Results 191 to 200 of about 48,133 (258)

Saturated Fats Versus Polyunsaturated Fats Versus Carbohydrates for Cardiovascular Disease Prevention and Treatment. [PDF]

Annu Rev Nutr, 2015
Siri-Tarino PW, Chiu S, Bergeron N, Krauss RM.   +3 more
europepmc   +1 more source

Birthplace and nutrient intake across ethnic subgroups: a cross-sectional analysis of the NHANES. [PDF]

Am J Clin Nutr
Sanchez-Vaznaugh EV, Matsuzaki M, Acosta ME, Barba N, Sánchez BN.   +4 more
europepmc   +1 more source

Pracaxi Oil as a Potential Inhibitor of Fat Bloom

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Fat bloom is one of the major technological challenges faced by the chocolate industry, caused by the polymorphic transition from β2(V) to β1(VI) crystals in cocoa butter (CB). One strategy to slow down this polymorphic transition is the addition of lipids rich in very long chain fatty acids (VLCFA), such as behenic acid.
Victoria Marques Gropelli, Priscila Dayane De Freitas Santos, Thayná Torres Da Silva, Ana Paula Badan Ribeiro, Rosiane Lopes Cunha   +4 more
wiley   +1 more source

Sustainable Palm Oil Extraction and Trends in the Use of Green Technologies: State‐of‐the‐Art and Future Directions

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Palm oil, which is extracted from the mesocarp of the fruit of the Elaeis guineensis Jacq. palm tree, is the most widely produced vegetable oil in the world. The extraction of this substance typically utilizes the conventional pressing method, a technique that is advantageous due to its low operating cost and simplified process.
Constantino Lucas Queta, Alessandra Lopes de Oliveira, Aline Silva Mello Cesar   +2 more
wiley   +1 more source

Exploring the Impact of Lipid Structure and Composition on the Digestion of Next-Generation Meat and Dairy Analogues. [PDF]

Foods
Asif Z, Prestidge CA, Joyce P.
europepmc   +1 more source

Failure of fat saturation

, 2008
openaire   +1 more source

Stabilization of PUFA‐Rich Mayonnaise Against Lipid Oxidation: A Review of the Last Three Decades of Research

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Mayonnaise, a widely consumed oil‐in‐water emulsion, is highly susceptible to lipid oxidation due to its high content of polyunsaturated fatty acids (PUFAs) and the presence of pro‐oxidant factors such as low pH and iron from egg yolk. Over the past three decades, extensive research has focused on understanding oxidation mechanisms, analytical
Sakhi Ghelichi, Betül Yesiltas, Charlotte Jacobsen   +2 more
wiley   +1 more source

The new Dietary Guidelines for Americans: When national nutritional policy outpaces the evidence. [PDF]

Am J Prev Cardiol
Gulati M, Belardo D, Ostfeld RJ, American Society for Preventive Cardiology Nutrition Committeea.   +3 more
europepmc   +1 more source

Understanding the Aqueous Self‐Assembly of Raw Sophorolipid Mixtures Using a Statistical Approach Applied to Synchrotron Small Angle X‐Ray Scattering (SAXS): A Focus on pH, Dilution, Aging, and the Underestimated Role of Residual Fatty Acids

Journal of the American Oil Chemists' Society, EarlyView.
The statistical analysis of SAXS modelling data allows to identify the critical physicochemical parameters that have an impact on the phase behavior of crude sophorolipid batches. ABSTRACT The aqueous self‐assembly of raw sophorolipid mixtures has been studied by small angle x‐ray scattering (SAXS) to understand the impact of the composition ...
Maia Ouret‐Campagnet, Sélène Chappuis, Jean‐Christophe Castaing, Petra Pernot, François Ribot, Niki Baccile   +5 more
wiley   +1 more source

Mixed messages: evaluating the concurrent presence of nutrition and health claims and front-of-pack warning symbols in five food categories in Canada. [PDF]

Public Health Nutr
Abran SM, Vaillancourt C, Franco-Arellano B, Lee J, Pomerleau S, Provencher V, Labonté MÈ, Vanderlee L.   +7 more
europepmc   +1 more source