Results 111 to 120 of about 126,289 (311)
Bayesian Optimization of Solvent‐Free Thermal Amidation via Reactive Extrusion
Chemistry – A European Journal, EarlyView.Thermal amidation between a carboxylic acid and an amine was successfully conducted in an extruder in the absence of solvent, coupling agent, or catalyst, relying on an adapted Bayesian Optimization protocol. Active pharmaceutical ingredient moclobemide was synthesized on a larger scale, achieving excellent yield and low Process Mass Intensity (PMI ...
Matthieu Lavayssiere +2 more
wiley +1 more source
Unlocking the in vitroanti- inflammatory and antidiabetic potential of Polygonum maritimum [PDF]
, 2017 Context: Several Polygonum species (Polygonaceae) are used in traditional medicine in Asia, Europe and Africa to treat inflammation and diabetes. Objective: Evaluate the in vitro antioxidant, anti-inflammatory and antidiabetic potential of methanol and ...
Alice Martins +16 more
core +1 more source
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 +3 more
wiley +1 more source
Journal of Dairy Science: Palmitic and stearic acid are commonly fed to dairy cows but limited data are available on their effects on thermal properties of milk fat, especially when fed at different levels.
A.N. Homan +3 more
doaj +1 more source
Food Chemistry International, EarlyView.This review highlights non‐thermal extraction technologies for seaweed proteins, emphasizing their mechanisms, impacts on protein structure and functionality, and sustainability potential. Key limitations related to species dependence, extract complexity, and scale‐up are discussed to guide future industrial and biorefinery applications.
Rahat Mahmud +3 more
wiley +1 more source
Frontiers in Plant Science, 2019 The main ingredients of chocolate are usually cocoa powder, cocoa butter, and sugar. Both the powder and the butter are extracted from the beans of the cacao tree (Theobroma cacao L.).
Guiliana M. Mustiga +12 more
doaj +1 more source
Buck Wheat: Nutritional, Bioactive Characteristics, Health Benefits, and Side Effects
Future Postharvest and Food, EarlyView.ABSTRACT Micronutrient deficits have resulted from an over‐reliance on a small number of cereal crops for food security. The agricultural sector faces severe sustainability issues due to the rapid growth of the world's population and sudden climatic changes.
Momina Farooq +2 more
wiley +1 more source
Food Safety and Health, EarlyView.This comprehensive guide for the Agilent Seahorse XF HS Mini‐platform presents real‐time analysis of cellular energy metabolism across the mitochondrial stress test, glycolytic rate assay, and real‐time ATP rate assay, with applications in food safety and health and in metabolic disease.
Zhihao Liu +3 more
wiley +1 more source
Food Safety and Health, EarlyView.Natural processed cheeses showed a more favorable nutritional profile, including higher unsaturated fatty acids and better functional performance. A balanced fatty acid composition was identified as a key factor influencing meltability, oil separation, and overall quality of processed cheeses.
Shaimaa M. Hamdy +3 more
wiley +1 more source
Palmitic and linoleic acids induce ER stress and apoptosis in hepatoma cells
Lipids in Health and Disease, 2012 Objectives Hepatic inflammation and degeneration induced by lipid depositions may be the major cause of nonalcoholic fatty liver disease. In this study, we tried to investigate the effects of saturated and unsaturated fatty acids on hepatoma cell ...
Zhang Yong +4 more
doaj +1 more source