Results 151 to 160 of about 197,864 (305)

Nutraceutical Evaluation of Biscuits Formulated From Acha, Chia, and Soycake Flours on Glycemic Control, Lipid Profile, and Histopathological Effects in High‐Fat Diet/Streptozotocin‐Induced Type 2 Diabetic Rats

Food Chemistry International, EarlyView.
Acha–chia–soycake biscuits improved glucose tolerance, lipid profile, insulin levels, and pancreatic integrity in HFD–STZ diabetic rats. ACSB1 and ACSB13 outperformed acarbose, showing potent antihyperglycemic, hypolipidemic, and pancreatic‐protective effects.
Oluwafunmilayo Christianah Ogunnowo, Olufunmilayo Sade Omoba, Aderonke Ibidunni Olagunju, Olamide Wilson Fasakin, Idowu Sunday Oyeleye, Olajide Raymond Ojo   +5 more
wiley   +1 more source

Industrial Vegetable Oils: A Green Alternative for Enhancing Rubber Properties. [PDF]

Polymers (Basel)
Žeravica J, Govedarica O, Jovičić M, Stojanov S, Govedarica D.   +4 more
europepmc   +1 more source

Noni (Morinda citrifolia) Seed Oil: Phytochemical Composition, Bioactivity, and Emerging Applications in Food and Health

Food Chemistry International, EarlyView.
Noni seed oil from Morinda citrifolia, highlighting its bioactive composition, conventional and green extraction methods, and major stability challenges. Encapsulation strategies improve oxidative stability and bioavailability, along with potential applications in functional foods and cosmetics, and key barriers to large‐scale commercialization ...
Sumidha Palanisamy, Kanimozhi Viswanathan, Pavithra Radhakrishnan, Sonali Lini, Sukumar Muthusamy   +4 more
wiley   +1 more source

Natural SilibininLinoleate: A Protective Antioxidant in Edible Vegetable Oils. [PDF]

Foods
Dehelean CA, Liga S, Poiana MA, Cocan I, Coricovac D, Cseh L, Suba M, Alexa E.   +7 more
europepmc   +1 more source

Characterization of Cantaloupe, Grape, Pumpkin, and Tomato Seed Oils From Xinjiang: Oxidative Stability, Volatile‐Compound Analysis, and Sensory Evaluation

Food Chemistry International, EarlyView.
This study compares oxidative stability, fatty acid profiles, volatile compounds, and sensory attributes of four Xinjiang seed oils. Distinct aldehyde‐driven aroma patterns and compositional differences were revealed, providing a scientific basis for quality evaluation and valorization of underutilized plant seed oils in food applications.
Yilai Wan, Zhanglian Chen, Hongbin Wu, Wenyu Liu, Changqing Wei   +4 more
wiley   +1 more source

Comparative Assessment of Quality Deterioration in Various Vegetable Oils During Deep-Fat Frying of Crispy Meat. [PDF]

Foods
Wang Z, Liu Y, Li Q, Liu R, Cai M, Zhao S.   +5 more
europepmc   +1 more source

Nutritional, Functional, and Anti‐Hypercholesterolemic Properties of Sourdough Breads From Unripe Plantain, Tiger Nut, and Fenugreek Flours

Food Chemistry International, EarlyView.
Composite sourdough breads were developed from blends of unripe plantain, tiger nut, and fenugreek flours. Optimized formulations improved pasting stability and enhanced texture, producing softer more elastic crumbs. The enriched breads contained higher dietary fiber and bioactive compounds, and significantly reduced serum cholesterol markers ...
Mary T. Ademosun, Olufunmilayo S. Omoba, Ganiyu Oboh, Adedamola I. Akinyede, Rukayat O. Awolola   +4 more
wiley   +1 more source

Alkylphenols (4-n-Nonylphenol and 4-n-Octylphenol) in Milk and Dairy Products, Beverages, and Vegetable Oils: Occurrence and Dietary Exposure in Türkiye. [PDF]

Foods
Canlı O, Güzel B, Basaran B.
europepmc   +1 more source

Antioxidant and Cytotoxic Properties of Piper spp. Volatile Oils That Inhibit Pathogenic Microorganisms

Flavour and Fragrance Journal, EarlyView.
The samples were fungicidal against Candida, with MICs ranging from 62.5 to 250 μg/mL, and fungistatic against Penicillium adametzii, Aspergillus flavus and A. niger, with MICs of 1000 μg/mL. The volatile oils of Piper aduncum and Piper marginatum reduced the viability of MDA‐MB231 cells.
Midiã R. Oliveira, Ely D. Alfaia Neto, Carlos Eduardo C. Alves, Renata Galvão de Azevedo, Alice F. Gomes, Flávia Juliana Reis de Sousa, Juan Campos de Oliveira, Larissa Raquel S. Maciel, Gemilson S. Pontes, Ari F. Hidalgo, Antonia Q. L. Souza, Rita C. Saraiva Nunomura   +11 more
wiley   +1 more source

Comparison of Oleogels Obtained by Emulsion Template Method Using Low Molecular Weight Hydroxypropyl Methylcellulose (HPMC) with Fish and Vegetable Oils. [PDF]

Gels
Escobar A, Montes L, Franco-Uría A, Moreira R.   +3 more
europepmc   +1 more source