Results 91 to 100 of about 36,978 (336)
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
Food Chemistry International, EarlyView.After collecting Musa paradisiaca leaves, some were dried and others were used to produce aqueous extracts. The extracts and powders were characterized and then administered to rats made anaemic by PHZ. After 14 days of administration of the two samples, the rats were euthanized and it was observed that after 9 days of treatment, the aqueous extract ...
Josée Rebeca Nombo +8 more
wiley +1 more source
Studies in the biosynthesis of hepatic and biliary lecithins
Journal of Lipid Research, 1967 Male rats with biliary cannulae were injected with linoleate-1-14C, stearate-1-14C, palmitate-9-10-3H, phosphate-32P, l-methionine-methyl-14C, and choline-methyl-3H in various combinations and the incorporation of these isotopes into the phospholipids of
John A. Balint +3 more
doaj +1 more source
Food Frontiers, EarlyView.It provides a conceeptual framework of the core components required for w/o PE development and various internal and external factors determining the emulsion stabilization. It also emphasizes the emerging application of w/o PE in diverse industrial use such as encapsulation and delivery, packaging, food, biomedical, etc.
Bibha Mishra A., Vidisha Tomer
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
Measurement and modification of forces between lecithin bilayers [PDF]
, 1977 We probe in two different ways the competing attractive and repulsive forces that create lamellar arrays of the phospholipid lecithin when in equilibrium with pure water.
CBFOTO, Cunill, Julio, Àrea d'Urbanisme
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Acceleration of Wound Healing in Rats by Modified Lignocellulose Based Sponge Containing Pentoxifylline Loaded Lecithin/Chitosan Nanoparticles [PDF]
, 2022 Pouya Dehghani +5 more
openalex +1 more source
Food Frontiers, EarlyView.ABSTRACT Organic egg production requires daily provision of coarse feed, fresh or dried forage, and silage to poultry. This study employed flavoromics, metabolomics, and quantitative lipidomics to investigate the effects of replacing 0% (CK), 10% (T10), and 20% (T20) of the basal diet of laying geese with alfalfa (Medicago sativa L.) on the sensory ...
Baochao Bai +9 more
wiley +1 more source
The transport and dynamic state of exogenous glycerol- and palmitic acid-labeled tripalmitin*
Journal of Lipid Research, 1960 The radioactivities of the glycerol and fatty acid moieties of plasma, liver, and adipose tissue lipids were determined at intervals after the ingestion of glycerol- and palmitic acid-labeled tripalmitin by rats.
Raymond Reiser +2 more
doaj +1 more source
Alignment and Defect Structures in Oriented Phosphatidylcholine Multilayers [PDF]
, 2013 The alignment of dilauryl-, dimyristoyl-, and dipalmitoylphosphatidylcholine at various water concentrations into large oriented monodomain multilayers by annealing at elevated temperatures (Powers and Clark, 1975, Proc. Natl. Acad. Sci. U.S.A.
Asher, Sanford A., Pershan, Peter S.
core +1 more source