Results 41 to 50 of about 115,822 (353)

Development and optimization of oleogel made with soy protein isolate and xanthan gum using emulsion template approach and its comparison with solid fats

Heliyon
This study aims to develop oleogel as a potential substitute for solid fats in the diet. A novel combination of unmodified Soy Protein Isolate (SPI) and Xanthan Gum (XG) have been utilized to gelate sunflower oil, using an emulsion template approach. The
Saumya Sonam Sinha, Ashutosh Upadhyay, Anurag Singh   +2 more
doaj   +1 more source

Diffusion‐Weighted Imaging for the Evaluation of the Sacroiliac Joint in Pediatric Patients

Arthritis Care &Research, EarlyView.
Objective Maturational signal in the sacroiliac joint (SIJ) of skeletally immature youth is often misinterpreted as inflammation. Diagnostic tools that improve specificity are greatly needed. Apparent diffusion coefficient (ADC) values from diffusion‐weighted imaging (DWI), when used with standard imaging, may enhance diagnostic accuracy.
Michael L. Francavilla, Timothy G. Brandon, Dmitry Khrichenko, Rui Xiao, Nancy A. Chauvin, Asef Khwaja, Pamela F. Weiss   +6 more
wiley   +1 more source

Oleogel Systems for Chocolate Production: A Systematic Review

Gels
In response to the growing demand for healthier food options, this review explores advances in oleogel systems as an innovative solution to reduce saturated fats in chocolates.
Jheniffer E. Valdivia-Culqui, Jorge L. Maicelo-Quintana, Ilse S. Cayo-Colca, Marleni Medina-Mendoza, Efraín M. Castro-Alayo, César R. Balcázar-Zumaeta   +5 more
doaj   +1 more source

The Questionable Benefits of Exchanging Saturated Fat With Polyunsaturated Fat [PDF]

Mayo Clinic Proceedings, 2014
ormanyyearswehavebeentoldthattoprevent cardiovascular disease (CVD), wemust lower our intake of saturated fattyacids (SFAs) and instead eat more carbohydratesand polyunsaturated fatty acids(PUFAs).Backedup by the National Cholesterol Education Pro-gram, the National Institutes of Health, and theAmerican Heart Association, the medical profes ...
Uffe, Ravnskov, James J, DiNicolantonio, Zoë, Harcombe, Fred A, Kummerow, Harumi, Okuyama, Nicolai, Worm   +5 more
openaire   +2 more sources

Hubungan Asupan Serat Dan Asupan Lemak Jenuh Dengan Kadar Kolesterol Darah Pada Lansia Di Posyandu Aisyiyah Kota Surakarta [PDF]

, 2015
Background : A person can be called elderly when he/she enters the age of 45 years. As the age increase, total cholesterol level is also higher then that of younger age.
, Ahmad Farudin, SKM, M.Si, , dr. Listiana Darmawati, M.Si,, HADHIROTUL RAMADHAN, SILFANISA   +2 more
core  

Replacing foods high in saturated fat by low-saturated fat alternatives: a computer simulation of the potential effects on reduction of saturated fat consumption [PDF]

British Journal of Nutrition, 2009
This simulation study aimed to assess the change in saturated fat intake achieved by replacing one to three of the products contributing most to individual saturated fat intake by alternative products low in saturated fat. Food consumption data of 750 participants (aged 19–30 years) from a recent Dutch food consumption survey were used.
B, Schickenberg, van Assema, P, Brug, J, Verkaik-Kloosterman, Jrivm, Ocke, MCrivm, NK, Vries   +5 more
openaire   +5 more sources

Laser‐Induced Graphene from Waste Almond Shells

Advanced Functional Materials, EarlyView.
Almond shells, an abundant agricultural by‐product, are repurposed to create a fully bioderived almond shell/chitosan composite (ASC) degradable in soil. ASC is converted into laser‐induced graphene (LIG) by laser scribing and proposed as a substrate for transient electronics.
Yulia Steksova, Anna Chiara Bressi, Marina Galliani, Attilio Marino, Gianni Ciofani, Eduardo Machado‐Charry, Hilda Gomez Bernal, Alessandra Francini, Luca Sebastiani, Francesco Greco   +9 more
wiley   +1 more source

Bringing some balance to fat bashing

Frontiers in Sustainable Food Systems
Fats and oils are essential to human nutrition, yet often vilified in public discourse and dietary guidelines. We challenge the narrative that all dietary fats are inherently harmful and explore the vital roles fats play in health and food security.
Joanne Slavin, Erik Meijaard, Erik Meijaard, Erik Meijaard, Douglas Sheil, Douglas Sheil   +5 more
doaj   +1 more source

A Nutritional Analysis of Food Menus Offered at Local Older Adult Assisted Living Facilities [PDF]

, 2018
Nutrition is important in all stages of life, especially in the later years. The purpose of this study was to analyze the food offerings from local assisted living facilities on a nutritional basis.
Schmir, Chloe R
core   +2 more sources

Saturated fats: what dietary intake? [PDF]

The American Journal of Clinical Nutrition, 2004
Public health recommendations for the US population in 1977 were to reduce fat intake to as low as 30% of calories to lower the incidence of coronary artery disease. These recommendations resulted in a compositional shift in food materials throughout the agricultural industry, and the fractional content of fats was replaced principally with ...
J Bruce, German, Cora J, Dillard
openaire   +2 more sources