Food Chem
Identification and characterization of antioxidant and immune-stimulatory polysaccharides in flaxseed hull.
Biao Y, Jiannan H, Yaolan C, Shujie C, Dechun H, Julian Mcclements D, Chongjiang C
Flaxseeds are widely consumed for their desirable sensory attributes and health benefits. We focused on enhancing the sustainability and economic pote ...
Read More
Source: PubMed
Food Sci Nutr
Health lipid indices and physicochemical properties of dual fortified yogurt with extruded flaxseed omega fatty acids and fibers for hypercholesterolemic subjects.
Ahmad N, Manzoor MF, Shabbir U, Ahmed S, Ismail T, Saeed F, Nisa M, Anjum FM, Hussain S
The aim of the present study was to prepare designer yogurt for the hypercholesterolemic subject. The yogurts were prepared from sheep and cow milk by ...
Read More
Source: PubMed
Br. J. Nutr. 2020 Jan 29
Flaxseed oil in the context of a weight loss program ameliorates fatty liver grade in patients with non-alcoholic fatty liver disease: a randomized double-blind controlled trial.
Rezaei S, Sasani MR, Akhlaghi M, Kohanmoo A
Long-chain omega-3 fatty acids have shown to regulate lipid metabolism and reduce fat accumulation in the liver. This trial investigated the effect of ...
Read More
Source: PubMed
Materials (Basel)
Mechanical Properties of Short Fiber-Reinforced Geopolymers Made by Casted and 3D Printing Methods: A Comparative Study.
Korniejenko K, Lach M, Chou SY, Lin WT, Cheng A, Hebdowska-Krupa M, Gadek S, Mikula J
The main objective of this article is to develop ceramic-based materials for additive layer manufacturing (3D printing technology) that are suitable f ...
Read More
Source: PubMed
Int. J. Biol. Macromol.
Effect of a low melting temperature mixture on the surface properties of lignocellulosic flax bast fibers.
Morin S, Lecart B, Istasse T, Bailly Maître Grand C, Meddeb-Mouelhi F, Beauregard M, Richel A
Bast flax fibers were treated, with or without ultrasound assistance, using a low melting mixture (LMM) composed of lactic acid, d-glucose and water. ...
Read More
Source: PubMed
