Animal fats. 1. The component acids of deer fat and of camel fat
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چکیده
منابع مشابه
conjugated linoleic acids, amino acid profile and other characteristics of meat produced under identical condition from two iranian fat tailed breeds of lamb
گوشت قرمز یکی از مهم ترین فرآورده های دامی در تأمین پروتئین و انرژی می باشد که در حمل ویتامین های محلول در چربی نیز حائز اهمیت می باشد. انسان مانند سایر مهره داران اسید های چرب ضروری (لینولئیک و آلفا لینولنیک) مورد نیاز خود از طریق غذا تأمین می نماید. اسید های چرب ضروی پیش ساز اسید های چرب غیر اشباع با چند پیوند دوگانه هستند. اسید لینولنیک پیش ساز اسیدهای چرب امگا 3 و اسید لینولئیک نیز پیش ساز ...
Sensory properties of fats and fat replacements.
The typical American diet derives 37% of total daily energy intake from fat.' Fat consumption in the U.S. has been estimated at 98 g/day for men and 65 g/day for women.' Diets low in carbohydrate and fiber but rich in fat have been associated with high prevalence of obesity and elevated risks of coronary artery disease and some forms of cancer.233 Current nutritional guidelines recommend reduci...
متن کاملComponent Fatty Acids from the Fat of Cow Colostrum*
In connection with a recent study on human milk fat (1.) an opportunity was afforded to measure qualitatively and quantitatively the fatty acid distribution in the fat from human milk collected during the first 3 days of lactation. Some differences in composition were observed ,for these colostrum samples when they were compared with mature human milk fat. It was considered desirable therefore ...
متن کاملThe Component Fatty Acids of Goat Milk Fat
Milk fats from different species of mammals are known to vary considerably in chemical composition. In early work, the butter fat constants were largely used to indicate the differences in composition. More recently, emphasis has been placed on comparisons of the component fatty acids of the various types of butter fats. The methods available for separation of the acids are not conducive to hig...
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ژورنال
عنوان ژورنال: Biochemical Journal
سال: 1953
ISSN: 0306-3283
DOI: 10.1042/bj0540617