Results 241 to 250 of about 1,031,981 (344)

Plant Proteins as Emulsifiers in the Food Industry: Research Progress, Current Challenges and Future Trends

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT The impressive growth in the global market for plant‐based foods has a direct impact on the food industry, requiring greater efforts in product reformulation for the replacement of animal‐based ingredients, including proteins. The replacement of animal‐derived proteins frequently applied as emulsifiers in food formulations, for example ...
Thais C. Brito‐Oliveira, Talita A. Comunian, Samantha C. Pinho   +2 more
wiley   +1 more source

Occurrence, Homologue Profiles and Risk Assessment of Short- and Medium-Chain Chlorinated Paraffins in Edible Vegetable Oils. [PDF]

Foods
Lu Y, Wu N, Gao L, Zhang L, Zhou T, Cao P, Chen J, Zhou P.   +7 more
europepmc   +1 more source

Effectiveness and Environmental Benefits of Natural Plant-Based Pesticides in Vegetable Production Systems

Chhunla Chhor, Sarun Horn, Channy Leng, Rotana Samon   +3 more
openalex   +1 more source

Chromium (III) Removal from Synthetic Wastewater Using Biochar Produced from Vegetable Tanned Leather Shaving Dust

, 2020
Tasrina Rabia Choudhury, Umme Habiba Bodrun Naher, Sarifa Akter, Bilkis A. Begum, M. Safiur Rahman   +4 more
openalex   +2 more sources

Brazil Nut Flour as a Functional Ingredient: Effects on Texture, Composition and Sensory Profile of Reduced‐Sugar Gluten‐Free Cookies

Journal of the American Oil Chemists' Society, EarlyView.
Graphical abstract of the characterization of Brazil nut flour (BNF) and the impact of its addition on the nutritional and sensory properties of gluten‐free and low‐sugar cookies. The results show that BNF contributed to an improved nutritional quality of the cookies and enhanced overall product acceptance.
Ana Luísa Schiessl Fabri, Lucas Lourenço dos Santos, Giustino Tribuzi, Pedro Luiz Manique Barrreto, Renata Dias de Mello Castanho Amboni, Maria Manuela Camino Feltes   +5 more
wiley   +1 more source

Cold Shock-Induced Nanocomposite Polymer Packaging Maintains Postharvest Quality of Vegetable Soybeans. [PDF]

Foods
Wang X, Zhao L, Liang X, Zheng Y, Jin P.
europepmc   +1 more source

The Role of Patient–Clinician Information Engagement and Information Seeking from Nonmedical Channels in Fruit and Vegetable Intake Among Cancer Patients

, 2014
Mihaela Moldovan-Johnson, Lourdes S. Martinez, Nehama Lewis, Derek R. Freres, Robert Hornik   +4 more
openalex   +1 more source

Fibers as Oleogelators: Innovations, Applications, and Future Prospects in Structured Lipid Systems

Journal of the American Oil Chemists' Society, EarlyView.
Schematic overview of fiber‐based oleogelation mechanisms, processing routes, and food applications highlighting particulate/capillary structuring, polymer entanglement, and emulsion‐templated approaches. ABSTRACT Oleogels, structured oil systems created with low levels of gelators‐enables solid fat functionality while preserving the underlying liquid ...
P. Abdul Wahid, Rajni Chopra, Nitin Kumar, Monika Chand, Aishwarya Dhiman, Rajat Singh   +5 more
wiley   +1 more source

Food environments provide availability and physical access to vegetables in urban Benin and Mali. [PDF]

Public Health Nutr
Clarke RN, Traore O, Orphyse AR, Sidibe A, Cisse F, Fanou-Fogny N, Dou Y, Harris J.   +7 more
europepmc   +1 more source

DAMPAK PERUBAHAN IKLIM DAN STRATEGI ADAPTASI TANAMAN BUAH DAN SAYURAN DI DAERAH TROPIS / Climate Change Impact and Adaptation Srategy for Vegetable and Fruit Crops in the Tropic Region

, 2019
Yeli Sarvina
openalex   +1 more source