Results 131 to 140 of about 8,646,057 (180)

Flaxseed Mucilage as a Functional Egg Replacer in the Preparation of Mayonnaise: Stability, Physicochemical, and Sensory Properties. [PDF]

J Food Sci
Yaver E, Güneş E, Adıyaman N.
europepmc   +1 more source

Microwave and solvent extraction of <i>Opuntia</i> cladode mucilage: Functional characterization and application as natural hydrocolloid substitute for egg yolk in mayonnaise. [PDF]

Food Chem X
Jamaati R, Sahari MA, Amini Sarteshnizi R.   +2 more
europepmc   +1 more source

Association Between Dietary Habits and Their Scores With the 9.9-Year Incidence of Dyslipidemia in an Urban Adult Population: Findings From a Prospective Cohort Study. [PDF]

Food Sci Nutr
Sarebanhassanabadi M, Mohammadi A, Marques-Vidal P, Seyedhosseini S, Namayandeh SM, Montazeri Hedesh H, Mozafari S.   +6 more
europepmc   +1 more source

Can Artificial Intelligence Chatbots Plan Therapeutic Ketogenic Diets for Children With Epilepsy? [PDF]

J Hum Nutr Diet
Ajmera F, Lowe H, Dickson J, Owusu K, Zak M, Sharma S.   +5 more
europepmc   +1 more source

Association of the ITLN1 gene polymorphism with dietary patterns, glycemic factors, and anthropometric indices in women with prediabetes. [PDF]

Genes Nutr
Molani-Gol R, Aftabi-Yousefabad S, Azarsina G, Shanehbandi D, Malekian M, Asghari Jafarabadi M, Rafraf M.   +6 more
europepmc   +1 more source

Carbohydrate-Protein Hydrogels as Fat Replacers: Design Criteria and Benchmarking Against Full-Fat Systems. [PDF]

Compr Rev Food Sci Food Saf
Amiri A, McClements DJ, Maggo S, Singh A, Pratap-Singh A.   +4 more
europepmc   +1 more source

Exploring an energy-density adjustment to the Nutri-Score algorithm for general foods. [PDF]

Eur J Nutr
Amberntsson A, Paulsen MM, Bianchi MA, Birgisdottir BE, Biltoft-Jensen AP, Konglevoll DM, Brantsaeter AL, Andersen LF, Abel MH.   +8 more
europepmc   +1 more source

Development and Evaluation of Egg-Free Mayonnaise Stabilized with Aquafaba and Gum Tragacanth: Functional, Sensory, and Storage Properties. [PDF]

Molecules
Shafique B, Murtaza MA, Farid MS, Ameer K, Hussain MI, Sienkiewicz M, Lichota A, Łopusiewicz Ł.   +7 more
europepmc   +1 more source

A review of yeast-derived emulsifiers developed through microbial fermentation for the food sector. [PDF]

Front Microbiol
Shokri S, Hashemi Z, Hassan SA, Chuck CJ.   +3 more
europepmc   +1 more source

Valorisation of Protein from Underutilised Harbour Crab (<i>Liocarcinus depurator</i>) as an Egg Yolk Replacer in Mayonnaise-like Sauce Production. [PDF]

Foods
Calvo MM, Román-Cabrera AI, Martínez-Alvarez O.   +2 more
europepmc   +1 more source