Results 41 to 50 of about 6,141 (173)

Cis‐Vaccenic Acid as a Compositional Marker for Detecting High‐Oleic Seed Oil Adulteration in Avocado Oil

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT The rapid expansion of the global avocado oil market has intensified concerns about economic adulteration with lower‐cost, high‐oleic seed oils that resemble the fatty acid specifications of avocado oil. Cis‐vaccenic acid C18:1 (n−7) occurs at higher proportions in avocado oil than in common seed oil adulterants, making it a promising ...
Donpon Wannasin, Selina C. Wang
wiley   +1 more source

Pan‐Frying Conditions Affect the Tocopherol Intake From Edible Oils: Results From Temperature Measurements and the Standardized Heating of an Edible Oil

Journal of the American Oil Chemists' Society, EarlyView.
High temperatures in a short time on electric stoves in private homes. Fast loss of tocochromanols using standardized conditions and a miniature heating apparatus. ABSTRACT Tocochromanols (vitamin E compounds) are essential ingredients in human nutrition. Their consumption via edible oils is considered the main source of dietary intake.
Alicia Harter, Alexander Kröpfl, Walter Vetter   +2 more
wiley   +1 more source

Enhancing Meat Quality Through Dietary Fiber: Insights Into the Gut Microbiota‐Derived Short‐Chain Fatty Acids‐Muscle Axis

Animal Research and One Health, EarlyView.
Dietary fiber (DF) modulates meat quality through the gut‐muscle axis by reshaping gut microbiota, improving intestinal integrity, reducing inflammation, and regulating muscle metabolism. These mechanisms influence muscle fiber characteristics and post‐mortem biochemistry, thereby enhancing tenderness, juiciness, color, flavor, and nutritional value of
Zeshan Zulfiqar, Muhammad Arslan Asif, Layla Al‐Mitib, Nabeela Ashiq, Haojie Wang, Yalei Cui, Boshuai Liu, Shucheng Huang, Yinghua Shi   +8 more
wiley   +1 more source

How Different Lipid Blends Affect the Quality and Sensory Attributes of Short Dough Biscuits

Applied Sciences
The influence of different lipid blends on the physicochemical, nutritional, and sensory characteristics of short dough biscuits was investigated in comparison with a conventional formulation containing palm oil.
Silvia Marzocchi, Cesare Ravagli, Francesca Cuomo, Maria Cristina Messia, Emanuele Marconi, Maria Fiorenza Caboni, Federica Pasini   +6 more
doaj   +1 more source

Perovskite Photodetectors at the Intelligence Frontier: From Tunable Materials to Adaptive Optoelectronic Systems

Carbon Energy, EarlyView.
This comprehensive review presents a progressive roadmap for perovskite vision detectors. Centered on perovskite‐based artificial perception, the graphic illustrates a systematic evolution: starting with fundamental material engineering and device architectures, advancing toward complex functional strategies such as flexible neuromorphic imaging ...
Chenglong Li, Wei Qu, Deepak Kumar, Naini Jain, Nur Wardina Syahirah binti Mohamad Fadil, Nur Najiha binti Ahmad Rasid, Emannuel Kymakis, Maria Vasilopoulou, Chunxiong Bao, Feng Gao, Peng Gao, Sanjeev Kumar Sharma, Mohammad Khaja Nazeeruddin, Abd. Rashid bin Mohd Yusoff, Haotong Wei   +14 more
wiley   +1 more source

Potential of Bee Pollen as a Nutraceutical And/Or Functional Ingredient for Metabolic Syndrome Management: In Vitro Antioxidant, Anti‐Inflammatory, and Digestive Enzyme Inhibitory Activities

Food Chemistry International, EarlyView.
Bee pollen samples from China and Spain exhibited in vitro antioxidant, anti‐inflammatory, and digestive enzyme inhibitory activities due to their composition, suggesting their potential as a nutraceutical or functional ingredient to help counteract oxidative stress, chronic inflammation, and metabolic disorders.
Adriana Maite Fernández‐Fernández, Victoria Olt, Jessica Báez, Marcelo Miraballes, Melissa Romero, Cecilia Dauber, Ignacio Vieitez, Estela Santos, Adriana Gámbaro, Alejandra Medrano   +9 more
wiley   +1 more source

Storage stability of crips measured by headspace and peroxide value analyses

Grasas y Aceites, 1996
Normal sunflower oil and high oleic acid sunflower oil were tested in industrial frying of crisps against the reference oil palm olein. A protective agent, dimethyl polysiloxane (DMPS), was also tested in crisp frying.
R. M. Lahtinen, I. Wester, J. R. K. Niemelä   +2 more
doaj   +1 more source

Oleogels as Emerging Solid Fat Substitutes: Basic Characteristics, Preparation Strategies, and Food Applications

Food Safety and Health, EarlyView.
This article reviews the basic characteristics, factors affecting properties of oleogels, and preparation methods of oleogels. Meanwhile, their applications in meat products, dairy products, baked goods, and delivering bioactive compounds are highly summarized.
Wenyuan Zhang, Wenjin Han, Ning Zhou, Ziyue Xu, Jiayi Song, Dapeng Li, Yannan Chen   +6 more
wiley   +1 more source

Sterols and sterol oxides in the potato products, and sterols in the vegetable oils used for industrial frying operations

Grasas y Aceites, 1996
The objective of this study was to determine the composition of sterols in vegetable oils used in industrial frying operations, and sterols and sterol oxides in the fried potato products.
Paresh Chandra Dutta, Lars-Åke Appelqvist   +1 more
doaj   +1 more source

Nanostructured lipid carriers and natural deep eutectic solvents: a highly advantageous combination for the encapsulation of curcumin

Journal of Chemical Technology &Biotechnology, EarlyView.
Abstract BACKGROUND Curcumin is a naturally derived polyphenol known for its potent biological properties. Its therapeutic potential, however, is hindered by low bioavailability. Nanostructured lipid carriers (NLCs) have emerged as advanced delivery systems to overcome such limitations. Natural deep eutectic solvents (NADESs) have garnered attention as
Kyriaki Safari, Ioanna Pitterou, Marianthi Miliaronikolaki, Nikolaos Paraskevopoulos, Andromachi Tzani, Anastasia Detsi   +5 more
wiley   +1 more source