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Wojciech Kolanowski
Salmonids are valuable fish in the human diet due to their high content of bioactive omega-3 very long-chain polyunsaturated fatty acid (VLC PUFA). The aim of this study was to assess the omega-3 VLC PUFA content in selected salmonid fish present on the ...
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Kim Jye Lee Chang, Christopher C. Parrish, Cedric J. Simon, Andrew T. Revill and Peter D. Nichols
Replacement of fish oil by 5% thraustochytrid whole cell biomass in diets for Atlantic salmon had no ill effect on fish growth performance, carcass total lipid and total fatty acid content. Carcass fatty acid composition indicated incorporation of the di...
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Gatot Soebiyakto,I.N.G. Wardana,Nurkholis Hamidi,Lilis Yuliati
Pág. 46 - 55
The application of the combustion process influenced by magnetic circle 4 poles sequentially (N-S-N-S) against premixed combustion of vegetable-aromatic oil at an equivalence ratio approaching stoichiometry is studied. The reactant reaction causes the he...
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John Rojas, Sergio Cabrera, Gelmy Ciro and Ana Naranjo
Lemon essential oil (LEO) is known for having excellent antioxidant properties with applications in the pharmaceutical, food and cosmetic sectors. However, its deficient stability to light and temperature compromise this activity. In this study, waxy emu...
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Dayand Toledo, Leonardo Parra, Ana Mutis, Fernando Ortega, Emilio Hormazábal, Andrés Quiroz
Pág. 357 - 364
The contents of long-chain fatty acids in non-polar root extracts from 1.6 year-old red clover plants of two cultivars (Superqueli INIA and Quiñequeli INIA) and one experimental line (Syn II Pre III), their relationships with H. obscurus populations, and...
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