Results 151 to 160 of about 1,543,608 (292)

Impact of high temperature processing and heating duration on fatty acid composition and trans fatty acid formation in seven cold‐pressed and five refined vegetable oils

Food Biomacromolecules, EarlyView.
Abstract Edible oils are essential dietary constituents that contribute as energy source, fatty acids and medium for fat‐soluble vitamins. High temperature during frying induces changes in the fatty acid profile of edible oils. The primary aim of this study is to investigate the influence of high temperature (230 ± 5°C) and duration of heating (0, 1, 2
Nandipeta Venkatesh, V. S. S. Prasad, R. Ananthan   +2 more
wiley   +1 more source

Vegetable-Oil-Loaded Microcapsules for Self-Healing Polyurethane Coatings. [PDF]

Polymers (Basel)
Avdeliodi E, Derizioti S, Papadopoulou I, Arvaniti A, Krassa K, Kalogianni EP, Kallitsis JK, Bokias G.   +7 more
europepmc   +1 more source

Self-Healing Oxalamide Organogelators of Vegetable Oil. [PDF]

Gels, 2023
Vujičić NŠ, Sajko JS, Brkljačić L, Radošević P, Jerić I, Kurečić I.   +5 more
europepmc   +1 more source

Impact and competitiveness of EU biofuel market – First view of the prices of biofuel market in relation to the global players [PDF]

The goal of this study is to investigate the price relationship of EU biofuel market with other main markets in both horizontal level and vertical level. We first carry out Granger causality between ethanol price of EU, USA and Brazil.
Liu, Xing
core  

Eggshell powder as a calcium source in Premna microphylla Turcz. polysaccharide–mung bean starch gels: Toward dysphagia‐friendly food boluses

Food Biomacromolecules, EarlyView.
Eggshell powder strengthens Premna microphylla Turcz. polysaccharide–mung bean starch gels through noncovalent interactions, producing calcium‐fortified dysphagia food boluses with tunable texture and International Dysphagia Diet Standardization Initiative Level 6–7 suitability.
Weidong Zhang, Liyuan Rong, Weiqi Fei, Jiaruo Hu, Huiliang Wen, Jianhua Xie   +5 more
wiley   +1 more source

Basil and Cinnamon Essential Oils Improve Oxidative Stability and Fatty Acid Composition of Vegetable Oil Blends During Deep-Frying. [PDF]

Foods
Ly TT, Vinh PT, Yang L, Sun G.
europepmc   +1 more source

Alternative protein sources: Extraction, modification and strategies for developing sustainable high‐quality food products

Food Biomacromolecules, EarlyView.
Novel Protein Sources: Strategies and Challenges for Product Formulation Abstract Search for alternative protein sources has intensified in the recent years, owing to the increasing population, demand for sustainable food systems and consumer's shift towards healthier diet choices.
Prem Sankaran, Baskaran Nagarethinam, Sunil Chikkaballapur Krishnappa, Chandrasekar Veerapandian, Ashish Rawson   +4 more
wiley   +1 more source

Formulation Optimization, Multi-Component Compounding Mechanisms, and Regeneration Insights of a Waste Vegetable Oil-Based Bitumen Regenerant. [PDF]

Materials (Basel)
Zhao T, Zhang Z, Lu C, Lu W, Liu Z, Zhu S.   +5 more
europepmc   +1 more source

Pumpkin and chia seeds as functional foods and their application in different food products: A review

Food Biomacromolecules, EarlyView.
Abstract Functional foods have gained increasing attention for their capacity to promote health and reduce chronic‐disease risk beyond basic nutrition. Among plant‐based functional ingredients, pumpkin (Cucurbita spp.) and chia (Salvia hispanica L.) seeds are nutrient‐dense sources of proteins, unsaturated fatty acids, dietary fiber, tocopherols ...
Fatima Urooj, Fatima Javed, Abdul Mueez Ahmad, Laiba Younas, Sadia Ansar, Sumbal Raana, Muhammad Abdullah, Rimsha Amjad, Kashaf Basharat   +8 more
wiley   +1 more source

In vitro dose-response of bromoform stabilized in vegetable oil on rumen fermentation and methane production. [PDF]

JDS Commun
González-Chappe L, Daudet A, Firkins JL, Relling AE, Pittaluga AM.   +4 more
europepmc   +1 more source