Results 161 to 170 of about 160,873 (310)
Pracaxi Oil as a Potential Inhibitor of Fat Bloom
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 +4 more
wiley +1 more source
Saturated Fatty Acids and White Matter Microstructure in Individuals With At-risk Mental State. [PDF]
Sasabayashi D +22 more
europepmc +1 more source
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 +2 more
wiley +1 more source
What's Next for Microalgae Oil? A Scientific Mapping for Saturated Fatty Acids. [PDF]
Amario M +3 more
europepmc +1 more source
Structural-Activity Relationship-Inspired the Discovery of Saturated Fatty Acids as Novel Colistin Enhancers. [PDF]
Cai J +5 more
europepmc +1 more source
Saturated and unsaturated fatty acids: behavioural responses and plasticity fatty acids as relevant stimuli in [i]Drosophila[/i]?. 13.
Everaerts, Claude +3 more
core
ABSTRACT Saturated fatty acids (SFAs) are generally regarded simply as being resistant to oxidation compared with unsaturated fatty acids. However, it has long been reported that SFAs can undergo oxidation when heated at high temperatures, leading to the formation of unique degradation products such as 2‐alkanones and lactones.
Kanji Aoyagi +2 more
wiley +1 more source
From chain length to cell death: mechanistic basis for ROS-mediated apoptosis induced by saturated fatty acids. [PDF]
Salehi F, Jamali T, Kavoosi G.
europepmc +1 more source
Saturated fatty acids dampen the immunogenicity of cancer by suppressing STING. [PDF]
Heath BR +16 more
europepmc +1 more source
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 +2 more
wiley +1 more source

