Oils of vegetable origin are of great importance in food, soap, and cosmetic industries and they may also be used as lubricants and raw materials for biodiesel production depending on their viscosity and thermal stability. This work provides insight into the fatty acid components, physicochemical properties and thermal stability of some refined vegetable oils. The Saponification values, peroxid...

Understanding the molecular mechanisms regulating pea seed developmental process is extremely important for pea breeding. In this study, we used high-throughput RNA-Seq and bioinformatics analyses to examine the changes in gene expression during seed development in vegetable pea and grain pea, and compare the gene expression profiles of these two pea types. RNA-Seq generated 18.7 G of raw data,...

BACKGROUND The constant increase of aquaculture production and wealthy seafood consumption has forced the industry to explore alternative and more sustainable raw aquafeed materials, and plant ingredients have been used to replace marine feedstuffs in many farmed fish. The objective of the present study was to assess whether plant-based diets can induce changes in the intestinal mucus proteome,...

Endurance sport required healthy and balanced diet. This case report presents the findings of an ultra triathlete (three times Ironman with 11.4 km swimming, 540 km cycling and 126 km running in 41 hours 18 minutes) living and finished competitions based on vegan raw diet. To this end, the vegan ultra triathlete and a control group of 10 Ironman triathletes of similar age living on a mixed diet...

Retention of vitamin C in homogenized raw fruits and vegetables stored under routine conditions prior to analysis was investigated. Raw collard greens (Brassica oleracea var. viridis), clementines (Citrus clementina hort. ex Tanaka), and potatoes (Solanum tuberosum) were chosen, being representative of foods to be sampled in USDA’s National Food and Nutrient Analysis Program (NFNAP), and having...

Abstract The analysis, systematization and updating of information in the field production fermented milk products was carried out. range modern their characteristics is given. main trends development market related to changes consumer demand, emergence new directions nutrition, achievements science technology food industry are considered. prospects using “traditional” vegetable raw materials h...