Results 101 to 110 of about 346,819 (263)

Evolution of olive oil import demand structures in nonproducing countries: the cases of Germany and the UK [PDF]

Consumption patterns of olive oil have changed over recent years influencing the supply chain. The consumption has increased in countries where olive oil is not part of the traditional diet as for example Germany and the UK, where the average consumption
Kavallari, Aikaterini, Maas, Sarah, Schmitz, P. Michael   +2 more
core   +1 more source

Beef meat promotion of dimethylhydrazine-induced colorectal carcinogenesis biomarkers is suppressed by dietary calcium [PDF]

, 2007
Red meat consumption is associated with increased risk of colorectal cancer. We have previously shown that haemin, Hb and red meat promote carcinogen-induced preneoplastic lesions: aberrant crypt foci (ACF) and mucin-depleted foci (MDF) in rats.
Corpet, Denis E., Guéraud, Françoise, Pierre, Fabrice, Santarelli, Raphaëlle L., Taché, Sylviane   +4 more
core   +4 more sources

Recent Progress on Enzyme Immobilization: Materials, Strategies, and Applications

Food Bioengineering, EarlyView.
Enzyme immobilization technology has undergone substantial evolution driven by advances in materials science. This review systematically examines the recent advances in enzyme immobilization since 2024, with a focused analysis of five major categories of enzyme carriers including covalent organic framework, metal‐organic frameworks, polymers, carbon ...
Shuran Wang, Ruoke Li, Yixuan Xie, Hanya Zhang, Xiaoyu Huang, Siwei Chen, Weixin Xu, Yueling Liu   +7 more
wiley   +1 more source

The Greek Olive Oil Market Structure [PDF]

Food product differentiation leads to significant price variations among the same products, meaning that specific products can be sold in higher prices. An Hedonic Price analysis is adopted to investigate the influence of food differentiation on consumer
Karipidis, Philippos I., Tabakis, Nikolaos M., Tsakiridou, Efthimia   +2 more
core   +1 more source

Optimasi Formula Emulsi Kombinasi Minyak Zaitun dan Ekstrak Buah Alpukat Menggunakan Metode Factorial Design [PDF]

, 2018
Based on data of the Indonesian Obesity Study Association (HISOBI) in 2009 showed the prevalence of hypercholesterolemia of 13.13%. Fruit avocado and olive oil are two natural ingredients that are proven to lower cholesterol in the blood.
, Suprapto, M.Sc., Apt, Rinaldy, Rahmat
core  

Contribution of Free Fatty Acids to Emulsion Building and Stability: Understanding the Mechanism From the Case Study of a Crude Red Palm Oil (Elaeis guineensis)—Based Emulsion Consumed in Africa and Known as Achu Soup/Sauce Jaune/Ncha

Food Chemistry International, EarlyView.
In an aqueous alkaline medium, fatty acids (from the hydrolysis of triglycerides or freely present in the oil) are ionised in order to form emulsifiers (carboxylates) which will physically stabilise the prepared emulsion. The higher the free fatty acids content of the oil and alkalinity of the solution, the higher will be the stability of the prepared ...
Ngoualem Kégah Franklin, Nguimbou Richard Marcel, Ndjouenkeu Robert, Asad Muhammad Khan   +3 more
wiley   +1 more source

Anticancer, antioxidant, and antimicrobial activities of nanoemulsions based on water-in-olive oil and loaded on biogenic silver nanoparticles

Green Processing and Synthesis
Nanoemulsions (NEMs) are more stable and permeable than regular emulsions because of their increased surface area and smaller particle sizes, which are stabilized by emulsifiers and consist of nanometer-sized droplets.
Hamouda Ragaa A., Eshmawi Bayan A., Saddiq Amna A.   +2 more
doaj   +1 more source

Effect of Using Different Kinds and Ratios of Vegetable Oils on Ice Cream Quality Characteristics

Foods, 2018
The aim of this study was to develop ice cream products using different types of oils, a sensory ballot to focus on the textural attributes of new ice cream products, evaluate physicochemical properties of these products and physical measurements ...
Mehmet Güven, Murat Kalender, Tansu Taşpinar   +2 more
doaj   +1 more source

Variability of olive oil cultivar on stability during storage [PDF]

, 2011
The fatty acid composition and stability of three Portuguese monovarietal olive oils, Cobrancosa, Macanilha and Verdeal, was studied, maintaining the olive oils at 60 degrees C for 75 and 102 days, respectively. Oleic acid was the main fatty acid (64-69%)
Barroso, J. G., Dandlen, S. A., Figueiredo, A. C., Martins, D. S., Miguel, Maria Graça, Neves, Alcinda, Pedro, L. G.   +6 more
core   +1 more source

Noni (Morinda citrifolia) Seed Oil: Phytochemical Composition, Bioactivity, and Emerging Applications in Food and Health

Food Chemistry International, EarlyView.
Noni seed oil from Morinda citrifolia, highlighting its bioactive composition, conventional and green extraction methods, and major stability challenges. Encapsulation strategies improve oxidative stability and bioavailability, along with potential applications in functional foods and cosmetics, and key barriers to large‐scale commercialization ...
Sumidha Palanisamy, Kanimozhi Viswanathan, Pavithra Radhakrishnan, Sonali Lini, Sukumar Muthusamy   +4 more
wiley   +1 more source