Results 71 to 80 of about 1,357 (198)

Social norm intervention in real-world supermarkets in the Netherlands: A quasi-experimental evaluation of effects on perceived social norms and meat substitute purchases. [PDF]

Appl Psychol Health Well Being
Wolfswinkel SMM, Raghoebar S, de Vet E, Poelman MP.   +3 more
europepmc   +1 more source

Examining intra- and inter-device reliability of pressure-mediated reflection spectroscopy in a multi-state sample of healthy adults. [PDF]

Public Health Nutr
Sisson SB, Helms E, Casperson S, Hasnin S, Jilcott Pitts S, Stage VC, Long CR, Massey-Swindle T, Dev DA, Braun A, Stookey JD, Cape R, Baldwin J.   +12 more
europepmc   +1 more source

Design‐Driven Production of Soybean Oil‐Based Structured Fats as Potential Substitutes for Palm‐Based Fats

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT This study examined whether enzymatic modification of soybean oil (SBO) can be tailored to produce trans‐free fats with physicochemical properties comparable to palm olein, stearin, or palm‐mid fractions (PMFs). US‐grown SBO was modified by lipase‐catalyzed acidolysis using palmitic acid at linearly interpolated substrate molar ratios (C16:0 ...
Ityotagher P. Aondoakaa, Silvana Martini, Casimir C. Akoh   +2 more
wiley   +1 more source

Integrating resource utilization and bioregenerative life support systems for sustainable space exploration. [PDF]

Front Microbiol
Esposito M, Tonietti L, Santomartino R, Giovannelli D, Chianese E, Rotundi A, Romano I, Poli A, Finore I, Cordone A, Di Donato P.   +10 more
europepmc   +1 more source

Pracaxi Oil as a Potential Inhibitor of Fat Bloom

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Fat bloom is one of the major technological challenges faced by the chocolate industry, caused by the polymorphic transition from β2(V) to β1(VI) crystals in cocoa butter (CB). One strategy to slow down this polymorphic transition is the addition of lipids rich in very long chain fatty acids (VLCFA), such as behenic acid.
Victoria Marques Gropelli, Priscila Dayane De Freitas Santos, Thayná Torres Da Silva, Ana Paula Badan Ribeiro, Rosiane Lopes Cunha   +4 more
wiley   +1 more source

The Veggie Vouchers intervention to promote SNAP fruit and vegetable incentive program use for families with food insecurity: a single arm feasibility study. [PDF]

Pilot Feasibility Stud
Adams EL, Savidge M, Reesor-Oyer L, Draper C, Steeves EA, Bean MK, Figueroa R, Stephenson K, Weaver RG, Armstrong B, Beets M, Burkart S.   +11 more
europepmc   +1 more source

Sustainable Palm Oil Extraction and Trends in the Use of Green Technologies: State‐of‐the‐Art and Future Directions

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Palm oil, which is extracted from the mesocarp of the fruit of the Elaeis guineensis Jacq. palm tree, is the most widely produced vegetable oil in the world. The extraction of this substance typically utilizes the conventional pressing method, a technique that is advantageous due to its low operating cost and simplified process.
Constantino Lucas Queta, Alessandra Lopes de Oliveira, Aline Silva Mello Cesar   +2 more
wiley   +1 more source

Degradation Mechanisms, Encapsulation‐Based Stabilization, and Analytical Detection of Vitamin A

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Vitamin A is an important lipid‐soluble micronutrient essential for vision, immune function, and overall growth and development. However, vitamin A is unstable and susceptible to environmental factors because of its conjugated structure and inherent chemical reactivity.
Latheesha Abeywardana, Thambaramala V. Gamage, Tanoj K. Singh, Shuaifei Zhao, Amy Logan, Lingxue Kong   +5 more
wiley   +1 more source

Skin Carotenoid Score as a Potential Early Biomarker of Metabolic Syndrome Risk in Adolescents. [PDF]

Nutrients
Augimeri G, Gelsomino L, Germanò M, Tripepi G, Bonofiglio D, Bonofiglio R.   +5 more
europepmc   +1 more source

Stabilization of PUFA‐Rich Mayonnaise Against Lipid Oxidation: A Review of the Last Three Decades of Research

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Mayonnaise, a widely consumed oil‐in‐water emulsion, is highly susceptible to lipid oxidation due to its high content of polyunsaturated fatty acids (PUFAs) and the presence of pro‐oxidant factors such as low pH and iron from egg yolk. Over the past three decades, extensive research has focused on understanding oxidation mechanisms, analytical
Sakhi Ghelichi, Betül Yesiltas, Charlotte Jacobsen   +2 more
wiley   +1 more source