Results 11 to 20 of about 33,526 (271)
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 +3 more
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Development of Antioxidant-Loaded Nanoliposomes Employing Lecithins with Different Purity Grades
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 +4 more
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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) +25 more
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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)
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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
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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 +4 more
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Новые технологии, 2023 It is known that lecithins are known to be natural emulsifiers due to the content of amphiphilic phospholipids. However, liquid lecithins widely produced by domestic enterprises have rather low emulsifying properties.
E. V. Lisovaya +3 more
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Новые технологии, 2022 Micro- and nanoemulsions are promising systems for encapsulating micronutrients for food enrichment. For the formation of stable nanoemulsions, it is advisable to use natural emulsifiers – modified lecithins of vegetable oils.
E. V. Lisovaya +3 more
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UTILIZATION OF CORN GERM AND SUNFLOWER SEEDS AS A NEW SOURCES OF LECITHINS AND THEIR MODIFIED FORMS IN MANUFACTURE OF CARAMEL [PDF]
Arab Universities Journal of Agricultural Sciences, 2005 Fractionation and acylation by ethyl alcohol and acetic anhydride were carried out to produce a modified corn germ and sunflower lecithins from their crude leci-thins. Emulsification activity and emulsion stability indices (EAI & ESI) were de-termined at
Y Kishk, Salwa Abo-El-Fetoh
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Janus kinase 2 inhibition by pacritinib as potential therapeutic target for liver fibrosis
Hepatology, EarlyView., 2022 Diagram of the activation of the profibrotic and procontractile Janus kinase 2 (JAK2)/Ras homolog family member A/Rho‐kinase pathway and the inhibition of phosphorylated JAK2 by pacritinib to inhibit hepatic stellate cell activity. Abstract Background and Aims Janus kinase 2 (JAK2) signaling is increased in human and experimental liver fibrosis with ...
Sandra Torres +21 more
wiley +1 more source