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Статті в журналах з теми "Omega-3 oils"
Gupta, Adarsha, Colin J. Barrow, and Munish Puri. "Omega-3 biotechnology: Thraustochytrids as a novel source of omega-3 oils." Biotechnology Advances 30, no. 6 (November 2012): 1733–45. http://dx.doi.org/10.1016/j.biotechadv.2012.02.014.
Повний текст джерелаGuseva, D. A., N. N. Prozorovskaya, A. V. Shironin, M. A. Sanzhakov, N. M. Evteeva, O. T. Kasaikina, and I. F. Rusina. "Antioxidant activity of vegetable oils with different omega-6/omega-3 fatty acids ratio." Biomeditsinskaya Khimiya 56, no. 3 (2010): 342–50. http://dx.doi.org/10.18097/pbmc20105603342.
Повний текст джерелаPinheiro, Petrúcia Maria Antero, Ana Paula Bomfim Soares Campelo, Sérgio Botelho Guimarães, Régia Maria Vidal do Patrocínio, José Telmo Valença Junior, and Paulo Roberto Leitão de Vasconcelos. "Preconditioning with oil mixes of high ratio Omega-9: Omega-6 and a low ratio Omega-6:Omega-3 in rats subjected to brain ischemia/reperfusion." Acta Cirurgica Brasileira 26, suppl 1 (2011): 32–37. http://dx.doi.org/10.1590/s0102-86502011000700007.
Повний текст джерелаAlbert, Benjamin B., David Cameron-Smith, Paul L. Hofman, and Wayne S. Cutfield. "Oxidation of Marine Omega-3 Supplements and Human Health." BioMed Research International 2013 (2013): 1–8. http://dx.doi.org/10.1155/2013/464921.
Повний текст джерелаRyckebosch, Eline, Charlotte Bruneel, Romina Termote-Verhalle, Charlotte Lemahieu, Koenraad Muylaert, Jim Van Durme, Koen Goiris, and Imogen Foubert. "Stability of Omega-3 LC-PUFA-rich Photoautotrophic Microalgal Oils Compared to Commercially Available Omega-3 LC-PUFA Oils." Journal of Agricultural and Food Chemistry 61, no. 42 (October 10, 2013): 10145–55. http://dx.doi.org/10.1021/jf402296s.
Повний текст джерелаTian, Xin. "Natural solutions for improved stability of omega-3 oils and omega-3-enriched foods." INFORM: International News on Fats, Oils, and Related Materials 26, no. 7 (July 1, 2015): 412–15. http://dx.doi.org/10.21748/inform.07.2015.412.
Повний текст джерелаCropotova, Janna, and Svetlana Popel. "Mercury-Contaminated Fish and Essential Fatty Acids: Problems and Solutions." Chemistry Journal of Moldova 7, no. 1 (June 2012): 162–63. http://dx.doi.org/10.19261/cjm.2012.07(1).29.
Повний текст джерелаMusbah, Muhamad, Rahmi Fitriawati AM, Yeldi S. Adel, and Muliadin Muliadin. "EMULSI KAYA OMEGA-3 DAN SQUALENEDARI KOMBINASI MINYAK IKAN SARDIN DAN CUCUT." Jurnal Pengolahan Pangan 3, no. 1 (June 30, 2018): 16–21. http://dx.doi.org/10.31970/pangan.v3i1.8.
Повний текст джерелаKishimoto, Norihito. "Reducing free acidity and acrolein formation of omega-3-rich oils by blending with extra virgin olive oil during microwave heating." AIMS Agriculture and Food 7, no. 1 (2022): 96–105. http://dx.doi.org/10.3934/agrfood.2022006.
Повний текст джерелаSehl, Anthony, Emma Caderby, Sammy Bouhouda, Fabrice Rébeillé, Hywel Griffiths, and Sonia Da Rocha Gomes. "How do algae oils change the omega-3 polyunsaturated fatty acids market?" OCL 29 (2022): 20. http://dx.doi.org/10.1051/ocl/2022018.
Повний текст джерелаДисертації з теми "Omega-3 oils"
Wanasundara, Udaya Nayanakantha. "Marine oils : stabilization, structural characterization and omega-3 fatty acid concentration /." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1996. http://www.collectionscanada.ca/obj/s4/f2/dsk3/ftp04/NQ54853.pdf.
Повний текст джерелаGuitard, Romain. "Oxidation of omega-3 oils and preservation by natural phenolic antioxidants." Thesis, Lille 1, 2016. http://www.theses.fr/2016LIL10086.
Повний текст джерелаOmega-3 has been known as essential fatty acids to health. They are particularly sensitive to oxygen leading to a deterioration of their organoleptic and nutraceutical properties. Protecting omega-3 oils against oxidation is then crucial and requires the addition of highly effective antioxidants but safe for consumers. In order to prevent oxidative degradation, synthetic phenolic antioxidants such as BHT and BHA are widely used but they provoke safety concern from the consumer side. Therefore, the current tendency is to replace them by natural compounds used alone or in mixture, which leads to synergistic effects, often observed but rarely understood. Adding this to the complex mechanism occurring in the degradation of polyunsaturated fatty acids, this thesis was composed by 3 objectives: the detection and identification of traces of oxidation products in oils, the highlight of the requirements of the chemical structures of efficient phenols and the clarification of the mechanisms of action between antioxidants. The electrospray mass spectrometry (ESI-MS) appears as the most suitable technique for the selective and sensitive ionization of intact hydroperoxides which are the primary oxidation products. In addition, the linseed oil, known as the richest vegetable oil in omega-3, was our substrate of study. Over than 70 phenols which inhibit the radical chain oxidation by hydrogen transfer to peroxyl radicals were tested
Soewono, Adri A. "Blending palm oil with flaxseed oil or menhaden fish oil to produce enriched omega-3 oils for deep-fat-frying." Thesis, University of British Columbia, 2007. http://hdl.handle.net/2429/32399.
Повний текст джерелаLand and Food Systems, Faculty of
Graduate
Goldstein, D. Jordi. "Effects of selective manipulation of fatty acids in experimental chronic renal disease." Thesis, Boston University, 1993. https://hdl.handle.net/2144/31818.
Повний текст джерелаIncludes bibliography (leaves 176-187)
This dissertation has been presented in two related studies: A. Fish Oil Reduces Proteinuria and Interstitial Injury but not GIomerulosclerosis in the Milan Nomotensive Rat Rats of the Milan Normotensive strain (MNS) spontaneously develop severe Proteinuria and excessive glomemlar thromboxane (Tx)A2 PrOduction at a young age. These are accompanied by podocyte alterations and progressive focal glomerulosclerosis (FGS) and interstitial fibrosis. Since previous studies showed that pharmacologic... [TRUNCATED]
Cavalcante, Beatriz Torres de Melo. "Preconditioning nutraceutical with mixtures of omega oils 3, 6 and 9 on acute zymosan-induced arthritis in rats." Universidade Federal do CearÃ, 2014. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=12253.
Повний текст джерелаA artrite à uma condiÃÃo inflamatÃria que afeta as articulaÃÃes sinoviais. Os sintomas mais relevantes sÃo aumento da sensibilidade à dor nas articulaÃÃes e edema. Uma possÃvel alternativa para o tratamento adjuvante da doenÃa à a inclusÃo de nutracÃuticos na dieta oral. No presente estudo foi realizado o prÃ-condicionamento com misturas de Ãleos Ãmega 3, 6 e 9 em um modelo experimental de artrite aguda em ratos por zymosan (Zy). O objetivo deste trabalho foi avaliar os efeitos anti-inflamatÃrio e antinociceptivo das misturas (MIX) de Ãleos, contendo elevada relaÃÃo -9/-6 (3,4:1) e baixa relaÃÃo -6/-3 (1,4:1) na artrite por Zy. As misturas oleosas continham diferentes fontes de -3: MIX-1, contendo o Ãcido -linolÃnico; MIX-2, os Ãcidos -linolÃnico, eicosapentaenÃico e docosaexaenÃico, e o MIX-3, os Ãcidos - linolÃnico e docosaexaenÃico. Os Ãcidos graxos monoinsaturados -9 tÃm aÃÃo antioxidante, os poliinsaturados -3 possuem aÃÃo anti-inflamatÃria, enquanto os -6 sÃo prÃinflamatÃrios. Foram utilizados 30 ratos Wistar machos com peso mÃdio corporal de 180-200 gramas, para cada grupo experimental. Os animais foram distribuÃdos, aleatoriamente, em dois grupos: o Controle (n=12) e o Teste (n=18). O grupo controle foi subdividido em dois grupos: Controle negativo cujos animais receberam Ãgua, por via orogÃstrica, durante 7 dias (n=6). Controle positivo, cujos animais nÃo receberam nenhum dos MIX, durante esses sete dias e foram tratados com dexametasona (DEXA- n=6) no dia do experimento (dia 8). O grupo Teste foi subdividido em trÃs grupos de 6 animais submetidos à administraÃÃo orogÃstrica de MIX-1, MIX-2 e MIX-3, respectivamente. No 8o dia, em todos os grupos (Controle e Teste) foi induzida a artrite por meio de uma injeÃÃo intrarticular (i.a.) de zymosan (1mg/50μL) no joelho direito. As variÃveis avaliadas foram: a incapacitaÃÃo articular (I.A.), migraÃÃo de leucÃcitos, atividade de mieloperoxidase (MPO), edema articular, permeabilidade vascular, imunomarcaÃÃo de iNOS e NF-kB e anÃlise histopatolÃgica. Ainda foram realizados os testes de hipernocicepÃÃo induzida por carragenina e PGE2. Os resultados demonstraram uma diminuiÃÃo significante (p<0,05), durante a 3 hora da I.A. (pico de incapacitaÃÃo) de todos os grupos prÃ-condicionados com as misturas (MIX-1, 2 e 3) à semelhanÃa do controle positivo por DEXA. Em relaÃÃo à migraÃÃo de leucÃcitos para o lÃquido sinovial, todos os grupos prÃ-condicionados com (MIX-1, 2, e 3) apresentaram significante reduÃÃo da migraÃÃo (p<0,05) acompanhado da diminuiÃÃo do nÃmero de neutrÃfilos e da atividade da MPO (p<0,05) à semelhanÃa do grupo tratado com DEXA. O edema foi inibido (p<0,05) assim como, tambÃm, houve uma reduÃÃo da permeabilidade vascular em todos os grupos prÃ-condicionados com diferenÃas significantes (p<0,05), sendo o efeito maior do MIX-3 (p<0,001) em relaÃÃo aos outros. A anÃlise histopatolÃgica demonstrou uma diminuiÃÃo do infiltrado celular e prevenÃÃo da perda da integridade da cÃpsula articular de forma significante (p<0,05) para os MIX-1 e 2. A marcaÃÃo para iNOS e NF-kB mostrou uma diminuiÃÃo nos grupos MIX-1, 2 e 3, igualmente como no grupo da DEXA. Na anÃlise do efeito antinociceptivo no modelo de hiperalgesia mecÃnica plantar induzido por carragenina, todos os MIX demonstraram efeito inibitÃrio significante (p<0,05), assim como a indometacina, fÃrmaco usado no controle positivo. Entretanto, isso nÃo foi observado na hiperalgesia induzida por PGE2. Os resultados sugerem que o prÃcondicionamento com os MIX- 1, 2 e 3 possuem efeitos antinociceptivos e anti-inflamatÃrios, diminuindo, tambÃm, a expressÃo de iNOS e NF-kB no tecido sinovial. PorÃm, o efeito antinociceptivo parece ser indireto e decorrente do seu efeito anti-inflamatÃrio.
Zuta, Charles Prince. "Synthesis of novel triglycerides from mackerel by-products and vegetable oils." Thesis, McGill University, 2003. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=84863.
Повний текст джерелаConjugated linoleic acid (CLA) was synthesized from four vegetable oils (sunflower, canola, soybean and corn) by alkaline isomerization. The CLA isomers and PUFA concentrated from mackerel tissues were used to synthesize triglycerides by lipase-catalyzed esterification. The effect of temperature, reaction medium, enzyme, moisture removal system and glycerol to fatty acid ratio on extent of synthesis were investigated. The synthesis process was also optimized using central composite design to determine the best conditions for high synthesis yield. The fatty acid composition and positional analyses were determined by GC-FID and electrospray ionization mass spectrometry (EI-MS)
The results showed that mackerel skins were most suitable for concentrating PUFA. The eicosapentaenoic acid (EPA) and -docosahexaenoic acid (DHA) content of fish oil from the tissues examined ranged between 6.3--9.7 (wt%) with an iodine value of 134 +/- 5.0. The baseline total PUFA content was increased from ca 21.0 to ca 83.0 (wt%) with an associated iodine value of 296 +/- 7.0 using urea complexation. Low (50 ppm and 100 ppm) levels of alpha-tocopherol in combination with low storage temperature (-40°C) showed lowest oxidation after 66 days of storage. High levels (250 and 500 ppm) of alpha-tocopherol were observed to be prooxidant based on TBARS, peroxide and conjugated diene measurements. Urea to fatty acid ratio and temperature were predominant effectors influencing the amounts of individual omega-3 fatty acids and total PUFA concentrated by urea complexation. The model developed for the optimized urea complexation process were capable of predicting the yields of EPA, DHA, total PUFA and Iodine values to a high degree of accuracy at R2 = 0.87, 0.96, 0.95, and 0.92 respectively.
Sunflower oil was most suitable for synthesizing conjugated linoleic acid by alkaline isomerization, compared with soybean, canola and corn oil. Two CLA isomers, c9,t11 and t10, c12 were most abundant and occurred in approximately equal proportions irrespective of vegetable oil used. Total CLA synthesized from sunflower oil was 93.5 +/- 3.5 (wt%) with the two major isomers making up 89 +/- 3.5 (wt%). Candida antartica lipase showed more synthesis activity than Mucor meihie in both organic and solvent-free systems. Analysis of isolated synthesized triglycerides by GC-FID and mass spectrometry showed that DHA, EPA, CLA and linolenic acid were the main fatty acids incorporated into the triglycerides. DHA and EPA were mostly esterified at the sn-2 position.
Enns, Jennifer Emily. "The role of dietary fatty acids from plant-based oils in metabolic and vascular disease." Elsevier, 2012. http://hdl.handle.net/1993/30603.
Повний текст джерелаOctober 2015
Casas, Godoy Leticia. "Lipase-catalyzed purification and functionalization of Omega-3 polyunsaturated fatty acids and production of structured lipids." Thesis, Toulouse, INSA, 2012. http://www.theses.fr/2012ISAT0057/document.
Повний текст джерелаLipases are enzymes with applications extended to a wide variety of industries. The variety of lipases applications led to increased research to characterize them and better understand their kinetics and reaction mechanisms and to establish methods for lipase production in homologous and heterologous expression systems. Lately enzymatic engineering allowed the improvement of lipase characteristics. This thesis project studies the use of lipases for two main objectives: lipase-catalyzed purification and functionalization of Omega-3 polyunsaturated fatty acids (PUFAs), especially cis-4, 7, 10, 13, 16, 19-docosahexaenoic acid (DHA) and production of structured lipids (SL). DHA was used for the synthesis of a pharmaceutical molecule, the nicotinyl DHA ester. The co-substrate of the reaction was nicotinol, an alcohol from the group B pro-vitamin, which after absorption is rapidly converted into nicotinic acid (Vitamin B3). The enzymatic trans-esterification of DHA ethyl esters with nicotinol was optimised to synthesise an ester presenting the cumulative properties of the two reactants. After enzyme (immobilized lipase from Candida antarctica; Novozym 435) and reaction medium (solvent-free system) selection, the process was optimised. A conversion to nicotinyl-DHA superior to 97 % was obtained in 4 hours using 45 g.L-1 of enzyme. With a productivity of 4.2 g of product .h-1.g of enzyme-1.This project requires DHA of high purity. Enzymatic purification was chosen for the production of DHA concentrates. Lipases can discriminate between fatty acids in function of their chain length and saturation degree. Lipases react more efficiently with the bulk of saturated and mono-unsaturated fatty acids than with the PUFAs. The objective was the discovery of more specific enzymes for DHA purification. The lipase Lip2 from Yarrowia lipolytica (YLL2) appears as a good candidate since it is homologous to one of the most efficient lipase, the lipase from Thermomyces lanuginosus. YLL2 enables a high discrimination to be obtained, enzyme selectivity being principally due to the positioning of the double-bond the closest from the carboxylic group. The highest concentration of DHA was obtained with YLL2 (73%) with a recovery percentage of DHA-EE of 89%. YLL2 is the most efficient described lipase for DHA purification.Site directed mutagenesis was used to improve YLL2 from Y. lipolytica. Using its three dimensional structure and alignment with homologous lipases, targets for site directed mutagenesis were chosen. Chosen amino acids were substituted by two amino acids of different sizes. From the screening of variants two positions with promising specificities where chosen, positions I100 and V235. Finally saturation of both positions and the analysis of their performances in the selected reactions were carried out. The last objective was the production of SL by enzymatic acidolysis between virgin olive oil and caprylic or capric acids using immobilized Lip2 from Y. lipolytica. The SL obtained should be rich in oleic acid at the sn-2 position while C8:0 and C10:0 should be mainly esterified at the sn-1,3 positions. Lip2 from Y. lipolytica immobilized on Accurel MP 1000 was tested in a solvent-free system. The acidolysis reaction of olive oil with C8:0 or C10:0 was optimized by response surface methodology (RSM)
Smith, Bryan K. "Exercise and fish oil : additive effect on postprandial lipemia? /." free to MU campus, to others for purchase, 2002. http://wwwlib.umi.com/cr/mo/fullcit?p3074443.
Повний текст джерелаMarina, Kalić. "Fizičko-hemijska i reološka karakterizacija mikrokapsula ribljeg ulja inkorporiranih u čokoladni matriks." Phd thesis, Univerzitet u Novom Sadu, Medicinski fakultet u Novom Sadu, 2020. https://www.cris.uns.ac.rs/record.jsf?recordId=114094&source=NDLTD&language=en.
Повний текст джерелаOmega-3 fatty acids are essential for human health and have significant physiological roles. Dietary products based on omega-3 fatty acids are a significant source of omega-3 fatty acids. Fish oil is a good source of polyunsaturated fatty acids (PUFA). The daily intake of omega-3 polyunsaturated fatty acids is below the recommended level in most parts of the world, mainly due to the lack of fish in the diet. This is why fish oil is now found as various dietary products which are widely present in the world’s market. The problem with fish oil intake as a dietary supplement is its intense and unpleasant taste and odor, which can lead to inadequate supplementation. Spray drying is a technique that allows instantaneous drying of solutions, suspensions or emulsions. It is a widely used method in the pharmaceutical industry and is used, among other things, to mask the unpleasant taste of medicines. It is possible to use proteins as a coating of spray-dried microcapsules, but it is necessary to test and know their physicochemical properties and functionality. Incorporating fish oil microcapsules into chocolate would make functional or enriched foods, which is consider as a final formulation in this work. Enriching the high cocoa content chocolate with fish oil microcapsules would create a multi-functional product. The choice of chocolate as a base is conditioned by the fact that it is a widely consumed product. The aim of this study was to investigate the effect of spray drying method on the stability of fish oil pre-formulation, to determine the characteristics of microcapsules obtained by spray drying (yield and efficiency of microencapsulation, oxidative stability of oil, morphological properties and size of microcapsules), to determine the effect of particle size crystallization in the oil phase of the suspension used for confectionery products and to determine the physicochemical characteristics (texture, color, rheological properties) of chocolate containing fish oil microcapsules in comparison with chocolate without the addition of microcapsules. Methods included characterization of proteins obtained from soybeans, peas, potatoes, rice and whey, their solutions, as well as fish oil emulsions in aqueous solutions of these proteins, determination of the yield and efficiency of microencapsulation, and characterization of the microcapsules obtained. In the examination of the effect of particle size on crystallization in the oil phase of the suspension used for the manufacture of confectionery and physicochemical properties of chocolate containing fish oil microcapsules, methods were used to determine the texture, rheological characteristics, solid fat content and color of the formulations obtained. The results show that proteins act as good emulsifiers and that spray drying is an effective way to obtain fish oil microcapsules with proteins as microcapsule shells. The crystallization of the oil phase in the suspension representing the chocolate model depends on the size of the solid particles. In the case of production of chocolate with incorporated fish oil microcapsules using soybean, whey and potato proteins as coating material, the addition of these microcapsules does not affect the chocolate characteristics to a degree sufficient to impair the manufacturing process. All of the above points to the conclusion that the production of chocolate with incorporated fish oil microcapsules would be technologically possible.
Книги з теми "Omega-3 oils"
Omega 3 oils. Garden City Park, N.Y: Avery Pub. Group, 1996.
Знайти повний текст джерелаHarald, Breivik, ed. Long-chain omega-3 specialty oils. Bridgwater, England: Oily Press, 2007.
Знайти повний текст джерелаOmega-3 oils: Applications in functional foods. Urbana, IL: AOCS Press, 2011.
Знайти повний текст джерелаEetu, Heikkinen, ed. Fish oils and health. New York: Nova Science, 2008.
Знайти повний текст джерелаHealthy oils: Including the health benefits of omega-3. Leicester: Abbeydale, 2008.
Знайти повний текст джерелаInternational, Conference on the Health Effects of [omega]3 Polyunsaturated Fatty Acids in Seafoods (2nd 1990 Washington D. C. ). Health effects of [omega]3 polyunsaturated fatty acids in seafoods. Basel: Karger, 1991.
Знайти повний текст джерелаInternational Conference on the Health Effects of [omega]3 Polyunsaturated Fatty Acids in Seafoods (2nd 1990 Washington, D.C.). Health effects of [omega]3 polyunsaturated fatty acids in seafoods. Edited by Simopoulos Artemis P. Basel: Karger, 1990.
Знайти повний текст джерелаServices, United States Specialized Information. Effects of fish oils and polyunsaturated omega-3 fatty acids in health and disease. Bethesda, MD: National Institute of Health, 1995.
Знайти повний текст джерелаKamp, Jacqueline Van de. Fish oils: January 1989 through July 1990 : 653 citations. Bethesda, Md: U.S. Dept. of Health and Human Services, Public Health Service, National Institutes of Health, National Library of Medicine, Reference Section ; Washington, D.C. : Sold by the Supt. of Docs., U.S. G.P.O., 1990.
Знайти повний текст джерелаSears, Barry. En la zona con Omega 3 Rx: El aporte diario de Omega 3 Rx es indispensable para disfrutar de una buena salud. Barcelona: Ediciones Urano, 2005.
Знайти повний текст джерелаЧастини книг з теми "Omega-3 oils"
Hernandez, Ernesto M. "Omega 3 Oils and Blends." In Trait-Modified Oils in Foods, 169–97. Chichester, UK: John Wiley & Sons, Ltd, 2015. http://dx.doi.org/10.1002/9781118961117.ch11.
Повний текст джерелаKramer, Kirsten, Ching-hui Tseng, and Kangming Ma. "Measuring the Levels of EPA and DHA in Nutraceutical Oils." In Omega-6/3 Fatty Acids, 365–84. Totowa, NJ: Humana Press, 2012. http://dx.doi.org/10.1007/978-1-62703-215-5_20.
Повний текст джерелаHunter, J. Edward. "Omega-3 Fatty Acids from Vegetable Oils". У Dietary ω3 and ω6 Fatty Acids, 43–55. Boston, MA: Springer US, 1989. http://dx.doi.org/10.1007/978-1-4757-2043-3_5.
Повний текст джерелаJacobsen, Charlotte, Anna Frisenfeldt Horn, Ann-Dorit Moltke Sørensen, K. H. Sabeena Farvin, and Nina Skall Nielsen. "Antioxidative strategies to minimize oxidation in formulated food systems containing fish oils and omega-3 fatty acids." In Antioxidants and Functional Components in Aquatic Foods, 127–50. Chichester, UK: John Wiley & Sons, Ltd, 2014. http://dx.doi.org/10.1002/9781118855102.ch5.
Повний текст джерелаVeigas, Jyothi Maria, and Gabriel Fernandes. "Fish Oil Fatty Acids for Aging Disorders." In Omega-3 Fatty Acids, 585–98. Cham: Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-40458-5_40.
Повний текст джерелаDoughman, Scott, Sreerama Krupanidhi, and C. B. Sanjeevi. "DHA-Rich Algae Oil Is a Safe and Effective Vegetarian Source of Omega-3." In Omega-3 Fatty Acids, 263–66. Cham: Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-40458-5_21.
Повний текст джерелаBurri, Lena, and Kjetil Berge. "Recent Findings on Cardiovascular and Mental Health Effects of Krill Oil and Omega-3 Phospholipids." In Omega-6/3 Fatty Acids, 179–91. Totowa, NJ: Humana Press, 2012. http://dx.doi.org/10.1007/978-1-62703-215-5_10.
Повний текст джерелаKhosravi-Darani, Kianoush, Paliz Koohy-Kamaly, Houshang Nikoopour, and Seyedeh Zeinab Asadi. "Production of Single-Cell Oil Containing Omega-3 and Omega-6 Fatty Acids." In Advances in Food Biotechnology, 369–80. Chichester, UK: John Wiley & Sons Ltd, 2015. http://dx.doi.org/10.1002/9781118864463.ch22.
Повний текст джерелаShanmugam, Kirubanandan. "Omega-3 PUFA from fish oil: Silver based solvent extraction." In Food Technology, 163–212. Toronto ; Waretown, New Jersey : Apple Academic Press, 2017. |: Apple Academic Press, 2017. http://dx.doi.org/10.1201/9781315365657-8.
Повний текст джерелаChristophersen, Philip, Mingshi Yang, and Huiling Mu. "Effects of microencapsulation on bioavailability of fish oil omega-3 fatty acids." In Encapsulation and Controlled Release Technologies in Food Systems, 309–32. Chichester, UK: John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118946893.ch11.
Повний текст джерелаТези доповідей конференцій з теми "Omega-3 oils"
Jacobsen, Charlotte, Ann-Dorit Moltke Sorensen, and Betul Yesiltas. "Delivery systems for omega-3 oils." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/sedt7727.
Повний текст джерелаArmenta, Roberto. "Science and commercial evolution of plant-based microbial oils rich in omega-3 fatty acids: An overview." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/nzrm2789.
Повний текст джерелаSchick, Paul K., Barbara P. Schick, and Pat Webster. "THE EFFECT OF OMEGA 3 FATTY ACIDS ON MEGAKARYOCYTE ARACHIDONIC ACID METABOLISM." In XIth International Congress on Thrombosis and Haemostasis. Schattauer GmbH, 1987. http://dx.doi.org/10.1055/s-0038-1642953.
Повний текст джерелаHernandez, Ernesto, and Rob Reintjes. "Recent developments on thin film and short path evaporation technologies for edible oils processing." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/zlex8082.
Повний текст джерелаCrusan, Ambria, and Francine Overcash. "Improved Mediterranean diet pattern scores by increasing Omega-3 containing foods in U.S. adult diets." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/mnqj8831.
Повний текст джерелаZirkle, Ross. "Microbial lipids for nutrition: History, status and future challenges and opportunities." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/itbb8752.
Повний текст джерелаCalinescu, Ioan, Alin Vintila, Aurel Diacon, Mircea Vinatoru, Ana Maria Galan, and Sanda Velea. "GROWTH OF NANNOCHLORIS ALGAE IN THE PRESENCE OF MICROWAVES (CONTINUOUS REACTOR)." In Ampere 2019. Valencia: Universitat Politècnica de València, 2019. http://dx.doi.org/10.4995/ampere2019.2019.9820.
Повний текст джерелаNapier, Johnathan. "The Production of EPA and DHA in Transgenic Plants as a Sustainable, Environmentally Friendly Source of Omega-3 Fish Oils for Use in Novel Foods." In Virtual 2021 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2021. http://dx.doi.org/10.21748/am21.317.
Повний текст джерелаTurina, E. L., S. G. Efimenko, Yu A. Kornev та A. P. Liksutina. "Results of Сamelina oil assessment". У РАЦИОНАЛЬНОЕ ИСПОЛЬЗОВАНИЕ ПРИРОДНЫХ РЕСУРСОВ В АГРОЦЕНОЗАХ. Federal State Budget Scientific Institution “Research Institute of Agriculture of Crimea”, 2020. http://dx.doi.org/10.33952/2542-0720-15.05.2020.35.
Повний текст джерелаWei, Na, Enada Archibold, Grace Jairo, and Heather Kuiper. "Development of a method for separation of geometric isomers of alpha-linolenic acid in human plasma by silver Ion HPLC and GC-NCI-MS." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/fvyw5862.
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