Results 31 to 40 of about 76,822 (282)
FORMULASI DAN PENINGKATAN SIFAT KELARUTAN MINUMAN SERBUK COKELAT
Jurnal Teknologi dan Industri Pangan, 2018 Chocolate beverage powder (CBP) consists of cocoa powder, sugar and milk powder and their compositons are important for consumer’s acceptance. Generally, wettability due to the hydrophobicity of the cocoa butter is a problem and lecithination is often ...
Yulianto Hartono +2 more
doaj +1 more source
OBSERVATIONS ON THE STABILITY OF LECITHIN. [PDF]
Journal of the American Chemical Society, 1908 n ...
openaire +3 more sources
Inhibition of pancreatic cholesterol esterase reduces cholesterol absorption in the hamster [PDF]
, 2004 BACKGROUND: Pancreatic cholesterol esterase has three proposed functions in the intestine: 1) to control the bioavailability of cholesterol from dietary cholesterol esters; 2) to contribute to incorporation of cholesterol into mixed micelles; and 3) to ...
Contos, Linda M +4 more
core +2 more sources
Cholin, Cholesterin, Lecithine [PDF]
Zeitschrift für Analytische Chemie, 1907 n ...
Donath, J. +7 more
openaire +3 more sources
Dietary Lecithin Supplementation Can Improve the Quality of the M. Longissimus thoracis
Animals, 2015 Forty crossbred (Large White × Landrace × Duroc) female pigs (16.4 kg ± 0.94 kg) were used to investigate the effect of dietary lecithin supplementation on growth performance and pork quality.
Darryl N. D’Souza +5 more
doaj +1 more source
Palm Based Mono-Diacylglyceride as an Emulsifier in Producing Chocolate with Cocoa Butter Substitute [PDF]
, 2015 Emulsifier used in the preparation of chocolate has the function to stabilize fat and water that can prevent the occurrence of blooming. Emulsifier generallyused in the preparation of chocolate is lecithin.
Hardika, A. P. (Aga) +2 more
core +3 more sources
Pinocembrin–Lecithin Complex: Characterization, Solubilization, and Antioxidant Activities
Biomolecules, 2018 Pinocembrin is a natural flavonoid compound which is capable of antioxidant, antibacterial, anti-inflammatory, and antineoplastic activities. The present study aimed to enhance the solubility and antioxidant activities of pinocembrin by complex formation
Xu Yang +5 more
doaj +1 more source
FoodsThe effect of lecithin addition on the gelling characteristics and oxidative stability of single-washed mackerel (Auxis thazard) surimi was investigated in this study. Surimi was chopped in the presence of 2.5% (w/w) NaCl with different concentrations of
Worawan Panpipat +5 more
doaj +1 more source
Emulsifier and antioxidant properties of by-products obtained by enzymatic degumming of soybean oil [PDF]
, 2013 The enzymes used in degumming, called phospholipases, specifically act on phospholipids without degrading the oil itself. Degumming using a phospholipase C enzyme allows to meet all market specifications while it increases the oil yield.
AOCS +28 more
core +2 more sources
STUDY OF WAYS TO REDUCE THE VISCOSITY OF SUNFLOWER LECITHIN
Harčova Nauka ì Tehnologìâ, 2023 Today, lecithin is the most important by-product of oilseed processing due to its numerous technological properties. Food industry technologists use lecithin as an emulsifier, wetting agent, stabilizer, viscosity regulator, crystal formation, etc.
A. Demydova +3 more
doaj