Results 151 to 160 of about 3,401 (261)

Formulation and characterization of reduced fat muffins using a plant based fat replacer. [PDF]

J Food Sci Technol
Ahsan M, Moin A, Ashraf H, Khan A, Giuffrè AM.   +4 more
europepmc   +1 more source

Optimize fat Replacers in food

Majallah-i Dānishgāh-i ̒Ulūm-i Pizishkī-i Bābul, 2018
BACKGROUND: Fat is obtained from plant and animal sources and exists in most nutritious products which affects their sensory properties. The growing trend of diseases such as high cholesterol, heart disease and obesity made the nutrition experts look for the alternative fat with lower-calorie.
openaire   +1 more source

A Molecular Engineering Strategy to Fine‐Tune Phototoxicity of AIE Probes for Super‐Resolution Imaging of Mitochondrial Cristae Dynamics

Advanced Science, EarlyView.
Regulation of molecular packing, phototoxicity, and ROS output of AIE photosensitizers is achieved through carboxylation and alkyl‐chain‐length tuning. The probe designed via this strategy enables super‐resolution visualization of inner‐mitochondrial‐membrane cristae dynamics under controlled oxidative stress, and fluorescence‐lifetime imaging of ...
Kongqi Chen, Mengjie Wang, Chuen Kam, Zhiming Wang, Qinrong Zhang, Sijie Chen   +5 more
wiley   +1 more source

Changes in quality characteristics and inactivation of Salmonella in cake, including oleogel used as a fat replacer, baked with two different methods. [PDF]

J Food Sci
Ozdemir-Orhan N, Eroglu Z, Omac B.
europepmc   +1 more source

Employ of Citrus By-product as Fat Replacer Ingredient for Bakery Confectionery Products. [PDF]

Front Nutr, 2020
Caggia C, Palmeri R, Russo N, Timpone R, Randazzo CL, Todaro A, Barbagallo S.   +6 more
europepmc   +1 more source

Two‐Dimensional Triferroics: From Fundamental Couplings to Multifunctional Applications

Advanced Science, EarlyView.
This graphic summarizes the three main types of currently reported 2D triferroic couplings. From the structural perspective, existing systems can be broadly classified into two categories, which exhibit distinct symmetry features and coupling behaviors. Beyond the lattice difference, a third type involves the interplay among ferroelectricity, magnetism,
Yang Li, Jialin Gong, Zhiqing Li
wiley   +1 more source

Effect of Olive Oil Hydrogel as a Fat Replacer in Beef Meatballs. [PDF]

Food Technol Biotechnol
Palamutoğlu R, Kasnak C, Ünaldı BÖ, Duman S, Baydır AT.   +4 more
europepmc   +1 more source

Materials‐Guided Gene‐Ionizable Lipid Nanoparticles to Reverse Iron‐Associated Immune Resistance in Renal Cancer

Advanced Science, EarlyView.
ABSTRACT Iron overload is a common metabolic disturbance in cancer and contributes to poor outcomes in renal cell carcinoma (RCC), yet its effects on the tumour immune microenvironment remain unclear. Here we identify a previously unrecognized immunosuppressive axis in which iron overload downregulates the palmitoyltransferase ZDHHC12 in CD8+ T cells ...
Xin Jin, Yulong Hong, Chengliang Yin, Wanyang Guo, Yaxuan Wang, Ruijiang Zeng, Ruilin Liu, Zexian Ding, Xinlin Liu, Shangqing Ren, Qiyang Liang, Yaohui Wang, Xu Zhang, João Conde, Yuan Li, Xin Ma, Liangyou Gu   +16 more
wiley   +1 more source

Development of Oleogel-Based Fat Replacer and Its Application in Pan Bread Making. [PDF]

Foods
Kim SH, Jo YJ, Lee SH, Park SH.
europepmc   +1 more source

Pumpkin Seed Oil as a Partial Animal Fat Replacer in Bologna-type Sausages. [PDF]

Food Sci Anim Resour, 2020
Uzlaşır T, Aktaş N, Gerçekaslan KE.
europepmc   +1 more source