Results 111 to 120 of about 448,758 (299)
Chemische Zusammensetzung und sensorisches Profil von UFA/CLA angereicherter Butter im Vergleich zu konventioneller Butter [PDF]
, 2009 In the last years, there has been a growing demand by consumers for foods combining an increased nutritional value and benefits on human health. Butter enriched in unsaturated fatty acids/conjugated linoleic acids (UFA/CLA) could become a food with added
Mallia, S. +3 more
core
Food Chemistry International, EarlyView.In an aqueous alkaline medium, fatty acids (from the hydrolysis of triglycerides or freely present in the oil) are ionised in order to form emulsifiers (carboxylates) which will physically stabilise the prepared emulsion. The higher the free fatty acids content of the oil and alkalinity of the solution, the higher will be the stability of the prepared ...
Ngoualem Kégah Franklin +3 more
wiley +1 more source
Food Chemistry International, EarlyView.This study evaluated Bambara groundnut–wheat composite bread fortified with orange peel in diabetic rats. Diets significantly lowered blood glucose, inhibited α‐glucosidase and α‐amylase, and boosted antioxidant enzymes compared to controls. Results emphasize BG‐based functional foods' potential to help manage type 2 diabetes through regulation of ...
S. O. Oguntuase +3 more
wiley +1 more source
DYNAMIC EFFECTS OF PEANUT BUTTER ADVERTISING ON PEANUT BUTTER DEMAND [PDF]
Using error correction approach and nonlinear three-stage-squares, long-run and short-run effects of aggregate brand advertising on the U.S demand for peanut butter are estimated.
Deodhar, Satish Y., Fletcher, Stanley M.
core +1 more source
Food Chemistry International, EarlyView.ABSTRACT The growing global demand for sustainable, nutritionally balanced protein sources has intensified interest in plant‐derived proteins, particularly those derived from oilseeds such as groundnut (Arachis hypogaea L.). However, although groundnut protein isolates (GPIs) have high nutritional quality, they exhibit limitations in technofunctional ...
Ángel Efraín Rodríguez Rivera +6 more
wiley +1 more source
The kinetics of milk gel structure formation studies by electron microscopy
Пищевые системыThe aim of this study is to enhance the comprehension of the mechanism of enzymatic gelation in milk by visualizing the evolution of its microstructure through transmission electron microscopy.
I. T. Smykov
doaj +1 more source
Conformal supergravity in three dimensions: New off-shell formulation
, 2013 We propose a new off-shell formulation for N-extended conformal supergravity in three spacetime dimensions. Our construction is based on the gauging of the N-extended superconformal algebra in superspace.
Butter, Daniel +3 more
core +1 more source
Dietary and biomarker‐guided strategies as supportive measures in the fragile X syndrome
Food Biomacromolecules, EarlyView.Abstract The fragile X syndrome (FXS) is an inherited neurodevelopmental disorder that primarily affects males, often resulting in an IQ below 55, while about two‐thirds of females also experience intellectual disability. Physical features may include an elongated face, prominent ears, finger joint laxity, and enlarged testes in males.
Jailan E. El Halawani, Reem R. AlOlaby
wiley +1 more source
Food Biomacromolecules, EarlyView.Abstract Whereas gluten‐free bread production often relies on starch‐heavy formulations, this study introduces a novel approach by leveraging the synergistic effects of fermented/pre‐gelatinized Cardaba banana, pigeon pea, and lemon pomace—an underutilized agro‐industrial byproduct.
Abimbola Abike Osanbikan +5 more
wiley +1 more source