Results 151 to 160 of about 66,046 (263)

Exploring the Structure-Activity Relationship of Bentonites for Enhanced Refinement of Recycled Vegetable Oil. [PDF]

Materials (Basel)
Mannu A, Castia S, Petretto GL, Garroni S, Castiglione F, Mele A.   +5 more
europepmc   +1 more source

Impact of nanoparticles on vegetable oil as a cutting fluid with fractional ramped analysis. [PDF]

Sci Rep, 2023
Hasin F, Ahmad Z, Ali F, Khan N, Khan I, Eldin SM.   +5 more
europepmc   +1 more source

Fabrication of a salt‐containing coacervated emulsion: Application in low‐salt mayonnaise with enhanced saltiness perception

Food Biomacromolecules, EarlyView.
Salt‐containing whey protein‐chitosan coacervates enabled stable emulsions with controlled sodium distribution, thereby enhancing perceived saltiness in low‐salt mayonnaise. Improved microstructure, rheology, and stability promoted sodium release during oral processing, offering an effective strategy for sodium reduction without compromising sensory ...
Mingfeng Wu, Xiaoyin Li, Xiaoshan Tang, Yucong Zou, Yang Yuan   +4 more
wiley   +1 more source

Effect of Carbon-Carbon Double Bond Content on the Final Properties of Stereolithography 3D-Printed Parts from Vegetable Oil-Based, Acrylated Resins. [PDF]

ACS Omega
Adeyera JA, Conti Silva JA, Kardel K, Quirino RL.   +3 more
europepmc   +1 more source

Physico-Chemical, Textural and Sensory Evaluation of Emulsion Gel Formulated with By-Products from the Vegetable Oil Industry. [PDF]

Gels, 2023
Leahu A, Ropciuc S, Ghinea C, Damian C.
europepmc   +1 more source

Lycopene‐rich food biomolecules from tomato processing waste: Green recovery, biopolymer‐based stabilisation, functional food applications and health relevance

Food Biomacromolecules, EarlyView.
Abstract Tomato processing waste, particularly peel and pomace, is a sustainable and low‐cost source of lycopene‐rich food biomolecules. Lycopene, a lipophilic carotenoid with an extended conjugated structure, provides intense red colour, antioxidant potential and functional value to tomato‐derived ingredients.
Chandan Kumar Sahu, Mrinmoy Roy
wiley   +1 more source

Vegetable oil oxidation: Mechanisms, impacts on quality, and approaches to enhance shelf life. [PDF]

Food Chem X
Gharby S, Asbbane A, Nid Ahmed M, Gagour J, Hallouch O, Oubannin S, Bijla L, Goh KW, Bouyahya A, Ibourki M.   +9 more
europepmc   +1 more source

Internet of Things and blockchain applications in food audit, authenticity, and traceability: A systematic review

Food Biomacromolecules, EarlyView.
Abstract This review evaluates the integrated applications of the Internet of Things (IoT) and blockchain technologies in enhancing food audit systems, authenticity verification, and supply chain traceability, transparency, and data reliability. Following Preferred Reporting Items for Systematic Reviews and Meta‐Analyses guidelines, a systematic review
S. Sriranjani, Samuel Ayofemi Olalekan Adeyeye   +1 more
wiley   +1 more source

A review on the formulation and performance of epoxidized vegetable oil-based vitrimer: stoichiometric calculations, curing agent functionalities and catalyst efficiency. [PDF]

R Soc Open Sci
Lee CL, A Bakar BF, Chin KL, Chuah Abdullah L.   +3 more
europepmc   +1 more source

Proso Millet (Panicum miliaceum): Nutritional Composition, Functional Attributes, and Health Implications

Future Postharvest and Food, EarlyView.
A nutrient‐dense grain, proso millet is well‐known for its high protein content and vital amino acids. It is high in fiber, vitamins, and minerals and has many health advantages, including promoting heart health, enhancing digestion, and helping with weight management.
Sangeeta Yadav, Pratiksha Singh, Mazia Ahmed, Pinki Saini   +3 more
wiley   +1 more source