Results 71 to 80 of about 79,601 (278)
Discover FoodLecithin is a naturally obtainable functional food ingredient with diverse functions in the food system. The study aimed to determine the characteristics of lecithin produced from six Nigerian varieties of soybean and sesame seeds. Oil was extracted from
A. Y. Mumeen +2 more
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Studies on plasma lipoproteins during absorption of exogenous lecithin in man.
Journal of Lipid Research, 1980 Human subjects were infused intraduodenally with either lecithin (150 mg/kg/hr) or safflower oil (100 mg/kg/hr)of similar fatty acid composition, and plasma lipoproteins were studied when constant plasma lipid levels were reached.
F U Beil, S M Grundy
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Liposomes for topical use: physico-chemical comparison of vesicles prepared from egg or soy lecithin [PDF]
, 2013 Developments in nanotechnology and in the formulation of liposomal systems provide the opportunity for cosmetic dermatology to design novel delivery systems.
Antal, István +8 more
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Advanced Science, EarlyView.Fluorinated N‐oxide aza‐BODIPY nanoemulsions integrate fluorination‐driven molecular design with co‐assembly in fluorinated oil for multimodal imaging‐guided phototherapy. The co‐assembly redshifts fluorescence into the NIR‐II window for deep‐tissue imaging and provides a unified 19F signal for background‐free, quantitative MRI.
Anfeng Li +5 more
wiley +1 more source
Journal of Lipid Research, 1999 We demonstrate Förster resonance energy transfer from dehydroergosterol to dansylated lecithin in lecithin-cholesterol vesicles and characterize the vesicles in the presence of the pro-nucleating enzyme, phospholipase C (PLC). Exposure to phospholipase C
Steven P. Wrenn +2 more
doaj +1 more source
Preparation, characterisation and application of naturally derived polar lipids through lipolysis : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology at Massey University, Palmerston North, New Zealand [PDF]
, 2016 Monoglycerides are lipid based emulsifiers extensively used for their broad technical function in the food industry. Commercial monoglycerides are generally manufactured through chemical synthesis; however, lipolysis of triglycerides by lipase enzyme ...
Sofian-Seng, Noor-Soffalina
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Journal 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
Molecular species of lecithins in human gallbladder bile
Journal of Lipid Research, 1993 Using a precise high performance liquid chromatography (HPLC) technique, we identified the molecular species of lecithins in gallbladder biles from patients with cholesterol gallstones (n = 29), pigment gallstones (n = 9), morbid obesity (n = 5), and ...
DW Hay +3 more
doaj +1 more source
New Lecithin Organogels from Lecithin/Polyglycerol/Oil Systems
Journal of Oleo Science, 2012 New liquid substances that induce the formation of lecithin organogels composed of reverse worm-like micelles were studied. The phase behavior and rheological properties of lecithin/polyglycerol (PGL)/oil systems were investigated in detail; the polymerization degrees of the glycerol residues were 3, 4, 6, 10, 20, and 40.
Kaname, Hashizaki +6 more
openaire +3 more sources
Effect of dietary soy lecithin on laying performance, egg quality and meat texture of aged layer hen [PDF]
, 2016 This study was conducted to determine the laying performance, egg quality and meat texture of aged layer hens fed with soy lecithin. A total of 100 layer hens (Novogen Brown), aged 76-weeks old, were randomly assigned to five treatment groups and treated
Akit, Henny +5 more
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