Results 41 to 50 of about 98,645 (333)

OBSERVATIONS ON THE STABILITY OF LECITHIN. [PDF]

Journal of the American Chemical Society, 1908
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openaire   +3 more sources

Pretransplant assessment of human liver grafts by plasma lecithin: cholesterol acyltransferase (LCAT) activity in multiple organ donors. [PDF]

, 1992
In spite of the improved outcome of orthotopic liver transplantation (OLTx), primary graft nonfunction remains one of the life-threatening problems following OLTx.
A Lanir, AJ Demetris, BW Shaw, E Gjone, Hidefumi Higashi, J Fath, J Gugenheim, JB Simon, K Takenaka, K Yanaga, Katsuhiko Yanaga, KL Svensson, L Makowka, Leonard Makowka, M Kalayoglu, M Oellerich, M Shimada, Mitsuo Shimada, R Jenkins, S Todo, Saburo Kakizoe, T Nagasaki, TE Starzl, Thomas E. Starzl, W Kamiike, Y Taki   +25 more
core   +1 more source

Environmental fungi and bacteria facilitate lecithin decomposition and the transformation of phosphorus to apatite

Scientific Reports, 2019
Organophosphorus compounds (OP) are stable P source in nature, and can increase eutrophication risk in waterbodies. Lecithin was the most difficult OP to be broken down.
Chunkai Li, Qisheng Li, Zhipeng Wang, G. Ji, He Zhao, F. Gao, M. Su, Jia-guo Jiao, Zhen Li, Huixin Li   +9 more
semanticscholar   +1 more source

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, Bronwyn L. Blake, Ian H. Williams, Bruce P. Mullan, David W. Pethick, Frank R. Dunshea   +5 more
doaj   +1 more source

Effect of Lecithin on the Spontaneous Crystallization of Enzymatically Synthesized Short-Chain Amylose Molecules into Spherical Microparticles

Polymers, 2019
Here, we report a facile and effective one-pot approach to prepare uniform amylose-based polymeric microparticles (PMPs) through enzymatic synthesis of short-chain amylose (SCA) followed by spontaneous self-assembly of the SCA in the presence of lecithin.
Carlos Andres Morales Letona, Ke Luo, Ki-Baek Jeong, Hazzel Joy Adra, Cheon-Seok Park, Young-Rok Kim   +5 more
semanticscholar   +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, Autino, Cabezas, Cabezas, Cabezas, Cardenia, Clausen, Diehl, Dijkstra, Galhardo, Gordon, Gutiérrez, Ixtaina, Johnson, Judde, Manjula, Mc Clements, Márquez, Pan, Pokorný, Saito, Shukla, Sosada, van Nieuwenhuyzen, van Nieuwenhuyzen, van Nieuwenhuyzen, Verleyen, Wu, Wu   +28 more
core   +2 more sources

Relatively Low Lecithin Inclusion Improved Gelling Characteristics and Oxidative Stability of Single-Washed Mackerel (Auxis thazard) Surimi

Foods
The 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, Thinnaphop Chumin, Porntip Thongkam, Pattaraporn Pinthong, Kalidas Shetty, Manat Chaijan   +5 more
doaj   +1 more source

Emerging trends in soybean industry [PDF]

Soybean Research 15.1 (2017): 1-17, 2022
Soybean is the most globalized, traded and processed crop commodity. USA, Argentina and Brazil continue to be the top three producers and exporters of soybean and soymeal. Indian soyindustry has also made a mark in the national and global arena. While soymeal, soyoil, lecithin and other soy-derivatives stand to be driven up by commerce, the soyfoods ...
arxiv  

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, V. Yevlash, O. Аksonova, O. Priss   +3 more
doaj  

Safety of use of oat lecithin as a food additive

EFSA Journal, 2020
The EFSA Panel on Food Additives and Flavourings (FAF) provides a scientific opinion on the safety of oat lecithin for use as a new food additive in the proposed food category (FC05.1) ‘cocoa and chocolate products’.
EFSA Panel on Food Additives and Flavourings (FAF), Maged Younes, Gabriele Aquilina, Laurence Castle, Karl‐Heinz Engel, Paul Fowler, Maria Jose Frutos Fernandez, Peter Fürst, Rainer Gürtler, Ursula Gundert‐Remy, Trine Husøy, Wim Mennes, Peter Moldeus, Agneta Oskarsson, Romina Shah, Ine Waalkens‐Berendsen, Detlef Wölfle, Gisela Degen, Jean‐Charles Leblanc, Alessandra Giarola, Ana Maria Rincon, Alexandra Tard, Laurence Castle   +22 more
doaj   +1 more source