atom (food) — Ingredient · Foodgeist

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atom (food) — Ingredient · Foodgeist

What science says

compound effect

“The increased cholesterol content of all hepatoma versus liver plasma membranes was accompanied by a decrease of fatty acyl poly-unsaturation in most lipid classes of the rat hepatoma but not of the mouse hepatoma membranes.”

fatty acyl poly-unsaturation → decreased → in most lipid classes of the rat hepatoma

Studies on plasma membranes. XXII. Fatty acid profiles of lipid classes in plasma membr...1975

technique parameter

“A central composite design was used with a response surface analysis of four factors: (D) atomization speed (22,000-26,000 rpm)... Moisture, hygroscopicity, solubility, effective recovery and formation of deposits on the walls presented significant differences (P<0.05) with respect to all factors”

atomization speed → affects → sugarcane juice powder quality

Influence of Maltodextrin and Spray Drying Process Conditions on Sugarcane Juice Powder...DOI →2015DOI

compound effect

“Polyenoic VLCFA phosphatidylcholine in neonatal rat brain is enriched with n-6 pentaenoic and n-3 hexaenoic VLCFA with up to 36 carbon atoms”

polyenoic VLCFA phosphatidylcholine → is enriched with → n-6 pentaenoic and n-3 hexaenoic VLCFA with up to 36 carbon atoms in neonatal rat brain

Unique molecular species of phosphatidylcholine containing very-long-chain (C24-C38) po...DOI →1990DOI

compound effect

“whereas the corresponding phospholipid in adult rat brain mainly contains n-6 tetraenoic and n-3 pentaenoic VLCFA with up to 38 carbon atoms”

polyenoic VLCFA phosphatidylcholine → contains → n-6 tetraenoic and n-3 pentaenoic VLCFA with up to 38 carbon atoms in adult rat brain

Unique molecular species of phosphatidylcholine containing very-long-chain (C24-C38) po...DOI →1990DOI

ingredient property

“The best discriminant criteria were those based on unsaturated fatty acids and on fatty acids with several carbon atoms >or=18.”

unsaturated fatty acids and fatty acids with several carbon atoms ≥18 → are best discriminant criteria → for milk origin

Use of milk fatty acids composition to discriminate area of origin of bulk milk DOI →2010DOI