Unsaturated Fatty Acids
Mostrando 13-24 de 529 artigos, teses e dissertações.
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13. Evaluation of quality parameters and chromatographic, spectroscopic, and thermogravimetric profile of Patauá oil (Oenocarpus bataua)
Abstract The objective of this research was to evaluate the quality parameters and the chromatographic, thermogravimetric, and spectroscopic profile of Patauá oil (Oenocarpus bataua). All analyses were performed according to the Recommended Practices of the American Oil Chemists’ Society (AOCS). The parameters obtained indicate conservation quality standa
Food Sci. Technol. Publicado em: 09/09/2019
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14. Influence of Fatty Acid Methyl Ester Composition, Acid Value, and Water Content on Metallic Copper Corrosion Caused by Biodiesel
Oxidative stability parameters (OSP), acid value (AV), water content (W), and the metallic copper corrosion rate in biodiesels obtained from eight different vegetable oils were determined. Simple and multiple linear regression models were constructed to explain the influence of the OSP, AV and W variables on the corrosion rate. The corrosion rate was lower i
J. Braz. Chem. Soc.. Publicado em: 12/08/2019
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15. Production and Characterization of the Bio-Oil Obtained by the Fast Pyrolysis of Spent Coffee Grounds of the Soluble Coffee Industry
Agro-industrial wastes are abundant and low-cost sources of energy and chemicals. Biomass account for 14% of the world’s energy production. Industrial residues of production of soluble coffee (spent coffee grounds - SCG) have great potential due to its large-scale production and can be transformed by pyrolysis, in liquid, solid and gaseous products with ap
J. Braz. Chem. Soc.. Publicado em: 12/08/2019
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16. Fatty acids stability in goat yoghurt
RESUMO: A avaliação da estabilidade de ácidos graxos (ags) em produtos lácteos submetidos ao processamento tecnológico de leite é importante para as determinações subsequentes do valor nutricional. O objetivo do estudo foi avaliar a composição de fa no leite e seus produtos lácteos e explorar as diferenças no perfil de fa encontradas no iogurte e
Cienc. Rural. Publicado em: 10/07/2019
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17. Lipid profile and quality of meat from finishing pig supplemented with minerals
Abstract This study aimed evaluate the effects of the associated supplementation of: chromium more iron (CrFe), magnesium more selenium (MgSe) and the four minerals (CrFeMgSe) on the parameters related to the pork quality. Supplementation with MgSe reduced the ether extract of the meat and changed the fatty acids profile, increasing the poly-unsaturated, n-3
Food Sci. Technol. Publicado em: 27/06/2019
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18. Assessment of chemical, nutritional and bioactive properties of Annona crassiflora and Annona muricata wastes
Abstract Recently, many researches have become available in order to value agroindustrial waste and by-products through processes that exploit these wastes and transform them into new value-added products. Thus, this study aimed to assess the chemical composition (proximate analysis, mineral profile, pectic substances, carbohydrates), fatty acid profile, and
Food Sci. Technol. Publicado em: 27/06/2019
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19. Nutritional value changes in response to temperature, microalgae mono and mixed cultures
Resumo Objetivo Avaliar o desenvolvimento de Pseudopediastrum boryanum (Turpin) E. Hegewald e Scenedesmus obliquus (Turpin) Kützing em cultivos unialgais e mistos, em três diferentes temperaturas, 20, 30 e 40 °C, em escala laboratorial, em termos de biomassa e composição bioquímica. Métodos O cultivo foi do tipo batelada, em meio ASM1. A densidade c
Acta Limnol. Bras.. Publicado em: 03/06/2019
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20. Cooking ways on composition of intramuscular phospholipid fatty acids of inra rabbit
RESUMO: Avaliou-se o efeito do cozimento da fervura, emprego de microondas e de preparo da carne envolvida em alumínio (Al) de três formas de cocção na composição de ácidos graxos fosfolipídicos intramusculares de coelho Inra. Os resultados mostraram que, a proporção de ácidos graxos poliinsaturados (AGPI) (por exemplo, C18: 2n-6, C20: 4n-6, C20:
Cienc. Rural. Publicado em: 13/05/2019
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21. Chemical composition and lipoxygenase activity of soybean (Glycine max L. Merrill.) genotypes, specific for human consumption, with different tegument colours
Resumo Recentemente, no Brasil, cultivares de tegumento colorido estão sendo desenvolvidas, como as de tegumentos marrom e preto. A soja com tegumento preto tem sido amplamente utilizada há décadas, devido aos seus benefícios para a saúde e ao uso na medicina popular oriental em razão da presença de fitoquímicos. Estes foram reconhecidos como ingredi
Braz. J. Food Technol.. Publicado em: 25/04/2019
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22. Nuts and Cardiovascular Diseases: Focus on Brazil Nuts
Abstract Cardiovascular diseases (CVD) are the main cause of death globally and most CVD can be prevented by addressing their risk factors, such as an unhealthy diet. Many authors have studied the benefits of nut consumption on CVD. Nuts contain high amounts of vegetable protein, unsaturated fatty acids, dietary fibers, vitamins, minerals and many other bioa
Int. J. Cardiovasc. Sci.. Publicado em: 01/04/2019
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23. Dietary yerba mate (Ilex paraguariensis) influences lipid profile of broiler meat
RESUMO A erva mate ( Ilex paraguariensis) possui em compostos orgânicos com propriedades de modificar a composição química de carne de frangos de corte, desta maneira este estudo avaliou a influência da erva mate sobre a composição química e o perfil lipídico de carne de peito, coxas e sobrecoxas de frangos de corte. Foram utilizados 500 pintainhos
Rev. bras. saúde prod. anim.. Publicado em: 11/03/2019
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24. Oil blends with sesame oil in fish diets: oxidative stress status and fatty acid profiles of lambari
ABSTRACT The objective of this research was to evaluate the growth performance, oxidative stress, and fatty acid profiles of lambari (Astyanax altiparanae) fed diets containing different lipid sources: soybean oil, linseed oil, and freshwater fish residue oil combined or otherwise with sesame oil (SEO). The fish (mean weight 0.95±0.46 g; mean length 4.21±2
R. Bras. Zootec.. Publicado em: 25/02/2019