Results 171 to 180 of about 25,271 (286)

From liquid to solid: Exploring techniques, applications, and challenges of structured oils as fat replacements in food formulations. [PDF]

Compr Rev Food Sci Food Saf
Savchina E, Grosso AL, Massoner P, Morozova K, Scampicchio MM, Ferrentino G.   +5 more
europepmc   +1 more source

Report on Fats, Oils, and Waxes

Journal of AOAC INTERNATIONAL, 1955
openaire   +1 more source

Green Oil‐in‐Water Nanoemulsions for Delivery of Phytochemicals With Pesticidal Activity for Sustainable Food Production and Safety

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT Green oil‐in‐water (O/W) nanoemulsions incorporating essential oils (EOs) and food‐derived compounds are gaining prominence as biopesticidal platforms that address the growing demand for sustainable agriculture, food safety, and reduced chemical inputs.
Anna Paula Azevedo de Carvalho, David A. Weitz, Carlos Adam Conte‐Junior   +2 more
wiley   +1 more source

Replacing Hydrogenated Fat in Cookies with Oleogels Based on <i>Butia odorata</i> Seed Oil and Beeswax. [PDF]

Food Technol Biotechnol
Jansen-Alves C, Pacheco da Cruz E, Silva Santos R, de Oliveira Pacheco C, Perleberg C, Dos Santos Hackbart HC, Martin Pereirade de Pereira C, Guerra Dias AR, da Rosa Zavareze E.   +8 more
europepmc   +1 more source

Report on Oils, Fats, and Waxes

Journal of AOAC INTERNATIONAL, 1963
openaire   +1 more source

Identifying Food Packaging Migrants: Current Analytical Capabilities, Challenges, and Future Prospects

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT The migration of intentionally and non‐intentionally added substances (IAS/NIAS) from food packaging into foodstuffs presents a significant challenge to consumer health and food safety. Accurate and comprehensive identification of these chemical migrants is therefore paramount.
Xue‐Chao Song, Qi‐Zhi Su, Elena Canellas, Qin‐Bao Lin, Yu Zhou, Cristina Nerin   +5 more
wiley   +1 more source

A Comprehensive Review on Innovative Food Gelling Strategies for Sustainable Production of Meat Analogs and Restructured Meat. [PDF]

Gels
Alam AN, Samad A, Muazzam A, Kim SH, Kim CJ, Hwang YH, Joo ST.   +6 more
europepmc   +1 more source

Carbohydrate–Protein Hydrogels as Fat Replacers: Design Criteria and Benchmarking Against Full‐Fat Systems

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT Reducing saturated fat while preserving the sensory quality of full‐fat foods remains a major formulation challenge because fat contributes simultaneously to body, lubrication, flavor delivery, and thermal transitions. Carbohydrate–protein (CP) hydrogels are increasingly explored as oil‐free fat replacers, but many systems are developed and ...
Amir Amiri, David Julian McClements, Srishty Maggo, Anika Singh, Anubhav Pratap‐Singh   +4 more
wiley   +1 more source

Oils, fats, and waxes in brief: Palm oil

Focus on Surfactants, 2002
openaire   +1 more source

Sensory and Physicochemical Evaluation of Dairy‐Like Plant‐Based Milk Formulations Predicted by Machine Learning

Journal of Food Science, Volume 91, Issue 5, May 2026.
ABSTRACT Plant‐based milk alternatives (PBMAs) are now increasingly used by some consumers in similar ways to cow milk. However, they differ in their physicochemical and sensory properties. Improving PBMAs to better mimic dairy is limited by the time and cost of development trials.
Anesu A. Magwere, Russell Keast, Joanna M. Gambetta, Nelum Pematilleke, Sonja Kukuljan, Amy Logan   +5 more
wiley   +1 more source