Article
Agriculture, Dairy & Animal Science
Violeta Razmaite, Arturas Siukscius, Raimondas Leikus
Summary: This study aimed to evaluate the yolk and albumen color as well as the nutritional value of yolk lipids in Estonian quail eggs by using diets supplemented with local oilseed cakes. The diet affected the color, cholesterol content, and fatty acid composition of the yolk. The study found that different oilseed cake supplements had varying effects on the characteristics of the yolk and albumen in the quail eggs.
Article
Biochemistry & Molecular Biology
Matilde Tura, Diana Ansorena, Iciar Astiasaran, Mara Mandrioli, Tullia Gallina Toschi
Summary: The interest in hemp seed oil has increased recently due to its new use as food. The study found that traditional methods of measuring oxidation in hemp seed oil were not sufficient. Accelerated storage led to an increase in volatile compounds and a decrease in antioxidants.
Article
Veterinary Sciences
Alessandro Vastolo, Sergio Iliano, Flaviana Laperuta, Saverio Pennacchio, Marina Pompameo, Monica Isabella Cutrignelli
Summary: The study evaluated the use of hempseed cake in dogs' nutrition, comparing the effects of two lipid sources: swine tallow (T-diet) and hempseed cake (H-diet). The H-diet had a higher concentration of polyunsaturated fatty acids compared to T-diet, but also a higher peroxidation index. After 30 days, the H-group showed a significant reduction in liver and renal markers and cholesterol, indicating a healthier fatty acid profile.
FRONTIERS IN VETERINARY SCIENCE
(2021)
Article
Plant Sciences
Guillermo Federico Padilla-Gonzalez, Abigail Rosselli, Nicholas J. Sadgrove, Max Cui, Monique S. J. Simmonds
Summary: This study explored the chemical diversity of hemp seed metabolome and identified new compounds and chemical classes. Variability in fatty acid yield and composition among different accessions was also observed. These findings have important implications for commercialization and cultivar development of hemp seeds.
FRONTIERS IN PLANT SCIENCE
(2023)
Article
Agriculture, Dairy & Animal Science
M. A. G. Quaresma, I. C. Antunes, B. Gil Ferreira, A. Parada, A. Elias, M. Banos, C. Santos, A. Partidario, M. Mourato, L. C. Roseiro
Summary: This study analyzed the pectoral muscles of two species of quail, Japanese Quail (JQ) and Common Quail (CQ), and found that JQ had better fatty acid composition while CQ had higher levels of certain minerals. Additionally, the meat of wild quail was found to have healthier composition than that of farmed quail.
Article
Food Science & Technology
Carmela Tringaniello, Lina Cossignani, Francesca Blasi
Summary: This study characterized the triacylglycerol fraction of Italian and Extra-European hemp seed oil using a stereospecific analysis, revealing high percentages of unsaturated fatty acids, particularly essential fatty acids, in the sn-2 position. The results can differentiate Italian hemp seed oil samples from Extra-European ones and provide insights for enhancing its use as a functional ingredient in various industries. Stereospecific analysis proves to be a powerful analytical tool for authenticity and traceability purposes of hemp seed oil.
Article
Veterinary Sciences
Ayman A. A. Swelum, Hani A. A. Ba-Awadh, Isiaka O. O. Olarinre, Islam M. M. Saadeldin, Abdullah N. N. Alowaimer
Summary: The effects of adding mixed chicken and Japanese quail egg yolks (EYs) to the cryodiluent on the quality of ram semen before freezing and post-thawing were evaluated. The study found that the use of chicken egg yolks improved sperm vitality, plasma membrane integrity, and DNA integrity, while the use of quail egg yolks improved sperm abnormalities and kinetic motion parameters. The addition of mixed egg yolks had no additional benefits for semen parameters.
FRONTIERS IN VETERINARY SCIENCE
(2022)
Article
Chemistry, Analytical
Pawel Siudem, Agnieszka Zielinska, Violetta Kowalska, Katarzyna Paradowska
Summary: Hemp oil, with its high content of unsaturated fatty acids, is widely used in the food, pharmaceutical, and cosmetic industries. The analysis of H-1 NMR spectra reveals the differences in oil samples after different storage times and conditions.
JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS
(2022)
Article
Green & Sustainable Science & Technology
Fabiola Sciacca, Nino Virzi, Nicola Pecchioni, Maria Grazia Melilli, Carla Buzzanca, Sonia Bonacci, Vita Di Stefano
Summary: Hemp, with its multipurpose usability and low capital requirements, has great potential in achieving the Sustainable Development Goals set by the UN. Hemp seeds are unique in their nutritional composition and are mainly used for oil production, while the waste is used to fortify bread. This study aimed to evaluate the impact of hemp seed flour fortification on bread texture, sensory characteristics, color, antioxidant activity, and amino acid content.
Article
Chemistry, Multidisciplinary
Joanna Brys, Agata Gorska, Ewa Ostrowska-Ligeza, Magdalena Wirkowska-Wojdyla, Andrzej Brys, Rita Brzezinska, Karolina Dolatowska-Zebrowska, Jolanta Malajowicz, Malgorzata Ziarno, Marko Obranovic, Dubravka Skevin
Summary: This study explores the use of interesterification between lard and hemp seed oil to produce substitutes for human breast milk fat. The resulting fats showed higher levels of free fatty acids and primary oxidation products, but reduced oxidative stability, possibly due to the incorporation of polyenic fatty acids into the external positions of lard molecules.
APPLIED SCIENCES-BASEL
(2021)
Article
Food Science & Technology
Farouk Semwogerere, Obert C. Chikwanha, Chenaimoyo L. F. Katiyatiya, Munyaradzi C. Marufu, Cletos Mapiye
Summary: Feeding goats diets containing hempseed cake as a substitute for soybean meal improves the fatty acid profile, flavor volatiles, and protein stability of chevon. The addition of hempseed cake increases healthful polyunsaturated fatty acids, desirable flavor compounds, and antioxidant activity in chevon.
Article
Food Science & Technology
Yassine Taaifi, Abdessamad Benmoumen, Kamal Belhaj, Smail Aazza, Malika Abid, Embarek Azeroual, Ahmed Elamrani, Farid Mansouri, Hana Serghini Caid
Summary: This study analyzed the chemical composition of hemp seeds from two varieties cultivated in four different regions of northern Morocco. The results showed that the composition of the seeds was strongly influenced by the variety, growing area, and their interaction. The findings could be valuable for breeding programmes aiming to develop non-conventional oil varieties for cosmetic and agro-industrial use.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Matilde Tura, Mara Mandrioli, Enrico Valli, Rosamaria Cristina Rubino, Dylan Parentela, Tullia Gallina Toschi
Summary: The composition of cold-pressed hemp seed oil did not significantly change over a 3-month storage period, except for a decrease in peroxide value and 8-tocopherol content.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2022)
Review
Agriculture, Dairy & Animal Science
Robert G. Elkin, Kevin J. Harvatine
Summary: This review summarizes the novel findings and unanswered questions regarding the enrichment of eggs and poultry meat with omega-3 polyunsaturated fatty acids. It also offers possible explanations for perplexing observations in this area.
Article
Agriculture, Multidisciplinary
Yi Wang, Jinqiu Wang, Hanmei Li, Yu Xiao, Putri Widyanti Harlina, Fang Geng
Summary: The accumulation of lipids in egg yolk during its formation was studied by researchers in both food science and animal science. Results showed significant differences in fatty acid profiles and lipidomes at different stages of egg yolk formation. Transport and accumulation of lipids in egg yolk are dynamically adjusted, with different lipid molecular species having different timing and transport mechanisms.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Food Science & Technology
Hasan Yalcin, Hatice Kavuncuoglu, Lutfiye Ekici, Osman Sagdic
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2017)
Article
Food Science & Technology
Ismet Ozturk, Osman Sagdic, Hasan Yalcin, Tugba Dursun Capar, Musa Hakan Asyali
LWT-FOOD SCIENCE AND TECHNOLOGY
(2016)
Article
Food Science & Technology
Hatice Kavuncuoglu, Tugba Dursun Capar, Safa Karaman, Hasan Yalcin
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2017)
Article
Food Science & Technology
Ferhat Yuksel, Safa Karaman, Melek Gurbuz, Mehmet Hayta, Hasan Yalcin, Mahmut Dogan, Ahmed Kayacier
LWT-FOOD SCIENCE AND TECHNOLOGY
(2017)
Article
Food Science & Technology
H. Yalcin, H. Kavuncuoglu, E. Tulukcu, Z. Eroglu
QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS
(2017)
Article
Food Science & Technology
T. D. Capar, H. Yalcin
QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS
(2017)
Article
Biochemical Research Methods
Hatice Kavuncuoglu, Erhan Kavuncuoglu, Seyda Merve Karatas, Busra Benli, Osman Sagdic, Hasan Yalcin
JOURNAL OF MICROBIOLOGICAL METHODS
(2018)
Article
Agriculture, Dairy & Animal Science
Y. Konca, T. Yuksel, H. Yalcin, S. Buyukkilic Beyzi, M. Kaliber
BRITISH POULTRY SCIENCE
(2019)
Article
Food Science & Technology
Hatice Kavuncuoglu, Hasan Yalcin, Mehmet Dogan
LWT-FOOD SCIENCE AND TECHNOLOGY
(2019)
Article
Agriculture, Dairy & Animal Science
Selma Buyukkilic Beyzi, Yusuf Konca, Ozlem Koknur, Sebahattin Koknur, Hasan Yalcin, Muhammad Jasim Uddin, Mehmet Ulas Cinar
TROPICAL ANIMAL HEALTH AND PRODUCTION
(2019)
Article
Food Science & Technology
K. Cevik, H. Yalcin
Summary: This study investigated the microencapsulation of palm oil fractions using skim milk powder and maltodextrin by spray drying. The results showed that the ratio of coating materials had an impact on the efficiency and yield of microencapsulation.
Article
Agricultural Engineering
Tugba Dursun Capar, Tugba Dedebas, Hasan Yalcin, Lutfiye Ekici
Summary: This study investigated the impact of different extraction techniques on European cranberrybush seed oil, finding that ultrasound-assisted extraction and microwave-assisted extraction could effectively increase oil yield without deteriorating oil quality. The extraction method did not significantly alter the fatty acid composition and oil quality.
INDUSTRIAL CROPS AND PRODUCTS
(2021)
Article
Food Science & Technology
Kutlu Cevik, Mehmet Horzum, Hamza Alasalvar, Hasan Yalcin, Mahmut Dogan
Summary: This study investigated the effect of different surfactants on the properties of hazelnut oil emulsion and powder. The results showed that certain surfactants significantly increased the emulsion activity index and viscosity, as well as the encapsulation efficiency and oxidation stability of the powder. In particular, diacetyl tartaric acid ester of mono- and diglycerides, sodium stearoyl-2-lactylate, and glycerol monostearate demonstrated superior performance in capsule formation.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Food Science & Technology
Elif Meltem Iscimen, Tugba Dursun Capar, David Julian McClements, Hasan Yalcin, Mehmet Hayta
Summary: This study aimed to create conjugates between faba bean proteins and grape leaf polyphenols using an alkaline treatment assisted by sonication. The effects of sonication on the binding of the proteins and polyphenols were investigated using microscopy, spectroscopy, and calorimetry. The results showed that sonication altered the structure and properties of the conjugates, including the size, composition, and functionality. The antioxidant and emulsifying activities of the conjugates were also enhanced. Overall, sonication reduced the production time and improved the functional attributes of the conjugates.