scholarly journals Correction to: Physiological responses and specific fatty acids composition of Microcystis aeruginosa exposed to total solar radiation and increased temperature

2021 ◽  
Author(s):  
Florencia de la Rosa ◽  
Marleen De Troch ◽  
Malanga Gabriela ◽  
Hernando Marcelo
Keyword(s):  
Fatty Acids ◽  
Solar Radiation ◽  
Microcystis Aeruginosa ◽  
Physiological Responses ◽  
Total Solar Radiation ◽  
Fatty Acids Composition ◽  
Increased Temperature

Fatty acids composition of oilseed rape genotypes as affected by solar radiation and temperature

2017 ◽  
Vol 212 ◽  
pp. 165-174 ◽  
Author(s):  
Marion Gauthier ◽  
Didier Pellet ◽  
Corinne Monney ◽  
Juan Manuel Herrera ◽  
Marie Rougier ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Solar Radiation ◽  
Oilseed Rape ◽  
Fatty Acids Composition

Fatty acids composition in fruits of Rumex L. genus

2008 ◽  
Vol 21 (1) ◽  
pp. 133-137
Author(s):  
Helena Danuta Smolarz ◽  
Magdalena Wegiera ◽  
Joanna Matyjasik
Keyword(s):  
Fatty Acids ◽  
Fatty Acids Composition

scholarly journals The Effect of Fat Content and Fatty Acids Composition on Color and Textural Properties of Butter

Molecules ◽  
2021 ◽  
Vol 26 (15) ◽  
pp. 4565
Author(s):  
Sergiu Pădureţ
Keyword(s):  
Fatty Acids ◽  
Principal Component ◽  
Textural Properties ◽  
Fat Content ◽  
Fatty Acids Composition ◽  
Color Parameter ◽  
Butter Fat ◽  
Composition Variation ◽  
Texture Parameters ◽  
The Impact

The textural properties of butter are influenced by its fat content and implicitly by the fatty acids composition. The impact of butter’s chemical composition variation was studied in accordance with texture and color properties. From 37 fatty acids examined, only 18 were quantified in the analyzed butter fat samples, and approximately 69.120% were saturated, 25.482% were monounsaturated, and 5.301% were polyunsaturated. The butter samples’ viscosity ranged between 0.24 and 2.12 N, while the adhesiveness ranged between 0.286 to 18.19 N·mm. The principal component analysis (PCA) separated the butter samples based on texture parameters, fatty acids concentration, and fat content, which were in contrast with water content. Of the measured color parameters, the yellowness b* color parameter is a relevant indicator that differentiated the analyzed sample into seven statistical groups; the ANOVA statistics highlighted this difference at a level of p < 0.001.

Mapping of fatty acids composition in shelled almonds analysed in bulk using a Hyperspectral Imaging system

LWT ◽  
2021 ◽  
Vol 138 ◽  
pp. 110678
Author(s):  
Irina Torres ◽  
Dolores Pérez-Marín ◽  
Miguel Vega-Castellote ◽  
María-Teresa Sánchez
Keyword(s):  
Fatty Acids ◽  
Hyperspectral Imaging ◽  
Imaging System ◽  
Fatty Acids Composition
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