Results 191 to 200 of about 212,937 (312)

Multinational enterprises and disadvantaged communities in emerging markets: A review and theoretical framework

International Journal of Management Reviews, Volume 28, Issue 2, April 2026.
Abstract Multinational enterprises (MNEs) face growing pressures from stakeholders to address global challenges and alleviate inequalities endured by disadvantaged communities in the regions where they operate. Given the fragmented conceptual approaches to understanding the relationships between MNEs and these communities, the complex mechanisms ...
Jayne Cathcart, Renan Oliveira, Axèle Giroud, Jorge Carneiro, Pervez Ghauri   +4 more
wiley   +1 more source

Mitigating degradation of frying oil and oil absorption of French fries caused by α-tocopherol and γ-oryzanol incorporation into rice bran oil. [PDF]

Food Chem X
Zhang HL, Xu MQ, Zhang K, Han LJ, Du J, Zhang WN.   +5 more
europepmc   +1 more source

Formation and evolution of monoepoxy fatty acids in thermoxidized olive and sunflower oils and quantitation in used frying oils from restaurants and fried-food outlets.

Journal of Agricultural and Food Chemistry, 2004
J. Velasco, S. Marmesat, Olivier Bordeaux, G. Márquez‐Ruiz, C. Dobarganes   +4 more
semanticscholar   +1 more source

Optimization of the Binary System—Chlorella vulgaris and Yeast Protein Extract—To Stabilize Vegan Sustainable Mayonnaise

Journal of Food Process Engineering, Volume 49, Issue 4, April 2026.
This assessment offers a vegan alternative to condiments by the substitution of egg fraction with a binary system composed of microalgae Chlorella vulgaris and Saccharomyces cerevisiae protein extract. Incorporation ratios were statistically predicted by means of Response Surface Methodology following a Central Composite Design. Responses were analyzed
Pedro Coelho, Maria Paula Ramos, Filipe Centeno, Anabela Raymundo   +3 more
wiley   +1 more source

Chemical Changes in Deep-Fat Frying: Reaction Mechanisms, Oil Degradation, and Health Implications. [PDF]

Food Sci Nutr
Bazina N, Ahmed T, Almdaaf M, Abu Hallalah HMO, Jibia S.   +4 more
europepmc   +1 more source

Perceptions of African Migrant Women Regarding Food Consumption During Pregnancy and the Postpartum Period in Australia: A Qualitative Study

Journal of Human Nutrition and Dietetics, Volume 39, Issue 2, April 2026.
ABSTRACT Background Women face challenges maintaining a healthy diet during pregnancy and the postpartum period. These challenges may be heightened for African migrant women who have cultural dietary preferences that can complicate food decision‐making. This study aimed to understand African women's food related perceptions after migrating to Australia.
Bolanle R. Olajide, Paige van der Pligt, Vidanka Vasilevski, Fiona H. McKay   +3 more
wiley   +1 more source

Purification of vegetable oils from acrylamide pollutants using metal-organic frameworks. [PDF]

Sci Rep
Abdelhameed RM, Hasan RS, Abdel-Gawad H.
europepmc   +1 more source

Effects of α-tocopherol and oleic acid content in sunflower oil subjected to discontinuous and prolonged frying process. [PDF]

, 2019
Aiello, Alessandra, Manzo, Nadia, Pizzolongo, Fabiana, Romano, Raffaele, Santini, Antonello   +4 more
core   +1 more source

Reported Availability, Additional Cost and Use of Methods to Limit Cross‐Contact of Gluten‐Free Foods in Restaurants in a Canadian Large Urban Centre

Journal of Human Nutrition and Dietetics, Volume 39, Issue 2, April 2026.
ABSTRACT Background The availability and cost of gluten‐free (GF) products in grocery stores and online have increased in recent years, but less is known about availability and cost of GF menu items in restaurants, as well as whether methods are being implemented to limit cross‐contact (CC) of GF with gluten‐containing menu items.
Danielle Defries, Caitlynn Danchuk, Jo‐Ann Stebbing, Jay C. Petkau, Heather Blewett   +4 more
wiley   +1 more source

Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) on the conservation conditions of foods made with eggs or egg products in retail establishments

Food Risk Assess Europe, Volume 4, Issue 2, April 2026.
Abstract Royal Decree 1021/2022, which regulates certain hygiene requirements for the production and marketing of foodstuffs in retail establishments, establishes that, in retail establishments, food made with raw egg subjected to heat treatment where a temperature equal to or greater than 70°C is reached for 2 seconds in the centre of the product or ...
Antonio Valero Díaz, María Dolores Rodrigo Aliaga, Rosa María Capita González, Baltasar Mayo Pérez, Azucena del Carmen Mora Gutiérrez, Fernando Pérez Rodríguez, Paula Arrabal Durán   +6 more
wiley   +1 more source