Fatty acid composition and organoleptic quality of four clones of durian (Durio zibethinus , murr.)

1981 ◽  
Vol 58 (6) ◽  
pp. 716-717 ◽  
Author(s):  
Shiv K. Berry
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Organoleptic Quality ◽  
Durio Zibethinus

scholarly journals Rainbow trout (Salmo irideus) produced in Finland VII. Changes in the organoleptic quality and fetty acid composition during frozen storage

1969 ◽  
Vol 41 (3) ◽  
pp. 160-164
Author(s):  
Elina Varesmaa ◽  
Jorma J. Laine ◽  
F. P. Niinivaara
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Rainbow Trout ◽  
Acid Composition ◽  
Storage Time ◽  
Frozen Storage ◽  
Organoleptic Quality ◽  
Polyethylene Bags ◽  
Better Than

Rainbow trouts were frozen at –40° C and stored either glazed with water or vacuum packed in polyethylene bags at –18°and –32° C. During the storage time the quality of the fish was tested both organoleptically and by determining the fatty acid composition of the lipids. It was found that the fish were organoleptically uneatable after three months of storage. At –32° C the fish kept their organoleptic quality somewhat better than at –18° C. There were no important differences between the two packing systems used. The fatty acid analyses gave comparable results in all instances and probably changes in the proteins during frozen storage are more significant than changes in the lipids and are mostly responsible for the lowering in quality of frozen rainbow trout.

scholarly journals Stomata and Xylem Vessels Traits Improved by Melatonin Application Contribute to Enhancing Salt Tolerance and Fatty Acid Composition of Brassica napus L. Plants

Agronomy ◽  
2020 ◽  
Vol 10 (8) ◽  
pp. 1186 ◽  
Author(s):  
Ibrahim A. A. Mohamed ◽  
Nesma Shalby ◽  
Ali M. A. El-Badri ◽  
Muhammad Hamzah Saleem ◽  
Mohammad Nauman Khan ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Oxidative Damage ◽  
Acid Composition ◽  
Salinity Stress ◽  
Unsaturated Fatty Acids ◽  
Oil Quality ◽  
Growth And Yield

Salinity stress is a limiting factor for the growth and yield quality of rapeseed. The potentiality of melatonin (MT; 0, 25, 50, and 100 µM) application as a seed priming agent in mediating K+/Na+ homeostasis and preventing the salinity stress mediated oxidative damage and photosynthetic inhibition was studied in two rapeseed cultivars. We found that 50 µM MT treatment imparted a very prominent impact on growth, metabolism of antioxidants, photosynthesis, osmolytes, secondary metabolites, yield, and fatty acids composition. Days required for appearance of first flower and 50% flowering were decreased by MT application. Exogenous MT treatment effectively decreased the oxidative damage by significantly declining the generation of superoxide and hydrogen peroxide under saline and non-saline conditions, as reflected in lowered lipid peroxidation, heightened membrane stability, and up-regulation of antioxidant enzymes (catalase, superoxide dismutase, and ascorbate peroxidase). Furthermore, MT application enhanced the chlorophyll content, photosynthetic rate, relative water content, K+/Na+ homeostasis, soluble sugars, and proline content. Moreover, MT application obviously improved the oil quality of rapeseed cultivars by reducing glucosinolates, saturated fatty acids (palmitic and arachidic acids), and enhancing unsaturated fatty acids (linolenic and oleic acids except erucic acid were reduced). Yield related-traits such as silique traits, seed yield per plant, 1000 seeds weight, seed oil content, and yield biomass traits were enhanced by MT application. The anatomical analysis of leaf and stem showed that stomatal and xylem vessels traits are associated with sodium chloride tolerance, yield, and seed fatty acid composition. These results suggest the supportive role of MT on the quality and quantity of rapeseed oil yield.

An evaluation of bioactive compounds, fatty acid composition and oil quality of chia (Salvia hispanica L.) seed roasted at different temperatures

2020 ◽  
Vol 333 ◽  
pp. 127531 ◽  
Author(s):  
Kashif Ghafoor ◽  
Isam A. Mohamed Ahmed ◽  
Mehmet Musa Özcan ◽  
Fahad Y. Al-Juhaimi ◽  
Elfadıl E. Babiker ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Bioactive Compounds ◽  
Oil Quality ◽  
Salvia Hispanica ◽  
Different Temperatures ◽  
Salvia Hispanica L

scholarly journals Influence of milk fatty acid composition and process parameters on the quality of ice cream

2010 ◽  
Vol 90 (4) ◽  
pp. 431-447 ◽  
Author(s):  
Karen Smet ◽  
Jan De Block ◽  
Paul Van Der Meeren ◽  
Katleen Raes ◽  
Koen Dewettinck ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Process Parameters ◽  
Ice Cream ◽  
Milk Fatty Acid
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