Results 1 to 10 of about 16,199 (224)

Crystallized Pickering Emulsions from Plant Oil as a Local Alternative to Palm Oil [PDF]

Foods
Palm and palm kernel oils are preferred ingredients in industrial food processing for baked goods and chocolate-based desserts due to their unique properties, such as their distinctive melting behaviors.
Cyrill Husmann, Tamara Schmid, Chiara Waser, Ivo Kaelin, Lukas Hollenstein, Nadina Müller   +5 more
doaj   +2 more sources

Vaccination Coverage and Awareness on Hepatitis B Virus Among High School, College, and University Students of Rajshahi Division of Bangladesh: A Cross‐Sectional Study [PDF]

Health Science Reports
Background Hepatitis B virus (HBV) causes hepatitis B, a vaccine‐preventable liver disease. The purpose of the present study was to investigate the knowledge and attitudes toward HBV and its vaccination among students of the Rajshahi Division of ...
Mst. Hajera Khatun, Md. Arif Hossain, Jaytirmoy Barmon, Mst. Sharmin Khatun, Md. Milton Hossain, Md. Minhazul Islam, Al Mamun, Md. Ajijur Rahman   +7 more
doaj   +2 more sources

Structural and Physical Characteristics of Mixed-Component Oleogels: Natural Wax and Monoglyceride Interactions in Different Edible Oils

Gels, 2023
Waxes and monoglycerides (MGs) added in edible oils form oleogels that can be used as an alternative structured fat, providing healthier substitutes to saturated and trans fats in foods.
Dafni Dimakopoulou-Papazoglou, Foteini Giannakaki, Eugenios Katsanidis   +2 more
doaj   +1 more source

Trends in Fat Modifications Enabling Alternative Partially Hydrogenated Fat Products Proposed for Advanced Application

Gels, 2023
The natural properties of oils and fats do not always allow for their direct use in industry (e.g., for food, cosmetics, and pharmaceuticals). Furthermore, such raw materials are often too expensive.
Anna Zbikowska, Sylwia Onacik-Gür, Małgorzata Kowalska, Katarzyna Zbikowska, Melánia Feszterová   +4 more
doaj   +1 more source

Assessment of Natural Waxes as Stabilizers in Peanut Butter

Foods, 2022
Manufacturers add sugar and fully hydrogenated vegetable oils to peanut butter to avoid its oil separation during storage. Unfortunately, hydrogenated oils are significant sources of saturated fats, and reducing their consumption is challenging for food ...
Md. Jannatul Ferdaus, Rycal J. S. Blount, Roberta Claro da Silva   +2 more
doaj   +1 more source

Bioactive properties and organosulfur compounds profiling of newly developed garlic varieties of Bangladesh

Food Chemistry: X, 2023
Studies are being carried out on achieving the maximum quality of garlic through various approaches. In Bangladesh, new garlic varieties (BARI 1–4, BAU-1, BAU-2, BAU-5) have been recently developed by artificial selection to enhance their quality.
Md. Saddam Hossain, Md. Shahiduzzaman, Mohammad Abdur Rahim, Methun Paul, Rajib Sarkar, Farjana Showline Chaity, Md. Najem Uddin, G.M. Masud Rana, Mst. Sarmina Yeasmin, Amena Kibria, Saiful Islam   +10 more
doaj   +1 more source

Characterization of lipids and fatty acids of the soil derived fungus Cladosporium sp.

Grasas y Aceites, 2011
The fungus Cladosporium sp. was explored for its potential ability to produce lipids, fatty acids and protein. The lipids were characterized by the quantification of acylglycerols and fatty acids.
Bijay Krishna De, Shikha Verma
doaj   +1 more source

Lipids in pharmaceutical and cosmetic preparations

Grasas y Aceites, 2000
In this paper, a review of the applications of lipids in the pharmaceutical field has been reported. In a first stage, different lipids used as excipients in cosmetics and medicines have been described.
Antonio M. Rabasco Alvarez, María Luisa González Rodríguez   +1 more
doaj   +1 more source

A comparison of indigenous vegetable oils and their blends with optimal fatty acid ratio

Applied Food Research
Oil blending is a trendy method of retaining their visual appeal, which also enhances their quality, stability, and nutritional content. The significance of this study lies in its pioneering approach towards determining the optimal fatty acid ratio ...
Mst. Sarmina Yeasmin, Tahmina Akter Chowdhury, Md. Mahmudur Rahman, G.M. Masud Rana, Md. Jasim Uddin, Lailatul Ferdousi, Ali Ahsan Muzahid, Jaytirmoy Barmon, Bijoy Chandra Ghos, Barun Kanti Saha, Md. Salim Khan   +10 more
doaj   +1 more source

Microwave-assisted extraction of essential oils from basil leaves (Ocimum basilicum L.) and coriander seeds (Coriandrum sativum L.): A comparative study on chemical composition, antioxidant capacity and antimicrobial activity

Applied Food Research
Essential oils (EOs), known for their aromatic and bioactive properties, are widely utilized in the cosmetic and food industries. Microwave-assisted extraction (MAE) has emerged as a green, efficient and rapid technique for extracting EOs from plant ...
G.M. Masud Rana, Subarna Sandhani Dey, Bijoy Chandra Ghos, Md. Jasim Uddin, Tahmina Akter Chowdhury, Md. Tariqul Islam, Toufikur Rahman, Md. Jobayear Hossain, Jaytirmoy Barmon, Mst. Sarmina Yeasmin   +9 more
doaj   +1 more source