Letters to the Editor

PEDIATRICS ◽  
1981 ◽  
Vol 67 (3) ◽  
pp. 445-445
Author(s):  
Gilberto Pereira
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Newborn Infants ◽  
Letters To The Editor ◽  
Similar Dose ◽  
The One

I think it is important to stress that the dose of Intralipid used in the study in the amount of 1 gm/kg over a four-hour infusion was selected for two major reasons. The first reason was that the dose was the one used by Andrew and others in the initial studies of Intralipid clearance in newborn infants. We wanted to compare the peak levels of free fatty acids and triglycerides in our patients following a similar dose given over a similar period of time.

scholarly journals Release of free fatty acids from adipose tissue obtained from newborn infants

1965 ◽  
Vol 6 (1) ◽  
pp. 91-95
Author(s):  
Milan Novák ◽  
Václav Melichar ◽  
Petr Hahn ◽  
Otakar Koldovský
Keyword(s):  
Fatty Acids ◽  
Adipose Tissue ◽  
Free Fatty Acids ◽  
Newborn Infants

Oxidative Stress in Newborn Infants with and without Asphyxia as Measured by Plasma Antioxidants and Free Fatty Acids

1999 ◽  
Vol 257 (1) ◽  
pp. 244-248 ◽  
Author(s):  
Kentaro Hara ◽  
Satoshi Yamashita ◽  
Akio Fujisawa ◽  
Shun Ishiwa ◽  
Teruyuki Ogawa ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Fatty Acids ◽  
Free Fatty Acids ◽  
Newborn Infants

Proteolysis, lipolysis, volatile compounds and sensory characteristics of Hispánico cheeses made using frozen curd from raw and pasteurized ewe milk

2012 ◽  
Vol 80 (1) ◽  
pp. 51-57 ◽  
Author(s):  
Rocío Alonso ◽  
Antonia Picon ◽  
Pilar Gaya ◽  
Manuel Nuñez
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Free Fatty Acids ◽  
Volatile Compounds ◽  
Free Amino Acids ◽  
Free Amino ◽  
Cow Milk ◽  
Mediterranean Countries ◽  
The One ◽  
And Control

Hispánico cheese, manufactured from a mixture of cow and ewe milk, is representative of cheese varieties made using milk from more than one animal species in Mediterranean countries. The shortage of ewe milk production in autumn hinders the uniformity of Hispánico cheese composition throughout the year. To surmount this inconvenience of ewe milk seasonality, curds made in spring from raw and pasteurized ewe milk were stored frozen and used four months later for the manufacture of Hispánico cheese. Experimental cheeses were made by mixing fresh curd from pasteurized cow milk with thawed curd from raw or pasteurized ewe milk, and control cheese from a mixture of pasteurized cow and ewe milk in the same proportion. Characteristics of experimental and control cheeses throughout a 60-d ripening period were investigated. On the one hand, the experimental cheese containing frozen curd from raw ewe milk showed the highest counts of staphylococci, Gram-negative bacteria and coliforms, the highest levels of aminopeptidase and esterase activity, and the highest concentrations of free amino acids, free fatty acids, alcohols and esters. On the other, the experimental cheese containing frozen curd from pasteurized ewe milk had concentrations of free amino acids, free fatty acids and volatile compounds similar to those of control cheese, with the only exception being a higher level of ketones. Flavour intensity reached the highest scores in the experimental cheese containing frozen curd from raw ewe milk, followed by the experimental cheese containing frozen curd from pasteurized ewe milk. Flavour quality scores of both experimental cheeses were similar, and lower than those of control cheese.

scholarly journals STUDY REGARDING THE USE OF SALVIA OFFICINALIS ESSENTIAL OIL IN FOOD PRODUCTS WITH A HIGH FAT CONTENT (MAYONNAISE)

2016 ◽  
Vol 73 (2) ◽  
pp. 171
Author(s):  
Ana Viorica POP ◽  
Cristina BOBEANU ◽  
Anca FARCAS ◽  
Maria TOFANA ◽  
Dan VARBAN ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Essential Oil ◽  
Free Fatty Acids ◽  
Control Sample ◽  
Storage Period ◽  
Physicochemical Characteristics ◽  
Salvia Officinalis ◽  
Physicochemical Changes ◽  
High Antioxidant Activity ◽  
The One

In the last years, through the emerging technologies for food processing, new ways are proposed for replacing the synthetic antioxidants with natural occurring compounds extracted from plants and which exert a high antioxidant activity. Therefore, the aim of the present study was to assess the addition of Salvia officinalis essential oil and its impact on the physicochemical characteristics of homemade mayonnaise. The product was monitored for four months in order to highlight the possible physicochemical changes, by determining the peroxide, the free fatty acids and the pH values. During storage, the pH of all investigated samples, except mayonnaise sample containing 2 μl/g of sage essential oil, slightly increased. The peroxid values for all samples increased during storage period and were higher than the one obtained for the control sample. Also, an increase in the free fatty acids content was noticed for all studied samples. Following the results obtained it can be stated that Salvia officinalis essential oil could be useful to control the development of rancidity and to maintain the quality and extend the shelf life of mayonnaise.

Serum levels of unbound free fatty acids. I: Normative data in term newborn infants.

1997 ◽  
Vol 16 (1) ◽  
pp. 81-84 ◽  
Author(s):  
M N Patel ◽  
A M Kleinfeld ◽  
G V Richeiri ◽  
S Ruben ◽  
M Hiatt ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Normative Data ◽  
Newborn Infants ◽  
Serum Levels ◽  
Term Newborn ◽  
Unbound Free Fatty Acids
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