Results 91 to 100 of about 6,890 (207)
Hydrogenation alternatives: Effects of trans fatty acids and stearic acid versus linoleic acid on serum lipids and lipoproteins in humans [PDF]
, 1992 The objective of this study was to compare the effects of linoleic acid (cis,cis-C18:2(n-6)) and its hydrogenation products elaidic (trans-C18:1(n-9)) and stearic acid (C18:0) on serum lipoprotein levels in humans.Twenty-six men and 30 women, all ...
Katan, M.B., Zock, P.L.
core +3 more sources
Use of point of sale data to assess food and nutrient quality in remote stores [PDF]
, 2012 Objective To examine the feasibility of using point-of-sale data to assess dietary quality of food sales in remote stores.Design A multi-site cross-sectional assessment of food and nutrient composition of food sales.
Brimblecombe, Julie K. +2 more
core +2 more sources
Thermidor: The Revolution Betrayed in Trotsky, Orwell and Serge
Critical Quarterly, EarlyView.
Anna Vaninskaya
wiley +1 more source
ChemSusChem, Volume 19, Issue 3, February 2026.Sulfoethylated and carboxyethylated lignin derivatives were fabricated, and their impacts on stabilizing soybean oil–water were analyzed in Pickering and non‐Pickering systems. It was noticed that the lignin derivatives behaved very differently, implying that the modification routes played an important role in their performance.
Saba Khodavandegar +4 more
wiley +1 more source
Safety evaluation of the food enzyme triacylglycerol lipase from the genetically modified Trichoderma reseei strain AR‐822 [PDF]
EFSA JAbstract The food enzyme triacylglycerol lipase (triacylglycerol acylhydrolase, EC 3.1.1.3) is produced with the genetically modified Trichoderma reseei strain AR‐822 by AB Enzymes GmbH. The genetic modifications do not give rise to safety concerns. The food enzyme is free from viable cells of the production organism and its DNA.
EFSA Panel on Food Enzymes (FEZ) +17 more
europepmc +2 more sources
Les substitutions entre huiles végétales [PDF]
, 1996 Le marché mondial des huiles végétales est le terrain d'une lutte entre deux produits leaders : l'huile de soja, première huile produite, et l'huile de soja, première huile échangée (1994). En plus des mesures traditionnelles d'incitation à la production
Voituriez, Tancrède
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A Novel Spectrophotometric Method for Determining the Peroxide Value of Edible Oils
eFood, Volume 7, Issue 1, February 2026.The current method introduces an engineered method to overcome the significant analytical interference caused by carotenoid pigments. This study demonstrates that the relatively new method enables the accurate determination of the peroxide value of edible oils.
Mahmoud Hussein Hadwan +7 more
wiley +1 more source
Possible contaminants of frying oils [PDF]
, 2014 Artigo publicado também em inglês.Tânia Gonçalves Albuquerque agradece a Bolsa de Investigação Científica Ricardo Jorge (BRJ/DAN-2012) financiada pelo INSA, I.P.
Albuquerque, T.G. +3 more
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Solid fat content and bakery characteristics of interesterified beef tallow-palm mid fraction based margarines [PDF]
, 2018 Palm mid fraction (PMF) was interesterified with edible beef tallow (BT) catalyzed using sodium methoxide to investigate the effects on the solid fat content (SFC) of these palmitic rich plastic fats.
Huang, Huihua +4 more
core +1 more source
Food Science &Nutrition, Volume 14, Issue 2, February 2026.Higher rice bran wax ratios produced firmer, more stable oleogels. Lower wax concentrations resulted in weak structuring and phase separation. Oil‐binding capacity increased noticeably with RBW content. Thermal and textural properties improved in proportion to wax concentration.
Farhang Hameed Awlqadr +5 more
wiley +1 more source