Results 91 to 100 of about 24,748 (256)

Pracaxi Oil as a Potential Inhibitor of Fat Bloom

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Fat bloom is one of the major technological challenges faced by the chocolate industry, caused by the polymorphic transition from β2(V) to β1(VI) crystals in cocoa butter (CB). One strategy to slow down this polymorphic transition is the addition of lipids rich in very long chain fatty acids (VLCFA), such as behenic acid.
Victoria Marques Gropelli, Priscila Dayane De Freitas Santos, Thayná Torres Da Silva, Ana Paula Badan Ribeiro, Rosiane Lopes Cunha   +4 more
wiley   +1 more source

Grasas Saludables: Guia para mejorar la calidad de grasa que ingerimos [Spanish version of Healthy Fats]

, 2008
2 pp.[Healthy Fats -- Guide for Improving the Quality of Fat Intake]The fact sheet reviews healthy fats and how to incorporate a healthy amount of fat into our diet. Fats are necessary for our bodies to function properly.
Poschman, Karalee A., Hongu, Nobuko, Wise, James M.   +2 more
core  

Efeito da edição de absorvedor de UV sobre a qualidade de óleo de soja embalado em polietileno tereftalato (PET) [PDF]

, 2004
Dissertação (mestrado) - Universidade Federal de Santa Catarina. Centro de Ciencias Agrarias. Programa de Pós-graduação em Ciência dos AlimentosA fotoxidação tem efeito significativo na qualidade dos óleos vegetais.
Alves, Márcia Aurelina de Oliveira
core  

Sustainable Palm Oil Extraction and Trends in the Use of Green Technologies: State‐of‐the‐Art and Future Directions

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Palm oil, which is extracted from the mesocarp of the fruit of the Elaeis guineensis Jacq. palm tree, is the most widely produced vegetable oil in the world. The extraction of this substance typically utilizes the conventional pressing method, a technique that is advantageous due to its low operating cost and simplified process.
Constantino Lucas Queta, Alessandra Lopes de Oliveira, Aline Silva Mello Cesar   +2 more
wiley   +1 more source

The Oxidation Mechanisms of Saturated Fatty Acids: Formation of Hydroperoxide Isomers and Production of 2‐Alkanones and Lactones

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Saturated fatty acids (SFAs) are generally regarded simply as being resistant to oxidation compared with unsaturated fatty acids. However, it has long been reported that SFAs can undergo oxidation when heated at high temperatures, leading to the formation of unique degradation products such as 2‐alkanones and lactones.
Kanji Aoyagi, Shunji Kato, Kiyotaka Nakagawa   +2 more
wiley   +1 more source

FABP4-mediated lipid accumulation and lipolysis in tumor-associated macrophages promote breast cancer metastasis

eLife
A high density of tumor-associated macrophages (TAMs) is associated with poorer prognosis and survival in breast cancer patients. Recent studies have shown that lipid accumulation in TAMs can promote tumor growth and metastasis in various models. However,
Matthew Yorek, Xingshan Jiang, Shanshan Liu, Jiaqing Hao, Jianyu Yu, Anthony Avellino, Zhanxu Liu, Melissa Curry, Henry Keen, Jianqiang Shao, Anand Kanagasabapathy, Maying Kong, Yiqin Xiong, Edward R Sauter, Sonia L Sugg, Bing Li   +15 more
doaj   +1 more source

Degradation Mechanisms, Encapsulation‐Based Stabilization, and Analytical Detection of Vitamin A

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Vitamin A is an important lipid‐soluble micronutrient essential for vision, immune function, and overall growth and development. However, vitamin A is unstable and susceptible to environmental factors because of its conjugated structure and inherent chemical reactivity.
Latheesha Abeywardana, Thambaramala V. Gamage, Tanoj K. Singh, Shuaifei Zhao, Amy Logan, Lingxue Kong   +5 more
wiley   +1 more source

Dietary Lipids and Cancer

Libyan Journal of Medicine, 2007
For many years, epidemiological studies continued to suggest that high fat diets are linked to an increased incidence of certain cancers. However, whether the oncogenic properties of fat are associated with their quantity rather than the quality has ...
Rgia A Othman
doaj  

Dietary fats and prevention of type 2 diabetes

, 2009
Although type 2 diabetes is determined primarily by lifestyle and genes, dietary composition may affect both its development and complications. Dietary fat is of particular interest because fatty acids influence glucose metabolism by altering cell ...
Willett, Walter C., Hu, Frank B., Risérus, Ulf,   +2 more
core   +1 more source

Stabilization of PUFA‐Rich Mayonnaise Against Lipid Oxidation: A Review of the Last Three Decades of Research

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Mayonnaise, a widely consumed oil‐in‐water emulsion, is highly susceptible to lipid oxidation due to its high content of polyunsaturated fatty acids (PUFAs) and the presence of pro‐oxidant factors such as low pH and iron from egg yolk. Over the past three decades, extensive research has focused on understanding oxidation mechanisms, analytical
Sakhi Ghelichi, Betül Yesiltas, Charlotte Jacobsen   +2 more
wiley   +1 more source