Results 201 to 210 of about 2,707,579 (316)

Season’s Greetings [PDF]

Journal of Perioperative Practice, 2019
openaire   +2 more sources

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

The Separate Roles of Vascular Plants and Sphagnum Mosses in Regulating the Net CO₂ Exchange in a Boreal Peatland During Key Phenological Phases. [PDF]

Glob Chang Biol
Hartmann A, Hikino K, Guth L, Simpson G, Järveoja J, Nilsson MB, Peichl M.   +6 more
europepmc   +1 more source

Harnessing the Interfacial Activity of Soluble Faba Protein‐Tannic Acid Conjugates for Enhanced Lipid Oxidative Stability of Oil‐in‐Water Emulsions

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT In oil‐in‐water emulsions, lipid oxidation begins at the interface between the two phases. One strategy to slow down this process is to place antioxidants at the interface, where they can directly block oxidative reactions. This study explored that idea by conjugating soluble faba bean protein with tannic acid using the free‐radical grafting ...
Shahrzad Sharifimehr, Supratim Ghosh
wiley   +1 more source

Longitudinal assessment of influenza vaccination coverage in Spain: The "Gripómetro" as a real-time monitoring tool. [PDF]

Hum Vaccin Immunother
Ortiz de Lejarazu-Leonardo R, Redondo Margüello E, Gil de Miguel Á, Martinón-Torres F, Farré Avellà JM, Palomo-Jiménez PI, Nieto Nevot ML, Díez-Domingo J.   +7 more
europepmc   +1 more source

Compositional Characterization, Quality Parameters, and Physicochemical and Bioactive Properties of Pequi (Caryocar brasiliense) Oils From Xingu and Cerrado in Mato Grosso, Brazil

Journal of the American Oil Chemists' Society, EarlyView.
Cerrado oil is richer in MUFA and antioxidant compounds, while Xingu oil shows higher SFA and enhanced oxidative stability, reinforcing the potential of pequi oil as a sustainable bioactive ingredient. ABSTRACT Pequi (Caryocar brasiliense) is a native fruit widely distributed in Brazilian biomes, specially in Cerrado, known for its high oil yield and ...
Dhayna O. Sobral, Patrícia T. Souza, Gabriel S. L. Pereira, Sara Fraga, Maria E. O. Carvalho, Antonio J. A. Meirelles, Eduardo A. C. Batista, Klicia A. Sampaio, Guilherme J. Maximo   +8 more
wiley   +1 more source

Deterioration in Performance Metrics After Acute Achilles Tendon Ruptures in Elite Rugby Union Players: A Retrospective Sports Database Study. [PDF]

Sports Health
Rubin J, Tham A, Mojica ES, Butler JJ, Aratikatla A, Wingo T, Calder JDF, Kennedy JG.   +7 more
europepmc   +1 more source

Exploring the Application of Waxes and Their Mixtures Oleogels in Ice Cream

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT The objective of this work was to produce ice cream using waxes oleogels, aiming to improve its nutritional value while maintaining its physical‐chemistry characteristics. Five ice cream formulations were manufactured using (1) milk fat, (2) canola oil, and (3–5) canola oil‐oleogels. The oleogels were produced with beeswax (BEW), carnauba wax (
Ana Paula Lima Ribeiro, Sérgio Augusto Sousa de Campos, Natália Leite Oliveira, Cleiton Antônio Nunes, Sandra Maria Pinto, Thais Lomonaco Teodoro da Silva, João de Deus Souza Carneiro   +6 more
wiley   +1 more source

Contrasting foraging strategies of seasonally segregated populations of the band-rumped storm-petrel at St Helena, South Atlantic. [PDF]

Mov Ecol
Beard A, Hailer F, Oppel S, Medeiros R, Henry L, Small A, Phillips RA, Thomas RJ.   +7 more
europepmc   +1 more source

Aquafaba (Chickpea Cooking Water) as a Natural Emulsifier in the Development of Plant‐Based Coffee Whitener

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT In this study, the possibility of using aquafaba powder, derived from chickpea cooking water, as a natural emulsifier in the formulation of plant‐based coffee whitener was evaluated. For this purpose, coffee whiteners, which are emulsion type products, are obtained by high‐shear mixing followed by high‐pressure homogenization of the aqueous ...
Sinem Ece Bekdemir, Cansu Ekin Bonacina
wiley   +1 more source