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JSFA reports, Volume 5, Issue 3, Page 91-103, March 2025.Abstract Background Fennel (Foeniculum vulgare Mill.) is a widely cultivated vegetable and aromatic‐medicinal plant. In this research, field studies assessed 12 fennel genotypes of diverse origin, comprising 10 Greek accessions and two European commercial varieties, focusing on their morpho‐agronomical traits, phenolic compounds and antioxidant ...
Kalliopi I. Kadoglidou +6 more
wiley +1 more source
The effects of royal jelly on human health: A narrative review of clinical studies
JSFA reports, EarlyView.Abstract Royal jelly (RJ) is a natural bioactive substance with documented effects on human health. This narrative review synthesizes evidence from clinical and clinically relevant experimental studies evaluating the therapeutic potential of RJ.
Georgios Goras +2 more
wiley +1 more source
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
Sourdough fermentation as a modulator of nutritional quality in cereal‐based baked products
Journal of the Science of Food and Agriculture, EarlyView.Abstract Sourdough fermentation, an ancient food bioprocessing technology, has attracted renewed attention for its positive impact on the nutritional profile and sensory attributes of leavened baked products. This process relies on the symbiotic activity between lactic acid bacteria and yeasts, which leads to acidification, proteolysis, enzyme ...
Reyna Stefanson +3 more
wiley +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.
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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.
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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
The linoleic acid and trans fatty acids of margarines
The American Journal of Clinical Nutrition, 1979Fifty brands of margarine were analysed for cis-polyunsaturated acids by lipoxidase, for trans fatty acid by infared spectroscopy, and for fatty acid composition by gas-liquid chromatography. High concentrations of trans fatty acids tended to be associated with low concentrations of linoleic acid.
J L, Beare-Rogers +2 more
openaire +2 more sources