conjugated linoleic acid/kiazi cha kizungu

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Production of conjugated linoleic acid-rich potato chips.

Watumiaji waliosajiliwa tu ndio wanaweza kutafsiri nakala

Ingia / Ingia

Conjugated linoleic acid (CLA) is found primarily in diary and beef products, but the health benefits of CLA can only be realized if they are consumed at much greater levels than a normal healthy dietary intake. We have recently shown that a CLA-rich soy oil can be produced by simple isomerization

Measurement of conjugated linoleic acid (CLA) in CLA-rich potato chips by ATR-FTIR spectroscopy.

Watumiaji waliosajiliwa tu ndio wanaweza kutafsiri nakala

Ingia / Ingia

A conjugated linoleic acid (CLA)-rich soy oil has been produced by photoisomerization of soy oil linoleic acid. Nutritional studies have shown that CLA possesses health benefits in terms of reducing certain heart disease and diabetes risk factors. Potato chips are snacks that are readily produced in

Conjugated linoleic acid as a novel insecticide targeting the agricultural pest Leptinotarsa decemlineata.

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Ingia / Ingia

The Colorado Potato Beetle, Leptinotarsa decemlineata, is a major agricultural pest of solanaceous crops in the United States. Historically, a multitude of insecticides have been used to control problematic populations. Due to increasing resistance to insecticides, novel compounds and methodologies

Effects of supplemental fat on growth performance and quality of beef from steers fed barley-potato product finishing diets: II. Fatty acid composition of muscle and subcutaneous fat.

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Ingia / Ingia

One hundred sixty-eight crossbred steers (317.1 +/- 1.0 kg) were used to evaluate the effects of supplemental fat in finishing diets on the fatty acid composition, including the 9,11 isomer of conjugated linoleic acid, of beef. Steers were allotted within three weight blocks to a randomized complete

Enzyme technology for precision functional food ingredient processes.

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Ingia / Ingia

A number of naturally occurring dietary substances may exert physiological benefits. The production of enhanced levels or particularly tailored versions of such candidate functional compounds can be targeted by enzymatic catalysis. The recent literature contains examples of enhancing bioavailability

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