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Effect of Dietary Fish Oil Supplements on Levels of n-3 Polyunsaturated Fatty Acids, trans Acids and Conjugated Linoleic Acid in Ewe Milk
ewe milk fat eicosapentaenoic acid (EPA) docosahexaenoic acid (DHA)
2009/3/20
Three groups of ten lactating Sardinian ewes were used between 3rd and 6th month of lactation to determine the effects of supplementing diets with n-3 fatty acids on milk production and milk fat compo...
Content of Higher Fatty Acids in Green Vegetables
higher fatty acids green vegetables gas-liquid chromatography
2014/3/10
Green vegetables are considered an important source of some nutritionally important constituents that have health benefits (e.g. vitamins, minerals, antioxidants, fibre). Epidemiological data suggest ...
Suppressive Effect of Trehalose on Radical Oxidation of Unsaturated Fatty Acids
trehalose unsaturated fatty acid (UFA) radical oxidation 2,2'-azobis 2-amidinopropane dihydrochloride (AAPH) glucosyltrehalose
2008/4/19
The effects of trehalose on AAPH (2,2'-azobis 2-amidinopropane dihydrochloride) -induced radical oxidation of unsaturated fatty acid (UFA) were investigated. The formation of hydroperoxide (HPOD) from...
Changes in Free Fatty Acids During Ripening of Idiazabal Cheese Manufactured at Different Times of the Year
lipolysis free fatty acids ovine milk cheese cheese ripening
2008/3/28
Lipolysis was studied in cheeses manufactured from raw ovine milk in winter, spring, and summer, with no starter culture added, up to 180 d of ripening. Total amounts of free fatty acids (FFA) after 1...
Fatty Acid Composition of Caprine Milk: Major, Branched-Chain, and Trans Fatty Acids
caprine milk fat gas chromatography fatty acid composition
2008/3/28
The fatty acid composition of caprine milk fat was studied using capillary gas chromatography. Milk was obtained from five goat herds belonging to different breeders in the Murcia region (Spain) and c...
Formation of Volatile Free Fatty Acids During Ripening of Cheddar-like Hard Goat Cheese
goat cheese free fatty acids salt to moisture ratio ripening time
2008/3/25
Concentrations of FFA in Cheddar-like hard goat cheeses were all above the threshold concentrations, except for pentanoic, heptanoic, and 10-undecenoic acids. The relative abundance of n-chain FFA in ...
Interaction of ß-Lactoglobulin with Retinol and Fatty Acids and Its Role as a Possible Biological Function for This Protein: A Review
ß beta -lactoglobulin retinol fatty acids biological role
2008/3/22
ß-lactoglubulin is the major whey protein in-the milk of ruminants and some nonruminants, such as pigs and horses. Although ß-lactoglobulin was first isolated 60 yr ago, no function has be...
Isolation of Lipase-Active Fractions from Ultra-High Temperature-Processed Milk and Their Patterns of Releasing Fatty Acids from Milk Fat Emulsion
lipase ultra-high temperature releasing patterns fatty acids
2008/3/22
To examine residual lipase activities in UHT-processed milk samples, two protein isolates were prepared, one from aqueous supernatant and the other from milk fat globule membrane. Results of DEAE-cell...
Composition and Flavor of Milk and Cheddar Cheese Higher in Unsaturated Fatty Acids
Cheddar cheese unsaturated fatty acids milk
2008/3/17
A control diet and two experimental diets were fed to Holstein cows to determine how increasing dietary unsaturated fatty acids changed milk and Cheddar cheese. The control diet consisted mainly of ro...
The role of meat as a source of n 3 polyunsaturated fatty acids in the human diet
Meat n - 3 fatty acids Chronic disease Forages
2012/8/13
It is considered that consumption of very long chain (VLC, carbon chain length P20) n _ 3 PUFAs in most Western populations is sub-optimal and benefits in relation to chronic disease would be gained f...