Results 121 to 130 of about 292,394 (253)

Saturated fats up inflammation [PDF]

Nature, 2011
openaire   +1 more source

Integrated Assessment of Lipid Oxidation and Off‐Flavor Formation in Plant Protein Powders

Journal of the American Oil Chemists' Society, EarlyView.
Impact of residual lipids on oxylipin and off‐flavor formation in commercial plant proteins: A detailed analysis of precursor‐product relationships by GC‐FID, LC‐MS/MS, and GC‐MS. ABSTRACT The widespread adoption of plant proteins is hindered by their inherent off‐flavors, often linked to lipid oxidation products.
Fernanda Furlan Goncalves Dias, Wellington da Silva Oliveira, Stanislau Bogusz Junior, Ameer Y. Taha   +3 more
wiley   +1 more source

There Is More Than Meets the Label: Rethinking Saturated Fat and Cardiovascular Health. [PDF]

JMA J
Mizuno A.
europepmc   +1 more source

Replacing Foods with a High-Glycemic Index and High in Saturated Fat by Alternatives with a Low Glycemic Index and Low Saturated Fat Reduces Hepatic Fat, Even in Isocaloric and Macronutrient Matched Conditions. [PDF]

Nutrients, 2023
Basset-Sagarminaga J, Roumans KHM, Havekes B, Mensink RP, Peters HPF, Zock PL, Mutsert R, Borén J, Lindeboom L, Schrauwen P, Schrauwen-Hinderling VB.   +10 more
europepmc   +1 more source

A Fast Method for Selecting Bio Sourced Materials of Interest in a Candle Formulation

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT As consumer demand shifts towards more sustainable and nontoxic alternatives, the candle industry is exploring unconventional bio‐based and recycled materials as substitutes for paraffin. Four raw materials, that is rice bran wax (RBW), sugarcane wax (SCW), hydrogenated rapeseed oil (HRO), and waste cooking oil (WCO) were assessed based on ...
Salma Daoufa, Abdellah Arhaliass, Jack Legrand, Delphine Drouin, Raphaëlle Savoire   +4 more
wiley   +1 more source

Assessing the impact of voluntary food reformulation targets: Mid-point assessment of Australia's voluntary sodium and saturated fat reduction policy. [PDF]

Eur J Clin Nutr
Coyle DH, Huang L, Hu M, Ghammachi N, Pettigrew S, Wu JHY.   +5 more
europepmc   +1 more source

Saturated fat, the estimated absolute risk and certainty of risk for mortality and major cancer and cardiometabolic outcomes: an overview of systematic reviews. [PDF]

Syst Rev, 2023
Talukdar JR, Steen JP, Goldenberg JZ, Zhang Q, Vernooij RWM, Ge L, Zeraatkar D, Bała MM, Ball GDC, Thabane L, Johnston BC.   +10 more
europepmc   +1 more source

Fats: Saturated and Unsaturated [PDF]

Medical History, 2001
openaire   +1 more source

Mesopelagic Fish as a Promising New Source of Omega‐3 Fatty Acids in Comparison With Australian Commercial Seafood

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Global dietary guidelines consistently recommend regular seafood consumption to support adequate omega‐3 long‐chain (≥ C20) polyunsaturated fatty acid (n‐3 LC‐PUFA) intake. Most international health authorities advise two servings of seafood per week, including at least one serve of oily fish, to achieve approximately 500 mg/day of combined ...
Bowen Zhang, Patti Virtue, Peter D. Nichols, Kim Jye Lee Chang   +3 more
wiley   +1 more source

Fat vs. Sugar: The Case for a Saturated Fat Tax in Italy. [PDF]

Health Econ
di Cosmo V, Tiezzi S.
europepmc   +1 more source