The Experts below are selected from a list of 63 Experts worldwide ranked by ideXlab platform
J Galobart - One of the best experts on this subject based on the ideXlab platform.
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influence of dietary supplementation with α tocopheryl acetate and canthaxanthin on cholesterol oxidation in ω3 and ω6 fatty acid enriched spray Dried Eggs
Journal of Food Science, 2002Co-Authors: J Galobart, A C Barroeta, Francesc Guardiola, S Loapezferrer, M D BaucellsAbstract:: The effect of feeding laying hens linseed oil or sunflower oil, with and without α-tocopheryl acetate and/or canthaxanthin, was evaluated on cholesterol oxidation in spray-Dried whole egg at various storage periods. Storage of spray-Dried Eggs at room temperature in the dark resulted in an increase in cholesterol oxidation products from 18.1 μg/g, after spray drying, to 39.3 μg/g, at 12 mo of storage. No differences were found with either dietary oil or canthaxanthin supplementation. However, α-tocopheryl acetate supplementation resulted in a lower formation of cholesterol oxidation products during storage. No synergistic effect between α-tocopherol and canthaxanthin was detected.
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α tocopherol transfer efficiency and lipid oxidation in fresh and spray Dried Eggs enriched with ω3 polyunsaturated fatty acids
Poultry Science, 2001Co-Authors: J Galobart, A C Barroeta, M D Baucells, L Cortinas, Francesc GuardiolaAbstract:Abstract We evaluated the effect of supplementing a basal diet containing 5% linseed oil with 0, 50, 100, and 200 mg/kg of alpha-tocopheryl acetate (α-TA) on α-tocopherol content, fatty acid composition, and lipid oxidation in fresh and spray-Dried Eggs during storage. α-tocopherol transfer efficiency from feed to egg was also studied. The α-tocopherol content of fresh egg increased in a dose-dependent manner (16.6, 49.8, 78.9, and 132.3 μg/g of egg for 0, 50, 100, and 200 mg/kg α-TA supplementation, respectively), but transfer efficiency decreased, from 41.8% to 26.7%, with increasing α-tocopherol content in the diet. Spray-drying significantly decreased the α-tocopherol content of Eggs and increased lipid oxidation. Dietary supplementation with different levels of α-TA significantly reduced lipid oxidation in spray-Dried Eggs. α-TA supplementation had no significant effect on the fatty acid composition of fresh Eggs.
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lipid oxidation in fresh and spray Dried Eggs enriched with ω3 and ω6 polyunsaturated fatty acids during storage as affected by dietary vitamin e and canthaxanthin supplementation
Poultry Science, 2001Co-Authors: J Galobart, A C Barroeta, M D Baucells, Francesc GuardiolaAbstract:Abstract A 2 × 2 × 2 factorial experiment was planned to study the influence of dietary fat source (linseed oil or sunflower oil) and dietary doses of α-tocopheryl acetate (α-TA) (0 or 200 mg/kg of feed) and canthaxanthin (CX) (0 or 5 mg/kg of feed) on fatty acid (FA) composition and lipid oxidation of fresh and spray-Dried Eggs. Dietary supplementation with α-TA and CX modified the levels of certain long-chain polyunsaturated FA (PUFA). Lipid oxidation in fresh Eggs and spray-Dried Eggs at 0, 6, and 12 mo of storage was measured by the lipid hydroperoxide (LHP) and TBA values. The LHP and TBA values were up to 10 times higher in spray-Dried Eggs than in fresh Eggs. The evolution of LHP and TBA values in spray-Dried Eggs showed that ω3 FA-enriched Eggs were more susceptible to lipid oxidation than those enriched with ω6 FA. The α-TA supplementation increased the lipid stability of enriched Eggs and was very effective throughout the storage of spray-Dried Eggs. On the other hand, CX supplementation did not prevent lipid oxidation in PUFA-enriched Eggs. Moreover, no synergistic effect between both compounds was detected.
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oxidation in fresh and s1 ray Dried u 3 and to6 fatty acid enriched Eggs vitamin e and cantiiaxantin
European Symposium on the quality of eggs and egg products., 1999Co-Authors: J Galobart, Ana Cristina Barroeta Lajusticia, Maria Dolores Baucells Sanchez, J GuardiolaAbstract:A trial with 192 laying hens was conducted to study the effect of Vitamin E and Canthaxanthin as antioxidants in w3 either w6 fatty acid (FA) enriched Eggs. The animals were randomlyassigned to eight treatments resulted from the supplementation of a basal dietcontaining5% of linseed oil (L) orsunfloweroil (S) with 200 ppm ofutocopheryl acetate (LE and SE), 5ppm of Canthaxathin(LC and SC) or both (LEG and SEC). After 40 days of experimental treatment, Eggs were collected and oxidation was measured by the TBA methodology (Botsoglou et al., 1994) on fresh and spray-Dried Eggs. On fresh Eggs there were no differences in TBArs values (expressed as ng MDA/g for any of the studied factors. On spray-Dried Eggs, the values obtained were o to X-fold higher than in fresh Eggs. Eggs from the diets with linseed oil (26,6 % I'UFA and 10,4 % m3) showed higher values than those from diets with sunflower oil (28,0 % PUFA and 26,7 % w6) (L: 338,7 v.v. S: 248,6; P 0,05). It can be concluded that w3 FA enriched Eggs are more susceptible to oxidation than u6 FA enriched Eggs. Supplementation with 200 ppm of Vitamin E can reduce the oxidation induced by the spray-drying process, but supplementation with 5 ppm of Canthaxanthin had no significant effect as antioxidant.
Francesc Guardiola - One of the best experts on this subject based on the ideXlab platform.
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influence of dietary supplementation with α tocopheryl acetate and canthaxanthin on cholesterol oxidation in ω3 and ω6 fatty acid enriched spray Dried Eggs
Journal of Food Science, 2002Co-Authors: J Galobart, A C Barroeta, Francesc Guardiola, S Loapezferrer, M D BaucellsAbstract:: The effect of feeding laying hens linseed oil or sunflower oil, with and without α-tocopheryl acetate and/or canthaxanthin, was evaluated on cholesterol oxidation in spray-Dried whole egg at various storage periods. Storage of spray-Dried Eggs at room temperature in the dark resulted in an increase in cholesterol oxidation products from 18.1 μg/g, after spray drying, to 39.3 μg/g, at 12 mo of storage. No differences were found with either dietary oil or canthaxanthin supplementation. However, α-tocopheryl acetate supplementation resulted in a lower formation of cholesterol oxidation products during storage. No synergistic effect between α-tocopherol and canthaxanthin was detected.
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α tocopherol transfer efficiency and lipid oxidation in fresh and spray Dried Eggs enriched with ω3 polyunsaturated fatty acids
Poultry Science, 2001Co-Authors: J Galobart, A C Barroeta, M D Baucells, L Cortinas, Francesc GuardiolaAbstract:Abstract We evaluated the effect of supplementing a basal diet containing 5% linseed oil with 0, 50, 100, and 200 mg/kg of alpha-tocopheryl acetate (α-TA) on α-tocopherol content, fatty acid composition, and lipid oxidation in fresh and spray-Dried Eggs during storage. α-tocopherol transfer efficiency from feed to egg was also studied. The α-tocopherol content of fresh egg increased in a dose-dependent manner (16.6, 49.8, 78.9, and 132.3 μg/g of egg for 0, 50, 100, and 200 mg/kg α-TA supplementation, respectively), but transfer efficiency decreased, from 41.8% to 26.7%, with increasing α-tocopherol content in the diet. Spray-drying significantly decreased the α-tocopherol content of Eggs and increased lipid oxidation. Dietary supplementation with different levels of α-TA significantly reduced lipid oxidation in spray-Dried Eggs. α-TA supplementation had no significant effect on the fatty acid composition of fresh Eggs.
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lipid oxidation in fresh and spray Dried Eggs enriched with ω3 and ω6 polyunsaturated fatty acids during storage as affected by dietary vitamin e and canthaxanthin supplementation
Poultry Science, 2001Co-Authors: J Galobart, A C Barroeta, M D Baucells, Francesc GuardiolaAbstract:Abstract A 2 × 2 × 2 factorial experiment was planned to study the influence of dietary fat source (linseed oil or sunflower oil) and dietary doses of α-tocopheryl acetate (α-TA) (0 or 200 mg/kg of feed) and canthaxanthin (CX) (0 or 5 mg/kg of feed) on fatty acid (FA) composition and lipid oxidation of fresh and spray-Dried Eggs. Dietary supplementation with α-TA and CX modified the levels of certain long-chain polyunsaturated FA (PUFA). Lipid oxidation in fresh Eggs and spray-Dried Eggs at 0, 6, and 12 mo of storage was measured by the lipid hydroperoxide (LHP) and TBA values. The LHP and TBA values were up to 10 times higher in spray-Dried Eggs than in fresh Eggs. The evolution of LHP and TBA values in spray-Dried Eggs showed that ω3 FA-enriched Eggs were more susceptible to lipid oxidation than those enriched with ω6 FA. The α-TA supplementation increased the lipid stability of enriched Eggs and was very effective throughout the storage of spray-Dried Eggs. On the other hand, CX supplementation did not prevent lipid oxidation in PUFA-enriched Eggs. Moreover, no synergistic effect between both compounds was detected.
M D Baucells - One of the best experts on this subject based on the ideXlab platform.
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influence of dietary supplementation with α tocopheryl acetate and canthaxanthin on cholesterol oxidation in ω3 and ω6 fatty acid enriched spray Dried Eggs
Journal of Food Science, 2002Co-Authors: J Galobart, A C Barroeta, Francesc Guardiola, S Loapezferrer, M D BaucellsAbstract:: The effect of feeding laying hens linseed oil or sunflower oil, with and without α-tocopheryl acetate and/or canthaxanthin, was evaluated on cholesterol oxidation in spray-Dried whole egg at various storage periods. Storage of spray-Dried Eggs at room temperature in the dark resulted in an increase in cholesterol oxidation products from 18.1 μg/g, after spray drying, to 39.3 μg/g, at 12 mo of storage. No differences were found with either dietary oil or canthaxanthin supplementation. However, α-tocopheryl acetate supplementation resulted in a lower formation of cholesterol oxidation products during storage. No synergistic effect between α-tocopherol and canthaxanthin was detected.
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α tocopherol transfer efficiency and lipid oxidation in fresh and spray Dried Eggs enriched with ω3 polyunsaturated fatty acids
Poultry Science, 2001Co-Authors: J Galobart, A C Barroeta, M D Baucells, L Cortinas, Francesc GuardiolaAbstract:Abstract We evaluated the effect of supplementing a basal diet containing 5% linseed oil with 0, 50, 100, and 200 mg/kg of alpha-tocopheryl acetate (α-TA) on α-tocopherol content, fatty acid composition, and lipid oxidation in fresh and spray-Dried Eggs during storage. α-tocopherol transfer efficiency from feed to egg was also studied. The α-tocopherol content of fresh egg increased in a dose-dependent manner (16.6, 49.8, 78.9, and 132.3 μg/g of egg for 0, 50, 100, and 200 mg/kg α-TA supplementation, respectively), but transfer efficiency decreased, from 41.8% to 26.7%, with increasing α-tocopherol content in the diet. Spray-drying significantly decreased the α-tocopherol content of Eggs and increased lipid oxidation. Dietary supplementation with different levels of α-TA significantly reduced lipid oxidation in spray-Dried Eggs. α-TA supplementation had no significant effect on the fatty acid composition of fresh Eggs.
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lipid oxidation in fresh and spray Dried Eggs enriched with ω3 and ω6 polyunsaturated fatty acids during storage as affected by dietary vitamin e and canthaxanthin supplementation
Poultry Science, 2001Co-Authors: J Galobart, A C Barroeta, M D Baucells, Francesc GuardiolaAbstract:Abstract A 2 × 2 × 2 factorial experiment was planned to study the influence of dietary fat source (linseed oil or sunflower oil) and dietary doses of α-tocopheryl acetate (α-TA) (0 or 200 mg/kg of feed) and canthaxanthin (CX) (0 or 5 mg/kg of feed) on fatty acid (FA) composition and lipid oxidation of fresh and spray-Dried Eggs. Dietary supplementation with α-TA and CX modified the levels of certain long-chain polyunsaturated FA (PUFA). Lipid oxidation in fresh Eggs and spray-Dried Eggs at 0, 6, and 12 mo of storage was measured by the lipid hydroperoxide (LHP) and TBA values. The LHP and TBA values were up to 10 times higher in spray-Dried Eggs than in fresh Eggs. The evolution of LHP and TBA values in spray-Dried Eggs showed that ω3 FA-enriched Eggs were more susceptible to lipid oxidation than those enriched with ω6 FA. The α-TA supplementation increased the lipid stability of enriched Eggs and was very effective throughout the storage of spray-Dried Eggs. On the other hand, CX supplementation did not prevent lipid oxidation in PUFA-enriched Eggs. Moreover, no synergistic effect between both compounds was detected.
A C Barroeta - One of the best experts on this subject based on the ideXlab platform.
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influence of dietary supplementation with α tocopheryl acetate and canthaxanthin on cholesterol oxidation in ω3 and ω6 fatty acid enriched spray Dried Eggs
Journal of Food Science, 2002Co-Authors: J Galobart, A C Barroeta, Francesc Guardiola, S Loapezferrer, M D BaucellsAbstract:: The effect of feeding laying hens linseed oil or sunflower oil, with and without α-tocopheryl acetate and/or canthaxanthin, was evaluated on cholesterol oxidation in spray-Dried whole egg at various storage periods. Storage of spray-Dried Eggs at room temperature in the dark resulted in an increase in cholesterol oxidation products from 18.1 μg/g, after spray drying, to 39.3 μg/g, at 12 mo of storage. No differences were found with either dietary oil or canthaxanthin supplementation. However, α-tocopheryl acetate supplementation resulted in a lower formation of cholesterol oxidation products during storage. No synergistic effect between α-tocopherol and canthaxanthin was detected.
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α tocopherol transfer efficiency and lipid oxidation in fresh and spray Dried Eggs enriched with ω3 polyunsaturated fatty acids
Poultry Science, 2001Co-Authors: J Galobart, A C Barroeta, M D Baucells, L Cortinas, Francesc GuardiolaAbstract:Abstract We evaluated the effect of supplementing a basal diet containing 5% linseed oil with 0, 50, 100, and 200 mg/kg of alpha-tocopheryl acetate (α-TA) on α-tocopherol content, fatty acid composition, and lipid oxidation in fresh and spray-Dried Eggs during storage. α-tocopherol transfer efficiency from feed to egg was also studied. The α-tocopherol content of fresh egg increased in a dose-dependent manner (16.6, 49.8, 78.9, and 132.3 μg/g of egg for 0, 50, 100, and 200 mg/kg α-TA supplementation, respectively), but transfer efficiency decreased, from 41.8% to 26.7%, with increasing α-tocopherol content in the diet. Spray-drying significantly decreased the α-tocopherol content of Eggs and increased lipid oxidation. Dietary supplementation with different levels of α-TA significantly reduced lipid oxidation in spray-Dried Eggs. α-TA supplementation had no significant effect on the fatty acid composition of fresh Eggs.
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lipid oxidation in fresh and spray Dried Eggs enriched with ω3 and ω6 polyunsaturated fatty acids during storage as affected by dietary vitamin e and canthaxanthin supplementation
Poultry Science, 2001Co-Authors: J Galobart, A C Barroeta, M D Baucells, Francesc GuardiolaAbstract:Abstract A 2 × 2 × 2 factorial experiment was planned to study the influence of dietary fat source (linseed oil or sunflower oil) and dietary doses of α-tocopheryl acetate (α-TA) (0 or 200 mg/kg of feed) and canthaxanthin (CX) (0 or 5 mg/kg of feed) on fatty acid (FA) composition and lipid oxidation of fresh and spray-Dried Eggs. Dietary supplementation with α-TA and CX modified the levels of certain long-chain polyunsaturated FA (PUFA). Lipid oxidation in fresh Eggs and spray-Dried Eggs at 0, 6, and 12 mo of storage was measured by the lipid hydroperoxide (LHP) and TBA values. The LHP and TBA values were up to 10 times higher in spray-Dried Eggs than in fresh Eggs. The evolution of LHP and TBA values in spray-Dried Eggs showed that ω3 FA-enriched Eggs were more susceptible to lipid oxidation than those enriched with ω6 FA. The α-TA supplementation increased the lipid stability of enriched Eggs and was very effective throughout the storage of spray-Dried Eggs. On the other hand, CX supplementation did not prevent lipid oxidation in PUFA-enriched Eggs. Moreover, no synergistic effect between both compounds was detected.
Ivana Kolarević - One of the best experts on this subject based on the ideXlab platform.
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Occurrence of moulds and some mycotoxing in raw materials used in confectionary
2020Co-Authors: Marija R. Škrinjar, Gordana Dimić, Olga Jovanović, Ivana KolarevićAbstract:Contamination of some raw materials (cake crambs, flour, white sugar, pulverized sugar, milk powder, Dried Eggs, fat-reduced cocoa powder, ground hazelnut, invert syrup, margarine, quince marmalade, sour cherry marmalade, water) with moulds, aflatoxin B1 (AB1), ochratoxin A (OA) and zearalenone (ZEA) was investigated. It was found that of 19 total samples, 12 (63 %) were contaminated with moulds. Their number arranged from 5,0 to 8,3 x 10 2/g. Isolated moulds were classified into 9 genera (Absidia, Aspergillus, Cladosporium, Eurotium, Fusarium, Moniliella, Penicillium, Rhizopus and Scopulariopsis) and 25 species. Genera Aspergillus and Penicillium were presented with the largest number of various species. Flour, ground hazelnut and Dried Eggs were contaminated at the highest degree. The majority of isolated species (92 %) are known as producers of various toxic metabolites. One sample of flour was contaminated with OA in traces, but no one with AB1 and ZEA. .
