Sentence examples for components of vegetable from inspiring English sources

This has been implemented for triacylglycerols mixtures, the main components of vegetable oils, a renewable raw-material for a wide variety of products.

However, our results confirmed previous findings on Pompeian wall paintings [25] and suggested that the painting mixture was probably made of pigments dissolved in a liquid medium containing organic components of vegetable and plant origin.

The minor components of vegetable oils (such as FFA, MAG, and phospholipids) and lipid oxidation products (e.g., hydroperoxides, aldehydes, ketones, and epoxides) are amphiphilic and surface active.

Triglycerides, composed of various fatty acids, are the main component of vegetable oil.

These results would provide guidance for designing cutting component of vegetable choppers, succulence cutter and other food processing machines.

Water management is an important component of vegetable production and our results suggest that soil moisture manipulation would be important in the establishment and sustained presence of entomopathogenic nematode populations within cultivated areas over the growing season.

The possible role of fatty acids, a main component of vegetable oils, in modulating genotoxicity and carcinogenicity has also been studied.

The inverse association observed with β-carotene intake, however, is slightly weaker than the association previously observed with vegetable intake in these data,aising the possibility that the observed β-carotene effect is accounted for by another component of vegetables.

The association may be due to beta-carotene affecting the risk directly or it may reflect an indirect association of cancer risk with some other component of vegetables or with a nonvegetable component of diet that is itself related to vegetable consumption.

Specific components of certain vegetables of the family Brassicaceae (for example, broccoli, Brussel's sprouts or cabbage) are physiologic ligands of the AhR.

Table 3 demonstrated that the main organic components of leafy vegetables were structural carbohydrates, including hemicellulose (14.37 68.24%), cellulose (6.61 20.67%), and lignin (0.22 12.12%).