Results 181 to 190 of about 40,260 (311)

Macronutrient and micronutrient profiles of meat types: insights into human health and diet

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Despite considerable advances in global health and nutrition, emerging challenges such as population growth, climate change, and limited natural resources continue to threaten food security. Meat remains an essential component of the human diet, supplying high‐quality proteins, essential amino acids, lipids, vitamins, and minerals necessary ...
Özgül Anitaş, Serap Göncü, Fatma Hepsağ, Nazan Koluman, Yesim Ozogul   +4 more
wiley   +1 more source

An Efficient Edge Computing-Enabled Network for Used Cooking Oil Collection. [PDF]

Sensors (Basel)
Gomes B, Soares C, Torres JM, Karmali K, Karmali S, Moreira RS, Sobral P.   +6 more
europepmc   +1 more source

Designing nutritionally improved waffles containing glycerol monostearate based oleogel and aquafaba

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Plant‐based diets are considered healthier and more sustainable, while solutions are sought to replace saturated fats in foods products. Aquafaba (AF) from chickpea cans was foamed to formulate waffles. AF was concentrated at three dry matter contents.
Cristian Szekely, Andreea Pușcaș, Andruța Elena Mureșan, Vlad Mureșan   +3 more
wiley   +1 more source

Feeding rats with used cooking oil elevates malondialdehyde, TNF-α, and creatinine compared to tempe fried with used oil. [PDF]

Narra J
Murwani R, Susilaningsih N, Ariyanto DO, Ambariyanto A.   +3 more
europepmc   +1 more source

Mycotoxin management in the cereal supply chain: Advanced detection, detoxification, and smart packaging strategies

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Mycotoxins remain a persistent threat to the safety and quality of cereal grains and other agricultural products, and their impact on human health continues to raise global concerns. In many situations, the practices traditionally used to control these toxins are no longer sufficiently effective. They can be costly, difficult to implement on a
Abolfazl Asqardokht‐Aliabadi, Dipendra Kumar Mahato, Jafar Mohammadzadeh Milani   +2 more
wiley   +1 more source

Ohmic heating dominates and ultrasound modulates aquafaba structure: A combined approach to design stable plant‐based emulsions

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND This study investigated the individual and combined effects of ohmic heating (OH, 20 and 40 V cm−1) and ultrasound (US, 425 and 850 W) on the chemical, physicochemical, and technological properties of chickpea aquafaba (AF) and its emulsions.
Débora Krichanã, Thaís Caroline Buttow Rigolon, Paula Zambe Azevedo, João Paulo de Melo Lins, Gabriel Oliveira Horta, Linamarys Aparecida de Oliveira Paulo, Márcia Cristina Teixeira Ribeiro Vidigal, Taline Amorim Santos, Isis Rodrigues Toledo Renhe, Jaqueline de Araújo Bezerra, Paulo César Stringheta, Evandro Martins, Pedro Henrique Campelo   +12 more
wiley   +1 more source

Glycemic Control, Animal Protein Intake, and the Risk of Diabetic Retinopathy Progression Among Patients With Type 2 Diabetes

The Kaohsiung Journal of Medical Sciences, EarlyView.
ABSTRACT Effective glycemic control and food consumption play crucial roles in modulating diabetic retinopathy (DR) progression. This observational longitudinal study explored the hemoglobin A1c (HbA1c) and dietary patterns and their associations with the risk and progression of DR among 369 individuals with type 2 diabetes.
Yu‐Ju Wu, Chih‐Cheng Hsu, Chih‐Yiu Tsai, Shang‐Jyh Hwang, Kun‐Der Lin, Pi‐Chen Lin, Ya‐Fang Huang, Chiao‐I Chang, Meng‐Chuan Huang   +8 more
wiley   +1 more source

Impact of Heated Versus Unheated Cooking Oil on Postprandial Vascular Function and Metabolism

Lipids, EarlyView.
ABSTRACT The impact of repeated heating of seed‐based culinary oils on cardiometabolic health has not been well established. Heating oils to high temperatures (> 150°C) causes lipid peroxidation, thus generating potentially harmful compounds that may impair vascular function. This randomized, single‐blind, crossover study investigated the acute effects
Rosiered Brownson‐Smith, Jo Bruce, Esmat Abbas, Sarah Fissler, Wendy Hall, Sarah Berry   +5 more
wiley   +1 more source

God's Presence in the Aisle: How God Salience Encourages Preference for Ultra‐Processed Foods

Psychology &Marketing, EarlyView.
ABSTRACT God‐related cues are pervasive in consumers' daily lives, yet little research has examined how God salience shapes consumer food choices. Drawing on compensatory control theory and the literature on symbolic healing, we present findings from six studies, including a field experiment, demonstrating that high (vs.
Ali Gohary, Hean Tat Keh
wiley   +1 more source

Sustainable Metal Recovery From E‐Waste: Exploring Greener Leachates in Hydrometallurgical Processes

MetalMat, EarlyView.
Recycling of electronic waste to synthesize valuable metals using green leachate. ABSTRACT The accumulation of electronic waste (e‐waste) poses environmental hazards and leads to the loss of valuable metals such as gold, silver, copper, and rare earth elements.
Shassatha Paul Saikat, Nazim Uddin, Md. Kawsar, Samina Ahmed, Md. Sahadat Hossain   +4 more
wiley   +1 more source