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Fabrication and characterization of non-diary whipped creams: Influence of oleogel.
Food Chem
January 2025
College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China. Electronic address:
Non-dairy whipped creams (NDWC) are a typical food emulsion system and are gaining popularity among consumers. Oleogels as reasonable alternatives to trans and saturated fats in foods show great potential application in NDWC. Effects of different proportions of oleogel (30 %-70 %) as base oil on the crystallization behavior, appearance, interface and rheological properties of NDWC were evaluated.
View Article and Find Full Text PDFMonounsaturated fatty acids from plant or animal sources and risk of type 2 diabetes in three large prospective cohorts of men and women.
Diabetologia
January 2025
Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, MA, USA.
Aims/hypothesis: Existing evidence on the relationship between intake of monounsaturated fatty acids (MUFAs) and type 2 diabetes is conflicting. Few studies have examined whether MUFAs from plant or animal sources (MUFA-Ps and MUFA-As, respectively) exhibit differential associations with type 2 diabetes. We examined associations of intakes of total MUFAs, MUFA-Ps and MUFA-As with type 2 diabetes risk.
View Article and Find Full Text PDFGood fat vs bad fat in Milk: A molecular level Understanding of Indian cow milk using confocal Raman microscopy.
Spectrochim Acta A Mol Biomol Spectrosc
January 2025
Department of Chemistry, Institute of Science, Banaras Hindu University, Varanasi 221005, India. Electronic address:
Milk, a complex fluid renowned for abundance of vitamins and immune-boosting antibodies, holds a pivotal position in human nutrition. The research delves into the fundamental constituents of milk, focusing on cis-fatty acids (cis-FA), trans-fatty acids (trans-FA), and theα-helixstructure found in proteins. These constituents are instrumental in the determination of milk quality and its nutritional value.
View Article and Find Full Text PDFLong-term fasting induces a remodelling of fatty acid composition in erythrocyte membranes.
Eur J Clin Invest
January 2025
Buchinger Wilhelmi Clinic, Überlingen, Germany.
Introduction: Long-term fasting (LF) activates an adaptative response to switch metabolic fuels from food glucose to lipids stored in adipose tissues. The increase in free fatty acid (FFA) oxidation during fasting triggers health benefits. We questioned if the changes in lipid metabolism during LF could affect lipids in cell membranes in humans.
View Article and Find Full Text PDFExtremophilic Microorganisms as a Source of Emerging Enzymes for the Food Industry: A Review.
Food Sci Nutr
January 2025
Modern-day consumers are interested in highly nutritious and safe foods with corresponding organoleptic qualities. Such foods are increasingly subjected to various processing techniques which include the use of enzymes. These enzymes like amylases, lipases, proteases, xylanases, laccases, pullulanase, chitinases, pectinases, esterases, isomerases, and dehydrogenases could be derived from extremophilic organisms such as thermophiles, psychrophiles, acidophiles, alkaliphiles, and halophiles.
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