Results 261 to 270 of about 431,721 (352)
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 +2 more
wiley +1 more source
Global, regional, and national burden of vitamin A deficiency (1990-2021) and projections to 2042: associations with sociodemographic development. [PDF]
Qin N, Chen L, Guo J, Wang J, He Y.
europepmc +1 more source
Vitamin D deficiency in children in Aegean Region in Turkey
Neşe Çetin Doğan +3 more
openalex +2 more sources
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 +5 more
wiley +1 more source
Unmasking Cerebral Venous Sinus Thrombosis Induced by Vitamin B12 Deficiency. [PDF]
Pitter D, Schachter DM.
europepmc +1 more source
VITAMIN D DEFICIENCY IN PATIENTS WITH DIABETIC RETINOPATHY
Farzana Khan +3 more
openalex +1 more source
Vitamin D deficiency and course of frailty in a depressed older population
Karen S. van den Berg +6 more
openalex +2 more sources
Fibers as Oleogelators: Innovations, Applications, and Future Prospects in Structured Lipid Systems
Schematic overview of fiber‐based oleogelation mechanisms, processing routes, and food applications highlighting particulate/capillary structuring, polymer entanglement, and emulsion‐templated approaches. ABSTRACT Oleogels, structured oil systems created with low levels of gelators‐enables solid fat functionality while preserving the underlying liquid ...
P. Abdul Wahid +5 more
wiley +1 more source

