Changes in Membrane Fatty Acids Composition of Microbial Cells Induced by Addiction of Thymol, Carvacrol, Limonene, Cinnamaldehyde, and Eugenol in the Growing Media

2006 ◽  
Vol 54 (7) ◽  
pp. 2745-2749 ◽  
Author(s):  
Rosangela Di Pasqua ◽  
Nikki Hoskins ◽  
Gail Betts ◽  
Gianluigi Mauriello
Keyword(s):  
Fatty Acids ◽  
Fatty Acids Composition ◽  
Growing Media ◽  
Microbial Cells ◽  
Membrane Fatty Acids

Respiratory chain complexes and membrane fatty acids composition in rat testis mitochondria throughout development and ageing

2005 ◽  
Vol 40 (6) ◽  
pp. 482-490 ◽  
Author(s):  
Martha E. Vázquez-Memije ◽  
María J. Cárdenas-Méndez ◽  
Adela Tolosa ◽  
Mohammed El Hafidi
Keyword(s):  
Fatty Acids ◽  
Respiratory Chain ◽  
Fatty Acids Composition ◽  
Respiratory Chain Complexes ◽  
Rat Testis ◽  
Membrane Fatty Acids ◽  
Chain Complexes

UV-C pre-adaptation of Salmonella: effect on cell morphology and membrane fatty acids composition

2013 ◽  
Vol 30 (3) ◽  
pp. 925-930 ◽  
Author(s):  
Lobna Maâlej ◽  
Abdelwaheb Chatti ◽  
Sana Khefacha ◽  
Kloula Salma ◽  
Gottardi David ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Cell Morphology ◽  
Fatty Acids Composition ◽  
Membrane Fatty Acids ◽  
Uv C

Fatty acids composition in fruits of Rumex L. genus

2008 ◽  
Vol 21 (1) ◽  
pp. 133-137
Author(s):  
Helena Danuta Smolarz ◽  
Magdalena Wegiera ◽  
Joanna Matyjasik
Keyword(s):  
Fatty Acids ◽  
Fatty Acids Composition

scholarly journals The Effect of Fat Content and Fatty Acids Composition on Color and Textural Properties of Butter

Molecules ◽  
2021 ◽  
Vol 26 (15) ◽  
pp. 4565
Author(s):  
Sergiu Pădureţ
Keyword(s):  
Fatty Acids ◽  
Principal Component ◽  
Textural Properties ◽  
Fat Content ◽  
Fatty Acids Composition ◽  
Color Parameter ◽  
Butter Fat ◽  
Composition Variation ◽  
Texture Parameters ◽  
The Impact

The textural properties of butter are influenced by its fat content and implicitly by the fatty acids composition. The impact of butter’s chemical composition variation was studied in accordance with texture and color properties. From 37 fatty acids examined, only 18 were quantified in the analyzed butter fat samples, and approximately 69.120% were saturated, 25.482% were monounsaturated, and 5.301% were polyunsaturated. The butter samples’ viscosity ranged between 0.24 and 2.12 N, while the adhesiveness ranged between 0.286 to 18.19 N·mm. The principal component analysis (PCA) separated the butter samples based on texture parameters, fatty acids concentration, and fat content, which were in contrast with water content. Of the measured color parameters, the yellowness b* color parameter is a relevant indicator that differentiated the analyzed sample into seven statistical groups; the ANOVA statistics highlighted this difference at a level of p < 0.001.

Mapping of fatty acids composition in shelled almonds analysed in bulk using a Hyperspectral Imaging system

LWT ◽  
2021 ◽  
Vol 138 ◽  
pp. 110678
Author(s):  
Irina Torres ◽  
Dolores Pérez-Marín ◽  
Miguel Vega-Castellote ◽  
María-Teresa Sánchez
Keyword(s):  
Fatty Acids ◽  
Hyperspectral Imaging ◽  
Imaging System ◽  
Fatty Acids Composition
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