Results 51 to 60 of about 8,646,057 (180)

Potential of Pumpkin Flour as a Stabilizer in Reduced-Fat Mayonnaise [PDF]

, 2022
Pumpkin is a local plant that contains antioxidants such as polyphenols and carotenoids. Pumpkin contains pectin which can function as a stabilizer.  Full-fat mayonnaise is a semi-solid emulsion product that has a total fat content of 70-80%, while ...
Herly Evanuarini, Hemas Azizila Nidhal, Imam Thohari   +2 more
core   +1 more source

Blood pressure effects of SGLT2 inhibitors and GLP‐1 receptor agonists: Mechanisms, trial evidence and Real‐world data

British Journal of Clinical Pharmacology, EarlyView.
SGLT2 inhibitors and GLP‐1 receptor agonists modestly lower blood pressure across diverse patient populations, including those without diabetes. These effects appear largely independent of glycaemic control and offer additive value in high‐risk patients with overlapping comorbidities.
Andrej Belančić, Yusuf Ziya Sener, Marijana Vučković, Joseph Edgar Blais, Almir Fajkić, Emina Sher, Mislav Radić, Josipa Radić   +7 more
wiley   +1 more source

The Influence of Incongruent Line Extensions on Choice of a Brand's Pre‐Existing Products: The Mediating Role of Curiosity

Journal of Consumer Behaviour, EarlyView.
ABSTRACT Many brands have added highly incongruent products to their product lines, such as Lay's Chicken and Waffles Potato Chips, Blueberry Cheerios, and Carrot Cake Oreos. This paper investigates how highly incongruent products influence the choice of pre‐existing items in the product line.
Brittney Stephenson, Nan Zhao, Cynthia Cryder, Robyn A. LeBoeuf, Stephen M. Nowlis   +4 more
wiley   +1 more source

Characteristics of reduced fat mayonnaise using pumpkin flour (

, 2022
Reduced fat mayonnaise has the disadvantage of destabilization of emulsion. Emulsion destabilization that occurs is the separation of oil and water. Pumpkin flour is used to increase the viscosity and stability of the emulsion.
Herly Evanuarini, Hemas Azizila Nidhal, Imam Thohari   +2 more
core   +1 more source

Fatty acid composition of mayonnaise based on sunflower, flax and hemp oil

Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, 2023
The features of the fatty acid composition of oils and mayonnaise samples prepared on the basis of sunflower, linseed and hemp oils were determined by the method of gas-liquid chromatography.
L. P. Kryskova, O. S. Pokotylo
doaj   +1 more source

Prevalence of transthyretin cardiac amyloidosis in undifferentiated heart failure with preserved ejection fraction

ESC Heart Failure, Volume 12, Issue 2, Page 1176-1182, April 2025.
Abstract Aims Transthyretin amyloid cardiomyopathy (ATTR‐CM) is an increasinglyrecognized cause of heart failure with preserved ejection fraction (HFpEF), which may be diagnosed non‐invasively using 99mTc 3,3‐diphosphono‐1,2‐propanodicarboxylic acid (DPD) scintigraphy‐based diagnostic criteria.
L. Healy, G. Giblin, A. Gray, N. Starr, L. Murphy, D. O'Sullivan, E. Kavanagh, C. Howley, C. Tracey, E. Morrin, A. McDaid, A. Clarke, J.O. O'Neill, E. Joyce, M. O'Connell, N. G. Mahon   +15 more
wiley   +1 more source

Isoenergetic feeding of low carbohydrate-high fat diets does not increase brown adipose tissue thermogenic capacity in rats [PDF]

, 2012
Low-carbohydrate, high-fat (LC-HF) diets are popular for inducing weight loss in overweighed adults. Adaptive thermogenesis increased by specific effects of macronutrients on energy expenditure has been postulated to induce this weight loss.
Bidlingmaier, Martin, Korbinian Pieper (158350), Müller, H.H., Brigitte Mauracher, William Abplanalp (158346), Marc Slawik (152756), Bidlingmaier, M., Ramisch, Juliane, Mauracher, B., Tschöp Matthias H., Mauracher, Brigitte, Ramisch, J., Bidlingmaier Martin, Pieper, Korbinian, Slawik, Marc, Pieper, K., Juliane Ramisch, Maximilian Bielohuby (158339), Bielohuby Maximilian, Müller Hans-Helge, Matthias H Tschöp, Korbinian Pieper, Tschöp, Matthias H., Matthias J Betz, Matthias J. Betz (158336), Beuschlein, Felix, Abplanalp William, Felix Beuschlein, Matthias H. Tschöp (158357), Abplanalp, William, Pieper Korbinian, Brigitte Mauracher (158342), Beuschlein, F., Hans-Helge Müller (158349), Bielohuby, M., Tschöp, M.H., Bielohuby, Maximilian, Müller, Hans-Helge, William Abplanalp, Mauracher Brigitte, Betz, Matthias J., Marc Slawik, Martin Bidlingmaier (150187), Abplanalp, W., Martin Bidlingmaier, Juliane Ramisch (158353), Betz, M.J., Beuschlein Felix, Slawik, M., Maximilian Bielohuby, Slawik Marc, Ramisch Juliane, Hans-Helge Müller, Felix Beuschlein (158361), Betz Matthias J.   +54 more
core   +2 more sources

Progress report on new epilepsy treatments: A summary of the Eighteenth Eilat Conference on New Antiepileptic Drugs and Devices (EILAT XVIII). II. Treatments in more advanced clinical development

Epilepsia, EarlyView.
Abstract This article summarizes data for 13 investigational treatments for which at least preliminary seizure outcome data in patients with epilepsy were reported at the Eighteenth Eilat Conference on New Antiepileptic Drugs and Devices held in Madrid, Spain, on May 3–6, 2026.
Meir Bialer, Cecilie Johannessen Landmark, Matthias J. Koepp, Emilio Perucca, Piero Perucca, Torbjörn Tomson, H. Steve White, Elaine Wirrell   +7 more
wiley   +1 more source

Progress report on new epilepsy treatments: A summary of the Eighteenth Eilat Conference on New Antiepileptic Drugs and Devices (EILAT XVIII). I. Treatments in preclinical and early clinical development

Epilepsia, EarlyView.
Abstract Over the last 34 years, the Eilat Conference on New Antiepileptic Drugs and Devices has provided an interactive forum for stakeholders to discuss investigational and recently licensed treatments for seizures and epilepsy. The Eighteenth Eilat Conference on New Antiepileptic Drugs and Devices (EILAT XVIII) took place in Madrid, Spain, on May 3 ...
Meir Bialer, Cecilie Johannessen Landmark, Matthias J. Koepp, Emilio Perucca, Piero Perucca, Torbjörn Tomson, H. Steve White, Elaine Wirrell   +7 more
wiley   +1 more source

Argentinean peanut sauce similar to mayonnaise: chemical, nutritional and sensorial aspects

Grasas y Aceites, 2003
The purpose of this study was to prepare a dressing using blanched Argentinian peanuts, that looks like mayonnaise and that has a patterns of a healthy nourishment.
M. Guadalupe Johnston, Verónica M. Navarro, Nilda I. Brutti, Valeria Nepote, Nelson R. Grosso, Carlos A. Guzmán   +5 more
doaj   +1 more source