Results 71 to 80 of about 61,208 (241)
L’industrie alimentaire, un des acteurs de l’expertise et de la gestion du risque
Oléagineux, Corps gras, Lipides, 2007 The food industry has for many years set up quality assurance systems based on an expertise on the processes and products implemented and manufactured.
Daumas Anne
doaj +1 more source
Selective Transfer Hydrogenation of Polyenes to Monoenes Catalysed by Shvo's Catalyst
Advanced Synthesis &Catalysis, Volume 368, Issue 9, 5 May 2026.We report the reduction of polyenes to monoenes with near‐perfect selectivities at full conversion with isopropanol as hydrogen source. The reaction is catalysed by Shvo's catalyst and the selectivity towards conjugation, semihydrogenation or full hydrogenation can be adjusted via the reaction temperature.
Justus Diekamp +6 more
wiley +1 more source
Marché européen des margarines et des matières grasses à tartiner
Oléagineux, Corps gras, Lipides, 2005 IMACE, the International Margarine Association of the Countries of Europe represents 21 national associations of the margarine industry. While in 2003 the World Production increased to 10.1 Mt (9.3 Mt in 1998), the production of the European countries of
Herreman Inneke
doaj +1 more source
Consistency of use of plant stanol ester margarine in Finland [PDF]
, 2017 Objective: The aims of this study were to investigate the consistency of use of plant stanol ester margarine and to characterise consistent and inconsistent users.
Boice, John D. +5 more
core
Biomedical Chromatography, Volume 40, Issue 5, May 2026.ABSTRACT The Copaifera species are traditionally used for their anti‐inflammatory, antiseptic and healing properties. The objective of this study was to compare the chromatographic profiles of seven samples of copaiba oil‐resin with respect to chromatographic and physicochemical properties and to evaluate their biological activities.
Gabriel de A. P. Graça +13 more
wiley +1 more source
Environmental impacts of a lunch plate - challenges in interpreting the LCA results [PDF]
, 2009 The challenges of the project were to reveal and interpret complex and contrasting environmental issues associated with food by consumers, in order to build up more comprehensive understanding on LCA results as measures of sustainability.
Grönroos, Juha +11 more
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Food Science &Nutrition, Volume 14, Issue 5, May 2026.This study presents the circular valorization pathway from spent millet flour (SMF) generation during traditional pito beverage processing to its incorporation into composite wheat bread. The workflow is presented in four sequential stages: (1) By‐product recovery: SMF is collected from pito residues, oven‐dried at 60°C, milled, and sieved to 250 μm ...
Afia Sakyiwaa Amponsah +3 more
wiley +1 more source
The Indonesian Journal of Public Health, 2017 The purpose of this study was to know differences in fasting blood glucose levels among both the control and treatment groups were given Trans Fatty Acid of groceries margarine and oil is heated rapidly. This research is true experimental design to study
Retno Larasati +2 more
doaj +1 more source
Does home cooking have an effect on phthalate levels in food? [PDF]
, 2013 A
De Henauw, Stefaan +4 more
core +1 more source
Electromagnetic Noise Characterization and Suppression in Low‐Field MRI Systems
Magnetic Resonance in Medicine, Volume 95, Issue 5, Page 3000-3007, May 2026.ABSTRACT Purpose Our goal is to develop and validate a practical protocol that guides users in identifying and suppressing electromagnetic noise in low‐field MRI systems, enabling operation near the thermal noise limit. Methods We present a systematic, stepwise methodology that includes diagnostic measurements, hardware isolation strategies, and good ...
Teresa Guallart‐Naval +2 more
wiley +1 more source