نتایج جستجو برای: soy-oil

تعداد نتایج: 147458  

Journal: :Asia Pacific journal of clinical nutrition 2007
Ahmad Nazrun Shuid Loh Hong Chuan Norazlina Mohamed Kamsiah Jaarin Yew Su Fong Ima Nirwana Soelaiman

Palm oil is shown to have antioxidant, anticancer and cholesterol lowering effects. It is resistant to oxidation when heated compared to other frying oils such as soy oil. When a frying oil is heated repeatedly, it forms toxic degradation products, such as aldehydes which when consumed, may be absorbed into the systemic circulation. We have studied the effects of taking soy or palm oil that wer...

Journal: :Journal of animal science 2008
C N Groesbeck L J McKinney J M Derouchey M D Tokach R D Goodband S S Dritz J L Nelssen A W Duttlinger A C Fahrenholz K C Behnke

The objective of this study was to determine the effects of diets containing crude glycerol on pellet mill production efficiency and nursery pig growth performance. In a pilot study, increasing crude glycerol (0, 3, 6, 9, 12, and 15%) in a corn-soybean meal diet was evaluated for pellet mill production efficiency. All diets were steam conditioned to 65.5 degrees C and pelleted through a pellet ...

Journal: :Journal of oleo science 2010
Nagao Totani Yurika Araki Sayuri Tateishi

It has been reported that oil heated with vegetable protein under reduced pressure, followed by filtration (soy oil), decreased body, liver and retroperitoneal fat tissue weights and serum triacylglycerol levels in Wistar rats. In order to clarify the mechanism of these weight-loss promoting effects, gastrointestinal tract content transfer was traced. Fasted 10-week-old rats were fed a slurry c...

Journal: :Journal of nutritional science and vitaminology 1992
T Iwata S Hoshi F Takehisa K Tsutsumi Y Furukawa S Kimura

The effect of dietary safflower phospholipid (Saf-PL) and soybean phospholipid (Soy-PL) on plasma, liver, and fecal lipids in rats fed a hypercholesterolemic diet was compared with that of triglyceride mixture (controls). Triglyceride mixture (SP-Oil) of safflower oil and palm oil (8:2) contained almost comparable amounts of linoleic acid to safflower phospholipid or soybean phospholipid. Conce...

Journal: :Chest 2005
Fernando Holguin Martha M Téllez-Rojo Mariana Lazo David Mannino Joel Schwartz Mauricio Hernández Isabelle Romieu

INTRODUCTION Omega-3 fatty acid levels are associated with decreased risk for sudden death; however, the protective cardiovascular mechanisms of omega-3 are poorly understood. This study addresses the heart rate variability (HRV) changes in a cohort of elderly subjects randomized to receive either a daily high dose of marine-derived omega-3 fatty acids (fish oil) or a lower daily dose of a plan...

2009
Siti Khadijah Adam Srijit Das Faizah Othman Kamsiah Jaarin

OBJECTIVE To observe the effects of consuming repeatedly heated soy oil on the aortic tissues of estrogen-deficient rats. METHODS Thirty female Sprague Dawley rats (200-250 g) were divided equally into five groups. One group served as the normal control (NC) group. The four treated groups were ovariectomized and were fed as follows: 2% cholesterol diet (OVXC); 2% cholesterol diet + fresh soy ...

2011
Yankun Zhou Yrjö H. Roos

Encapsulation of sensitive compounds in amorphous, glassy wall materials may protect them from environmental factors causing their loss during storage of food ingredients and foods. The stability of αtocopherol (2.5%, w/w, based on non-fat solids) in freeze-dried lactose-milk protein isolate-olive oil (3:1:2), lactose-soy protein isolate-olive oil (3:1:2), trehalose-milk protein isolate-olive o...

Journal: :Journal of nutritional science and vitaminology 2011
Yukiko Ueda Ming-Fu Wang Amalia Veronica Irei Nobuko Sarukura Tohru Sakai Tzu-Fang Hsu

The senescence-accelerated mouse (SAMP8) is an animal model used in studies of aging. The purpose of this study was to investigate the effect of different types of dietary lipids on longevity and age-related deterioration in memory in SAMP8 mice. Eight-month-old mice were fed diets with 5% lard (Lard group), 5% soybean oil (Soy group), 2% lecithin +3% soybean oil (Lecithin+Soy group) or 2% fish...

Journal: :Journal of agricultural and food chemistry 2010
Whitney Gammill Andrew Proctor Vishal Jain

Conjugated linoleic acid (CLA) is found in small quantities in dairy and beef products. Obtaining optimum dietary CLA levels from these sources requires an increased intake of saturated fat. A 20% CLA soy oil was produced by UV photoisomerization of soy oil linoleic acid (LA), which is naturally low in saturated fat, but no other high-LA vegetable oils have been studied for their potential as C...

2014
Zbigniew A. Kruk Hyun Joo Kim Yun Ji Kim David L. Rutley Samooel Jung Soo Kee Lee Cheorun Jo

This study was conducted to evaluate the combined effect of high pressure (HP) with the addition of soy sauce and/or olive oil on the quality and safety of chicken breast meats. Samples were cut into 100 g pieces and 10% (w/w) of soy sauce (SS), 10% (w/w) of olive oil (OO), and a mixture of both 5% of soy sauce and 5% olive oil (w/w) (SO) were pressurized into meat with high pressure at 300 or ...

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