منابع مشابه
P-175: Relationship between Dietary Fat Intake and Its Major Food Sources and Assisted Reproduction Parameters
Background: To examine the relative contributions of dietary fat intake level and its food sources and assisted reproduction parameters. Materials and Methods: A prospective study was conducted on 240 infertile women. In assisted reproduction treatment cycle, body mass index (BMI), physical activity (PA), calorie intake, fat consumption and major food sources were assessed. The number of retrie...
متن کاملMaltodextrin As Fat Replacer in Food Products: A Review
Partial hydrolysis of starch yields a product called maltodextrin, which has a dextrose equivalent of less than 20. Maltodextrin with a dextrose equivalent of less than 10 is used as a fat replacer in various products. Industries are constantly developing low-fat products or reducing the fat content of products as much as possible according to the wishes and tastes of consumers so that the calo...
متن کاملAutomated Determination of Total Fat, Saturated Fat, Monounsaturated Fat and Trans Fat Content in Food Samples
Determination of total fat, saturated fat, monounsaturated fat and trans fat content in food samples is necessary for complying with applicable food labeling requirements. A typical procedure for saponifi cation of the sample involves refl uxing with sodium methoxide in methanol, followed by a second refl ux with boron trifl uoride in order to esterify the free fatty acids. Prior to injection i...
متن کاملFat acids characterization for food quality using
Raman Spectroscopy was used as a probe for the analysis of fatty acids. The presented examples show that this technique can be used for characterisation of fats of both animal and vegetal origins.Two experimental configurations were used: backscattering and transmission, involving different analysis methods: point measurement, XY mapping and multivariate analysis.
متن کاملCapsinoids and related food ingredients activating brown fat thermogenesis and reducing body fat in humans.
PURPOSE OF REVIEW Capsaicin and its nonpungent analog (capsinoids) are known to be food ingredients that increase energy expenditure and decrease body fat. This article reviews the role of brown adipose tissue (BAT) for the thermogenic effect of these compounds in humans and proposes the possibility of some other antiobesity food ingredients. RECENT FINDINGS A single oral ingestion of capsino...
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ژورنال
عنوان ژورنال: American Zoologist
سال: 1968
ISSN: 0003-1569
DOI: 10.1093/icb/8.1.151