Results 131 to 140 of about 65,913 (260)

Predictive mechanistic modelling of vegetable oil autoxidation using a parametrised kinetic network. [PDF]

Curr Res Food Sci
Boerkamp VJP, Nguyen KA, Vincken JP, van Duynhoven JPM, Hennebelle M.   +4 more
europepmc   +1 more source

From Waste Vegetable Oil to a Green Compatibilizer for HDPE/PA6 Blends. [PDF]

Polymers (Basel), 2023
Cappello M, Strangis G, Cinelli P, Camodeca C, Filippi S, Polacco G, Seggiani M.   +6 more
europepmc   +1 more source

Development and characterization of a nutritionally rich traditional fermented product aktori

Food Biomacromolecules, EarlyView.
Graphical representation of development of traditional fermented Aktori. The figure illustrates the development of aktori, a traditional food fermented with curd, which demonstrates enhanced nutritional and functional properties, along with probiotic characteristics.
Shambhvi, Mahesh Gupta
wiley   +1 more source

Vegetable Oil as a Carbon Resource and Growth Elicitor for the Liquid Fermentation of <i>Poria cocos</i>. [PDF]

J Fungi (Basel)
Luo B, Wei R, Meng L, Makunga NP, Hu X.
europepmc   +1 more source

Biopolymer composites from agri‐food wastes and by‐products: valorization, fabrication, and food related applications

Food Biomacromolecules, EarlyView.
Agri‐food wastes and by‐products are transformed into sustainable biopolymer composites through extraction, modification, and advanced fabrication technologies. These value‐added materials exhibit enhanced mechanical, barrier, antimicrobial, and biodegradable properties, enabling applications in food packaging, edible coatings, and preservation systems
Samuel Ayofemi Olalekan Adeyeye, Blessing Rachael Adeyeye   +1 more
wiley   +1 more source

Research Progress on Vegetable Oil-Based UV-Curing Resins. [PDF]

Polymers (Basel)
Wang W, Hu Z, Lei W.
europepmc   +1 more source

Reconsidering the impact of saturated fat intake on metabolic health: A critical review of evidence and controversies

Food Biomacromolecules, EarlyView.
Abstract Saturated fats (SFAs) play a complex role in health; therefore, their intake has been a topic of debate in the field of nutrition science. Therefore, this article emphasizes the importance of a balanced diet rather than SFA, considering genetic and metabolic differences, and advocates for the reconsideration of dietary guidelines based on the ...
Akash Kumar, Dipak S. Thorat, Sangeeta Yadav, Pooja Yadav, Jhilam Pramanik, Yogesh V. Ushir, Sudarshan Singh, Bhupendra G. Prajapati   +7 more
wiley   +1 more source

Inulin-Stabilised Vegetable Oil Emulsions as Fat Replacers in Chicken Frankfurters: Technological and Textural Evaluation. [PDF]

Gels
Stamenić T, Šobajić S, Petričević M, Delić N, Dolašević S, Stajić S, Stanišić N.   +6 more
europepmc   +1 more source

Production and characterization of ecological fire starter from sawdust and vegetable oil. [PDF]

Heliyon, 2023
Ezéchiel K, Joel TK, Soulouknga MH, Roger DD.   +3 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