Results 201 to 210 of about 175,563 (355)
Food Chemistry International, EarlyView.ABSTRACT Animal protein and plant protein make the protein supplement more comprehensive and further optimize the nutritional structure of the national diet. In this study, a “dual protein” Lueyang black‐boned chicken and black bean soup (FS) was prepared.
Mengya Zhao +6 more
wiley +1 more source
Aloe vera Tannin Ameliorates Fructose‐Induced Dyslipidaemia and Oxidative Stress in Wistar Rats
Food Chemistry International, EarlyView.Aloe vera tannin (AVT) significantly enhances liver reduced glutathione and superoxide dismutase activities in rats. Fructose consumption creates dyslipidaemia in rats by significantly increasing serum cholesterol and LDL levels. AVT prevented fructose‐induced dyslipidaemia in rats by controlling the lipid profile. AVT did not affect liver, hippocampus
Nathan Isaac Dibal +12 more
wiley +1 more source
Food Biomacromolecules, EarlyView.Abstract This study explores the potential of replacing gelatin with vegan hydrocolloids as gelling agents in gummies. The goal was to create a gelatin‐free, vegan gummy using natural plant‐based hydrocolloids such as agar–agar and guar gum, which provide a chewy texture similar to gelatin.
Santoshi Rawat +6 more
wiley +1 more source
2013 AHA/ACC Guideline on Lifestyle Management to Reduce Cardiovascular Risk [PDF]
, 2013 Eckel, Robert
core +2 more sources
Real‐time quality and safety monitoring of fruit juice using paper‐based platform
Food Biomacromolecules, EarlyView.Schematic illustration of a paper‐based biosensor for rapid detection of fruit juice spoilage. Abstract Food spoilage and safety concerns still remain critically challenging within the fruit juice industry, especially as conventional detection methods, though precise, are often too time‐consuming, costly, and reliant on centralized laboratories.
Priti Das +4 more
wiley +1 more source
Nonthermal Food Processing Technologies: A Comprehensive Review
Future Postharvest and Food, EarlyView.The graphical abstract illustrates the shift from traditional thermal food preservation methods to advanced nonthermal technologies. Traditional methods, represented by heating, often compromise the nutritional and sensory quality of foods. In contrast, nonthermal approaches such as high‐pressure processing (HPP), pulsed electric field (PEF ...
Ashok Kumar Yadav +5 more
wiley +1 more source
[Carbohydrate-restricted diet is to be recommended].
Tidsskrift for den Norske laegeforening : tidsskrift for praktisk medicin, ny raekke, 2008 Dag Viljen, Poleszynski, Iver, Mysterud
openaire +1 more source