Results 81 to 90 of about 10,105 (218)
Progress in Synthesis of Monoglycerides for Use in Food and Pharmaceuticals
, 2017 Glycerides are lipid esters of the glycerol molecule and fatty acids. Their primary function is the storage of energy. Due to its structure and properties, glycerol participates in the formulation or synthesis of many compounds such as food products ...
N. Rarokar +3 more
semanticscholar +1 more source
Microalgae Techno‐Functional Properties in Bread, Cookies, and Pasta Products: A Review
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 2, March 2026.ABSTRACT Microalgae are gaining increasing attention in the food industry not only for their nutritional richness but also for their promising techno‐functional properties. Research shows that isolated compounds from microalgae exhibit excellent techno‐functional properties as emulsifiers and thickeners, sometimes outperforming commercial additives ...
Bridget Atubukha +5 more
wiley +1 more source
Microstructural and Physical Properties of High‐Protein, High‐Overrun Frozen Desserts
Journal of Food Science, Volume 91, Issue 3, March 2026.ABSTRACT Ice cream and frozen desserts fortified with protein often have undesirable physical and textural properties despite their increased nutritional value, and are susceptible to shrinkage during storage. The effects of dairy protein structure on structural and physical properties of the mix and frozen product were identified by studying frozen ...
Samantha R. VanWees +2 more
wiley +1 more source
Фармацевтичний журнал, 2018 Acne dermatosis (rosacea, perioral dermatitis, seborrheic dermatitis etc.) are one of the most actual problem in dermatology. Praziquantel is an antiparasitic medication effective towards trematodes, cestodes.
D. M. Romanina +3 more
doaj +1 more source
IOP Conference Series: Materials Science and Engineering, 2019 Abstract Glycerol is a major byproduct in the biodiesel manufacturing process which causes environmental problem since glycerol cannot be released without treatment. In this study, crude glycerol was refined into a pure form by using phosphoric acid.
Bui Thi Buu Hue +6 more
openaire +1 more source
Journal of Food Science, Volume 91, Issue 3, March 2026.ABSTRACT In this study, a corn oil oleogel was prepared using γ‐oryzanol and β‐sitosterol to create a “healthier solid fat‐like” structure aimed at reducing saturated and trans fat consumption. To prepare six different oleogels, a γ‐oryzanol:β‐sitosterol mixture (60:40) was added to corn oil at concentrations ranging from 6% to 15%.
Tuğba Elbir Abca, Hüseyin Gençcelep
wiley +1 more source
Separation of lipid classes by chromatography on florisil*
Journal of Lipid Research, 1961 Chromatography on Florisil® (activated magnesium silicate) was used to separate model compounds representative of hydrocarbons, cholesterol esters, triglycerides, free sterols, diglycerides, monoglycerides, and free fatty acids.
K.K. Carroll
doaj +1 more source
Physiological Entomology, Volume 51, Issue 1, Page 29-39, March 2026.Colour‐coded perlites were treated with specific fatty acids or mono‐, di‐ or triglycerides as perlite pickup cues for laboratory and field colonies of western carpenter ants. In laboratory and field experiments, ant colonies were offered multiple choices of these colour‐coded lipid‐treated perlites for pickup and transport to the nest.
Asim Renyard +5 more
wiley +1 more source
Effect of interesterification on glyceride structure
Grasas y Aceites, 1998 Interesterification process on soybean oil - oleic acid (2:1 w/w) was carried out under different concentration of nickel catalyst (0.4 and 0.6%), at temperature 90°C and stirring for 4 hours.
Y. El-Shattory, Saadia M. Aly
doaj +1 more source