Results 261 to 270 of about 431,721 (352)

Relationship between Maternal Vitamin-D deficiency and serum Calcium level with Primary Caesarean Section and Postpartum Hemorrhage

open access: diamond
Mortuza Begum   +6 more
openalex   +1 more source

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

open access: yesJournal 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   +2 more
wiley   +1 more source

Vitamin D deficiency in children in Aegean Region in Turkey

open access: bronze, 2015
Neşe Çetin Doğan   +3 more
openalex   +2 more sources

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

open access: yesJournal 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   +5 more
wiley   +1 more source

VITAMIN D DEFICIENCY IN PATIENTS WITH DIABETIC RETINOPATHY

open access: green, 2017
Farzana Khan   +3 more
openalex   +1 more source

Vitamin D deficiency and course of frailty in a depressed older population

open access: green, 2018
Karen S. van den Berg   +6 more
openalex   +2 more sources

Fibers as Oleogelators: Innovations, Applications, and Future Prospects in Structured Lipid Systems

open access: yesJournal of the American Oil Chemists' Society, EarlyView.
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

Home - About - Disclaimer - Privacy