Results 281 to 290 of about 1,421,521 (394)

Tapping the economic and nutritional power of vegetables

, 2017
Pepijn Schreinemachersa, Emmy B. Simmonsb, Marco C. S. Wopereisc   +2 more
semanticscholar   +1 more source

Effect of different cooking methods on the content of vitamins and true retention in selected vegetables

Food Science and Biotechnology, 2017
Seongeung Lee, Youngmin Choi, H. Jeong, Junsoo Lee, J. Sung   +4 more
semanticscholar   +1 more source

Influence of Whole Soybean Composition on Extracted Soybean Oil Composition by Origin

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT This study analyzed 304 commercial samples of whole soybeans and crude degummed soybean oil to understand the impact of whole soybean origin on the composition and quality of the extracted soybean oil. Samples of U.S. and Brazil origin soybeans were collected from a crushing facility that separately processed soybeans by origin to ensure ...
Iván Flores, Micah Pope, Todd Doehring
wiley   +1 more source

Associations between comprehensive dietary composition and kidney stone risk: insights from a nationally representative survey. [PDF]

Front Nutr
Li B, Li F, Xie X, Xiang CH, Li M.
europepmc   +1 more source

Effect of Chemical Composition of Fat on Crystallization Behavior and Thermodynamic Parameters

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT This study evaluates the activation free energy of crystallization of three fats (interesterified soybean oil [IESBO], interesterified palm olein [IEPO], and hydrogenated palm kernel oil [FHPKO]) by measuring induction times (λ) of crystallization.
Nabila Anjum, Casimir C. Akoh, Silvana Martini   +2 more
wiley   +1 more source

Plant and soil contaminant modeling paired with risk-based soil screening levels and ingestion rates for home gardening in environmental justice communities. [PDF]

J Environ Manage
Palawat K, Ramírez-Andreotta MD.
europepmc   +1 more source

Plant Proteins as Emulsifiers in the Food Industry: Research Progress, Current Challenges and Future Trends

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT The impressive growth in the global market for plant‐based foods has a direct impact on the food industry, requiring greater efforts in product reformulation for the replacement of animal‐based ingredients, including proteins. The replacement of animal‐derived proteins frequently applied as emulsifiers in food formulations, for example ...
Thais C. Brito‐Oliveira, Talita A. Comunian, Samantha C. Pinho   +2 more
wiley   +1 more source

Cultural and Traditional Dietary Practices Among African Pregnant Women: A Scoping Review. [PDF]

Cureus
Varela P, Bouroutzoglou M, Nanou CI, Papadogeorgou P, Stamouli EK, Deltsidou A.   +5 more
europepmc   +1 more source

Dehydration; the new and superior method of preserving foods, fruits, vegetables, meats and fish

, 1921
A. Louis Andrea
openalex   +2 more sources

Brazil Nut Flour as a Functional Ingredient: Effects on Texture, Composition and Sensory Profile of Reduced‐Sugar Gluten‐Free Cookies

Journal of the American Oil Chemists' Society, EarlyView.
Graphical abstract of the characterization of Brazil nut flour (BNF) and the impact of its addition on the nutritional and sensory properties of gluten‐free and low‐sugar cookies. The results show that BNF contributed to an improved nutritional quality of the cookies and enhanced overall product acceptance.
Ana Luísa Schiessl Fabri, Lucas Lourenço dos Santos, Giustino Tribuzi, Pedro Luiz Manique Barrreto, Renata Dias de Mello Castanho Amboni, Maria Manuela Camino Feltes   +5 more
wiley   +1 more source