Search PubMed⌕ Search

SEARCH · Search PubMed

Results for “Trans Fatty Acids”

Search indexed PubMed citations on genomics, clinical trials, systematic reviews and public health. Explore titles, authors and supplied subject terms, then open the PubMed record.

Quote a phrase for an exact phrase match. Source license links do not imply unrestricted reuse.

At least 1,117 records · Page 62Linked to original sources
PubMed2004

Controlled release of protein from hydrocolloid gel microbeads before and after drying.

Casein entrapped within gel microbeads using alginate, amidated LM pectin, gellan gum and a system containing a mixture of these polysaccharides (pectin:gellan:alginate, 1/3: 1/3: 1/3), were obtained by ionic gelation in a high-pressure capillary apparatus. Hydrogenated vegetable fat was also added to produce the gel microbeads and protein release in all the systems was measured, including from freeze-dried capsules containing protein and fat. Encapsulation efficiency, capsule size and morphology were evaluated as well as the protein release profile. Encapsulation efficiencies from 83.7 to 90.7% were obtained for the protein capsules and from 71.8 to 95.4% for those containing protein and fat. Greater release was observed from gel microbeads without fat where alginate presented the greatest diffusion (100%) and the system with a mixture of polyssacharides, the best barrier, with protein retention of 90% after 240 min in solution. The fat containing gel microbeads presented good percent retentions and both the gel microbeads and the dry microbeads showed similar percentages for release. The majority of the systems studied showed a burst effect on release. Gel microbeads size distribution was similar, both with and without fat, and independent of the matrix material, the mean size being 150microm. The morphological observations showed that the gel microbeads were spheroidal with a homogenous distribution of fat droplets in the microcapsules. Agglomeration occurred on drying but many particles maintained a partially spheroidal form, with a configuration of solid material.

Alginates↗
PubMed1975

Effects of intraruminal and intra-abomasal additions of cod-liver oil on milk fat production in the cow.

Four Holstein cows were used in a modified switchback design to show the effect on milk-fat synthesis of (1) control diet, (2) 29.23, 3.92, 6.48, 30.65, 3.44 control diet plus 255 g/day of cod-liver oil in rumen, and (3) control diet plus 225 g/day of cod-liver oil in abomasum. Mean milk yield (kg/day), fat production (kg/day), and milk-fat percentage were (1) 21.87, .79, 3.63; (2) 22.99, .70, 3.05; and (3) 23.02, .75, 3.28. Compared to the post-treatment control period, only one cow decreased in milk-fat percentage on 3 while all cows decreased in milk-fat percentage on 2. Proportions of carbons 16:0, 16:1, 18:0, 18:1, 18:2, and trans-monoene fatty acids of the milk fat were (1) 30.31, 3.24, 10.15, 30.48, 2.59, 7.91; (2) 26.37; and (3) 26.30, 3.72, 10.56, 30.10, 2.96, 9.84. Proportions of rumen volatile fatty acids were not significantly affected by treatment. Proportions of carbons 16:0, 18:0, 18:1, 18:2, and 18:3 fatty acids in the rumen ingesta were (1) 17.28, 47.92, 21.71, 10.59, 2.46; (2) 19.55, 25.90, 37.21, 11.97, 5.39; and (3) 16.90, 50.80, 19.66, 9.11, and 3.23. Fatty acid composition of blood-serum phospholipids were affected by treatment.

Abomasum↗
PubMed2005

Irradiation in the production, processing, and handling of food. Final rule.

The Food and Drug Administration (FDA) is amending the food additive regulations to provide for the safe use of ionizing radiation for control of Vibrio species and other foodborne pathogens in fresh or frozen molluscan shellfish (e.g., oysters, mussels, clams, etc.). This action is in response to a petition filed by the National Fisheries Institute and the Louisiana Department of Agriculture and Forestry.

Animals↗