Results 131 to 140 of about 84,184 (319)

A single high-cholesterol, high-fat meal preferentially increases low molecular weight apolipoprotein B concentration in rat plasma.

Journal of Lipid Research, 1985
Rats were fed either rat chow (control), chow + 20% olive oil (olive oil), or chow + 20% olive oil + 2% cholesterol (olive oil/cholesterol) as a single meal to study the short-term effects of fat and the above combination of fat/cholesterol-containing ...
J G DeLamatre, B R Krause, L Wong, C A Hoffmeier, P S Roheim   +4 more
doaj  

Physicochemical and Nutritional Properties of Functional Fresh Pasta With Free and Microencapsulated Olive Pomace Extract

Food Frontiers, EarlyView.
Olive pomace (OP) polyphenols have been exploited to produce fresh pasta. The effect of OP extract addition, both as a free lyophilised extract (F‐OPE) and as a microencapsulated extract (M‐OPE) on the physicochemical, nutritional, and sensory properties of fresh pasta was studied.
Giuseppe Natrella, Mariana Miccolis, Giusy Rita Caponio, Alessandro Di Michele, Lilia Zago, Carla Di Mattia, Graziana Difonzo   +6 more
wiley   +1 more source

Fate of Diazinon in Field-Sprayed Agricultural Crops, Soil, and Olive Oil [PDF]

, 1969
Dieter Eberle, D Novák
openalex   +1 more source

From Kitchen to Clinic: Integrating Food as a Vital Component of Healthcare

Future Postharvest and Food, EarlyView.
This review highlights how nutrition‐based interventions, such as medically tailored meals and personalized dietary strategies, can improve chronic disease management, reduce healthcare costs, and enhance patient outcomes. ABSTRACT The concept of food as medicine has garnered increasing attention as an integrative approach to prevent and manage chronic
Sanghee Han, Jianbo Xiao, Seok‐Geun Lee   +2 more
wiley   +1 more source

Dental Caries and the Fluoride Content of Olive Oil [PDF]

, 1964
D.M. Hadjimarkos
openalex   +1 more source

Valorization of Cocoa (Theobroma cacao) Bean Shell and Tigernuts (Cyperus esculentus) as Partial Wheat‐Flour Replacer in Cookies Formulation: Nutritional and Quality Assessment

Future Postharvest and Food, EarlyView.
ABSTRACT Two key sustainable strategies to ensure food and health security are alternative food sourcing and by‐products valorization. Hence, this study aimed at producing cookies with potential blood‐glucose reducing properties by a partial replacement of wheat flour (W) with tigernuts (T) and pre‐treated cocoa bean shell (C) using optimal mixture ...
Amarachi Precious Peter, Olusola Samuel Jolayemi, Durosimi Yisa, Johnson Oluwadamilare Olorunnusi, Felicia Itunnu Wole‐Alo   +4 more
wiley   +1 more source

Effects of olive scale (Parlatoria oleae (Colvée)) attack on yield, quality and fatty acid profile of virgin olive oil

Croatian Journal of Food Science and Technology, 2014
Olive scale (Parlatoria oleae (Colvée)) is a common pest in Mediterranean olive orchards which primarily causes damage on olive fruits. The quality of virgin olive oil is strongly related to the health status of the olive fruits from which is extracted ...
M. Krapac, Barbara Sladonja, Karolina Brkić Bubola   +2 more
doaj  

Investigations on the Protective Effect of Olive Oil against X-ray Irradiation of Hamsters [PDF]

, 1963
W. Lohmann, W. F. Denny, William H. Perkins, A. J. Moss   +3 more
openalex   +1 more source

Monitoring the Influence of Sunlight on the Oxidative Stability, Color, and Fatty Acid Composition of Sunflower, Sesame, Groundnut, Mustard, and Rice Bran Oils

Future Postharvest and Food, EarlyView.
The storage of rice bran oil, sesame oil, sunflower oil, groundnut oil and mustard oil to sunlight radiations significantly alters their quality and oxidative stability compared to ambient dark conditions by increasing their total oxidation, free fatty acid value and reducing their induction time.
Fabrice Tonfack Djikeng, Veshe‐Teh Zemoh Sylvia Ninying, Mallampalli Sri Lakshmi Karuna, Leslie Asobo Forlemu, Hilaire Macaire Womeni   +4 more
wiley   +1 more source

Comparative Analysis of the Effects of Different Cooking Methods on the Flavor and Nutritional Composition of Pepper (Capsicum annuum L.)

Future Postharvest and Food, EarlyView.
Different cooking methods (pan‐frying with oil and pan‐frying without oil) will affect the flavor and nutrition of chili fruit. Pan‐frying with oil diminishes the original flavor and nutritional value of peppers, whereas pan‐frying without oil enhances the nutritional quality and preserves the freshness of peppers.
Chenxi Ji, Qingjing Ye, Chenxu Liu, Zhuping Yao, Hongjian Wan, Meiying Ruan, Rongqing Wang, Guozhi Zhou, Chaochao Liu, Yuan Cheng   +9 more
wiley   +1 more source