, leading to a loss of nutritional value such as proteins, lipids, chitin, carotenoids, and minerals. This practice can lead to environmental problems due to the decomposition of these substances in the air. The objective of
J. Braz. Chem. Soc.. Publicado em: 2021-06
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18. Inverse association of plasma hydrogen sulfide levels with visceral fat area among Chinese young men: a cross-sectional study
ABSTRACT Objective: To investigate the association between plasma Hydrogen Sulfide (H2S) levels and visceral fat area (VFA) among Chinese young men. Subjects and methods: This cross-sectional study involved 156 Chinese male subjects, aged 18–45 years, who visited the First Hospital of Qinhuangdao (Hebei, China) in 2014 for annual health check-up. Partici
Arch. Endocrinol. Metab.. Publicado em: 2021-06
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19. MACROALGAE Fucus vesiculosus OIL: BIODIESEL PRODUCTION USING ALKALINE TRANSESTERIFICATION
This work studied the obtaining of methyl biodiesel and ethyl biodiesel using alkaline transesterification from macroalgae Fucus vesiculosos oil (FVO). FVO has 86.59% of its composition in unsaturated fatty acids, with a greater quantity of linoleic acid and oleic acid, a chemical composition near the soybean oil, the most used raw material for the productio
Quím. Nova. Publicado em: 2021-04
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20. Improvement of quality characteristics of turkey pâté through optimization of a protein rich ingredient: physicochemical analysis and sensory evaluation
Abstract The consumer preference for ready-to-eat foods is growing rapidly, it provides many benefits to health care because it is very rich source of dietary fiber, minerals, and amino acids. The present study was to prepare and evaluate the quality of turkey meat pâté made with a high nutritional value protein-herbal supplement containing cereal flours (
Food Sci. Technol. Publicado em: 2021-03
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21. HSCCC Separations of Rutin Esters Obtained by Enzymatic Reaction Catalyzed by Lipase
The flavonoid rutin presents several pharmacological effects, despite this, its application in the pharmaceutical industry can be significantly limited by its low bioavailability. The development of lipophilic derivatives by esterification of hydroxyl groups with fatty acid chains may be an effective strategy to change their physicochemical properties. This
J. Braz. Chem. Soc.. Publicado em: 2021-03
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22. FATTY ACIDS ANALYSIS AND CHEMOTAXONOMIC CONSIDERATIONS OF MALVOIDEAE (MALVACEAE) SPECIES
Previous researches showed that fatty acids analysis might be a useful tool to support the taxonomic investigation. In this approach the fatty acids content of ten Malvoideae species was analyzed and its chemotaxonomic significance has been investigated. The aerial parts of the species were collected in the Northeast of Brazil and their fatty acid methyl est
Quím. Nova. Publicado em: 2021-02
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23. Antileishmanial Acetylene Fatty Acid and Acetogenins from Seeds of Porcelia macrocarpa
In the present work five acetylene derivatives (1-5), including three unknowns (1, 3 and 4), were isolated from seeds of Porcelia macrocarpa (Annonaceae). The structures of isolated compounds were determined as docos-13-yn-21-enoic acid (1), 3-hydroxy-4-methylene-2-(eicos-11’-yn-19’-enyl)but-2-enolide (2), 3-hydroxy-4-methylene-2-(octadec-9’-yn-17’-e
J. Braz. Chem. Soc.. Publicado em: 2021-02
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24. Reusable Heterogeneous SnO2/ZnO Catalyst for Biodiesel Production from Acidified/Acid Oils
A catalyst comprised of SnO2 impregnated on ZnO nanowires, which presented remarkable ability to catalyze fatty acid esterification/transesterification reactions, is reported. For optimization of reaction conditions, artificially acidified soybean oil with 10 wt.% oleic acid was used as a model feed. The optimized conditions were: 150 °C, 6 h, 5 g of oil, c
J. Braz. Chem. Soc.. Publicado em: 2021-01