Results 31 to 40 of about 21,614 (217)
Grasas y Aceites, 2002 Four vegetable oils with different polyunsaturated/saturated fatty acid ratio (P/S): 5.2 for sunflower oil, 3.,4 for canola rapeseed oil, 0.4 for a blend of palm oleic and canola rapeseed oil (80:20), and 0.3 for palm olein were assayed for stability of
L. Masson +9 more
doaj +1 more source
Perspectivas en Nutrición Humana, 2018 Antecedentes: estudios previos reportan la presencia de grasas saturadas y grasas trans en productos de panadería, relacionadas con enfermedades crónicas no transmisibles.
Sofía Turbay Ceballos +5 more
doaj +1 more source
Estimating Hierarchical Demand in Retail Operations
Journal of Operations Management, Volume 72, Issue 6, Page 831-850, September 2026.ABSTRACT A hierarchical structure over product attributes is a central input to many product assortment and inventory optimization models, yet no existing method can recover such structures from the aggregate sales data that retailers routinely collect.
Blair Flicker +3 more
wiley +1 more source
Journal of Food Science, Volume 91, Issue 8, August 2026.ABSTRACT This study evaluated the effect of different storage conditions on the chemical (pH, acidity, organic acids, polyols, phenolic compounds, and volatilome) and quality characteristics (surface color, brine color, and firmness) of natural green Manzanilla table olives.
Amparo Cortés‐Delgado +2 more
wiley +1 more source
Biotecnología de lípidos: Uso de lipasas para la modificación estructural de grasas y aceites
, 1994 The food industry has introduced chemical and enzymatic procedures for the modification of fats and oils to allow the improvement of their organoleptic and/or nutritional properties.
Nieto, Susana, Valenzuela, Alfonso
core +1 more source
Journal of Clinical Psychology, Volume 82, Issue 6, Page 915-926, June 2026.ABSTRACT Background and Hypothesis Ultra high risk (UHR) for psychosis can have different clinical trajectories but the remission rates are only 51.9% after 3 years of follow‐up. Deficits in metacognition are associated with severity of symptoms and poor response to treatment.
Trinidad Peláez +6 more
wiley +1 more source
Social Sciences, 2023 It is often argued that digital labour platforms entail an expansion of opportunities for women for several reasons. They facilitate the balance between paid work and household chores as a result of time flexibility, they eliminate entry and permanence ...
Denise Kasparian +3 more
doaj +1 more source
Effect of packing conditions on the acrylamide content in black ripe olives
Journal of the Science of Food and Agriculture, Volume 106, Issue 8, Page 4635-4642, June 2026.Abstract BACKGROUND Black ripe olives are considered a ‘low‐acid canned food’ and must be sterilized in order to be safe. Acrylamide, a potential carcinogen, is formed in black olives during the thermal treatment. It is known that the formation of acrylamide is dependent on the pH of the olive flesh. The purpose of this study was designed to assess the
Mercedes Brenes‐Álvarez +2 more
wiley +1 more source
Propiedades reológicas de las grasas de cupuaçu y del cacao [PDF]
, 2004 Cocoa butter is an important ingredient in chocolate formulation as it dictates the main properties (texture, sensation in the mouth, and gloss). In the food industry, the texture of fat-containing products strongly depends on the macroscopic properties ...
Gioielli, L. A. +2 more
core +1 more source
Perspectivas en Nutrición Humana, 2014 Antecedentes: las condiciones de fritura afectan la proporción de ácidos grasos de alimentos fritos. Objetivo: determinar el efecto de las condiciones de fritura sobre la composición de ácidos grasos saturados, monoinsaturados, poliinsaturados y trans en
Briana Davahiva Gómez Ramírez +2 more
doaj +1 more source