Flaxseed
Mostrando 13-24 de 63 artigos, teses e dissertações.
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13. Heating effects on physicochemical characteristics and antioxidant activity of flaxseed hull oil (Linum usitatissimum L)
The aim of this study was to analyze the effects of heating on some quality characteristics and antioxidant activity of flaxseed hull oil. Polyunsaturated fatty acids (PUFA) and Cox value decreased during heating. Heating process led to considerable increase in saponification value (SV), peroxide value (PV), p-anisidine value (p-AnV), oxidative value (OV) an
Food Sci. Technol. Publicado em: 05/02/2016
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14. Multivariate study of Nile tilapia byproducts enriched with omega-3 and dried with different methods
Abstract The present work aimed at studying the effect of different drying methods applied to tilapia byproducts (heads, viscera and carcasses) fed with flaxseed, verifying the contents of omega-3 fatty acids. Two diets were given to the tilapia: a control and a flaxseed formulation, over the course of 60 days. After this period, they were slaughtered and th
Food Sci. Technol. Publicado em: 19/01/2016
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15. Effect of seed maturation stages on physical properties and antioxidant activity in flaxseed ( Linum usitatissimum L.)
Abstract The changes in flaxseed constituents at different stages of maturity are reported. The physical properties and antioxidant activity of flaxseed oil during flaxseed development have been evaluated. Continuous decrease in total polyphenol content during flaxseed development. All the results showed no significant differences between HPLC-MS and TLC for
Food Sci. Technol. Publicado em: 27/10/2015
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16. Influence of the Lipid Phase Removal on the Quantification of Cu, Fe and Zn Bound to Proteins from Golden Flaxseed (
Linum usitatissimum L .)The analysis of metals bound to proteins requires careful sample preparation. Experimental procedures involved in this area should be developed aiming to retain the metal species bound to the protein structure. Some pre-fractionation steps are commonly used and in many cases it is necessary to disrupt the lipid-protein interaction by performing lipid remo
J. Braz. Chem. Soc.. Publicado em: 2015-08
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17. Influence of harvest year in the physicochemical properties and antioxidant activity of flaxseed hull oils from Tunisia
The objective of this research was to determine the effect of five years on physico-chemical characteristics and antioxidant activity of flaxseed hull oils. Oil and protein on flaxseed hull varied between 20.15 and 22.56 and 17.45 and 19.14, respectively. The albumin fraction dominated the seed hull protein composition (44 - 47%). Flaxseed hull oils showed s
Food Sci. Technol. Publicado em: 2015-03
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18. Preconditioning with mono and polyunsaturated fatty acids and low-intensity electrical stimulation. Effects on skin repair in rats
PURPOSE: To evaluate the effects of preconditioning with oils mixes containing ω3/ω6/ω9 associated with micro-currents on skin repair in rats. METHODS: One-hundred and eight Wistar rats randomized into G-1, G-2 and G-3 groups were treated with saline (0.9%), mix 1 (corn+soybean oils) and mix 2 (olive+canola+flaxseed oils), respectively, in a single dose
Acta Cir. Bras.. Publicado em: 2015-02
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19. Chemometrics applied to the incorporation of omega-3 in tilapia fillet feed flaxseed flour
This study evaluated the effect of adding flaxseed flour to the diet of Nile tilapia on the fatty acid composition of fillets using chemometrics. A traditional and an experimental diet containing flaxseed flour were used to feed the fish for 60 days. An increase of 18:3 n-3 and 22:6 n-3 and a decrease of 18:2 n-6 were observed in the tilapia fillets fed the
Food Sci. Technol. Publicado em: 09/09/2014
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20. The effects of a diet formulation with oats, soybeans, and flax on lipid profiles and uricemia in patients with AIDS and dyslipidemia
Introduction Although the initiation of highly active antiretroviral therapy (HAART) is accompanied by an attenuation of viral load, metabolic disorders characterized by hyperglycemia, dyslipidemia, and lipodystrophy are often observed in patients under this treatment. Certain foods, such as oat bran, soy protein, and flaxseed, have been shown to improve a
Rev. Soc. Bras. Med. Trop.. Publicado em: 2013-12
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21. Effects of processing on physical properties of extruded snacks with blends of sour cassava starch and flaxseed flour
The opportunity to supplement common cassava biscuits with a product of higher nutritional value meets consumer expectations. In this work it was studied the effects of process parameters and flaxseed addition on physical properties of expanded snacks. Extrusion process was carried out using a single screw extruder in a factorial central composite rotatable
Food Sci. Technol. Publicado em: 13/09/2013
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22. Incorporation of conjugated linoleic and alpha linolenic fatty acids into Pimedolus maculatus fillets
The objective of this study was to investigate the fatty acid composition of Pimedolus maculatus fillets of fish fed with different diets. The fish were submitted to an adaptation period (over 30 days) and fed only a control diet (diet I). After this period, the fish were divided into two groups: one group received a diet enriched with flaxseed oil (diet II)
Food Sci. Technol. Publicado em: 06/08/2013
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23. Use of defatted flaxseed meal reduces precancerous colon lesions in C57BL/6 mice
PURPOSE: To investigate the hemopreventive effect of defatted flaxseed meal in C57BL/6 mice after induction of precancerous colon lesions with 1.2-dimethylhydrazine (DMH). METHODS: Thirty-six 12-week-old C57BL/6 mice were divided into three treatment groups(n=12 in each group): (1) diet with 10% defatted flaxseed meal; (2) diet with defatted flaxseed meal an
Acta Cir. Bras.. Publicado em: 2013-08
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24. Antioxidant capacity and chemical composition in seeds rich in omega-3: chia, flax, and perilla
The chemical composition and antioxidant capacity of five seeds, chia, golden flax, brown flax, white perilla, and brown perilla, were determined. The chemical properties analyzed included moisture, ash, crude protein, carbohydrates, total lipids, fatty acids, and antioxidant capacity (ABTS•+, DPPH•, and FRAP). The results showed the highest amounts of p
Food Sci. Technol. Publicado em: 26/07/2013