Fat Fraction Qualitative Characteristics for Oat-Based Products

Oat Tocols: Concentration and Stability in Oat Products

Cereal Chem. 72(l):21-24 To determine the stability of tocols (vitamin E) in oat products under envelopes than in jars at room temperature, indicating that air may be various storage conditions, several oat products were stored in jars at involved in the degradation process. a-Tocopherol and a-tocotrienol -24° C or in jars or envelopes at room temperature for up to seven months. decreased faste...

Evaluation Effect of Macro and Micro Nutritional Elements on Quantitative and Qualitative Characteristics of Oat Crop (Avena sativa L.)

In order to assessment the effect of micro and macro nutrients on agro physiological traits of oat crop a research was conducted via split plot experiment based on randomized complete block design with three replications at Agricultural Research Station, Faculty of Agriculture, Shahid Chamran University of Ahvaz, along 2013-2014. The main factor included different complex of macro and micro nut...

Lipid Fraction Quality Evaluation of Brazilian Meat-based Products

A fração lipídica de produtos cárneos foi avaliada através das análises de colesterol, óxidos de colesterol e a composição em ácidos graxos, com ênfase nos isômeros trans. Foram analisados 126 amostras, sendo 45 de produtos cárneos bovinos, 36 de produtos cárneos suínos e 45 de produtos cárneos mistos. O colesterol e os óxidos de colesterol foram determinados por HPLC. A composição em ácidos gr...

Proton density fat-fraction: a standardized MR-based biomarker of tissue fat concentration.

Role of lipid reactions in quality of oat products

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