Results 121 to 130 of about 3,399 (223)

Mapping cross‐domain drivers of Alzheimer's disease risk through integrated network analysis

Alzheimer's &Dementia, Volume 22, Issue 6, June 2026.
Abstract INTRODUCTION Alzheimer's disease (AD) is a complex neurodegenerative disorder with numerous known risk factors. Identification of which genetic factors are causal drivers is difficult due to the long disease prodrome in an inaccessible organ.
Gregory A Cary, Stephen Keegan, Jesse C Wiley, Jake Gockley, Robert R Butler III, Frank M Longo, Allan I Levey, Anna K Greenwood, Karina Leal, Gregory W Carter, for The Emory‐Sage‐SGC‐JAX TREAT‐AD Center   +10 more
wiley   +1 more source

月桂酸型甘油二酯-大豆油基油泡沫的制备 及其在蛋黄酱中的应用Preparation of diglycerol laurate-based soybean oil foam andits application in mayonnaise

Zhongguo youzhi
旨在构建健康、低脂、高稳定性的新型蛋黄酱产品，以甘油和月桂酸为原料经过Novozyme 435脂肪酶催化，制备月桂酸型甘油二酯（DAG）粗产物，采用分子蒸馏和硅胶柱层析技术对粗产物进行纯化得到高纯度月桂酸型DAG（纯度>92%），以此为原料制备油泡沫，探究了搅打时间对油泡沫起泡能力、气泡粒径分布、微观结构及稳定性的影响，并将油泡沫50%部分替代或完全替代大豆油用于蛋黄酱制备，研究油泡沫对蛋黄酱流变学特性、色泽、稳定性的影响。结果表明：随着搅打时间的延长，气泡表面吸附的晶体数量明显增多，气泡粒径增大 ...
李紫薇1,2，仇超颖1,2，汪勇1,2 LI Ziwei1,2, QIU Chaoying1,2, WANG Yong1,2
doaj   +1 more source

Preparation and properties of phosphorylated amaranth starch for use in low-fat mayonnaise

, 1998
Phosphorylated amaranth starches from Amaranthus cruentus were prepared in an aqueous slurry containing 5% sodium sulfate, 2% sodium trimetaphosphate and sodium tripolyphosphate (5, 7.5, and 10%) with varying phosphorylation pH (8, 9.5, and 11) and dry ...
Hanson, Lolita Fung
core  

Kualitas Fisik Dan Organoleptik Reduced Fat Mayonnaise Dengan Penggunaan Virgin Coconut Oil Yang Berbeda [PDF]

, 2018
Telur mengandung protein, lemak, mineral dan vitamin, sehingga telur merupakan bahan pangan yang baik bagi manusia. Produk olahan telur yang beredar di masyarakat saat ini adalah, tepung telur, telur beku, telur asin, dan mayonnaise.
Agustin, Citra Via
core  

Maize and teff starches modified with stearic acid as potential fat replacer in low calorie mayonnaise-type emulsions

, 2013
Fat replacers have been developed to produce low-calorie foods due to the association of fat-rich diet to lifestyle diseases. Teff (an underutilized and under-researched cereal), and maize starch pastes modified with stearic acid could be used as fat ...
Teklehaimanot, Welday Hailu, Duodu, Kwaku Gyebi, Mohammed N. Emmambux, Emmambux, Mohammad Naushad, Welday H. Teklehaimanot, Kwaku G. Duodu   +5 more
core   +1 more source

Contributions of the Alzheimer's Disease Neuroimaging Initiative to advancing AD research: a targeted review of recent publications

Alzheimer's &Dementia, Volume 22, Issue 6, June 2026.
Abstract The Alzheimer's Disease Neuroimaging Initiative (ADNI) recently celebrated its 20th anniversary, reflecting two decades of major contributions to Alzheimer's research through open data sharing and longitudinal multimodal assessments. This review synthesizes 122 high‐impact studies using ADNI data or biospecimens from 2023 to mid‐2025 to ...
Dallas P. Veitch, Melanie J. Miller, Shaveta Kanoria, Paul S. Aisen, Laurel A. Beckett, Robert C. Green, Danielle J. Harvey, Clifford R. Jack Jr., William Jagust, Edward B. Lee, Kwangsik Nho, Rachel Nosheny, Ozioma C. Okonkwo, Richard J. Perrin, Ronald C. Petersen, Monica Rivera Mindt, Andrew J. Saykin, Leslie M. Shaw, Arthur W. Toga, Duygu Tosun, Susan M Landau, Michael W. Weiner, for the Alzheimer's Disease Neuroimaging Initiative   +22 more
wiley   +1 more source

Stability and quality of non-cholesterol, low-fat mayonnaise emulsions with inulin

, 2007
Badania nad wytworzeniem emulsji majonezowych z udziałem inuliny podjęto ze względu na specyficzne właściwości żywieniowe tego dodatku, m.in. działanie prebiotyczne, wspomagające odchudzanie oraz zwiększające przyswajalność i biodostępność składników ...
Florowska, A., Jedrzejkiewicz, K
core  

Harnessing the Interfacial Activity of Soluble Faba Protein‐Tannic Acid Conjugates for Enhanced Lipid Oxidative Stability of Oil‐in‐Water Emulsions

Journal of the American Oil Chemists' Society, Volume 103, Issue 6, Page 581-595, June 2026.
ABSTRACT In oil‐in‐water emulsions, lipid oxidation begins at the interface between the two phases. One strategy to slow down this process is to place antioxidants at the interface, where they can directly block oxidative reactions. This study explored that idea by conjugating soluble faba bean protein with tannic acid using the free‐radical grafting ...
Shahrzad Sharifimehr, Supratim Ghosh
wiley   +1 more source

Impact of Pumpkin and Carrot Flours on the Oxidative and Rheological Properties: Properties of Low‐Fat Cold‐Pressed Oil Mayonnaise

Journal of the American Oil Chemists' Society, Volume 103, Issue 6, Page 641-655, June 2026.
Partial substitution of sunflower oil with cold‐pressed oils (0‐20%) improves the bioactive composition, oxidative stability, and overall quality of mayonnaise while preserving emulsion stability. ABSTRACT This study investigates the effects of xanthan gum, carrot flour, and pumpkin flour on the physicochemical, rheological, and bioactive properties of
S. Gülen, D. Günal‐Köroğlu, S. Turan   +2 more
wiley   +1 more source

Online Education on the Development of Functional Foods and the Nutrients Encapsulation

Warta Pengabdian Andalas
The modern society lifestyle triggers a tendency for people to consume fast food with high-calorie, low-nutrient, and low-fiber. Due to the COVID-19 pandemic, society is becoming more aware of maintaining health by consuming healthy and nutritious foods.
Lanny Sapei, Natalia Suseno, Hendrik Gunawan   +2 more
doaj   +1 more source