Results 71 to 80 of about 213,344 (344)

Challenges of modeling pristane‐induced lupus in non‐human primates

Animal Models and Experimental Medicine, EarlyView.
Systemic lupus erythematosus (SLE) in cynomolgus monkeys was modeled by two intraperitoneal injections of pristane at a dose of 3.5 mL/kg, administered at weeks 1 and 23. Serum samples from all monkeys that received pristane tested positive for antinuclear antibodies.
Elena Vladimirovna Vinogradova, Maria Alexandrovna Varavko, Yakov Yuryevich Ustyugov, Alexey Alexandrovich Aleksandrov, Dmitry Alexandrovich Khochenkov, Yulia Nikolaevna Linkova   +5 more
wiley   +1 more source

Fibers as Oleogelators: Innovations, Applications, and Future Prospects in Structured Lipid Systems

Journal of the American Oil Chemists' Society, EarlyView.
Schematic overview of fiber‐based oleogelation mechanisms, processing routes, and food applications highlighting particulate/capillary structuring, polymer entanglement, and emulsion‐templated approaches. ABSTRACT Oleogels, structured oil systems created with low levels of gelators‐enables solid fat functionality while preserving the underlying liquid ...
P. Abdul Wahid, Rajni Chopra, Nitin Kumar, Monika Chand, Aishwarya Dhiman, Rajat Singh   +5 more
wiley   +1 more source

Quality assessment and microbial stability of bread produced from inclusion of commercial fish/meat fillings in dough [PDF]

Acta Periodica Technologica
The study assessed the nutritional, organoleptic properties and storage shelf-life of bread produced with the inclusion of commercial fish/meat fillings in the dough. The bread was produced using straight dough method and 5 % of commercial processed fish/
Adekoyeni Oludare Olumuyiwa, Adegoke Adekola Felix, Jafiya Lami, Sunday Mercy Otsone, Salako Sikiru Gbolahan, Ayano Adeola Eniola   +5 more
doaj   +1 more source

Physicochemical Properties and Consumer Acceptance of Bread Enriched with Alternative Proteins

Foods, 2020
A projected global population growth by 2050 and climate change crises have led to increasing demand in edible protein sources; thus, scientific research and food industries are searching for alternatives. In this study, we investigated the incorporation
P. García-Segovia, M. Igual, J. Martínez-Monzó   +2 more
semanticscholar   +1 more source

Structured Plant‐Based Oil as Healthier Alternatives to Conventional Fats in Chocolate Cream Fillings

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT This study investigated the use of oleogel systems as fat replacements in chocolate cream fillings. Oleogels were prepared with 4, 6, 8, or 10% of sunflower wax (SW) or glycerol monostearate (GM) in corn oil (CO) or sesame oil (SO). Four representative oleogels, SOSW4, SOSW6, SOGM6, and COGM6, were selected for application in chocolate cream ...
Md. Jannatul Ferdaus, Niaz Mahmud, Jiana Rebeca Matamoros, Lina Casale Aragon‐Alegro, Roberta Claro da Silva   +4 more
wiley   +1 more source

Investigations of Bread Production with Postponed Staling Applying Instrumental Measurements of Bread Crumb Color

Sensors, 2009
Crumb color quality characteristics of bread of different compositions (whole grain, rye, barley and diet bread) at 24 hours intervals during three days after bread preparation were investigated by means of a MOM-color 100 tristimulus photo colorimeter ...
Vladimir S. Popov, Jasna S. Mastilović, Jovanka G. Laličić-Petronijević, Jovanka V. Popov-Raljić   +3 more
doaj   +1 more source

Archaeobotanical evidence reveals the origins of bread 14,400 years ago in northeastern Jordan

Proceedings of the National Academy of Sciences of the United States of America, 2018
Significance Despite being one of the most important foodstuffs consumed in the modern world, the origins of bread are still largely unknown. Here we report the earliest empirical evidence for the preparation of bread-like products by Natufian hunter ...
Amaia Arranz-Otaegui, Lara González Carretero, Monica N. Ramsey, D. Fuller, T. Richter   +4 more
semanticscholar   +1 more source

Botanical Origin and Nutritional Values of Bee Bread of Stingless Bee (Heterotrigona itama) from Malaysia

, 2020
Bee bread is the bee-collected pollen with the mixture of honey and bee salivary enzymes, stored inside the bee hive. Malaysia has limited information on bee bread collected by the stingless bee Heterotrigona itama.
S. Mohammad, Nor-Khaizura Mahmud-Ab-Rashid, N. Zawawi   +2 more
semanticscholar   +1 more source

Influences of Ingredients and Bakers on the Bacteria and Fungi in Sourdough Starters and Bread

Msphere, 2020
Sourdough starters are complex communities of yeast and bacteria which confer characteristic flavor and texture to sourdough bread. The microbes present in starters can be sourced from ingredients or the baking environment and are typically consistent ...
A. Reese, A. A. Madden, M. Joossens, G. Lacaze, R. Dunn   +4 more
semanticscholar   +1 more source

Annotating aspects in text and image: A new task and dataset for multimodal aspect‐based sentiment analysis

Journal of the Association for Information Science and Technology, EarlyView.
Abstract Aspect‐Based Sentiment Analysis (ABSA) has evolved from textual analysis to a multimodal paradigm, integrating visual information to capture nuanced sentiments. Despite advancements, existing Multimodal ABSA (MABSA) research remains limited in granularity, which focuses on either coarse‐level categories or named entities, neglecting fine ...
Li Yang, Jia Yang, Jin‐Cheon Na, Jianfei Yu   +3 more
wiley   +1 more source