Results 81 to 90 of about 4,463,433 (245)

Bioplastics made from upcycled food waste. Prospects for their use in the field of design [PDF]

, 2017
In recent years, the negative effects on the environment of the intensive use of synthetic, oil-derived plastics to make products, even those with a limited required duration, have given renewed impetus to the search for biodegradable and/or compostable ...
Cecchini, Cecilia
core   +1 more source

Evaluation of Deterioration Parameters of Hazelnut Oil, Palm Olein and Their Blends During Repeated Deep‐Frying of Potatoes

Food Science &Nutrition, Volume 14, Issue 4, April 2026.
This study systematically investigates the evolution of oxidative degradation and the formation of process contaminants (3‐MCPD and glycidyl esters) in hazelnut oil, palm olein, their blends, and shortening during repeated frying cycles. Multiple analytical parameters, including FFA, PV, p‐anisidine value, conjugated dienes/trienes, and Totox, were ...
Ayhan Baştürk, M. Murat Ceylan
wiley   +1 more source

Hydroxypropyl-β-cyclodextrin as an effective carrier of curcumin – piperine nutraceutical system with improved enzyme inhibition properties

Journal of Enzyme Inhibition and Medicinal Chemistry, 2020
The nutraceutical system of curcumin-piperine in 2-hydroxypropyl-β-cyclodextrin was prepared by using the kneading technique. Interactions between the components of the system were defined by X-ray powder diffraction (XRPD), differential scanning ...
Anna Stasiłowicz, Ewa Tykarska, Kornelia Lewandowska, Maciej Kozak, Andrzej Miklaszewski, Joanna Kobus-Cisowska, Daria Szymanowska, Tomasz Plech, Jacek Jenczyk, Judyta Cielecka-Piontek   +9 more
doaj   +1 more source

Caffeine Compromises Proliferation of Human Hippocampal Progenitor Cells

Frontiers in Cell and Developmental Biology, 2020
The age-associated reduction in the proliferation of neural stem cells (NSCs) has been associated with cognitive decline. Numerous factors have been shown to modulate this process, including dietary components.
Vikki Houghton, Andrea Du Preez, Sophie Lefèvre-Arbogast, Chiara de Lucia, Dorrain Y. Low, Mireia Urpi-Sarda, Silvie R. Ruigrok, Barbara Altendorfer, Raúl González-Domínguez, Cristina Andres-Lacueva, Ludwig Aigner, Paul J. Lucassen, Aniko Korosi, Cécilia Samieri, Claudine Manach, Sandrine Thuret, Sandrine Thuret   +16 more
doaj   +1 more source

Dietary seaweed and human health [PDF]

, 2011
Seaweed as an ingredient is growing in popularity largely due to its perceived health-giving properties supported by findings from epidemiological studies.
Brownlee, Iain, Fairclough, Andrew, Hall, Anna, Paxman, Jenny   +3 more
core  

Metabolic and Redox‐Related Effects of Mauritia flexuosa (Buriti) Oil Supplementation in Wistar Rats

Journal of Food Science, Volume 91, Issue 4, April 2026.
ABSTRACT Mauritia flexuosa (buriti) oil is rich in oleic and palmitic fatty acids, bioactive compounds associated with inflammation regulation, redox balance, and metabolism. This study evaluated the effects of buriti oil supplementation on body and bone composition, biochemical parameters, and redox balance in male Wistar rats.
Letícia de Almeida Sant’ Anna Trindade, Beatriz Alem Nascimento de Araújo, Gabriel de Alcantara Noblat, Karen Pereira Coutinho, Karla de Araújo Coutinho, Renata Nascimento Matoso Souto, Anderson Junger Teodoro, Aline D'Avila Pereira, Mariana Sarto Figueiredo   +8 more
wiley   +1 more source

Food and the Futurist ‘Revolution’. A Note [PDF]

, 2015
The Italian futurist movement dealt with all branches traditionally tied to high culture, but, at the same time, it approached ‘humbler’ fields as fashion, sports and cookery.
IBBA, ROBERTO, Sanna D.
core   +1 more source

Bakery Products Enriched With Fruit and Vegetable Wastes: A Functional Approach

AgriFood: Journal of Agricultural Products for Food, Volume 2, Issue 1, Page 47-56, March 2026.
Enrichment of bakery products with bioactive compounds from fruit and vegetable wastes. ABSTRACT Bread and other bakery goods are among the most critical components of the human diet, which make them attractive carriers for functional ingredients aimed at improving public health.
Sena Bakir
wiley   +1 more source

An Examination of Modernist Culinary Techniques and Equipment and their Application in Catering Operations

, 2012
The practice of culinary arts in reference to food production is slow to adopt change. This is especially true in a catering operation. The industry uses standard operating procedures that have been passed down from chef to chef through several ...
Mora, Jill
core   +1 more source

Overview Michelin Star Reputation Restaurant in Hospitality Industry [PDF]

, 2013
For most chefs and Restaurateur, having his restaurant being awarded one or more stars in the famous Michelin Guide Rouge represents a major achievement, recognition of their work, and also important publicity generating increased notoriety.
Subakti, A. G. (Agung)
core   +1 more source