Results 261 to 270 of about 1,929,729 (303)

High-Pressure Homogenization (HPH)-Based Bioactive-Loaded Nanocarriers in the Food Industry: Principles, Applications, and Challenges. [PDF]

Compr Rev Food Sci Food Saf
Majeed U, Majeed H, Haroon K, Shafi A, Fu X, Luo Y.   +5 more
europepmc   +1 more source

NaF-PET Imaging for Detection of Early Arterial Microcalcification and Monitoring of Targeted Therapy: A Narrative Review. [PDF]

Cells
Piri R, Taghizadeh S, Høilund-Carlsen PF.   +2 more
europepmc   +1 more source

Kombucha-Derived Bacterial Cellulose Nanowhisker-Reinforced Electroblown Gelatin/PVA Nanofibrous Mats as Candidate Materials for Sustainable Food Packaging. [PDF]

Polymers (Basel)
Ahmed SB, Eticha AK, Cug H, Dogan N, Dogan C, Sismanoglu S, Elberishy N, Akgul Y, Shyha I.   +8 more
europepmc   +1 more source

Marine-derived alginate oligosaccharides as functional modulators for sodium reduction in coated frozen foods: molecular mechanisms, batter matrix engineering, and sensory compensation: a systematic review. [PDF]

Front Nutr
Biney E, Yao W, Chen W, Li J, Wang M, Zhong S, Cheong KL.   +6 more
europepmc   +1 more source

Narcissoside attenuates atherosclerosis by suppressing CD36-mediated foam cell formation via upregulation of NR4A1. [PDF]

Chin Med
Wang Z, Zhou L, Zhang X, Yao Z, Huang Y, Wang L, Pan K, Zhang J, Zhi H, Yin Z.   +9 more
europepmc   +1 more source

Ozonated Oil Nanoemulsion Induces Ferroptosis and Metabolic Disruption in <i>Candida albicans</i> via Membrane Destabilization. [PDF]

Molecules
Wang B, Fang W, Long H, Guo Y, Yang W, Wang J, Li N, Zhao Y, Chen F, Gong P.   +9 more
europepmc   +1 more source

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Microscopic oil uptake mechanisms in fried products*

European Journal of Lipid Science and Technology, 2014
The increasingly poor perception of fried products encourages the development of rupture technologies to reduce oil uptake. The current available descriptions of oil uptake mechanisms remain incomplete, neglecting: (i) the critical role of the total pressure gradient inside hygroscopic materials during cooling, (ii) the coupling between mechanical ...
Olivier Vitrac
exaly   +4 more sources

Correlation of fatty acid composition of vegetable oils with rheological behaviour and oil uptake

Food Chemistry, 2010
Abstract The fatty acid compositions of seven edible vegetable oils were investigated and correlated with their rheological behaviours and the amount of absorbed oils to fried products. All oil samples showed constant viscosity as a function of shear rate, exhibiting Newtonian behaviours.
Sang-Ho Yoo, Suyong Lee
exaly   +2 more sources

Criterion for Oil Uptake during Deep-fat Frying

Journal of Food Science, 1993
ABSTRACT The effect of added powdered cellulose and methyl cellulose on oil uptake during deep‐fat frying of donuts and falafel balls was determined. A new criterion, U R , expressing the oil uptake ratio between the weight of oil uptake and the weight of water removed was ...
Israel Sam Saguy
exaly   +2 more sources