Results 61 to 70 of about 11,617 (251)

Muffins Elaborated with Optimized Monoglycerides Oleogels: From Solid Fat Replacer Obtention to Product Quality Evaluation.

Journal of Food Science, 2018
This study demonstrates the effectiveness of using oleogels from high oleic sunflower oil (HOSO) and monoglycerides as solid fat replacers in a sweet bakery product.
A. Giacomozzi, M. Carrín, C. Palla
semanticscholar   +1 more source

The production of a bactericidal monoglyceride in staphylococcal abscesses [PDF]

Journal of Medical Microbiology, 1992
The treatment of abscess homogenates with calcium ionophores stimulated the production of a bactericidal lipid with properties indistinguishable from those of a previously unidentified bactericidal lipid that had been detected in staphylococcal abscesses. The lipid was identified as a monoglyceride by thin layer chromatography.
H D, Engler, F A, Kapral
openaire   +2 more sources

From Structure to Stability: A Comparative Evaluation of Ammonium‐ and Phosphonium‐Based Deep Eutectic Solvent Catalysts in Glycerolysis

ChemCatChem, Volume 18, Issue 11, 15 June 2026.
Hydrogen‐bond acceptor substitution governs the activity–durability trade‐off in deep eutectic solvent catalysis by altering DES microstructure, component mobility, and response to water ingress, rather than intrinsic acidity, leading to faster kinetics but lower stability (ammonium) versus improved recyclability (phosphonium).
Kapil Mamtani, Mohammed Mehdi Farid, Kaveh Shahbaz   +2 more
wiley   +1 more source

Noni (Morinda citrifolia) Seed Oil: Phytochemical Composition, Bioactivity, and Emerging Applications in Food and Health

Food Chemistry International, Volume 2, Issue 2, Page 136-154, June 2026.
Noni seed oil from Morinda citrifolia, highlighting its bioactive composition, conventional and green extraction methods, and major stability challenges. Encapsulation strategies improve oxidative stability and bioavailability, along with potential applications in functional foods and cosmetics, and key barriers to large‐scale commercialization ...
Sumidha Palanisamy, Kanimozhi Viswanathan, Pavithra Radhakrishnan, Sonali Lini, Sukumar Muthusamy   +4 more
wiley   +1 more source

OBTENCIÓN DE MONOGLICÉRIDOS DE ACEITE DE RICINO EMPLEANDO GLICERINA REFINADA Y CRUDA: ESTUDIO DE LAS PRINCIPALES VARIABLES DEL PROCESO PRODUCTION OF MONOGLYCERIDES FROM CASTOR OIL USING CRUDE AND REFINED GLYCERIN: STUDY OF THE MAIN VARIABLES OF THE PROCESS

Vitae, 2010
Los monoglicéridos son ampliamente usados como emulsionantes en las industrias alimentaria, farmacéutica y cosmética. En este estudio se reportó la producción de monoglicéridos de aceite de ricino por reacciones de glicerólisis usando glicerina USP y la ...
Sandra M CARDONA V, Rodrigo GONZÁLEZ C, Alexander FRANCO C, Fernando CARDEÑO L, Luis A RÍOS   +4 more
doaj  

Effect of Shear on Polymorphic Transitions in Monoglyceride Oleogels

Crystals
Fat polymorphism plays a critical role in the structural and functional properties of fat-based food products. However, research on the polymorphism of monoglyceride oleogels remains limited.
Kato Rondou, Fien De Witte, Koen Dewettinck, Filip Van Bockstaele   +3 more
doaj   +1 more source

Synthesis and characterization of 1- and 2-monoglycerides of anteiso fatty acids

Journal of Lipid Research, 1966
The branched-chain fatty acids d-(+)-12-methyltetradecanoic acid (C15 anteiso) and d-(+)-14-methylhexadecanoic acid (C17, anteiso) were isolated from the lipids of Listeria monocytogenes and their 1- and 2-monoglycerides were prepared.
B. Serdarevich, K.K. Carroll
doaj   +1 more source

Impact of tomato variety and homogenization pressure on in vitro lipid digestion and lycopene bioaccessibility in tomato emulsions

Food Biomacromolecules, Volume 3, Issue 2, Page 222-236, June 2026.
Tomato variety and processing impact lycopene bioaccessibility. Tomato emulsions with high pectin content decreased the in vitro lipid digestion and negatively affected lycopene bioaccessibility. High pressure homogenization may enhance the release of lycopene into emulsion oil droplets, but it may also reduce the transfer of lycopene into the micellar
Grethe Iren A. Borge, Karoline K. Rød, Ane Meisland, Maud Langton, Elin M. Wetterhus, Annika Krona, Bente Kirkhus   +6 more
wiley   +1 more source

Efficacy of omega‐3 fatty acids as a functional food: a multifaceted approach to health reinforcement

Journal of the Science of Food and Agriculture, Volume 106, Issue 8, Page 4521-4549, June 2026.
Abstract Omega‐3 fatty acids (omega‐3s) are polyunsaturated fatty acids linked with numerous health benefits. Omega‐3s exhibit multifaceted activities through various mechanisms. Eicosapentaenoic acid (EPA) alleviates oxidative stress by lowering reactive oxygen species and improving oxidative stress in brain tissues and acts against neurodegenerative ...
Md Faruque Ahmad, Abdulrahman A Alsayegh, Anjum Khanam, Awais Ahmed, António Raposo, Farkad Bantun, Md Zeyaullah, Ahmad O Babalghith, Abdullah F Aldairi, Boshra Mozaffar, Mohammed F Bajahzer, Mohamed H Abdelrahman, Mohammad Intakhab Alam   +12 more
wiley   +1 more source

Replacement of fish oil with Schizochytrium-derived monoglycerides enriched in docosahexaenoic acid on the growth performance, lipid composition, and intestinal microbiota of Pacific white shrimp (Litopenaeus vannamei)

Frontiers in Marine Science
Docosahexaenoic acid (DHA) positively influences growth development, feed efficiency, physiological functions, and DHA accumulation in aquatic organisms.
Wei Huang, Wei Huang, Yongkang Song, Xiaonan Wang, Daiyan Lin, Tuyan Luo, Kaimin Cheng, Qiaolian Li, Baoyu Tian, Yongbiao Zheng, Yongjin He   +10 more
doaj   +1 more source