Results 161 to 170 of about 4,783 (204)

Edible Coatings for Fresh Fruits: Functional Roles, Optimization Strategies, and Analytical Perspectives. [PDF]

Plants (Basel)
Jama SO, Lufu R, Opara UL, Crouch E, Tsige AA.   +4 more
europepmc   +1 more source

Feasibility of Genipin to Evaluate Chitosan Rainfastness for Biopesticide Applications. [PDF]

Int J Mol Sci
Meynaud S, Wang Y, Huet G, Ibarboure E, Gardrat C, Coma V.   +5 more
europepmc   +1 more source

Natural waxes from plant and animal origin as dielectrics for low-voltage organic field effect transistors.

J Mater Chem C Mater
Irimia CV, Yumusak C, Kanbur Y, Schimanofsky C, Ban B, Ciganek M, Sedlacek P, Krajcovic J, D'Orsi R, Operamolla A, Brüggemann O, Salinas Y, Petritz A, Stadlober B, Mourya R, Teichert C, Langhals H, Sariciftci NS, Irimia-Vladu M.   +18 more
europepmc   +1 more source

Development and optimization of guaifenesin sustained release mini-tablets for adult and geriatric patients. [PDF]

Ther Deliv
Samadi M, Jelvehgari M, Salatin S.
europepmc   +1 more source

Textural, Color, and Sensory Analysis of Cookies Prepared with Hemp Oil-Based Oleogels. [PDF]

Gels
Leahu A, Ghinea C, Ropciuc S, Damian C.
europepmc   +1 more source

Natural Waxes as Gelators in Edible Structured Oil Systems: A Review. [PDF]

Gels
Dimakopoulou-Papazoglou D, Zampouni K, Katsanidis E.   +2 more
europepmc   +1 more source

Fabrication of fire resistant transparencies [PDF]

Fish, R., Kourtides, D., Schwartz, S.
core   +1 more source

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Carnauba wax uses in food – A review

Food Chemistry, 2019
Carnauba wax is widely used in food, due to its physico-chemical characteristics with a predominance of esters and inert and stable components. Even with so many possibilities for the use of carnauba wax in food, there are still a large number of researchers around the world searching for new applications and a demand for new products with new ...
Claisa Andréa Silva, de Freitas, Paulo Henrique Machado, de Sousa, Denise Josino, Soares, José Ytalo Gomes, da Silva, Stephen Rathinaraj, Benjamin, Maria Izabel Florindo, Guedes   +5 more
openaire   +2 more sources

Aromatic Acids of Carnauba Wax

Journal of the American Oil Chemists' Society, 1967
AbstractCinnamic acid withpara‐hydroxy andpara‐methoxy substitution has been isolated from carnauba wax in a yield of about 5%. Thepara‐hydroxycinnamic acid accounts for approximately 75% of the total aromatic acids. These hitherto unreported aromatic acids occur predominantly as part of a polymerizable diester of approximate average molecular weight ...
L. E. Vandenburg, E. A. Wilder
openaire   +1 more source

Studies of waxes. X. The diols of carnauba wax

Australian Journal of Chemistry, 1955
Four α-ω-diols have been isolated from the unsaponifiable fraction of carnauba wax and identified as n-docosane-1,22-diol, n-tetracosane-1,24-diol, n-hexacosane-1,26-diol, and n-octacosane-1,28-diol.
KE Murray, R Schoenfeld
openaire   +1 more source