Results 141 to 150 of about 33,526 (271)

Express methods for determining oil weight fraction in vegetable lecithins based on the pulse method of nuclear-magnetic resonance

Новые технологии, 2017
Express methods for determining oil weight fraction in vegetable lecithins (sunflower, soybean, and racial) based on the pulse nuclear magnetic resonance method have been developed, which have a number of advantages compared with arbitration method ...
E. P. Victorova, G. V. Rusnak, T. A. Shakhray, O. S. Agafonov, S. M. Prudnikov   +4 more
doaj  

A BRIEF INVESTIGATION ON THE ESTIMATION OF LECITHIN

, 1912
R.C. Collison
openalex   +1 more source

Unimolecular films of lecithin and related compounds [PDF]

, 1935
Arthur Henry Hughes
openalex   +1 more source

Separation by gel chromatography of naturally occurring phosphatidylcholine mixtures according to number of ethylenic linkages

Journal of Lipid Research, 1970
This paper describes a procedure for the separation of lecithins according to the number of ethylenic bonds in their fatty acid residues. The procedure uses a column of alkylated dextran (Sephadex LH-20) eluted with an organic solvent system, the ...
Richard J. King, John A. Clements
doaj  

THE DIFFUSION OF WATER INTO LECITHIN-COLLODION MEMBRANES

, 1927
Harold A. Abramson, S. Gray
openalex   +1 more source

Quantitative Aspects of the Disk-Sphere Transformation Produced by Lecithin [PDF]

, 1942
Eric Ponder
openalex   +1 more source

Mapping the Chemical Variability of Vegetable Lecithins

, 2014
M. Nguyen, D. Walle, C. Petit, Bram Beheydt, F. Depypere, K. Dewettinck   +5 more
semanticscholar   +1 more source

Safety evaluation of an extension of use of the food enzyme triacylglycerol lipase from the genetically modified Trichoderma reesei strain RF10625. [PDF]

EFSA J
EFSA Panel on Food Enzymes (FEZ), Zorn H, Barat Baviera JM, Bolognesi C, Catania F, Gadermaier G, Greiner R, Mayo B, Mortensen A, Roos YH, Solano MLM, Sramkova M, Van Loveren H, Vernis L, Cavanna D, de Nijs RA, Di Piazza G, Liu Y.   +17 more
europepmc   +1 more source

Hypersensitivity Reactions to Food Additives-Preservatives, Antioxidants, Flavor Enhancers. [PDF]

Int J Environ Res Public Health, 2022
Witkowski M, Grajeta H, Gomułka K.
europepmc   +1 more source

A Comprehensive Study on the Nutritional Profile and Shelf Life of a Custom-Formulated Protein Bar Versus a Market-Standard Product. [PDF]

Foods
Duda-Seiman C, Mititelu-Tartau L, Biriescu S, Almășan AL, Bitu BO, Bucur AI, Luca A, Hoinoiu B, Hoinoiu T.   +8 more
europepmc   +1 more source