Results 21 to 30 of about 7,912 (294)
Olive Pomace Oil Structuring for the Development of Healthy Puff Pastry Laminating Fats: The Effect of Chilling Storage on the Quality of Baked Products. [PDF]
FoodsDeveloping puff pastry (PP) laminating fats (LFs) with sustainable structured olive pomace oil (OPO) could contribute to its increased valorization.
Álvarez MD +3 more
europepmc +2 more sources
OIL AND THE MACROECONOMY: A QUANTITATIVE STRUCTURAL ANALYSIS [PDF]
Journal of the European Economic Association, 2009 We model an open economy where macroeconomic variables fluctuate in response to oil supply shocks, as well as aggregate demand and supply shocks generated domestically and abroad. We use several robust predictions of the model to identify five fundamental shocks underlying the fluctuations of the (real) oil price, the US activity and the global ...
LIPPI F, NOBILI, ANDREA
openaire +3 more sources
Recent trends in oil structuring using hydrocolloids [PDF]
, 2021 [EN] Solid fats provide desirable functionality, texture, and palatability to foods; however, they are related to adverse chronic health effects. Consumers and regulatory authorities are demanding more natural and healthy ingredients. Thus, in context of
Bascuas-Véntola, Santiago Martín +3 more
core +1 more source
Foods, 2022 Aquafaba is a liquid residue of cooked pulses, which is generally discarded as waste. However, it is rich in proteins and, thus, can be used as a plant-based emulsifier to structure vegetable oil.
Graziele Grossi Bovi Karatay +2 more
doaj +1 more source
Evaluation of Oleogels Stabilized by Particles of Birch Outer Bark Extract through a Novel Approach
Gels, 2023 Structuring liquid oils into oleogels using natural and abundant biomass components as gelling agents is of great significance in fields such as foods, pharmaceuticals, and cosmetics.
Sanita Vitolina +7 more
doaj +1 more source
Foods, 2023 The combined interactions between ethylcellulose (EC) and natural waxes to structure edible oil are underexplored. To reduce the high EC concentration required to form a functional oleogel, novel oleogels were prepared using a 50% critical concentration ...
Ziyu Wang +3 more
doaj +1 more source
Gelation Behavior and Stability of Multicomponent Sterol-Based Oleogels
Gels, 2022 Novel fat mimetic materials, such as oleogels, are advancing the personalization of healthier food products and can be developed from low molecular weight compounds such as γ-oryzanol and β-sitosterol.
Artur J. Martins +5 more
doaj +1 more source
Preparation of Protein Oleogels: Effect on Structure and Functionality
Foods, 2020 Among available structuring agents that have been used to provide solid properties to liquid oils, protein is a more recent candidate. Due to their nutritional value and high consumer acceptance, proteins are of special interest for the preparation of ...
Annika Feichtinger, Elke Scholten
doaj +1 more source
Structure and properties of oil bodies in diatoms [PDF]
Philosophical Transactions of the Royal Society B: Biological Sciences, 2017 Diatoms accumulate triacylglycerols in spherical organelles called oil bodies when exposed to nutrient deprivation conditions. Oil body biology in diatoms has attracted significant attention due to the complexity of the intracellular organelles and the unique combination of genes generated by the evolutionary history of secondary endosymbiosis.
Yoshiaki Maeda +3 more
openaire +2 more sources
Stabilizing and structuring oil–oil interfaces by molecular brush surfactants
Aggregate, 2022 Oil‐in‐oil emulsions provide a unique platform for numerous applications not compatible with water or aqueous systems. However, the limited types and complicated synthesis process of surfactants are problematic.
Beibei Wang +4 more
doaj +1 more source