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Results 231 to 240 of about 2,283,119 (298)

Stabilization of PUFA‐Rich Mayonnaise Against Lipid Oxidation: A Review of the Last Three Decades of Research

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Mayonnaise, a widely consumed oil‐in‐water emulsion, is highly susceptible to lipid oxidation due to its high content of polyunsaturated fatty acids (PUFAs) and the presence of pro‐oxidant factors such as low pH and iron from egg yolk. Over the past three decades, extensive research has focused on understanding oxidation mechanisms, analytical
Sakhi Ghelichi, Betül Yesiltas, Charlotte Jacobsen +2 more
wiley +1 more source

Artificial Intelligence in Food-Nutrition-Health Research: From Multimodal Data Integration to Precision Intervention. [PDF]

J Food Sci
Wu X, Feng J.
europepmc +1 more source

Advancements in CO2 Capture Technologies: A Review of Amine Absorption and Alternative Methods for Post‐Combustion Integration

Asia-Pacific Journal of Chemical Engineering, EarlyView.
ABSTRACT Carbon capture technologies are poised to become one of the primary focuses regarding the achievement of net‐zero emissions by the year 2050. In these technologies, particular attention is given to post‐combustion CO2 capture, which is more easily implemented at existing power stations and other industries.
Satyajit Mukherjee +3 more
wiley +1 more source

Área temática: Nutrición artificial domiciliaria Thematic area: Home-based artificial nutrition

Nutrición Hospitalaria, 2010
doaj

Editorial: Nutrigenetics and nutrigenomics in livestock. [PDF]