Nutritional composition and fatty acids profile in cocoa beans and chocolates with different geographical origin and processing conditions

Presence and variation of γ-aminobutyric

Presence and variation of γ-aminobutyric acid and other free amino acids in cocoa beans from different geographical origins

✍ Marseglia, Angela; Palla, Gerardo; Caligiani, Augusta 📂 Article 📅 2014 🏛 Elsevier Science 🌐 English ⚖ 841 KB

Changes in differently processed soya be

Changes in differently processed soya bean (Glycine max.) and lima bean (Phaseolus lunatus) with particular reference to their chemical composition and their mineral and some inherent anti-nutritional constituents

✍ Aletor, V. A. ;Ojo, O. I. 📂 Article 📅 1989 🏛 John Wiley and Sons 🌐 English ⚖ 486 KB

Changes in differently processed soya bean (Glycine max.) and lima bean (Phaseolus lunatus) with particular reference to their chemical composition and their mineral and some inherent anti-nutritional constituents V. A. ALETOR und 0. I. OJO The effects of 3 processing techniques: cooking, roasting

Effects of fat emulsions with different

Effects of fat emulsions with different fatty acid composition on plasma and hepatic lipids in rats receiving total parenteral nutrition

✍ W.J. Chen; S.L. Yeh; P.C. Huang 📂 Article 📅 1996 🏛 Elsevier Science 🌐 English ⚖ 590 KB

Change in α-tocopherol contents, lipid o

Change in α-tocopherol contents, lipid oxidation and fatty acid profile in eggs enriched with linolenic acid or very long-chain ω3 polyunsaturated fatty acids after different processing methods

✍ Lucía Cortinas; Jaume Galobart; Ana C Barroeta; María D Baucells; Michael A Gras 📂 Article 📅 2003 🏛 John Wiley and Sons 🌐 English ⚖ 175 KB

## Abstract The influences of dietary supplementation with α‐tocopheryl acetate (α‐TA) and of processing (by hard‐boiling and scrambling) of eggs enriched with ω3 fatty acids, either very long‐chain ω3 polyunsaturated fatty acids (VLC ω3 PUFAs) or linolenic acid (LNA), on fatty acid composition, α‐