Potential Use of Crude Coffee Silverskin Oil in Integrated Bioprocess for Fatty Acids Production

2021 ◽  
Author(s):  
Danyelle Mota ◽  
Milson Barbosa ◽  
Jaderson Schneider ◽  
Álvaro Lima ◽  
Matheus Pereira ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Coffee Silverskin ◽  
Potential Use ◽  
Integrated Bioprocess

scholarly journals Proximal analysis and profile of fatty acids on six varieties of white grain sorghum with potential use in human consumption

2021 ◽  
Vol 19 (1) ◽  
pp. 547-551
Author(s):  
Miriam Treviño-Salinas ◽  
Adriana Perales-Torres ◽  
Octelina Castillo-Ruíz ◽  
Noé Montes-García ◽  
Cristian Lizarazo-Ortega ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Grain Sorghum ◽  
Human Consumption ◽  
Proximal Analysis ◽  
White Grain ◽  
Potential Use

scholarly journals Possibility of Using Fermented Curly Kale Juice to Manufacture Feta-Type Cheese

2020 ◽  
Vol 10 (11) ◽  
pp. 4020
Author(s):  
Magdalena Michalak ◽  
Katarzyna Skrzypczak ◽  
Maciej Nastaj ◽  
Konrad Terpiłowski ◽  
Tomasz Skrzypek ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Amino Acid Profile ◽  
Microstructure Characteristics ◽  
Before And After ◽  
Microbial Enumeration ◽  
Potential Use ◽  
Cheese Production ◽  
Improved Characteristics

This paper reports the potential use of fermented curly kale juice in Feta-type cheese production. The rheological study and Turbiscan assay demonstrated that fermented curly kale juice coupled with rennet accelerated curd formation resulted in a stronger curd compared to the sample containing rennet alone. Laboratory-scale cheese was manufactured from cow’s milk with the use of fermented curly kale juice. Several parameters that affect the quality of cheese were investigated, including physicochemical, textural and microstructure characteristics. The content of amino acids and fatty acids was determined, surface properties were assessed and microbial enumeration of the experimental cheese was carried out before and after ripening. The values of pH and the content of lactose and protein significantly decreased as a result of maturation. In turn, an increase in LAB growth as well as saturated and unsaturated fatty acids was observed. The use of the fermented curly kale juice improved the textural characteristics and changed the microstructure of the obtained cheese. Finally, the ripening process enhanced the amino acid profile of the Feta-type cheese. These findings indicate that the fermented curly kale juice can be used for manufacture of cheese with improved characteristics and functional properties.

H2S and volatile fatty acids elimination by biofiltration: Clean-up process for biogas potential use

2009 ◽  
Vol 163 (2-3) ◽  
pp. 1272-1281 ◽  
Author(s):  
D. Ramírez-Sáenz ◽  
P.B. Zarate-Segura ◽  
C. Guerrero-Barajas ◽  
E.I. García-Peña
Keyword(s):  
Fatty Acids ◽  
Volatile Fatty Acids ◽  
Potential Use

Development of68Ga-labeled fatty acids for their potential use in cardiac metabolic imaging

2014 ◽  
Vol 57 (7) ◽  
pp. 463-469 ◽  
Author(s):  
Akanksha Jindal ◽  
Anupam Mathur ◽  
Usha Pandey ◽  
H. D. Sarma ◽  
Pradip Chaudhari ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Metabolic Imaging ◽  
Potential Use

scholarly journals Potential Use of Proximate and Fatty Acid Composition to Distinguish Between Cultured and Wild Largemouth Bass (Micropterus salmoides)

2014 ◽  
Vol 8 (1) ◽  
pp. 48-51
Author(s):  
Bobban Subhadra ◽  
Rebecca Lochmann ◽  
Andrew Goodwin
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Largemouth Bass ◽  
Micropterus Salmoides ◽  
Wild Fish ◽  
Food Markets ◽  
Cultured Fish ◽  
Potential Use

Cultured largemouth bass (LMB) cannot be sold as food in some lucrative markets due to regulatory restrictions that protect wild LMB. Distinguishing between cultured and wild fish could open food markets for cultured fish. Wild LMB eat freshwater fish and cultured LMB eat diets high in marine fish meal and oil, which should produce differences in flesh composition. We analyzed the proximate and fatty acid composition of wild and cultured LMB muscle to determine the potential for distinguishing fish origin analytically. Protein and moisture were higher in wild fish, while lipid was higher in cultured fish. The n-3 and n-6 fatty acids, long-chain polyunsaturated fatty acids (LC-PUFA), and the ratio of n-3 to n-6 fatty acids all differed between cultured and wild fish. The n-3 to n-6 ratio and n-3 LC-PUFA were higher in cultured fish, while elevated arachidonic acid (20:4n-6) in wild fish was a key distinguishing feature.

scholarly journals Free fatty acids in Lake Aydat catchment soils (French Massif Central): sources, distributions and potential use as sediment biomarkers

2012 ◽  
Vol 12 (5) ◽  
pp. 734-748 ◽  
Author(s):  
Renata Zocatelli ◽  
Marlène Lavrieux ◽  
Jean-Robert Disnar ◽  
Claude Le Milbeau ◽  
Jérémy Jacob ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
French Massif Central ◽  
Massif Central ◽  
Potential Use

scholarly journals Health-promoting effects of bioactive compounds in blackcurrant (Ribes nigrum L.) Berries

2021 ◽  
pp. 229-238
Author(s):  
Michał Oczkowski
Keyword(s):  
Oxidative Stress ◽  
Fatty Acids ◽  
Chronic Diseases ◽  
Bioactive Compounds ◽  
Unsaturated Fatty Acids ◽  
Nutrition Therapy ◽  
Alcoholic Beverages ◽  
Freeze Dried ◽  
Health Promoting ◽  
Potential Use

Blackcurrant (BC) is a well-known and appreciated berry fruit in our country and Poland is the largest BC producer among European Union countries and the second, after Russia, producer in the world. Due to the short shelf life of BC, its consumption in fresh form is relatively low , therefore the berries are processed into juices, jams, jellies, and freeze-dried products or alcoholic beverages. The high nutritional value of BC berries result from high content of bioactive compounds (among others, vitamin C, anthocyanins, pectins, organic acids, as well as polyunsaturated fatty acids contained in seeds of the fruit). Anthocyanins (ANTs) create the largest group among all polyphenolic compounds contained in BC. The results from different studies confirm that ANTs are important in attenuation oxidative stress parameters in the organism, and therefore can reduce the risk of certain non-communicable chronic diseases. Consumption of unprocessed and processed blackcurrants (i.e. juices and products containing fruit extracts) may support the nutrition therapy of cardiovascular diseases, certain eye diseases and may normalize the lipid profile of the blood plasma. Additionally, the beneficial profile of unsaturated fatty acids from BC seeds supports the therapy of autoimmune diseases. This article is attempts to summarize the results of the studies on the anti-inflammatory, immunomodulatory, anti-tumor and antimicrobial effects of BC bioactive compounds including the mechanisms of their action depending on the form of the fruit (e.g. juice, whole fruit extract, dried pomace, or seed oil). The article also highlights the potential use of BC in production of functional food, important in the dietary prevention of non-communicable chronic diseases resulting from increased oxidative stress in the organism.

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