Einloggen

Thematische Bibliographien / Fatty acids / Zeitschriftenartikel

Um die anderen Arten von Veröffentlichungen zu diesem Thema anzuzeigen, folgen Sie diesem Link: Fatty acids.

Zeitschriftenartikel zum Thema „Fatty acids“

Autor: Grafiati

Veröffentlicht am 4. Juni 2021

Zuletzt aktualisiert am 9. Juni 2025

Geben Sie eine Quelle nach APA, MLA, Chicago, Harvard und anderen Zitierweisen an

Wählen Sie eine Art der Quelle aus:

Machen Sie sich mit Top-50 Zeitschriftenartikel für die Forschung zum Thema "Fatty acids" bekannt.

Neben jedem Werk im Literaturverzeichnis ist die Option "Zur Bibliographie hinzufügen" verfügbar. Nutzen Sie sie, wird Ihre bibliographische Angabe des gewählten Werkes nach der nötigen Zitierweise (APA, MLA, Harvard, Chicago, Vancouver usw.) automatisch gestaltet.

Sie können auch den vollen Text der wissenschaftlichen Publikation im PDF-Format herunterladen und eine Online-Annotation der Arbeit lesen, wenn die relevanten Parameter in den Metadaten verfügbar sind.

Sehen Sie die Zeitschriftenartikel für verschiedene Spezialgebieten durch und erstellen Sie Ihre Bibliographie auf korrekte Weise.

1

Amalarani, Sivamurugan, Ayothi Parthasarathy, Shanmugam Kathiresan, Sampathrajan Vellaikumar, and S. Priscilla A. "Molecular Identification and Biochemical Characterization of Graesiella emersonii LDC1 as a Potential Source of Omega -3 Fatty Acids." Indian Journal of Science and Technology 18, no. 8 (March 3, 2025): 640–50. https://doi.org/10.17485/IJST/v18i8.2488.

Der volle Inhalt der Quelle

Annotation:

<strong>Objectives:</strong> Omega-3 fatty acids are poly-unsaturated and essential with significant health benefits. The inability of conventional sources like plants and fish oil to meet the growing demand for omega-3 fatty acids geared up the search for alternative sources. The current study has focused on assessing the potential of a freshwater microalga, Graesiella emersonii LDC1, to produce Polyunsaturated Fatty Acids (PUFAs), particularly concerning omega-3 fatty acids. <strong>Methods:</strong> The taxonomy of the isolate was assessed using a combination of molecular techniques and in silico tools, such as BLAST, CLUSTAL OMEGA, and MEGA 11. The isolate was characterized in terms of its growth pattern and lipid productivity. Additionally, its fatty acid methyl ester profile was analyzed using Gas chromatography-mass spectrometry. <strong>Findings:</strong> The isolated microalga was identified as Graesiella emersonii due to a 99.72% sequence similarity and phylogenetic tree analysis. The fatty acid methyl esters profile demonstrated the dominance of poly-unsaturated fatty acids (61.7%), followed by saturated fatty acids (22.4%). Mono-unsaturated fatty acids contribute a notable 5.6%, with other compounds enriching the mix at 10.3%. These results also underscored the potential of the isolate to produce essential omega-3 fatty acids, including α-linolenic acid (36.0%), 8,11,14-Docosatrienoic acid (28.3%), stearidonic acid (1.9%) and docosahexaenoic acid (6.1%). <strong>Novelty:</strong> G. emersonii LDC1 has a promising path for docosahexaenoic acid production through the Omega-3 fatty acid biosynthesis route. This study has produced the second scientific report on a natural source of 8,11,14-docosatrienoic acid (C22:3), a rare omega-8 fatty acid with potential health benefits, such as cardioprotective functions. <strong>Keywords:</strong> α-linolenic acid, Docosahexaenoic Acid, Graesiella emersonii, Omega-3 Fatty Acids and Polyunsaturated Fatty Acids  

APA, Harvard, Vancouver, ISO und andere Zitierweisen

2

El-Shattory, Y., Saadia M. Aly, and M. G. Megahed. "Propylenated fatty acids as emulsifiers." Grasas y Aceites 50, no. 4 (August 30, 1999): 264–68. http://dx.doi.org/10.3989/gya.1999.v50.i4.665.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

3

Feliu, María, Anabel Impa Condori, Inés Fernandez, and Nora Slobodianik. "Omega 3 Fatty Acids vs Omega 6 Fatty Acids." Current Developments in Nutrition 6, Supplement_1 (June 2022): 512. http://dx.doi.org/10.1093/cdn/nzac077.015.

Der volle Inhalt der Quelle

Annotation:

Abstract Objectives Dietary lipids have a very important role in nutrition and must be ingested in an appropriate proportion. Objective: To study the effect of w3 fatty acid supplementation of a diet containing sunflower oil (rich in fatty acids omega 6) as fat source, on serum fatty acid profiles of growing rats. Methods Weanling Wistar rats received during 10 days normocaloric diet and fat was provided by sunflower oil (S group). The others groups received the same diet supplemented with 24mg/day of fish oil (SF group) or chía oil (SCh group). Control group (C) received AIN´93 diet. Serum fatty acids profiles were determined by gas chromatography. Statistical analysis used ANOVA test. Results Results: (expressed as %Area) SERUM: OLEIC C:10.11 ± 1.84, S:12.13 ± 3.84, SCh:12.74 ± 1.56, SF: 13.12 ± 2.82; ARACHIDONIC C:13.40 ± 4.39, S:17.61 ± 4.09, SCh: 15.75 ± 0.89, SF:15.41 ± 1.76; LINOLEIC C:20.52 ± 3.37, S: 19.80 ± 3.36, SCh: 21.14 ± 2.12, SF: 18.92 ± 3.87; LINOLENIC (ALA) C:0.93 ± 0.27a, S:0.19 ± 0.06 b, SCh: 0.28 ± 0.08b, SF:0.22 ± 0.05b; EPA C:0.80 ± 0.22, S:0.68 ± 0.15, SCh: 0.74 ± 0.18, SF: 0.67 ± 0.14; DHA C:1.60 ± 0.55a, S:1.14 ± 0.35a, SCh:1.70 ± 0.45a, SF:4.22 ± 0.93b. Media that didn't present a letter (a, b) in common, were different (p &lt; 0.01). In sera, S, SF and SCh groups showed lower ALA levels compared to C. SF group presented high levels of DHA. Diet S was mainly a contributor to linoleic acid with a ratio w6/w3 = 250 (recommended value: 5–10). Conclusions The diet containing sunflower oil as fat source shows that ω6 family route was exacerbated; by the other hand ω3 family was depressed. Chia supplement showed a tendency towards higher values of w3 family but were significantly lower than C. Fish oil supplement increase significantly DHA values. Diet containing sunflower oil as fat source provoked changes in serum fatty acids profiles and the supplementation with w3 fatty acid provided by chía or fish oil do not increase ALA values significantly. Diet influences the serum fatty acid profile, being not only important the percentage of lipids on it but also the different fatty acids pattern. Funding Sources UBACyT: 20020190100093BA.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

4

Vetter, Walter, and Christine Wendlinger. "Furan fatty acids - valuable minor fatty acids in food." Lipid Technology 25, no. 1 (January 2013): 7–10. http://dx.doi.org/10.1002/lite.201300247.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

5

Azzoug, Saïd, and Djamila MESKINE. "Trans-fatty acids." Batna Journal of Medical Sciences (BJMS) 6, no. 1 (July 1, 2019): 15–17. http://dx.doi.org/10.48087/bjmsra.2019.6105.

Der volle Inhalt der Quelle

Annotation:

Les études ont montré que la consommation des acides gras trans provenant de l’hydrogénation industrielle partielle des huiles végétales était néfaste pour la santé en augmentant notamment le risque cardiométabolique ; leur consommation devrait donc être limitée voir interdite comme le suggèrent certaines recommandations. Mais d’un autre côté, certains acides gras trans naturels issus des ruminants pourraient être bénéfiques pour la santé et leur consommation ne devrait de ce fait pas être restreinte. L’effet des acides gras trans devrait donc être nuancé en fonction de leur origine naturelle ou industrielle.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

6

Holman, Ralph T. "ESSENTIAL FATTY ACIDS." Nutrition Reviews 16, no. 2 (April 27, 2009): 33–35. http://dx.doi.org/10.1111/j.1753-4887.1958.tb00660.x.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

7

SUGANO, Michihiro, and Ikuo IKEDA. "Essential Fatty Acids." Journal of Japan Oil Chemists' Society 40, no. 10 (1991): 831–37. http://dx.doi.org/10.5650/jos1956.40.831.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

8

&NA;. "Unsaturated fatty acids." Reactions Weekly &NA;, no. 495 (April 1994): 12. http://dx.doi.org/10.2165/00128415-199404950-00051.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

9

GURR, MICHAEL I. "Isomeric fatty acids." Biochemical Society Transactions 15, no. 3 (June 1, 1987): 336–38. http://dx.doi.org/10.1042/bst0150336.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

10

Karmali, R. A. "Fatty acids: inhibition." American Journal of Clinical Nutrition 45, no. 1 (January 1, 1987): 225–29. http://dx.doi.org/10.1093/ajcn/45.1.225.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

11

GARTON, G. A. "Essential fatty acids." Nutrition Bulletin 10, no. 3 (September 1985): 153–64. http://dx.doi.org/10.1111/j.1467-3010.1985.tb01207.x.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

12

Schenker, Sarah. "Trans fatty acids." Nutrition Bulletin 24, no. 2 (June 1999): 92–97. http://dx.doi.org/10.1111/j.1467-3010.1999.tb00887.x.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

13

Doyle, Ellin. "Trans Fatty Acids." Journal of Chemical Education 74, no. 9 (September 1997): 1030. http://dx.doi.org/10.1021/ed074p1030.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

14

Mu, Huiling, Clas Wesén, and Peter Sundin. "Halogenated fatty acids." TrAC Trends in Analytical Chemistry 16, no. 5 (May 1997): 266–74. http://dx.doi.org/10.1016/s0165-9936(97)00030-7.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

15

Mu, Huiling, Peter Sundin, and Clas Wesén. "Halogenated fatty acids." TrAC Trends in Analytical Chemistry 16, no. 5 (May 1997): 274–86. http://dx.doi.org/10.1016/s0165-9936(97)00031-9.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

16

Robinson, Lindsay. "Trans Fatty Acids." Trends in Food Science & Technology 20, no. 3-4 (April 2009): 182. http://dx.doi.org/10.1016/j.tifs.2009.01.007.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

17

Ahmadi, Latifeh. "Trans fatty acids." Trends in Food Science & Technology 21, no. 1 (January 2010): 53. http://dx.doi.org/10.1016/j.tifs.2009.10.013.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

18

Roche, Helen M. "Unsaturated fatty acids." Proceedings of the Nutrition Society 58, no. 2 (May 1999): 397–401. http://dx.doi.org/10.1017/s002966519900052x.

Der volle Inhalt der Quelle

Annotation:

There is good scientific evidence that dietary fatty acid composition is involved in the aetiology of many diseases. Increasing the supply of n−3 polyunsaturated fatty acids (PUFA) may reduce the risk of CHD. Several scientific organizations (for example, see Department of Health, 1991, 1994; British Nutrition Foundation, 1992; Scientific Committee for Food, 1993; Food and Agriculture Organization/World Health Organization, 1998) have made recommendations for n−3 PUFA; however, there is a high degree of variation both in terms of the type and amount of n−3 PUFA (up to 7-fold). This variation reflects the different scientific axioms which underlie the different recommendations. Optimal nutrition may be defined in terms of the level of a nutrient required to avoid deficiency, or the amount required to have an effect on biomarkers and functional indicators of nutrient intake, or the level of a nutrient which prevents disease. Functional biomarkers of n−3 PUFA include plasma, platelet and erythrocyte phospholipid-n−3 PUFA levels. Plasma triacylglycerol concentrations represent a functional indicator of n−3 PUFA because n−3 PUFA exert a consistent hypotriacylglycerolaemic effect which is dose-dependent and persistent. In terms of disease status, epidemiological studies have demonstrated that the incidence of CHD is inversely associated with consumption of n−3 PUFA. Despite the health benefits of n−3 PUFA, the mean daily intake falls far short of most of the recommendations. Increasing fish intake is the most obvious way to increase n−3 PUFA intake. However, a large percentage (up to 65) of the population do not eat fish. Thus, there is a need for alternative sources of n−3 PUFA, such as functional foods, whose unique fatty acid composition could fortify staple foods thereby promoting optimal levels of n−3 PUFA intake.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

19

Hardin-Fanning, Frances, Gilbert A. Boissonneault, and Terry A. Lennie. "Polyunsaturated Fatty Acids." Journal of Gerontological Nursing 37, no. 5 (February 16, 2011): 20–28. http://dx.doi.org/10.3928/00989134-20110201-01.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

20

Berdanier, Carolyn D. "Trans-Fatty Acids." Nutrition Today 46, no. 6 (2011): 286–92. http://dx.doi.org/10.1097/nt.0b013e3182394776.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

21

Neoptolemos, J. P. "Essential fatty acids." British Journal of Surgery 77, no. 3 (March 1990): 353–54. http://dx.doi.org/10.1002/bjs.1800770338.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

22

INAMOTO, Yoshihito, Sumiko HAMANAKA, Yuichiro HAMANAKA, Shigemi ARIYAMA, Tadayoshi TAKEMOTO, and Kiwamu OKITA. "Unique Fatty Acids of Helicobacter pylori are Methoxy Fatty Acids." Proceedings of the Japan Academy. Ser. B: Physical and Biological Sciences 69, no. 3 (1993): 65–69. http://dx.doi.org/10.2183/pjab.69.65.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

23

Yonkers, Kimberly Ann. "Polyunsaturated Fatty Acids, Highly Unsaturated Fatty Acids, and Perinatal Depression." Biological Psychiatry 82, no. 8 (October 2017): 542–43. http://dx.doi.org/10.1016/j.biopsych.2017.06.026.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

24

Haag, Marianne. "Essential Fatty Acids and the Brain." Canadian Journal of Psychiatry 48, no. 3 (April 2003): 195–203. http://dx.doi.org/10.1177/070674370304800308.

Der volle Inhalt der Quelle

Annotation:

Objective: To review the role of essential fatty acids in brain membrane function and in the genesis of psychiatric disease. Method: Medline databases were searched for published articles with links among the following key words: essential fatty acids, omega-3 fatty acids, docosahexanoic acid, eicosapentanoic acid, arachidonic acid, neurotransmission, phospholipase A2, depression, schizophrenia, mental performance, attention-deficit hyperactivity disorder, and Alzheimer's disease. Biochemistry textbooks were consulted on the role of fatty acids in membrane function, neurotransmission, and eicosanoid formation. The 3-dimensional structures of fatty acids were obtained from the Web site of the Biochemistry Department, University of Arizona (2001). Results: The fatty acid composition of neuronal cell membrane phospholipids reflects their intake in the diet. The degree of a fatty acid's desaturation determines its 3-dimensional structure and, thus, membrane fluidity and function. The ratio between omega-3 and omega-6 polyunsaturated fatty acids (PUFAs), in particular, influences various aspects of serotoninergic and catecholaminergic neurotransmission, as shown by studies in animal models. Phospholipase A2 (PLA2) hydrolyzes fatty acids from membrane phospholipids: liberated omega-6 PUFAs are metabolized to prostaglandins with a higher inflammatory potential, compared with those generated from the omega-3 family. Thus the activity of PLA2 coupled with membrane fatty acid composition may play a central role in the development of neuronal dysfunction. Intervention trials in human subjects show that omega-3 fatty acids have possible positive effects in the treatment of various psychiatric disorders, but more data are needed to make conclusive directives in this regard. Conclusion: The ratio of membrane omega-3 to omega-6 PUFAs can be modulated by dietary intake. This ratio influences neurotransmission and prostaglandin formation, processes that are vital in the maintenance of normal brain function.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

25

Аndrii, Popyk, Kyslychenko Viktoriia, and Velma Viktoriia. "The study of the fatty acid composition of common lilac flowers of "Madame Lemoine" variety." ScienceRise: Biological Science, no. 2(27) (June 30, 2021): 33–36. https://doi.org/10.15587/2519-8025.2021.235525.

Der volle Inhalt der Quelle

Annotation:

An important place in human nutrition is occupied by omega-3, omega-6 and omega-9 fatty acids (FA). They have different effects on the human body and play a significant role in the appearance and the course of some diseases (for example, cardiovascular system, gastrointestinal tract, cancer, obesity, etc.). <strong>The aim. </strong>To study the qualitative composition and the quantitative content of fatty acids in Common Lilac (Syringa vulgaris) flowers of “Madame Lemoine” variety. <strong>Materials and methods. </strong>The fatty acid composition was studied by gas chromatography based on the formation of methyl esters of fatty acids and their subsequent determination. <strong>Results and discussion.</strong> The presence and the quantitative content of 15 fatty acids have been determined. Among them, 13 FA have been identified, namely 6 saturated fatty acids and 7 unsaturated fatty acids. The total amount of saturated fatty acids (54.65 %) significantly predominates over unsaturated fatty acids (34.81 %). Palmitic acid dominates among saturated FA (39.83 %). Linoleic acid has the highest percent among unsaturated FA (13.75 %). <strong>Conclusions. </strong>For the first time the composition of fatty acids in Common Lilac flowers of “Madame Lemoine” variety has been studied. The raw material accumulates saturated fatty acids in a significant number. Palmitic acid (C 16 : 0) – 39.83 % and linoleic acid (C 18 : 2) – 13.75 % are the dominant acids

APA, Harvard, Vancouver, ISO und andere Zitierweisen

26

Velíšek, J., and K. Cejpek. "Biosynthesis of food constituents: Lipids. 1. Fatty acids and derivated compounds – a review." Czech Journal of Food Sciences 24, No. 5 (November 12, 2011): 193–216. http://dx.doi.org/10.17221/3317-cjfs.

Der volle Inhalt der Quelle

Annotation:

This review article gives a survey of the principal biosynthetic pathways that lead to the most important common fatty acids and their derivatives occurring in foods and feeds. Fatty acids are further subdivided to saturated fatty acids and unsaturated fatty acids. This review is focused on the less common fatty acids including geometrical and positional isomers of unsaturated fatty acids, acetylenic fatty acids, branched-chain fatty acids, alicyclic fatty acids, epoxy fatty acids, hydroxy fatty acids, and oxo fatty acids. A survey is further given on the biosynthesis of the aliphatic very-long-chain components (alkanes, primary and secondary alcohols, aldehydes, ketones, and esters) of plant cuticular wax derived from saturated fatty acids. Subdivision of the topics is predominantly via biosynthesis. There is extensive use of reaction schemes, sequences, and mechanisms with enzymes involved and detailed explanations using chemical principles and mechanisms. &nbsp;

APA, Harvard, Vancouver, ISO und andere Zitierweisen

27

Liliia, Budniak, Slobodianiuk Liudmyla, Marchyshyn Svitlana, Kostyshyn Liliya, and Horoshko Oleksandrа. "Determination of composition of fatty acids in Saponaria officinalis L." ScienceRise: Pharmaceutical Science, no. 1(29) (February 27, 2021): 25–30. https://doi.org/10.15587/2519-4852.2021.224671.

Der volle Inhalt der Quelle

Annotation:

Treatment using medicinal plants with a long history of use is of interest to our society. These plants include Saponaria officinalis L., as well commonly known as common soapwort belongs to the family Caryophyllaceae. The herb and roots of this plant used as a blood purifier, an expectorant in bronchitis, diaphoretic and diuretic, for skin diseases, to increase bile flow. The plant contains various secondary metabolites, but there is no information on the fatty acids composition of Saponaria officinalis L. herb and roots. <strong>The aim.</strong> The aim of the present study was to determine the qualitative composition and quantitative content of fatty acids by gas chromatography/mass spectrometry method (GC/MS) in Saponaria officinalis L. herb and roots. <strong>Materials and methods.</strong> The determination of fatty acids composition of Saponaria officinalis L. herb and roots were carried out by gas chromatograph Agilent 6890N (Agilent Technologies, USA). <strong>Results.</strong> The research of Saponaria officinalis L. herb showed a mixture of unsaturated (1.9 mg/g) and saturated (1.27 mg/g) fatty acids. The main components of this raw material were linolenic (1.15 mg/g), linoleic (0.75 mg/g) and heneicosylic (0.38 mg/g) acids. The main components of this raw material were palmitic (0.38 mg/g), linoleic (0.16 mg/g) and linolenic (0.09 mg/g) acids. <strong>Conclusions.</strong> As a result of Saponaria officinalis L. study, the presence of fatty acids is established in herb and roots. Using the GC/MS method determined the qualitative composition and quantitative content of fatty acids in study raw material. Twelve fatty acids were determined in the herb of Saponaria officinalis L. The dominant fatty acids in the studied raw material were linolenic and linoleic acids, their content was 1.15 mg/g and 0.75 mg/g, respectively. Nine fatty acids were determined in the Saponaria officinalis L. roots. The palmitic acid prevailed among fatty acids, it is content was 0.38 mg/g. Our findings suggest that Saponaria officinalis L. is a promising plant because of the important role of fatty acids in different biological processes

APA, Harvard, Vancouver, ISO und andere Zitierweisen

28

Astrup, H. N., T. A. Steine, and A. M. Robstad. "Taste, Free Fatty Acids and Fatty Acids Content in Goat Milk." Acta Agriculturae Scandinavica 35, no. 3 (January 1985): 315–20. http://dx.doi.org/10.1080/00015128509435788.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

29

Ziboh, Vincent A., and Craig C. Miller. "Essential Fatty Acids and Polyunsaturated Fatty Acids: Significance in Cutaneous Biology." Annual Review of Nutrition 10, no. 1 (July 1990): 433–50. http://dx.doi.org/10.1146/annurev.nu.10.070190.002245.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

30

Bassett, Julie K., Allison M. Hodge, Dallas R. English, Robert J. MacInnis, and Graham G. Giles. "Plasma phospholipids fatty acids, dietary fatty acids, and breast cancer risk." Cancer Causes & Control 27, no. 6 (May 4, 2016): 759–73. http://dx.doi.org/10.1007/s10552-016-0753-2.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

31

Erhan, Selim M., Robert Kleiman, and Terry A. Isbell. "Estolides from meadowfoam oil fatty acids and other monounsaturated fatty acids." Journal of the American Oil Chemists’ Society 70, no. 5 (May 1993): 461–65. http://dx.doi.org/10.1007/bf02542576.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

32

Pai, Zinaida P., Tatiana B. Khlebnikova, Yulia V. Mattsat, and Valentin N. Parmon. "Catalytic oxidation of fatty acids. I. Epoxidation of unsaturated fatty acids." Reaction Kinetics and Catalysis Letters 98, no. 1 (September 3, 2009): 1–8. http://dx.doi.org/10.1007/s11144-009-0069-2.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

33

aus dem Kahmen, Martin, and Hans J. Schäfer. "Conversion of unsaturated fatty acids - cycloadditions with unsaturated fatty acids [1]." Lipid - Fett 100, no. 6 (June 1998): 227–35. http://dx.doi.org/10.1002/(sici)1521-4133(199806)100:6<227::aid-lipi227>3.0.co;2-1.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

34

Bassett, Julie K., Gianluca Severi, Allison M. Hodge, Robert J. MacInnis, Robert A. Gibson, John L. Hopper, Dallas R. English, and Graham G. Giles. "Plasma phospholipid fatty acids, dietary fatty acids and prostate cancer risk." International Journal of Cancer 133, no. 8 (May 9, 2013): 1882–91. http://dx.doi.org/10.1002/ijc.28203.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

35

Vidrih, R., S. Filip, and J. Hribar. "Content of Higher Fatty Acids in Green Vegetables." Czech Journal of Food Sciences 27, Special Issue 1 (June 24, 2009): S125—S129. http://dx.doi.org/10.17221/621-cjfs.

Der volle Inhalt der Quelle

Annotation:

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 that consuming a diet rich in fruit and vegetables can lower the risks for chronic diseases, such as cardiovascular diseases and cancer. Over the past 100–150 years, there have been enormous increases in the consumption of omega-6 fatty acids due to the increased intake of vegetable oils from various seeds. Studies have indicated that a high intake of omega-6 fatty acids shifts the physiological state to one that is prothrombotic and pro-aggregatory, whereas omega-3 fatty acids have anti-inflammatory, antithrombotic, anti-arrhythmic, hypolipidemic and vasodilatory properties. Literature data regarding the contents of higher fatty acids (e.g. omega-6 fatty acids) in vegetables are scarce, although vegetables are known to contain a high proportion of n-3 fatty acids. Here, the fatty acid content and composition was determined for 26 green vegetables that are commonly available in Slovenia, by gas-liquid chromatography and <I>in situ</I> transesterification. The fatty acid analysis revealed C16:0, C16:1, C18:0, C18:1, C18:2n-6 and C18:3n-3. The total fatty acid content in the vegetables ranged from 500 mg/100 g fresh weight (f.w.) in red cabbage, to 4.000 mg/100 g f.w. in tarragon. The proportion of saturated fatty acids (as g/100 g total fatty acids) ranged from 12% to 35%. All of the vegetables contained a high proportion of poly-unsaturated fatty acids (PUFAs), ranging from 45% to 81% of total fatty acids. The omega-3 PUFA proportion ranged from 5% in carrot to 60% in tarragon. The content of mono-unsaturated fatty acids ranged from 1% to 25%. French beans, tarragon and radish sprouts contained the highest concentrations of C16:1, at 5 mg/100 g f.w. Consumption of 100 g of tarragon meets 13.2% of daily requirements for &alpha;-linolenic acid; similarly, for radish sprouts 9.4%, for mangold 6.9%, for ruccola 5.4%, for green salad 5.0%, and for kale 4.7%. Green vegetables are an important source of 18:3n-3 PUFAs, especially for vegetarian populations.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

36

Oteng, Antwi-Boasiako, and Sander Kersten. "Mechanisms of Action of trans Fatty Acids." Advances in Nutrition 11, no. 3 (November 29, 2019): 697–708. http://dx.doi.org/10.1093/advances/nmz125.

Der volle Inhalt der Quelle

Annotation:

ABSTRACT Human studies have established a positive association between the intake of industrial trans fatty acids and the development of cardiovascular diseases, leading several countries to enact laws that restrict the presence of industrial trans fatty acids in food products. However, trans fatty acids cannot be completely eliminated from the human diet since they are also naturally present in meat and dairy products of ruminant animals. Moreover, bans on industrial trans fatty acids have not yet been instituted in all countries. The epidemiological evidence against trans fatty acids by far overshadows mechanistic insights that may explain how trans fatty acids achieve their damaging effects. This review focuses on the mechanisms that underlie the deleterious effects of trans fatty acids by juxtaposing effects of trans fatty acids against those of cis-unsaturated fatty acids and saturated fatty acids (SFAs). This review also carefully explores the argument that ruminant trans fatty acids have differential effects from industrial trans fatty acids. Overall, in vivo and in vitro studies demonstrate that industrial trans fatty acids promote inflammation and endoplasmic reticulum (ER) stress, although to a lesser degree than SFAs, whereas cis-unsaturated fatty acids are protective against ER stress and inflammation. Additionally, industrial trans fatty acids promote fat storage in the liver at the expense of adipose tissue compared with cis-unsaturated fatty acids and SFAs. In cultured hepatocytes and adipocytes, industrial trans fatty acids, but not cis-unsaturated fatty acids or SFAs, stimulate the cholesterol synthesis pathway by activating sterol regulatory element binding protein (SREBP) 2–mediated gene regulation. Interestingly, although industrial and ruminant trans fatty acids show similar effects on human plasma lipoproteins, in preclinical models, only industrial trans fatty acids promote inflammation, ER stress, and cholesterol synthesis. Overall, clearer insight into the molecular mechanisms of action of trans fatty acids may create new therapeutic windows for the treatment of diseases characterized by disrupted lipid metabolism.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

37

Liliia, Budniak, Slobodianiuk Liudmyla, Marchyshyn Svitlana, and Demydiak Olha. "Determination of Arnica foliosa Nutt. fatty acids content by GC/MS method." ScienceRise: Pharmaceutical Science, no. 6(28) (December 30, 2020): 14–18. https://doi.org/10.15587/2519-4852.2020.216474.

Der volle Inhalt der Quelle

Annotation:

Medicinal plants have been considered as an important source for the prevention and treatment of various diseases. The genus Arnica L. is a genus of Asteraceae family, many species of which are used in traditional medicine. Arnica chamissonis Less. and Arnica foliosa Nutt., which belong to plants of the genus Arnica L., are successfully grown in the culture. There is insufficient information in the literature on the biologically active substances of Arnica foliosa Nutt. The presence of sesquiterpene lactones in the leaves and inflorescences is indicated. The flowers contain polysaccharides, monosaccharides, which mainly contain D-glucose and D-xylose, as well as phenolic compounds (quercetin, luteolin, kaempferol) and essential oils. <strong>The aim.</strong> The aim of our study was to identify and determine the quantitative content of fatty acids by gas chromatography/mass spectrometry method (GC/MS) in Arnica foliosa Nutt. herb. <strong>Materials and methods.</strong> The determination of fatty acids composition of Arnica foliosa Nutt. was carried out by gas chromatograph Agilent 6890N with a mass detector 5973 inert (Agilent Technologies, USA). <strong>Results.</strong> The analysis of Arnica foliosa Nutt. herb showed a mixture of saturated (1.61 mg/g; 48.79 %) and unsaturated (1.69 mg/g; 51.21 % from total content acids) fatty acids. The main components of Arnica foliosa Nutt. herb were palmitic (1.02 mg/g; 30.91 % from total content acids), linolenic (0.96 mg/g; 29.09 % from total content acids) and linoleic (0.67 mg/g; 20.30 % from total content acids) acids. This raw material is a source of essential fatty acids, such as omega-3 (linolenic acid) and omega-6 (linoleic acid). <strong>Conclusions.</strong> As a result of Arnica foliosa Nutt. research, the presence of fatty acids is established in its raw material. The dominant fatty acids in the studied raw material were palmitic, linolenic and linoleic acids, the content of which was 30.91 % (1.02 mg/g), 29.09 % (0.96 mg/g) and 20.30 % (0.67 mg/g) from total content acids, respectively. The result shows that Arnica foliosa Nutt. is the source of fatty acids, so the use of this plant raw material for new remedies is possible in the future

APA, Harvard, Vancouver, ISO und andere Zitierweisen

38

Mansbridge, R. J., and J. S. Blake. "Nutritional factors affecting the fatty acid composition of bovine milk." British Journal of Nutrition 78, no. 1 (July 1997): S37—S47. http://dx.doi.org/10.1079/bjn19970133.

Der volle Inhalt der Quelle

Annotation:

The predominant fatty acids in milk are the long-chain fatty acids myristic, palmitic and stearic. These saturated fatty acids account for 75 % of the total fatty acids, with a further 21 % occurring as monounsaturated fatty acids of which the most prevalent is oleic acid. Only 4 g/lOO g of the milk fatty acids are polyunsaturated, occurring mainly as linoleic and linolenic acids. All milk fatty acids are derived, almost equally, from either de novo synthesis or directly from preformed fatty acids in the diet. There are four main dietary sources of fatty acids: forages, oilseeds, fish oil and fat supplements. The digestive tract exerts a profound influence on the fate of dietary fatty acids. The short-chain saturated free fatty acids are absorbed through the walls of the rumen or abomasum into the bloodstream. The medium- and longer-chain saturated fatty acids pass into the small intestine, diffuse across the membrane wall where they are incorporated into lipoproteins and enter the bloodstream via the lymphatic system. The majority of unsaturated fatty acids are extensively hydrogenated in the rumen. However, recent work has shown that the levels of certain saturated fatty acids can be reduced and the levels of oleic, linoleic and linolenic fatty acids increased by feeding oilseeds rich in mono- or polyunsaturated fatty acids. In addition, work reported here has confirmed that eicosapentaenoic and docosahexaenoic acids can be transferred to milk when a diet containing fish oil is fed, but the transfer efficiencies are low

APA, Harvard, Vancouver, ISO und andere Zitierweisen

39

Kushwaha, Badri Prasad, Deepak Upadhyay, Sultan Singh, Subendu Bikas Maity, Krishna Kunwar Singh, and Asim Kumar Misra. "Fatty acid profile of Murrah buffalo milk fat." Buffalo Bulletin 41, no. 1 (March 25, 2022): 73. http://dx.doi.org/10.56825/bufbu.2022.4113319.

Der volle Inhalt der Quelle

Annotation:

Milk fatty acid composition of Murrah buffaloes was determined in present study. Samples were collected from 10 lactating buffaloes and were analysed for fatty acid profile using AOCS official method. Murrah milk fat was having 71.6% saturated fatty acids (SFA), 27.97% unsaturated fatty acids. C16:0, C18:1c, C18:0, C14:0 and C12:0 were the five most abundant fatty acid (82.5% of total fatty acids) in the Murrah milk. Palmitic acid, myristic acid (14:0) and stearic acid (18:0) together constituted approximately 85.8% of saturated fatty acids by weight. Short chain fatty acids (C4:0, C6:0), medium chain fatty acids (C8:0, C10:0, C12:0), and long chain fatty acids (C16:0, C18:0, C16:1, C18:2) were 1.82, 4.56 and 49.96 g/100 g respectively. Mono-unsaturated fatty acid were 26.79% of the fatty acids in milk, mostly oleic acid (18:1). Poly-unsaturated fatty acids constitute about 1.18% by weight of the total fatty acids. Linoleic acid (18:2) and α-linolenic acid (18:3) accounted for 0.88 and 0.30% by weight of the total fatty acids.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

40

Anitaş, Özgül, Serap Göncü, Fatma Hepsağ, and Yeşim Özoğul. "Ratio of fatty acids in sweat, blood and urine in cattle." Revista Científica de la Facultad de Ciencias Veterinarias XXXIV, no. 3 (December 5, 2024): 1–8. https://doi.org/10.52973/rcfcv-e34465.

Der volle Inhalt der Quelle

Annotation:

In cattle metabolism, fatty acids are basic biological components that meet the body’s energy needs and are used in important metabolic processes. In this study, sweat, urine and blood samples were taken from cows and the fatty acids of the samples were determined by gas chromatography. Sweat samples contained fewer fatty acids than blood and urine (14 in sweat, 25 in blood and 19 in urine). In the correlation analysis, there was a moderately positive, statistically significant (P<0.01) relationship between sweat fatty acids and blood fatty acids. A statistically significant (r = 0.855, P=0.000) high correlation was found between blood and urine fatty acids. Regression analysis, there was a significant degree of positive association in the blood fatty acids, and sweat and urine fatty acids could explain 81% of the fluctuation in the blood. It was determined that there was a moderate correlation in urine fatty acids and that it could explain 79% of the changes in sweat fatty acids. It was determined that the changes in blood fatty acids were due to the changes in sweat and urine fatty acids. Therefore, it was concluded that blood and urine fatty acids in body fluids can be estimated by looking at sweat fatty acid levels.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

41

Ceddia, RB, and R. Curi. "Leptin controls the fate of fatty acids in isolated rat white adipocytes." Journal of Endocrinology 175, no. 3 (December 1, 2002): 735–44. http://dx.doi.org/10.1677/joe.0.1750735.

Der volle Inhalt der Quelle

Annotation:

Leptin directly increases the rate of exogenous glucose and fatty acids oxidation in isolated adipocytes. However, the effects of leptin on fatty acid metabolism in white adipose tIssue have not been examined in detail. Here, we report that in adipocytes incubated for 6 h in the presence of leptin (10 ng/ml), the insulin-stimulated de novo fatty acid synthesis was inhibited by 36% (P<0.05), while the exogenous oxidation of acetic and oleic acids was increased by 50% and 76% respectively. Interestingly, leptin did not alter the oxidation of intracellular fatty acids. Leptin-incubated cells presented a 16-fold increase in the incorporation of oleic acid into triglyceride (TG) and a 123% increase in the intracellular TG hydrolysis (as measured by free fatty acids release). Fatty acid-TG cycling was not affected by leptin. By employing fatty acids radiolabeled with (3)H and (14)C, we could determine the concomitant influx of fatty acids (incorporation of fatty acids into TG) and efflux of fatty acids (intracellular fatty acids oxidation and free fatty acids release) in the incubated cells. Leptin increased by 30% the net efflux of fatty acids from adipocytes. We conclude that leptin directly inhibits de novo synthesis of fatty acids and increases the release and oxidation of fatty acids in isolated rat adipocytes. These direct energy-dissipating effects of leptin may play an important role in reducing accumulation of fatty acids into TG of rat adipose cells.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

42

Misharina, T. A., E. B. Burlakova, L. D. Fatkullina, M. B. Terenina, N. I. Krikunova, A. K. Vorobjeva, V. N. Erohin, and A. N. Goloshchapov. "Influence of savory essential oil on the fatty acids composition in the brain and liver with age increasing of akr line mice." Biomeditsinskaya Khimiya 57, no. 6 (2011): 604–14. http://dx.doi.org/10.18097/pbmc20115706604.

Der volle Inhalt der Quelle

Annotation:

Age-related alterations of fatty acid composition in liver and brain of AKR mice was investigated. The effect of savory essential oil (Satureja hortensis L.), added with drinking water on fatty acid composition in these organs and the processes of lipid peroxidation in erythrocytes were estimated. It was found that during aging the percentage of saturated fatty acids and polyunsaturated fatty acids decreased while monounsaturated fatty acids increased. The development of leukemia was accompanied by the increase of saturated and polyunsaturated fatty acids percentage and a decrease of monounsaturated fatty acids amount. In the liver aging caused the increase in the percentage of saturated fatty acids, the decrease of monounsaturated fatty acids, while the amount of polyunsaturated fatty acids was not changed. Leukemia (after 8 month) was accompanied by the increase of percentage of monounsaturated fatty acids and the decrease in the amount of oleinic and docosohexaenic acids. The intake of savory essential oil was accompanied by intensification of polyunsaturated fatty acids synthesis in mice liver and reduction of lipid peroxidation products content.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

43

Mountanea, Olga G., Dimitris Limnios, Maroula G. Kokotou, Asimina Bourboula, and George Kokotos. "Asymmetric Synthesis of Saturated Hydroxy Fatty Acids and Fatty Acid Esters of Hydroxy Fatty Acids." European Journal of Organic Chemistry 2019, no. 10 (February 25, 2019): 2010–19. http://dx.doi.org/10.1002/ejoc.201801881.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

44

Sklan, D., Lily Nagar, and A. Arieli. "Effect of feeding different levels of fatty acids or calcium soaps of fatty acids on digestion and metabolizable energy in sheep." Animal Science 50, no. 1 (February 1990): 93–98. http://dx.doi.org/10.1017/s0003356100004499.

Der volle Inhalt der Quelle

Annotation:

ABSTRACTSheep were given diets containing 0, 30, 50 or 90 g/kg added free fatty acids from palm oil or from calcium soaps prepared from the same fatty acids in a three period switch-over design. Addition of free fatty acids to the diet enhanced metabolizable energy (ME) intake when added at 30 and 50 g/kg but not at 90 g/kg. On feeding 90 g/kg free fatty acids, rumen volatile fatty acid levels decreased and acid-detergent fibre and protein digestion was reduced. Calcium soaps of fatty acids enhanced ME intake at all levels added and had no effect on rumen fermentation. Addition of both free fatty acids and calcium soaps of fatty acids enhanced apparent digestibility of total fatty acids and of all fatty acids except stearic acid. The ME of free fatty acids added at 30 g/kg was 35·56 MJ/g and of calcium soaps of palm oil was approximately 33·05 MJ/g.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

45

Coudray, Charles, Erwann Durand, Laurence Balas, Ariane Sultan, François Casas, and Christine Feillet-Coudray. "Potential favourable health effects of some dietary uncommon fatty acids." OCL 28 (2021): 41. http://dx.doi.org/10.1051/ocl/2021028.

Der volle Inhalt der Quelle

Annotation:

In addition to the major fatty acids widely studied, our diet contains many bioactive fatty acids less frequently investigated such as n-3 docosapentaenoic acid (n-3 DPA), natural trans fatty acids, conjugated fatty acids (CLAs), furan fatty acids (FuFAs), branched chain fatty acids (BCFAs) and fatty acid esters of hydroxyl fatty acids (FAHFAs). Many of them may have beneficial health effects, particularly in the prevention of cardiovascular diseases, inflammation and metabolic disorders such as diabetes. This review aims to give a brief overview of the current knowledge on these lipids. Thus, information about biosynthesis, food and tissue content, daily intake, biological and potential health effects of these fatty acids is provided.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

46

Stepanov, Aleksey, Ol'ga Bykova, and Ol'ga Kostyunina. "FATTY ACID COMPOSITION OF BLACK-MOTTLED BREED COWS MILK OF THE URAL REGION." Bulletin of KSAU, no. 12 (January 27, 2025): 181–88. https://doi.org/10.36718/1819-4036-2022-12-181-188.

Der volle Inhalt der Quelle

Annotation:

The purpose of research is to study the content of fatty acids, trans-isomers of unsaturated fatty acids in cow's milk. Tasks: to establish the concentration of saturated and unsaturated fatty acids (%, g/100) in cows' milk, to determine the quantitative content of trans-fatty acids in the composition of milk fat (%, g/100), to identify the daily dynamics of the fatty acid composition of milk. The studies were carried out in JSC Kamenskoye of the Sverdlovsk Region on breeding cows from the first to the third lactation. The studied indicators: the amount of saturated, monounsaturated, polyunsaturated, fatty acids and their trans-isomers in daily dynamics and by the size of the carbon chain. The received data was processed biometrically. A change in the fatty acid composition of cows' milk during the day was established. The content of fatty acids and their trans-isomers in the milk of cows in the evening was significantly higher than in the morning. The proportion of saturated fatty acids was 2.3 times higher than the total amount of unsaturated fatty acids, while the proportions of polyunsaturated fatty acids and their trans-isomers were low. The total fat fraction of milk was dominated by medium-chain fatty acids in all periods of the day. For all groups of fatty acids, the greatest variability was noted in milk obtained during morning milking: the variation coefficient fluctuated from 55.2 % for medium-chain fatty acids to 84.9 % for short-chain fatty acids. Among saturated fatty acids, palmitic and stearic acids predominate. In the context of the day, the main amount of fatty acids and their transisomers enters the milk of cows in the evening, which must be taken into account when processing milk into dairy products.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

47

Horvat, M., J. Zabielska, R. Kourist, and M. Winkler. "Fatty alcohols: enzymatically from free fatty acids." New Biotechnology 44 (October 2018): S124. http://dx.doi.org/10.1016/j.nbt.2018.05.1055.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

48

Nokhsorov, Vasiliy, and Nadezhda Chirikova. "Fatty acid profile and biochemical properties of Dracocephalum palmatum Steph. ex Willd in extreme climate conditions." Acta Biologica Sibirica 8 (December 30, 2022): 879–85. https://doi.org/10.5281/zenodo.7749908.

Der volle Inhalt der Quelle

Annotation:

The composition of fatty acids in the general lipid balance of Dracocephalum palmatum Steph. Ex Willd that is found in extreme climatic conditions (Northern Pole of Cold) was researched by thinlayer and gas-liquid chromatography. This research aims to study the fatty acid profile of the perennial species Dracocephalum palmatum used as a medicinal herb in traditional medicine. We established that polyunsaturated fatty acids [FA], and more specifically linoleic and alpha-Linoleic acids, are prevalent in the lipidic constitution. The exceptional resilience of arctic and boreal plants is attributed to their flexible energy system that includes carbohydrates, proteins, and lipids. The latter are crucial in the energy balance of plants because they function as the main accumulator of spare energy and can create optimal conditions in cell membranes, unlike carbohydrates and proteins. Polyunsaturated fatty acids [PFA] present in the lipid layer allow the membranes to stay in the liquid state. Fat oxidation releases an amount of water that is considerably greater than that released by the combustion of carbohydrates and proteins. This research reveals that the fluidity of membranes in the arctic plant in question is optimal due to a high level of unsaturated lipids. The high amount of unsaturated FA in Dracocephalum palmatum lipids is attributed to the plant adapting to its poor growing conditions. We assume that late flowering plants with a higher than average level of PFA (linoleic and linolenic acids) higher than average play an important role in the conservation of reaction energy resources of animals in the northern environment.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

49

Joo, Nam-Seok. "Therapeutic considerations of essential fatty acids and amino acids." Korean Institute for Functional Medicine 6, no. 2 (November 30, 2023): 66–73. http://dx.doi.org/10.32581/jkifm.2023.6.2.66.

Der volle Inhalt der Quelle

Annotation:

Fatty acids and amino acids are essential nutrients for our body. Especially, unsaturated fatty acids omega 6 and 3, are important and omega 3 fatty acids has greater clinical use. Omega 3 fatty acids help improve inflammation in our body, and reduce inflammation within blood vessels. Amino acids are the raw material for protein and are nutrients that must be supplemented though diet. Methionine, tryptophan, tyrosine, arginine, glutamine, taurine can be use as medical supplements. Balanced intake of various amino acids plays a very important role in human metabolism, and appropriate supplementation when necessary is part of improving patients’ symptoms.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

50

Nakov, Gjore, Natalija Atanasova-Pancevska, Silviya Ivanova, Maria Nikolova, Ivan Dimov, Marko Jukić та Jasmina Lukinac. "THE EFFECT OF HEMP PRЕSS CAKE FLOUR ON FATTY ACIDS COMPOSITION AND MICROBIOLOGICAL QUALITY OF GLUTEN FREE BREAD". Scientific Study & Research. Chemistry & Chemical Engineering, Biotechnology, Food Industry 25, № 3 (27 вересня 2024): 313–24. http://dx.doi.org/10.29081/chiba.2024.599.

Der volle Inhalt der Quelle

Annotation:

The aim of this paper is to determine the impact of hemp press cake flour (HPCF) on fatty acids and the microbiological quality of gluten-free bread. Seven types of gluten-free bread with different amounts of HPCF (0, 5, 10, 15, 20, 25 and 30 %) were produced. Gas chromatography was used to determinate the amounts of individual fatty acids, as well as the groups of fatty acids (saturated fatty acids, monounsaturated fatty acids, polyunsaturated fatty acids, branched fatty acids). HPCF contains significantly higher content of linoleic acid, α- linoleic acid, omega - 3 fatty acids and Omega - 6 fatty acids compared to rice flour, which indicates that replacing rice flour with HPCF will contribute to a statistically significant difference (p < 0.05) in the content of these essential fatty acids in different types of bread. The change in the microbiological quality of the gluten-free bread with different amounts of HPCF starts thirty-six hours after the production.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

Wir bieten Rabatte auf alle Premium-Pläne für Autoren, deren Werke in thematische Literatursammlungen aufgenommen wurden. Kontaktieren Sie uns, um einen einzigartigen Promo-Code zu erhalten!