Results 311 to 320 of about 251,073 (403)

Protocol for the Preparation of Polyphenols‐Polysaccharide Nanoparticles

open access: yesFood Chemistry International, EarlyView.
ABSTRACT Polyphenols, natural compounds abundantly distributed in plants, possess potent antioxidant and anti‐inflammatory activities and hold promising potential in cardiovascular protection and the management of metabolic disorders. Nevertheless, their intrinsic instability and low bioavailability severely constrain their practical and large‐scale ...
Chenxu Bao   +6 more
wiley   +1 more source

Contribution of Free Fatty Acids to Emulsion Building and Stability: Understanding the Mechanism From the Case Study of a Crude Red Palm Oil (Elaeis guineensis)—Based Emulsion Consumed in Africa and Known as Achu Soup/Sauce Jaune/Ncha

open access: yesFood Chemistry International, EarlyView.
In an aqueous alkaline medium, fatty acids (from the hydrolysis of triglycerides or freely present in the oil) are ionised in order to form emulsifiers (carboxylates) which will physically stabilise the prepared emulsion. The higher the free fatty acids content of the oil and alkalinity of the solution, the higher will be the stability of the prepared ...
Ngoualem Kégah Franklin   +3 more
wiley   +1 more source

Accuracy of digital photographs for assessing inflammatory gum disease in epidemiologic studies. [PDF]

open access: yesFront Oral Health
Terry PD   +5 more
europepmc   +1 more source

Recent trends in basil seed gum-based films and coatings for food packaging: An updated review. [PDF]

open access: yesFood Chem X
Sahraeian S   +7 more
europepmc   +1 more source

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