Results 201 to 210 of about 118,138 (256)
JSFA reports, EarlyView.Abstract Background Yogurt is a widely consumed fermented dairy product valued for its nutritional quality, functional benefits, and formulation flexibility. Rising consumer interest in healthier and diversified foods has increased attention toward composite plant–dairy yogurts enriched with fruits and legumes.
Richard Osae +9 more
wiley +1 more source
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Cocoa (Theobroma cacao L.) from the Brazilian Amazon plays an important role in national production. While most cocoa is cultivated in upland systems, floodplain ecosystems represent a traditional and distinct production environment that may influence bean composition and quality.
Danielle Amaral e Silva +6 more
wiley +1 more source
Growth Performance and Biochemical Composition of Black Soldier Fly Larvae (<i>Hermetia illucens</i>) Reared on Diets Containing Similar Crude Protein Content. [PDF]
InsectsNaser El Deen S +8 more
europepmc +1 more source
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Nutrition Reviews, 2009
Despite a general lack of evidence for the carcinogenic effects of trans fatty acids, some recent research and popular media have suggested a possible association. The available scientific data do not support this relationship and are reviewed so as to put this issue in perspective.
C, Ip, J R, Marshall
openaire +2 more sources
Despite a general lack of evidence for the carcinogenic effects of trans fatty acids, some recent research and popular media have suggested a possible association. The available scientific data do not support this relationship and are reviewed so as to put this issue in perspective.
C, Ip, J R, Marshall
openaire +2 more sources
2020
Trans fatty acids are formed during hydrogenation, a process that solidifies liquid vegetable oils by adding hydrogen atoms to the double bonds of the unsaturated fatty acids in the trans instead of the cis position on the fatty acid molecule. The physical properties of trans fatty acids are like those of saturated fatty acids.
+4 more sources
Trans fatty acids are formed during hydrogenation, a process that solidifies liquid vegetable oils by adding hydrogen atoms to the double bonds of the unsaturated fatty acids in the trans instead of the cis position on the fatty acid molecule. The physical properties of trans fatty acids are like those of saturated fatty acids.
+4 more sources
Trends in Food Science & Technology, 2010
By pumping hydrogen into edible oils (with heat and nickel catalyst) their fatty acids become more saturated and the oil solidifies. Hydrogenation was used from around 1912 to make the original margarines, which became the poor persons’ butter. If hydrogenation is not taken to completion and some double bonds remain, some of them now have their ...
openaire +2 more sources
By pumping hydrogen into edible oils (with heat and nickel catalyst) their fatty acids become more saturated and the oil solidifies. Hydrogenation was used from around 1912 to make the original margarines, which became the poor persons’ butter. If hydrogenation is not taken to completion and some double bonds remain, some of them now have their ...
openaire +2 more sources
Journal of Cardiopulmonary Rehabilitation, 2000
Trans fatty acids are unsaturated fatty acids that contain at least one double bond in the trans configuration. In the diet they occur at relatively low levels in meat and dairy products as a by-product of fermentation in ruminant animals or in hydrogenated fats as a consequence of the hydrogenation process.
openaire +2 more sources
Trans fatty acids are unsaturated fatty acids that contain at least one double bond in the trans configuration. In the diet they occur at relatively low levels in meat and dairy products as a by-product of fermentation in ruminant animals or in hydrogenated fats as a consequence of the hydrogenation process.
openaire +2 more sources