Results 241 to 250 of about 276,049 (351)

[Trans fatty acids in nutrition labeling and ingredient listing of prepackaged products in Costa Rica, 2022Ácidos graxos <i>trans</i> na rotulagem nutricional e na lista de ingredientes de produtos pré-embalados na Costa Rica, 2022]. [PDF]

Rev Panam Salud Publica
Núñez-Rivas HP, Roselló-Araya M, Blanco-Metzler A, Galicia-Cano LE, Victoria-Restrepo JE, Villalobos-Daniel VE, da Silva Gomes F.   +6 more
europepmc   +1 more source

Mechanism of Alfalfa in Enhancing Goose Egg Yolk Flavor: An Analysis Based on Metabolomics and Quantitative Lipidomics

Food Frontiers, EarlyView.
ABSTRACT Organic egg production requires daily provision of coarse feed, fresh or dried forage, and silage to poultry. This study employed flavoromics, metabolomics, and quantitative lipidomics to investigate the effects of replacing 0% (CK), 10% (T10), and 20% (T20) of the basal diet of laying geese with alfalfa (Medicago sativa L.) on the sensory ...
Baochao Bai, Rui Qiu, Gentu Ge, Mingjian Liu, Yichao Liu, Muqier Zhao, Weiqin Ma, Panjie Sheng, Yushan Jia, Zhijun Wang   +9 more
wiley   +1 more source

Association of frequent intake of trans fatty acids and saturated fatty acids in diets with increased susceptibility of atopic dermatitis exacerbation in young Chinese adults: A cross-sectional study in Singapore/Malaysia. [PDF]

Skin Health Dis
Lim JJ, Lim SW, Reginald K, Say YH, Liu MH, Chew FT.   +5 more
europepmc   +1 more source

Understanding protein–flavor interactions: Factors, characterization techniques, and the effect of processing

Food Biomacromolecules, EarlyView.
Abstract The perception of flavor in a food system depends on its release from the protein matrix. Apart from hydrogen bonding, hydrophobic interactions and van der Waal's forces, the formation of covalent adducts between the flavor and protein highly impacts the release of flavor from the protein matrix.
Arshita Verma, Somnath Basak, Rekha S. Singhal   +2 more
wiley   +1 more source

Dietary Fatty Acids with Trans Unsaturation [PDF]

Nutrition Research Reviews, 1996
openaire   +2 more sources

Fluorescent light and sunlight radiations may improve rice bran oil colour and influence its oxidative stability and chemical composition

Food Biomacromolecules, EarlyView.
Abstract The influence of pretreatment of rice bran oil using fluorescent and sunlight radiations on its colour and their influence on its chemical composition and oxidative stability were assessed. Rice bran oil was stored under sunlight, fluorescent light and ambient conditions for 60 days. Oil samples were collected every 15 days for analysis.
Sab Sharon Mbape, Fabrice Tonfack Djikeng, Mallampalli Sri Lakshmi Karuna, Rachapudi Badari Narayana Prasad   +3 more
wiley   +1 more source

Beeswax: Food and beyond

Food Biomacromolecules, EarlyView.
Abstract Honeybees (Apis mellifera L.) are an important class of insects that are the most beneficial in terms of economy. Beeswax is the second most important bee products after honey. Its commercial importance is due to its antimicrobial, antioxidant, anti‐inflammatory and antiseptic as well as regenerative properties.
Rajshri Naveen, Manickam Loganathan
wiley   +1 more source

The Relation between Trans Fatty Acid Levels and Increased Risk of Myocardial Infarction Does Not Hold at Lower Levels of Trans Fatty Acids in the Costa Rican Food Supply

, 2006
Uriyoán Colón‐Ramos, Ana Baylín, Hannia Campos   +2 more
openalex   +2 more sources

Erratum to: The short form of the recombinant CAL-A-type lipase UM03410 from the smut fungus Ustilago maydis exhibits an inherent trans-fatty acid selectivity [PDF]

, 2012
Henrike Brundiek, Stefan Saß, Andrew S. Evitt, Robert Kourist, Uwe T. Bornscheuer   +4 more
openalex   +1 more source

Progress towards eliminating industrially produced trans-fatty acids in the Canadian marketplace, 2013-2017. [PDF]

Public Health Nutr, 2020
Franco-Arellano B, Arcand J, Kim MA, Schermel A, L'Abbé MR.   +4 more
europepmc   +1 more source