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Analysis of raw cow milk quality according to free fatty acid contents in the Czech Republic
cow raw milk bulk milk sample mammary gland fat free fatty acids crude protein casein lactose somatic cell count total mesophilic bacteria count psychrotrophic bacteria count urea mechanical stress lipolysis
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2015/6/5
The concentration (c) of free fatty acids (FFAs) in milk is an indicator of dairy cow nutrition, milk straining, its bacterial contamination and storage quality. High FFA concentrations (cs) caused by...
Monitoring the Free Fatty Acid Level of Crude Palm Oil Stored under Light of Different Wavelenghts
Free Fatty Acid Crude Palm Oil Stored
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2016/6/1
The effect of light of different colours (wavelength) on the Free Fatty Acid (FFA) value of stored crude palm oil is hereby reported. Equal portions of the palm oil samples were stored in an environme...
Determination of Free Fatty Acid Composition in Plasma Membranes of Neutrophils in Diabetics
plasma membrane phospholipase B free fatty acid neutrophil
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2009/6/30
Since frequent and serious infections occur in diabetic patients, the investigation of the function of neutrophils is of importance. Any change in the lipid composition of the plasma membrane could be...
Relationship between fasting insulin resistance index (FIRI) and plasma glycerol and free fatty acid levels in physically active males and females
Male Females Fasting insulin resistance index (FIRI) Glycerol Free fatty acids
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2010/9/17
This study aimed at evaluation of insulin sensitivity expressed as fasting insulin resistance index (FIRI) and its relationship with plasma glycerol and free fatty acid levels in physical education st...
Long-term effect of varying the source or amount of dietary carbohydrate on postprandial plasma glucose, insulin, triacylglycerol, and free fatty acid concentrations in subjects with impaired glucose tolerance
Glycemic index glycemic load postprandial plasma fatty acids
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2016/12/29
Reducing the glycemic load (GL) is considered beneficial for managing insulin resistance. The GL can be reduced either by reducing carbohydrate intake or by reducing the glycemic index (GI).