Results 1 to 10 of about 36,978 (336)

Development of Antioxidant-Loaded Nanoliposomes Employing Lecithins with Different Purity Grades [PDF]

Molecules, 2020
This work focused on comparing the ability of lecithins with two purity grades regarding their performance in the development of nanoliposomes, as well as their ability to contain and release polar (trans-aconitic acid) and non-polar (quercetin ...
Cristhian J. Yarce, Maria J. Alhajj, Julieth D. Sanchez, Jose Oñate-Garzón, Constain H. Salamanca   +4 more
doaj   +3 more sources

Opinion on the re‐evaluation of lecithins (E 322) as a food additive in foods for infants below 16 weeks of age and follow‐up of its re‐evaluation as food additive for uses in foods for all population groups [PDF]

EFSA Journal, 2020
Lecithins (E 322) were re‐evaluated in 2017 by the former EFSA Panel on Food Additives and Nutrient sources added to Food (ANS). As follow‐up to that assessment, the Panel on Food Additives and Flavourings (FAF) was requested to assess the safety of ...
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, Trine Husøy, Melania Manco, Wim Mennes, Peter Moldeus, Sabina Passamonti, Romina Shah, Ine Waalkens‐Berendsen, Detlef Wölfle, Matthew Wright, Birgit Dusemund, Alicja Mortensen, Dominique Turck, Stefania Barmaz, Alexandra Tard, Giorgia Vianello, Ursula Gundert‐Remy   +24 more
doaj   +3 more sources

Lecithins from Vegetable, Land, and Marine Animal Sources and Their Potential Applications for Cosmetic, Food, and Pharmaceutical Sectors

Cosmetics, 2020
The aim of this work was to review the reported information about the phospholipid composition of lecithins derived from several natural sources (lipids of plant, animal, and marine origin) and describe their main applications for the cosmetic, food, and
Maria J. Alhajj, Nicolle Montero, Cristhian J. Yarce, Constain H. Salamanca   +3 more
doaj   +2 more sources

Re‐evaluation of lecithins (E 322) as a food additive

EFSA Journal, 2017
The present opinion deals with the re‐evaluation of lecithins (E 322) when used as a food additive. Lecithins (E 322) is an authorised food additive in the EU according to Annex II and Annex III to Regulation (EC) No 1333/2008 on food additives, and have
EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS), Alicja Mortensen, Fernando Aguilar, Riccardo Crebelli, Alessandro Di Domenico, Maria Jose Frutos, Pierre Galtier, David Gott, Ursula Gundert‐Remy, Claude Lambré, Jean‐Charles Leblanc, Oliver Lindtner, Peter Moldeus, Pasquale Mosesso, Agneta Oskarsson, Dominique Parent‐Massin, Ivan Stankovic, Ine Waalkens‐Berendsen, Rudolf Antonius Woutersen, Matthew Wright, Maged Younes, Leon Brimer, Andrea Altieri, Anna Christodoulidou, Federica Lodi, Birgit Dusemund   +25 more
doaj   +2 more sources

Safety and efficacy of lecithins for all animal species

EFSA Journal, 2016
Following a request from the European Commission, the EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) was asked to deliver a scientific opinion on the safety and efficacy of lecithins for all animal species.
EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP)
doaj   +2 more sources

Lecithins: A Food Additive Valuable for Antifungal Crop Protection

International Journal of Economic Plants, 2018
Lecithins area generic term to designate group of fatty substance in animal and plant tissues. Despite is low solubility in water, lecithin is an excellent emulsifier. It’s used as a food additive for smoothing food textures.
M. Jolly, R. Vidal, P. A. Marchand
doaj   +2 more sources

Morphology of Larger Salivary Glands in Peccaries (Pecari tajacu Linnaeus, 1758) [PDF]

Animals
This work aims to study the major salivary gland morphology of peccaries during their growth. The glands were analyzed using macroscopic description, light microscopy, electron microscopy, histochemistry, and immunohistochemistry.
Carlos Magno Oliveira Júnior, Hélio Noberto de Araújo Júnior, Moisés Dantas Tertulino, Ricardo Romão Guerra, Luciana Diniz Rola, Alexandre Rodrigues da Silva, Carlos Eduardo Bezerra de Moura, Moacir Franco de Oliveira   +7 more
doaj   +2 more sources

Preparation of PVP hydrogel nanoparticles using lecithin vesicles [PDF]

, 2010
Hydrogels micro, sub-micro and nanoparticles are of great interest for drug encapsulation and delivery or as embolotherapic agents. In this work it is described the preparation of nano and sub-microparticles of pre-formed, high molecular weight and ...
BUENO, Vânia Blasques, CATALANI, Luiz Henrique, CHAIMOVICH, Hernan, CUCCOVIA, Iolanda Midea, DAGHASTANLI, Katia Regina Perez   +4 more
core   +4 more sources

Production of a High-Phosphatidylserine Lecithin That Synergistically Inhibits Lipid Oxidation with α-Tocopherol in Oil-in-Water Emulsions [PDF]

Foods, 2022
Phosphatidylserine (PS) was shown to work synergistically with tocopherols to extend the shelf life of oil-in-water emulsions. However, the high cost of PS prevents it from being used as a food additive. This work investigated the potential use of a high-
Harshika Arora, Mitch D. Culler, Eric A. Decker   +2 more
doaj   +2 more sources

Research of the chemical composition peculiarities of food additives – vegetable lecithins for the development of methods for assessing their quality

BIO Web of Conferences, 2021
Lecithins are widely used in the food industry as food additives. In this regard, the requirements for the lecithins quality are quite high, and the development of the rapid determination methods of their quality indicators, including the acid value, is ...
Lisovaya Ekaterina, Viktorova Elena, Zhane Mariet, Vorobyova Olga, Velikanova Elena   +4 more
doaj   +1 more source