Results 241 to 250 of about 1,340,469 (331)

Radium Speciation in Simulated Digestive Biofluids: Insights from Electrospray Ionization Mass Spectrometry and Thermodynamic Modeling

Analysis &Sensing, EarlyView.
Electrospray ionization mass spectrometry (ESI‐MS) combined with thermodynamic modeling provides the first direct characterization of radium speciation in synthetic gastrointestinal biofluids. Free Ra2+ ions predominate with minimal protein binding and negligible EDTA complexation. Crown ethers enable effective Ra complexation.
Linus Holtmann, Tim Schmalz, Tobias Weissenborn, Felix Stäger, Beate Riebe, Clemens Walther   +5 more
wiley   +1 more source

Time-Restricted Feeding a High-fat Diet in Mice Elevates Plasma Concentration of Saturated Fatty Acids but Reduces Concentrations of Multiple Amino Acids (OR27-02-19)

, 2019
Bret Rust, Aaron A. Mehus, Joseph P. Idso, Matthew J. Picklo   +3 more
openalex   +1 more source

Plant Proteins as Emulsifiers in the Food Industry: Research Progress, Current Challenges and Future Trends

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT The impressive growth in the global market for plant‐based foods has a direct impact on the food industry, requiring greater efforts in product reformulation for the replacement of animal‐based ingredients, including proteins. The replacement of animal‐derived proteins frequently applied as emulsifiers in food formulations, for example ...
Thais C. Brito‐Oliveira, Talita A. Comunian, Samantha C. Pinho   +2 more
wiley   +1 more source

Saturated hydrogen improves lipid metabolism disorders and dysbacteriosis induced by a high-fat diet

, 2020
Xiangjie Qiu, Qiaona Ye, Mengxing Sun, Lili Wang, Yurong Tan, Guojun Wu   +5 more
openalex   +2 more sources

Saturated fat intake and prostate cancer aggressiveness: results from the population-based North Carolina-Louisiana Prostate Cancer Project

Prostate Cancer and Prostatic Diseases, 2016
E. Allott, Lenore Arab, L. Su, L. Farnan, E. Fontham, James L. Mohler, James L. Mohler, J. Bensen, S. Steck   +8 more
semanticscholar   +1 more source

Brazil Nut Flour as a Functional Ingredient: Effects on Texture, Composition and Sensory Profile of Reduced‐Sugar Gluten‐Free Cookies

Journal of the American Oil Chemists' Society, EarlyView.
Graphical abstract of the characterization of Brazil nut flour (BNF) and the impact of its addition on the nutritional and sensory properties of gluten‐free and low‐sugar cookies. The results show that BNF contributed to an improved nutritional quality of the cookies and enhanced overall product acceptance.
Ana Luísa Schiessl Fabri, Lucas Lourenço dos Santos, Giustino Tribuzi, Pedro Luiz Manique Barrreto, Renata Dias de Mello Castanho Amboni, Maria Manuela Camino Feltes   +5 more
wiley   +1 more source

Reducing calories, fat, saturated fat, and sodium in restaurant menu items: Effects on consumer acceptance

Obesity, 2016
Anjali A. Patel, N. Lopez, H. Lawless, V. Njike, Mariana Beleche, David L Katz   +5 more
semanticscholar   +1 more source

Fibers as Oleogelators: Innovations, Applications, and Future Prospects in Structured Lipid Systems

Journal of the American Oil Chemists' Society, EarlyView.
Schematic overview of fiber‐based oleogelation mechanisms, processing routes, and food applications highlighting particulate/capillary structuring, polymer entanglement, and emulsion‐templated approaches. ABSTRACT Oleogels, structured oil systems created with low levels of gelators‐enables solid fat functionality while preserving the underlying liquid ...
P. Abdul Wahid, Rajni Chopra, Nitin Kumar, Monika Chand, Aishwarya Dhiman, Rajat Singh   +5 more
wiley   +1 more source

Breakfast consumption, saturated fat intake, and body mass index among medical and non-medical students: a cross-sectional analysis. [PDF]

Sci Rep
Saintila J, Carranza-Cubas SP, Santamaria-Acosta OFA, Serpa-Barrientos A, Ramos-Vera C, López-López E, Geraldo-Campos LA, Calizaya-Milla YE.   +7 more
europepmc   +1 more source

Structured Plant‐Based Oil as Healthier Alternatives to Conventional Fats in Chocolate Cream Fillings

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT This study investigated the use of oleogel systems as fat replacements in chocolate cream fillings. Oleogels were prepared with 4, 6, 8, or 10% of sunflower wax (SW) or glycerol monostearate (GM) in corn oil (CO) or sesame oil (SO). Four representative oleogels, SOSW4, SOSW6, SOGM6, and COGM6, were selected for application in chocolate cream ...
Md. Jannatul Ferdaus, Niaz Mahmud, Jiana Rebeca Matamoros, Lina Casale Aragon‐Alegro, Roberta Claro da Silva   +4 more
wiley   +1 more source