Results 51 to 60 of about 165,212 (288)

Comparative Analysis of Frying Performance: Assessing Stability, Nutritional Value, and Safety of High-Oleic Rapeseed Oils

Foods
Frying is a critical process in the food industry, where selecting appropriate vegetable oils is key to achieving optimal results. In this study, French fries were fried at 175 °C with five different oils, the changes in the physicochemical indexes and ...
Zhenglin Zhou, Pan Gao, Yuan Zhou, Xingye Wang, Jiaojiao Yin, Wu Zhong, Martin J. T. Reaney   +6 more
doaj   +1 more source

Five-year trend in hydrogenated vegetable oil consumption among Northern Iranian families [PDF]

, 2013
Background: The main aim of this study was to assess the trends in hydrogenated vegetable oil (HVO) consumption and some related factors among northern Iranian families from 2006 to 2010.
Angizeh, A., Banihashem, S., Maghsodlo, S., Moghaddami, A., Moharloei, P., Sedaghat, M., Tazik, E., Veghari, G.   +7 more
core   +1 more source

Ecosystem‐Centered Robot Design: Toward Ecoresorbable Sustainability Robots (ESRs)

Advanced Science, EarlyView.
Robots exploring natural ecosystems can support monitoring and conservation, but must adopt ecosystem‐centered design to avoid pollution, waste, and damage. This review proposes guidelines for co‐designing ecoresorbable sustainability robots (ESRs), uniting materials, robotics, and ecological contexts in a single framework.
Tülin Yılmaz Nayır, Yuan Fang, Consuelo Contreras, Andrew K. Schulz, Florian Hartmann   +4 more
wiley   +1 more source

Enzymatically Interesterified Triadica sebifera Oil: A Novel Shortening for Enhanced Nutritional Quality and Sustainability

Foods
Trans-fatty acids (TFAs) in conventional shortenings are associated with health concerns. Here, we explore approaches to produce a healthier alternative using Triadica sebifera oil (TSO) and soybean oil (SO).
Ying Liu, Pan Gao, Yong Yang, Chunxiao Liu, Wu Zhong, Jiaojiao Yin, Martin J. T. Reaney   +6 more
doaj   +1 more source

PENGARUH MINYAK ATSIRI JAHE MERAH DAN LENGKUAS MERAH PADA EDIBLE COATING TERHADAP KUALITAS FILLET IKAN PATIN [PDF]

, 2012
The effects of edible coating enriched with red ginger and red galangal essential oil on quality of patin fillets during refrigerated storage of 8 days were examined.
Indianto, Dedy, Kawiji,, Kurniasih, Muslika, Nurhartadi, Edhi, Utami, Rohula   +4 more
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High internal phase emulsion (HIPE)-templated biopolymeric oleofilms containing an ultra-high concentration of edible liquid oil [PDF]

, 2018
We report, for the first time, the fabrication of oleofilms (containing more than 97 wt% edible liquid oil) using high internal phase emulsions (with oil volume fraction phi(oil) = 0.82) as templates.
Dewettinck, Koen, Patel, Ashok, Van der Meeren, Paul, Wijaya, Wahyu   +3 more
core   +2 more sources

The Mitochondrial Guardian α‐Amyrin Mitigates Alzheimer's Disease Pathology via Modulation of the DLK‐SARM1‐ULK1 Axis

Advanced Science, EarlyView.
Dietary habits play a key role in chronic diseases, and higher annual consumption of fruit and vegetable may lower risk of dementia. Artificial intelligence predicts the lipid‐like compound α‐Amyrin (αA) from plants with edible peels as a drug candidate against Alzheimer's disease.
Shu‐Qin Cao, Juan Ignacio Jiménez‐Loygorri, Yunguang Qiu, You Jung Kang, Khanh Van Do, Annabel E. Smith, Junjie Huang, Jun‐ping Pan, Lipeng Mao, Ang Li, Hangge Yang, Yahyah Aman, Maria Jose Donate Lagartos, Sofie Hindkjær Lautrup, Anbin Chen, Kristina Xiao Liang, Hailong Zhang, Juan Yi, Xurui Jin, Tin Cho Cheung, Olympia Apokotou, Florentia Papastefanaki, Rebecca Matsas, William A. McEwan, Feixiong Cheng, Hansang Cho, Guobing Chen, Huanxing Su, Konstantinos Palikaras, Oscar Junhong Luo, Qian Hua Zhao, Ding Ding, Cornelia van Duijn, Nektarios Tavernarakis, Patricia Boya, Tewin Tencomnao, Evandro F. Fang   +36 more
wiley   +1 more source

A Mechanochemical Kolbe–Schmitt Reaction: Catechol Carboxylation Provides Building Blocks for Renewable Plasticizers

Angewandte Chemie, EarlyView.
A mechanochemical Kolbe–Schmitt reaction of disodium catecholate enables the synthesis of mono‐ and dicarboxylated catechols at low temperature and CO2 pressure. Directly derivatizing the resulting carboxylic acid and phenolic moieties in the obtained mixture provides plasticizer blends with efficiencies competitive to commercial benchmarks.
Dries De Vos, Victoria S. Pfennig, Arno Goddé, Robby Vroemans, Tobias Krückel, Nicole Marcinkowska, Ettore Bartalucci, Thomas Wiegand, Carsten Bolm, Bert U. W. Maes   +9 more
wiley   +2 more sources

Effects of different amino acid enzymatic preparations on the quality and flavor of fragrant rapeseed oil

Food Chemistry: X
Enzymatically prepared aromatic oils commonly have high purity and aroma quality. However, amino acid type and content vary greatly according to the type of oil, which impacts overall aroma and quality.
Pan Gao, Bobo Sun, Zhe Chen, Qiaona Yuan, Wu Zhong, Jiaojiao Yin, Chuanrong Hu, Dongping He, Xingguo Wang   +8 more
doaj   +1 more source

Quality characteristics of edible linseed oil [PDF]

, 2006
In this review the quality properties of linseed oil for food uses are discussed as well as factors affecting this quality. Linseed oil has a favourable fatty acid composition with a high linolenic acid content.
Gates, Fred, Kymäläinen, Hanna-Riitta, Nykter, Minna, Sjöberg, Anna-Maija   +3 more
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