Results 291 to 297 of about 30,896 (297)

The Influence of Various Cereal Brans, Stabilized Through Hot Air, Microwave, and Autoclave Methods, on the Physicochemical Properties of Cookies

Food Science &Nutrition, Volume 13, Issue 6, June 2025.
Stabilization methods, including hot air, microwave, and autoclave treatments, can significantly enhance the nutritional value of bran derived from wheat, rye, and oats, all while preserving the quality of cookies. By implementing these techniques, food manufacturers have the opportunity to develop cookies that are not only fiber‐rich and nutritious ...
Büşra Solmaz, Hacer Levent, Nazlı Şahin   +2 more
wiley   +1 more source

Lactobacillus‐Derived Biosurfactants: Emulsification and Antioxidant Properties in Oil Emulsions

Food Science &Nutrition, Volume 13, Issue 6, June 2025.
Extracted biosurfactants from lactobacilli present in traditional yogurt had emulsifying performance in emulsions. Oxidation levels indicated that the emulsions prepared with biosurfactants were significantly less oxidized compared to the control sample. This research introduces the biosurfactants derived from L. plantarum and L.
Roghayeh Rezaeimalidareh, Mohammad Ahmadi, Seyed‐Ahmad Shahidi   +2 more
wiley   +1 more source

Pancreatic surgery outcomes: multicentre prospective snapshot study in 67 countries. [PDF]

Br J Surg
PancreasGroup.org Collaborative.
europepmc   +1 more source

CD73 alleviates osteoarthritis by maintaining anabolism and suppressing catabolism of chondrocytes extracellular matrix. [PDF]

J Orthop Translat
Guo H, Lv Z, Wang M, Li W, Xie Y, Liu Z, Chen F, Jiang R, Liu Y, Wu R, Li J, Sun Z, Tan G, Shi D.   +13 more
europepmc   +1 more source