Results 41 to 50 of about 8,646,057 (180)

Fatty acid composition of mayonnaise based on sunflower and linen oil

Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, 2022
The study demonstrates the peculiarities of the fatty acid composition of oils and samples of mayonnaise prepared on the basis of these oils. The fatty acid profile of sunflower and linseed oil samples and control and experimental mayonnaise samples was ...
L. P. Kryskova, O. S. Pokotylo
doaj   +1 more source

Extreme Weather Events and Consumer Food Responses

Applied Economic Perspectives and Policy, EarlyView.
ABSTRACT This study investigates consumer food responses to Hurricanes Helene and Milton, which affected a swath of the Southeastern U.S. in 2024. Using representative consumer survey data from six affected states, we analyze 10 distinct food responses classified into ex ante and ex post responses, and examine their associations with food insufficiency
Ahmad Zia Wahdat, Joseph Balagtas
wiley   +1 more source

Reframing the Gut–Brain Axis: The Gut Wall as a Neural Immune Interface in Multiple Sclerosis and Autoimmune Neurological Diseases

Annals of Neurology, EarlyView.
Gut wall physiology in multiple sclerosis (MS) and autoimmune neurologic diseases remains underexplored but may span gut barrier dysfunction, enteric glial targeting, mucosal immune dysregulation, and autoimmune targets within the enteric nervous system (ENS).
Federico Montini, Sean J. Pittock, Laura Cacciaguerra, Howard L. Weiner, Luke A. Schwerdtfeger   +4 more
wiley   +1 more source

Impact of Soy Protein Powder on The Physicochemical Properties of Light Mayonnaise [PDF]

BIO Web of Conferences
The high fat content in full fat mayonnaise has raised consumer health concerns, thereby increasing demand for light mayonnaise. Light mayonnaise often experiences instability due to low oil content.
Putri Rifka Anindita, Evanuarini Herly, Al Awwaly Khothibul Umam   +2 more
doaj   +1 more source

Role of Flaxseed Gum and Whey Protein Microparticles in Formulating Low-Fat Model Mayonnaises

Foods, 2022
Flaxseed gum (FG) and whey protein microparticles (WPMs) were used to substitute fats in model mayonnaises. WPMs were prepared by grinding the heat-set whey protein gel containing 10 mM CaCl2 into small particles (10–20 µm).
Keying Yang, Ruoting Xu, Xiyu Xu, Qing Guo   +3 more
doaj   +1 more source

Physicochemical Characterization and Technological‐Functional Properties of Brazil Nut Flour and Protein Concentrate

Journal of the American Oil Chemists' Society, EarlyView.
Representation of the graphical abstract of the investigation of physicochemical, functional, and technological properties and amino acid profile of partially defatted flour and protein concentrate from Brazil nuts. ABSTRACT It was investigated the physicochemical, functional and technological properties and amino acid profile of partially defatted ...
Ana Vânia Carvalho, Lucas de Paiva Gouvêa, Tatiana de Lima Azevedo, Rosemar Antoniassi, Janice Ribeiro Lima, Otniel Freitas‐Silva   +5 more
wiley   +1 more source

The Effects of Various Food Stabilizers on Quality Evaluation of Low Fat Mayonnaise [PDF]

, 2020
This research work aims to prove the use of food stabilizers for the storage stability of low fat mayonnaise served as creamy dressing condiment. Different processing methods were used to get best quality product.
Wint Thuzar Than, Soe Win
core   +1 more source

An Approach to the Assessment of the Physical Stability of Mayonnaises

Engineering Proceedings, 2023
A significant number of foods are manufactured in the form of emulsions. A typical example of such a product is mayonnaises, which vary in oil content. However, as a macroemulsion, they are a thermodynamically unstable system.
Sergey Gubsky, Anastasiia Sachko
doaj   +1 more source

Lower Extremity Injuries and Revision Surgery Rates are Increased in Patients With Anorexia Nervosa and Bulimia Nervosa Compared With Controls

Arthroscopy, Sports Medicine, and Rehabilitation, EarlyView.
Purpose To compare lower extremity soft tissue injury and revision surgery rates for patients with anorexia nervosa (AN) and bulimia nervosa (BN) compared with matched controls. Methods This retrospective cohort study used a deidentified claims database.
Jackson G. Woodrow, David G. Deckey, Eugenia Lin, Jack M. Haglin, Joshua S. Bingham, Karan A. Patel, Callie M. Davies, Steven K. Poon   +7 more
wiley   +1 more source

Dissecting the dissection laboratory: Elements for designing a human anatomy laboratory

Anatomical Sciences Education, EarlyView.
Abstract The human anatomy dissection laboratory is a critical component of anatomical and medical education. Development, maintenance, and stocking of these laboratory spaces have unique demands, with all of the challenges in running a laboratory with Biosafety Laboratory Level 2 (BSL‐2) classification, housing a large volume of tissues saturated with
Rhiannon E. Robinson, Abbey Breckling, Danielle N. Edwards, Nicole Geske, Burhan Gharaibeh, Bobbie J. Leeper, Molly Ostwald, Mary Schilling, Bridgett Severt, Kelsey Stevens, J. P. Swigart, Jonathan J. Wisco, Melissa Zolnierz, Jeremy J. Grachan   +13 more
wiley   +1 more source