Results 101 to 110 of about 14,895 (195)

The role of endogenous hydratable phospholipids in enhancing the oxidative stability of tiger nut (<i>Cyperus esculentus</i> L.) oil. [PDF]

Food Chem X
Zhang RY, Jia JR, Liu C, Cai XS, Chen PX, Liu HM, Zhu WX.   +6 more
europepmc   +1 more source

Analytical Strategies for Tocopherols in Vegetable Oils: Advances in Extraction and Detection. [PDF]

Pharmaceuticals (Basel)
Liu Y, Lv M, Wang Y, Wei J, Chen D.
europepmc   +1 more source

Gamma-Tocopherol [PDF]

, 2020
openaire   +1 more source

New Insight into Cavitation-Assisted Chemical Refining and Enzymatic Modification of Vegetable Oils and Their Impact on Physicochemical Properties of Final Products. [PDF]

Foods
Kalenchak K, Nováková L, Váchalová T, Honzíková T, Hybner T, Rajchl A, Čížková H, Šístková I, Kružík V, Berčíková M, Kyselka J.   +10 more
europepmc   +1 more source

Valorization of Isabella Grape (<i>Vitis labrusca</i> L.) Pomace Through the Recovery of Nutraceuticals by Sequential Green Extraction Technologies. [PDF]

Foods
Sánchez JS, Parada-Alfonso F, Castro-Vargas HI.   +2 more
europepmc   +1 more source

Biofilm‐Antagonist Ginger‐Based 3D‐Printable Photoresins for Complex Implant Designs Exhibiting Advanced Multifunctional Biomedical Applications

Advanced Materials, Volume 38, Issue 15, 12 March 2026.
This work offers unique Ginger‐based 3D‐printable resins that can print customizable high‐resolution complex designs. The customizable printing backbone of Zingerol prints also mimics various human bones' strength. Acquisition of in‐vivo biocompatibility in rat model with no severe inflammatory response, along with in‐vitro antioxidant and ex‐vivo anti‐
Simran Jindal, Majd Bisharat, Bassma Khamaisi, Krishanu Ghosal, Eid Nassar‐Marjiya, Qi Wu, Shadi Daoud, Idan Redenski, Samer Srouji, Shady Farah   +9 more
wiley   +1 more source

Comparison Between Emerging and Conventional Methods for Edible Oils Bleaching. [PDF]

Food Sci Nutr
Abedi E, Akhavan HR, Hashemi SMB, Oliyaei N, Sourghali M, Karimzadeh A, Rownaghi M.   +6 more
europepmc   +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, Volume 103, Issue 3, Page 185-196, March 2026.
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

Supercritical CO₂ extraction of hemp seeds: A multivariate perspective on the influence of processing parameters on oil composition, antioxidant activity, and enzyme inhibition. [PDF]

Food Chem X
Vishwasrao P, Zengin G, Sinan KI, Minceva M, Luca SV.   +4 more
europepmc   +1 more source

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

Journal of the American Oil Chemists' Society, Volume 103, Issue 3, Page 197-224, March 2026.
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