Effect of chestnuts intake by Celta pigs on lipolytic, oxidative and fatty acid profile changes during ripening and vacuum-packed storage of Galician “chorizo”

2017 ◽  
Vol 56 ◽  
pp. 73-83 ◽  
Author(s):  
María Gómez ◽  
Sonia Fonseca ◽  
Aida Cachaldora ◽  
Javier Carballo ◽  
Inmaculada Franco
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Profile Changes

scholarly journals Habitat induced mutational effects and fatty acid profile changes in bottom dweller Cirrhinus mrigala inhabitant of river Chenab

2015 ◽  
Vol 66 (2) ◽  
pp. e075 ◽  
Author(s):  
B. Hussain ◽  
T. Sultana ◽  
S. Sultana ◽  
Z. Iqbal ◽  
S. Nadeem ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Cirrhinus Mrigala ◽  
Profile Changes

The fatty acid profile changes in marine invertebrate larval cells during cryopreservation

Cryobiology ◽  
2009 ◽  
Vol 59 (3) ◽  
pp. 335-343 ◽  
Author(s):  
N.A. Odintsova ◽  
A.V. Boroda ◽  
P.V. Velansky ◽  
E.Ya. Kostetsky
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Marine Invertebrate ◽  
Profile Changes

scholarly journals Fatty acid profile changes in Ricotta-filled pastry during storage investigated by a GC/MS-ANOVA

2018 ◽  
Vol 24 (2) ◽  
pp. 149-155
Author(s):  
Dragan Psodorov ◽  
Vera Lazic ◽  
Marijana Acanski ◽  
Djordje Psodorov ◽  
Senka Popovic ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Fatty Acid Profile ◽  
Acid Composition ◽  
Statistical Significance ◽  
Control Sample ◽  
Air Atmosphere ◽  
Profile Changes ◽  
And Storage

Fatty acid composition of Ricotta cheese filled bakery product was examined using a GC-MS method immediately after production and packaging in the case of a control sample, and after production, packaging under air atmosphere in a seven-layer packaging material consisting of PE/Ad/PA/Ad/PE/Ad/PET, and storing during a four weeks period at room temperature, in the case of the experimental samples. The statistical significance of the fatty acid profile change was examined using ANOVA method. The results of this research showed that there are no significant changes of fatty acids composition and content after defined storing period, with the exception of diunsaturated cis,cis-9,12-octadecadienoic (linoleic) acid, whose average content was reduced by 83.705%. However, a small amount of linoleic acid was converted to cis,trans-9,11-octadecadienoic (conjugated linoleic) acid. Therefore, it could be considered as appropriate to pack and storage Ricotta-filled pastry for the period of four weeks, considering the insignificant changes of fatty acid composition and content.

Chrysin-induced sperm parameters and fatty acid profile changes improve reproductive performance of roosters

2017 ◽  
Vol 104 ◽  
pp. 72-79 ◽  
Author(s):  
Ali Sami Amin Altawash ◽  
Ahmad Zare Shahneh ◽  
Hossein Moravej ◽  
Mahdi Ansari
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Reproductive Performance ◽  
Sperm Parameters ◽  
Profile Changes
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