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1. Inheritance of traits related to yield and fatty acid profile of winter squash seed oil

Author:
Cleverson Freitas de Almeida; Ronaldo Silva Gomes; Ronaldo Machado Junior; Rebeca Lourenço de Oliveira; Maicon Nardino; Derly José Henriques da Silva
Source:
Scientia horticulturae 2023 v.308 pp. 111523
ISSN:
0304-4238
Subject:
fatty acid composition,   etc   ; Cucurbita moschata; fatty acids; genetic improvement; lipid content; open pollination; overdominance; progeny; seed oils; selfing; winter squashes;     Show all 11 Subjects
Abstract:
... The objective of this study was to determine the inheritance of traits related to seed oil yield and fatty acid profile components and to estimate the genetic relationships between these traits in Cucurbita moschata D. This study assessed six generations derived from crosses between parents with contrasting traits under study. F₁ plants were obtained from the crossing between BGH 7319 (P₁) and ‘Tr ...
DOI:
10.1016/j.scienta.2022.111523

2. The nutritional quality of the red mangrove crab (Ucides occidentalis), harvested at two reserves in the Guayas estuary

Author:
Andrée De Cock; Marie Anne Eurie Forio; Bruno De Meulenaer; Filip Tack; Luis Dominguez-Granda; Peter L.M. Goethals
Source:
Food chemistry 2023 v.401 pp. 134105
ISSN:
0308-8146
Subject:
fatty acid composition,   etc   ; amino acid composition; crabs; diet; estuaries; food chemistry; lipids; nutrient content; nutritive value; proximate composition; shellfish; Ecuador;     Show all 12 Subjects
Abstract:
... Crabs are an outstanding source of many essential nutrients. Little research has been performed on the nutritional quality of the red mangrove crab (Ucides occidentalis). In this research we investigated the proximate composition, fatty acid profile, amino acid composition, and mineral concentrations of red mangrove crabs sampled at two reserves within the Guayas estuary in Ecuador. Furthermore, w ...
DOI:
10.1016/j.foodchem.2022.134105

3. Seasonal variation in chemical composition and contaminants in European plaice (Pleuronectes Platessa) originated from the west-coast of Norway

Author:
Sophie Kendler; Dionysios Tsoukalas; Anita Nordeng Jakobsen; Junjie Zhang; Alexandros G. Asimakopoulos; Jørgen Lerfall
Source:
Food chemistry 2023 v.401 pp. 134155
ISSN:
0308-8146
Subject:
fatty acid composition,   etc   ; Pleuronectes platessa; cholesterol; food chemistry; lipid content; phospholipids; polychlorinated biphenyls; protein content; proximate composition; risk; seasonal variation; toxicity; triacylglycerols; Norway;     Show all 14 Subjects
Abstract:
... The seasonal effect on chemical composition and contaminants in European plaice (Pleuronectes platessa) captured in Norwegian waters was investigated in three seasons (September, December, April). Fillets were compared by analysing proximate composition, lipid and protein profile, including fatty acids, lipid class distribution, free and total amino acids. Trace elements and polychlorinated biphen ...
DOI:
10.1016/j.foodchem.2022.134155

4. Production of milks and kefir beverages from nuts and certain physicochemical analysis

Author:
Emine Mine Comak Gocer; Ebru Koptagel
Source:
Food chemistry 2023 v.402 pp. 134252
ISSN:
0308-8146
Subject:
fatty acid composition,   etc   ; almonds; cows; energy; ethanol; ethyl acetate; food chemistry; hazelnut milk; hazelnuts; kefir; milk; odors; pH; peanuts; polyunsaturated fatty acids; saturated fatty acids; starter cultures; sugars; walnuts;     Show all 19 Subjects
Abstract:
... Cashew, hazelnut, peanut, walnut, and almond were used to make nut milk and kefir in this study. Kefir starter culture was used to ferment cow and nut milks. Kefir samples were kept at 4 °C for 30 days and examined on the 1st, 15th, and 30th days. The highest energy contents were determined in hazelnut milk (73.71 kcal/100 g) and kefir made from hazelnut milk (74.89 kcal/100 g). During storage, th ...
DOI:
10.1016/j.foodchem.2022.134252

5. Elevated level of chilling tolerance in cucumber fruit was obtained by β-aminobutyric acid via the regulation of antioxidative response and metabolism of energy, proline and unsaturated fatty acid

Author:
Bing Wang; Hua Zhang; Yubao Li; Yonghua Zheng; Lei Wang
Source:
Scientia horticulturae 2023 v.307 pp. 111521
ISSN:
0304-4238
Subject:
fatty acid composition,   etc   ; antioxidant activity; catalase; cold storage; cucumbers; cytochrome-c oxidase; energy; enzyme activity; fruits; gene expression; hydrogen peroxide; metabolism; proline; succinate dehydrogenase (quinone); superoxide anion; superoxide dismutase; unsaturated fatty acids;     Show all 17 Subjects
Abstract:
... This experimental study was conducted to investigate the effects of β-aminobutyric acid (BABA) on chilling injury in cold-stored cucumber fruit. Results showed that BABA decreased the development of chilling injury in cucumber fruit. BABA-treated fruit exhibited elevated antioxidant ability, indicated by high activities of superoxide dismutase (SOD) and catalase (CAT) and low levels of hydrogen pe ...
DOI:
10.1016/j.scienta.2022.111521

6. Antioxidant edible double-layered film based on waste from soybean production as a vegan active packaging for perishable food products

Author:
Joanna Tkaczewska; Ewelina Jamróz; Marzena Zając; Paulina Guzik; Hana Derbew Gedif; Katarzyna Turek; Michał Kopeć
Source:
Food chemistry 2023 v.400 pp. 134009
ISSN:
0308-8146
Subject:
fatty acid composition,   etc   ; antioxidants; biodegradation; biopolymers; bran; color; food chemistry; hardness; lipid peroxidation; microbiological quality; oxidation; perishable foods; peroxidase; soybeans; storage time; texture; tofu; toxicity; vegan diet; wastes; water content; weight loss; yeasts;     Show all 23 Subjects
Abstract:
... Edible vegan films were obtained on the basis of furcellaran and protein hydrolysates from soybean bran. The aim of the study was to investigate the possibility of using innovative single- and double-layer films with antioxidant properties as packaging materials for vegetarian products. A further objective of the study was to evaluate the degree of biodegradation and potential toxicity with regard ...
DOI:
10.1016/j.foodchem.2022.134009

7. Meat systems produced with Monascus pigment water-in-oil-in-water multiple emulsion as pork fat replacers

Author:
Boyan Zheng; Xiaoyu Li; Jia Hao; Duxia Xu
Source:
Food chemistry 2023 v.402 pp. 134080
ISSN:
0308-8146
Subject:
fatty acid composition,   etc   ; Monascus; color; emulsifying; emulsions; food chemistry; gels; hardness; linseed; lipid content; oil-water interface; oxidative stability; pea protein; polyunsaturated fatty acids; pork; pork quality; protein content; protein isolates; soybean oil; water holding capacity;     Show all 20 Subjects
Abstract:
... Multiple emulsions have drawn great attentions from researchers in the production of low-fat foods. The Monascus pigment W/O/W multiple emulsions were prepared by a two-step emulsification procedure with Monascus pigment as inner water phase, flaxseed gum (FG) as internal water phase gel, soybean oil as oil phase, and pea protein isolate (PPI) as outer water phase. We aimed to investigate the qual ...
DOI:
10.1016/j.foodchem.2022.134080

8. Effects of various properties of cellulose sheets on hydrophobization efficiency of gas grafting with palmitoyl chloride

Author:
Kyoung-Hwa Choi; Kwang-Seob Lee; Jeong-Yong Ryu
Source:
Cellulose 2022 v.29 no.4 pp. 2199-2209
ISSN:
0969-0239
Subject:
fatty acid composition,   etc   ; cellulose; chlorides; porosity; temperature;     Show all 5 Subjects
Abstract:
... Cellulose sheets with different basis weight and beating degree were prepared, and gas grafting was performed under high temperature and high pressing pressure conditions. Then, the grafting efficiency expressed in the grafted fatty acid content and the like was analyzed. As a result, it was found that the grafted fatty acid content per square meter of cellulose sheet increased by 78.15 mg/m² as t ...
DOI:
10.1007/s10570-022-04437-5

9. Evaluation of seed yield, oil, and fatty acid ratio in medicinal pumpkin grown according to traditional cultivation and different programs of organic farming

Author:
Taha S. Ahmed; Mustafa R. Alqaisi; Thamir A. Zahwan
Source:
Organic agriculture 2022 v.12 no.1 pp. 33-46
ISSN:
1879-4238
Subject:
fatty acid composition,   etc   ; oils; organic production; pumpkins; seed yield;     Show all 5 Subjects
Abstract:
... The experiment was implemented to examine three factors’ effect on medicinal pumpkin plants. Seeds yield and the proportion of oil and fatty acids were estimated. The first factor included four agricultural systems (traditional P₁, organic farming system P₂, organic farming system P₃, and organic farming system P₄). The second factor was two sowings (D₁ on March 10, 2019, and D₂ on April 1, 2019). ...
DOI:
10.1007/s13165-021-00377-9

10. Chemical Composition, Fatty Acid Profile, and Lipid Quality Indices in Commercial Ripening of Cow Cheeses from Different Seasons

Author:
Beata Paszczyk; Magdalena Polak-Śliwińska; Anna E. Zielak-Steciwko
Source:
Animals 2022 v.12 no.2 pp. -
ISSN:
2076-2615
Subject:
fatty acid composition,   etc   ; cows; gas chromatography; markets; milk; rennet; summer; winter;     Show all 8 Subjects
Abstract:
... The aim of the study was to compare and demonstrate whether commercial rennet ripening cheeses available on the market in summer and winter differ in their chemical composition, fatty acid profile, content of cis9trans11 C18:2 (CLA) acid and other trans isomers of C18:1 and C18:2 acid and whether they are characterized by different values of lipid quality assessment indices. The experimental mater ...
DOI:
10.3390/ani12020198

11. Changes in Fatty Acids Profile, Health Indices, and Physical Characteristics of Organic Eggs from Laying Hens at the Beginning of the First and Second Laying Cycles

Author:
Lukáš Zita; Monika Okrouhlá; Ondřej Krunt; Adam Kraus; Luděk Stádník; Jaroslav Čítek; Roman Stupka
Source:
Animals 2022 v.12 no.1 pp. -
ISSN:
2076-2615
Subject:
fatty acid composition,   etc   ; color; egg shell; egg weight; eggs; surface area;     Show all 6 Subjects
Abstract:
... The present study compared the fatty acid profile and some physical parameters of eggs from hens reared according to the organic system at the beginning of the first and second laying cycle. A total of 1080 eggs were analysed at the beginning of the first (from the 28th to 30th week of age) and the second (from the 78th to 80th week of age) laying cycle. It was found that the hen ages influenced t ...
DOI:
10.3390/ani12010125

12. Genetic parameters and analysis of factors affecting variations between backfat and Semimembranosus muscle fatty acid composition in heavy pigs

Author:
Martina Zappaterra; Gennaro Catillo; Domenico Pietro Lo Fiego; Giovanna Minelli; Barbara Padalino; Roberta Davoli
Source:
Meat science 2022 v.188 pp. 108775
ISSN:
0309-1740
Subject:
fatty acid composition,   etc   ; backfat; heritability; muscles; phenotype; semimembranosus muscle; subcutaneous fat;     Show all 7 Subjects
Abstract:
... This study was conceived to evaluate the variations between backfat (BF) and Semimembranosus (SM) muscle fatty acid (FA) composition in 789 heavy pigs and to estimate the genetic and phenotypic correlations and the heritability values of these variations. Most FAs showed a common genetic basis controlling their proportion in SM muscle and BF, while the n-6/n-3 ratio, α-linolenic and erucic acids d ...
DOI:
10.1016/j.meatsci.2022.108775

13. Health and safety aspects of traditional European meat products. A review

Author:
Michał Halagarda; Karolina M. Wójciak
Source:
Meat science 2022 v.184 pp. 108623
ISSN:
0309-1740
Subject:
fatty acid composition,   etc   ; meat; meat science; nitrates; nitrites; nitrosamines; nutritive value;     Show all 7 Subjects
Abstract:
... Meat products constitute one of the most important groups of traditional foods. Thanks to the unique and favorable organoleptic characteristics, and high quality, they are willingly chosen by consumers. Lately, there has been a growing concern over the health aspects of these products. Therefore, the aim of this study was to analyze the nutritional value and factors affecting quality and health sa ...
DOI:
10.1016/j.meatsci.2021.108623

14. Engineering, biochemical, and cooking characteristics of seven eminent cultivars of brown rice: Implication on development of food processing equipment

Author:
Dolly Bhati; Baljit Singh; Arashdeep Singh; Savita Sharma; Ravi Pandiselvam
Source:
Journal of food process engineering 2022 v.45 no.8 pp. e14067
ISSN:
0145-8876
Subject:
fatty acid composition,   etc   ; amylopectin; amylose; brown rice; cultivars; gelatinization; paddies; temperature; India;     Show all 9 Subjects
Abstract:
... The objective of the present investigation was to substantiate the versatility of brown rice obtained from distinguished Indian varieties with a viable hyphenation with the cultivar influences. Brown rice from seven eminent cultivars, that is, PR‐114, PR‐121, PR‐122, PR‐123, PR‐124, PR‐126, and PR‐127, was in depth characterized by a broad spectrum of properties. Primarily, to comprehend the sugge ...
DOI:
10.1111/jfpe.14067

15. The effect of housing system on rabbit growth performance, carcass traits, and meat quality characteristics of different muscles

Author:
Ondřej Krunt; Lukáš Zita; Adam Kraus; Daniel Bureš; Tersia Needham; Zdeněk Volek
Source:
Meat science 2022 v.193 pp. 108953
ISSN:
0309-1740
Subject:
fatty acid composition,   etc   ; growth performance; longissimus muscle; meat quality; rabbit meat; rabbits;     Show all 6 Subjects
Abstract:
... The present study analysed the effect of housing system (caged versus penned) on the growth performance, carcass traits, and meat quality of rabbits. The physiochemical quality of five muscles was evaluated, together with the chemical composition and fatty acid profile of the meat from the hind leg. Sensory properties of the longissimus lumborum (LL) was also assessed. The LL yields were higher in ...
DOI:
10.1016/j.meatsci.2022.108953

16. The Effect of Different Extraction Methods on Extraction Yield, Physicochemical Properties, and Volatile Compounds from Field Muskmelon Seed Oil

Author:
Huijun Zhang; Yushu Yuan; Xiuxiu Zhu; Runzhe Xu; Huishan Shen; Qian Zhang; Xiangzhen Ge
Source:
Foods 2022 v.11 no.5 pp. -
ISSN:
2304-8158
Subject:
fatty acid composition,   etc   ; electronic nose; flavor; free radicals; iodine; muskmelons; seed oils;     Show all 7 Subjects
Abstract:
... Field muskmelon seed oil was extracted by press extraction (PE), Soxhlet extraction (SE), organic extraction (OSE), and aqueous extraction (AE). The oils were then evaluated for their physicochemical properties, fatty acid composition, volatile compounds, and antioxidant properties. A high yield oil was found in the SE sample. The AE sample had the highest elevated acid and peroxide values, while ...
DOI:
10.3390/foods11050721

17. Modeling of the Triacylglycerol Stereospecific Composition of Vegetable Oils: I. Comparison of Models for Triacylglycerol Assembly

Author:
Helena Sovová
Source:
European journal of lipid science and technology 2022 v.124 no.3 pp. e2000392
ISSN:
1438-7697
Subject:
fatty acid composition,   etc   ; Helianthus annuus; biosynthesis; esterification; phosphatidylcholines; soybeans; stereospecificity; triacylglycerols; vegetables;     Show all 9 Subjects
Abstract:
... Stereospecific composition of triacylglycerols (TAGs) is calculated for a set of analytical data on genetically modified sunflower and soybean seed oils, using different mathematical models for TAG assembly. The models are related to biochemical pathways. The data (Reske et al., JAOCS 74 (1997) 989–998) consist of total fatty acid profiles, fatty acid proportion in the sn‐positions of TAGs, and TA ...
DOI:
10.1002/ejlt.202000392

18. Physicochemical and sensory properties of Iberian sliced dry-cured lomito from various commercial categories

Author:
E. Palomo-Manzano; A. Ortiz; M. Sánchez; M.J. Martín-Mateos; D. Tejerina; L. León; S. García-Torres
Source:
Livestock science 2022 pp. 105059
ISSN:
1871-1413
Subject:
fatty acid composition,   etc   ; Duroc; cured meats; forage; livestock; markets; muscles; raw materials;     Show all 8 Subjects
Abstract:
... This study aimed to assess the physico-chemical and sensory properties of a new dry-cured product known as lomito according to the various commercial categories established by the Spanish Iberian Quality Standard (SIQS) of the raw material (Serratus ventralis muscle) from which it is manufactured; Black; 100% Iberian under Montanera; Red, Green, White; 50% Iberian × Duroc pigs under Montanera, sem ...
DOI:
10.1016/j.livsci.2022.105059

19. Techno-Economic Analysis of Producing Oil Rich in ɷ-3 from Catfish Processing Wastes

Author:
Andrei Vallerão Igansi; Patrick Peres da Silva; Jenifer Inês Engelmann; Luiz Antonio de Almeida Pinto; Rafael Lipinski Paes; Tito Roberto Sant’Anna Cadaval Junior
Source:
Waste and biomass valorization 2022 v.13 no.1 pp. 707-717
ISSN:
1877-2641
Subject:
fatty acid composition,   etc   ; biomass; catfish; economic feasibility; economic investment; oils; prices; profitability;     Show all 8 Subjects
Abstract:
... This work evaluated the extraction, refinement, characterization and economic analysis for producing oil rich in ɷ-3 from catfish processing wastes. All the unit operations of the extraction and refining processes were presented and the oil characterization were performed. The fatty acid profile of refined catfish oil presented, on average, fractions of 32%, 34% and 28% of the total saturated, mon ...
DOI:
10.1007/s12649-021-01502-1

20. Application of Two-Stage Variable Temperature Drying in Hot Air-Drying of Paddy Rice

Author:
Xingang Xu; Tianyuan Zhao; Jianing Ma; Qi Song; Qiao Wei; Weihong Sun
Source:
Foods 2022 v.11 no.6 pp. -
ISSN:
2304-8158
Subject:
fatty acid composition,   etc   ; air drying; amylose; energy; rough rice; taste; temperature; water content;     Show all 8 Subjects
Abstract:
... The aim of this study was to investigate the effect of two-stage variable temperature drying (VTD) on the quality and drying efficiency of paddy rice in the hot air-drying process. A constant temperature of 50 °C (CTD) was used as a control group. VTD and CTD methods were applied in a 15 ton batch type recirculating grain dryer. Three aspects (appearance quality, physical and chemical properties, ...
DOI:
10.3390/foods11060888