Results 141 to 150 of about 3,399 (223)

Production of Low-Fat Mayonnaise With <i>Dunaliella salina</i> Protein: A Sustainable Alternative for Improved Sensory and Functional Properties. [PDF]

Food Sci Nutr
Hasanzadeh MH, Mahdian E, Salehi EA, Hakimzadeh V.   +3 more
europepmc   +1 more source

Effect of Edible Oils on Quality and Shelf Life of Low Fat Mayonnaise

Pakistan Journal of Nutrition, 2004
A. Palma ., M.G. Aziz ., M.M. Chawdhury ., M.B. Uddin ., M. Alam .   +4 more
openaire   +1 more source

Nuclear Enlargement as a Histological Hallmark of Skeletal Muscle Aging, Revealed by Deep Learning‐Driven Analysis and Validated in Inflammatory Myopathies

Aging Cell, Volume 25, Issue 6, June 2026.
Deep learning–based analysis of human skeletal muscle histology identifies increased nuclear size and altered nuclear number as robust features of aging. These morphometric changes associate with coordinated transcriptional programs and support a scalable, tissue‐level biomarker framework for muscle aging, validated in inflammatory myopathy cohorts ...
Tam Dao, Thanh T. Nguyen, Gia Minh Hoang, Junhyeon Park, Yunju Jo, Thach Hoang Ngoc, Diep Hong Pho, Dien Tran Minh, Emma Anh Ton, Sunjae Lee, Hyun Jin Kim, Vu Chi Dung, Jae Gwan Kim, Dongryeol Ryu   +13 more
wiley   +1 more source

Investigating the physicochemical, rheological, and sensory properties of low-fat mayonnaise prepared with amaranth protein as an egg yolk replacer. [PDF]

Food Sci Nutr
Mohammadi S, Alimi M, Shahidi SA, Shokoohi S.   +3 more
europepmc   +1 more source

Caring for Australians and New ZealandeRs with kidney Impairment guideline commentary on kidney disease: improving global outcomes 2025 guidelines for diagnosis and management of autosomal polycystic kidney disease

Internal Medicine Journal, Volume 56, Issue 6, Page 1068-1073, June 2026.
Abstract Autosomal polycystic kidney disease (ADPKD) is the most common form of inherited kidney disease. The international guideline developer, Kidney Disease: Improving Global Outcomes (KDIGO), published a 2025 clinical practice guideline reflecting advances in genetic testing and the first disease‐modifying agent, tolvaptan.
Mia E. Abdy, Kitty St Pierre, Emily Major, Stephen I. Alexander, Brydee Cashmore, Helen Coolican, Vanessa Cullen, Jessica Dawson, Kelly Lambert, Vincent W. Lee, Amali Mallawaarachi, Gopala Rangan, Judy Savige, Santosh Varughese, David J. Tunnicliffe, Andrew J. Mallett, on behalf of the CARI Guidelines Steering Committee, Emily See, Leanne Brown, Jonathan Craig, Jeffrey Ha, Rathika Krishnasamy, Casey Light, Emmy O'Neill, Thu Nguyen, Hannah Smith, Andrea Viecelli   +26 more
wiley   +1 more source

Evaluating Trans‐Fatty Acids Labelling in Packaged Foods Sold in Brazil Before and After National Policy Changes

Journal of Human Nutrition and Dietetics, Volume 39, Issue 3, June 2026.
ABSTRACT Introduction The elimination of industrial trans‐fatty acids (i‐TFA) is a global public health priority. In Brazil, food regulatory changes were implemented in 2012, limiting the use of TFA‐free claims and in 2019, restricting i‐TFA content in food. This study analysed i‐TFA declarations on labels of packaged foods sold in Brazil in 2010, 2013
Beatriz Vasconcellos de Barros, Mariana Vieira dos Santos Kraemer, Lana Vanderlee, Elisa Milano, Tailane Scapin, Greyce Luci Bernardo, Maria Cecília Cury Chaddad, Paula Lazzarin Uggioni, Rossana Pacheco da Costa Proença, Ana Carolina Fernandes   +9 more
wiley   +1 more source

Association Between Dietary Live Microbes and Diet Quality Among Children and Adults in France

Nutrition Bulletin, Volume 51, Issue 2, Page 245-257, June 2026.
ABSTRACT Consumption of foods containing live microbes has been associated with multiple health benefits. This study assessed exposure to live microbes in foods, including fermented foods, in the nationally representative INCA 3 dietary survey (2014–2015) in France. Foods in the French nutrient composition database (CIQUAL) were assigned to low, medium
Rozenn Gazan, Matthieu Maillot, Florent Vieux, Romane Poinsot, Adam Drewnowski   +4 more
wiley   +1 more source

Safety evaluation of the food enzyme containing endo‐1,3(4)‐β‐glucanase, endo‐1,4‐β‐xylanase and cellulase activities from the non‐genetically modified Rasamsonia emersonii strain FGB

EFSA Journal, Volume 24, Issue 6, June 2026.
Abstract The food enzyme containing endo‐1,3(4)‐β‐glucanase (3‐(1,3;1,4)‐β‐d‐glucan 3(4)‐glucanohydrolase; EC 3.2.1.6), endo‐1,4‐β‐xylanase (4‐β‐d‐xylan xylanohydrolase; EC 3.2.1.8) and cellulase (4‐(1,3;1,4)‐β‐d‐glucan‐4‐glucanohydrolase EC 3.2.1.4) is produced with the non‐genetically modified Rasamsonia emersonii strain FGB by DSM Food Specialties B.
EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Henk Van Loveren, Laurence Vernis, Cristina Andreoli, Andrea Terron, Simone Lunardi, Magdalena Andryzskiewicz, Ana Criado, Yi Liu   +18 more
wiley   +1 more source

Safety evaluation of the food enzyme dextransucrase from the genetically modified Bacillus subtilis strain DP‐Eyp97

EFSA Journal, Volume 24, Issue 6, June 2026.
Abstract The food enzyme dextransucrase (sucrose:1,6‐α‐d‐glucan 6‐α‐d‐glucosyltransferase; EC 2.4.1.5) is produced with the genetically modified Bacillus subtilis strain DP‐Eyp97 by Genencor International B.V. The production strain met the requirements for the qualified presumption of safety. The food enzyme was considered free from viable cells of the
EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Henk Van Loveren, Laurence Vernis, Cristina Andreoli, Andrea Terron, Cristina Fernández‐Fraguas, Daniele Cavanna, Simone Lunardi, Yi Liu   +18 more
wiley   +1 more source

Ultrasound- and Enzyme-Assisted Protein Extracts From Sprouted <i>Moringa oleifera</i> Seeds as Functional Egg Yolk Replacers in Sustainable Plant-Based Mayonnaise. [PDF]

Int J Food Sci
Frimpong RY, Affrifah NS, Amissah JGN, Saalia FK.   +3 more
europepmc   +1 more source