Results 191 to 200 of about 93,158 (308)

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

A Comprehensive Review on the Significance, Sources, and Applications of Virtual Water on Global Platform

Food Safety and Health, EarlyView.
A conceptual framework of virtual water showing its sources, major applications, components of the virtual water footprint, and emerging future directions. The diagram emphasizes the growing role of virtual water in global sustainability and resource planning.
Priti Bhowmik, Charu Rajpal, Vinay Kumar Pandey   +2 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

Vegetable Oils

, 2016
Arumugam Sakunthalai Ramadhas, Chandrasekaran Muraleedharan, Simon Jayaraj   +2 more
openaire   +1 more source

Characterization of Fatty Acid Profiles and Nutritional Quality Indices in Commercial Spreadable Processed Cheeses: Comparative Analysis and Health Implications

Food Safety and Health, EarlyView.
Natural processed cheeses showed a more favorable nutritional profile, including higher unsaturated fatty acids and better functional performance. A balanced fatty acid composition was identified as a key factor influencing meltability, oil separation, and overall quality of processed cheeses.
Shaimaa M. Hamdy, Amr A. Metwally, Mahmoud A. Deghedie, Hani S. Abdelmontaleb   +3 more
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

Oleogels as Emerging Solid Fat Substitutes: Basic Characteristics, Preparation Strategies, and Food Applications

Food Safety and Health, EarlyView.
This article reviews the basic characteristics, factors affecting properties of oleogels, and preparation methods of oleogels. Meanwhile, their applications in meat products, dairy products, baked goods, and delivering bioactive compounds are highly summarized.
Wenyuan Zhang, Wenjin Han, Ning Zhou, Ziyue Xu, Jiayi Song, Dapeng Li, Yannan Chen   +6 more
wiley   +1 more source

Influence of Load in Formaldehyde and Acetaldehyde Emissions and Performance of a Diesel Engine Using Various Diesel-Vegetable Oil and Diesel-Biodiesel Blends. [PDF]

ACS Omega
Tulcán OEP, Pereira RG, Fellows CE.
europepmc   +1 more source

Influence of Nanomaterials and Nanocomposites on the Nutrient Composition

Food Safety and Health, EarlyView.
Nanomaterials and nanocomposites enhance crop nutrition and food quality by improving nutrient availability, plant uptake, and bioavailability through controlled delivery and nano‐encapsulation. Their applications in agriculture and food systems enable sustainable biofortification, improved preservation, and functional foods, while emphasizing safety ...
Akanksha Dwivedi, Roohi Yusufi, G. N. Darwhekar, Kuldeep Vinchurkar, Vijay R. Chidrawar   +4 more
wiley   +1 more source

Development and Certification of a Reference Material for Aflatoxins and Zearalenone in Corn/Peanut Blended Vegetable Oil. [PDF]

Foods
Xu J, Huang B, Xu X, Ren Y, Cai Z.
europepmc   +1 more source