Results 31 to 40 of about 17,175 (194)

Embedding Chemistry and Pharmacy Into Sustainability

Angewandte Chemie International Edition, EarlyView.
Chemistry and pharmacy provide products and processes that are indispensable for our high living standard. To understand their relationship with sustainability is important to allow them to contribute to sustainability in a sustainable manner. An integrated overview of green, circular, and sustainable chemistry and pharmacy is given and how they have t
Klaus Kümmerer
wiley   +1 more source

Exploring the Application of Waxes and Their Mixtures Oleogels in Ice Cream

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT The objective of this work was to produce ice cream using waxes oleogels, aiming to improve its nutritional value while maintaining its physical‐chemistry characteristics. Five ice cream formulations were manufactured using (1) milk fat, (2) canola oil, and (3–5) canola oil‐oleogels. The oleogels were produced with beeswax (BEW), carnauba wax (
Ana Paula Lima Ribeiro, Sérgio Augusto Sousa de Campos, Natália Leite Oliveira, Cleiton Antônio Nunes, Sandra Maria Pinto, Thais Lomonaco Teodoro da Silva, João de Deus Souza Carneiro   +6 more
wiley   +1 more source

Pracaxi Oil as a Potential Inhibitor of Fat Bloom

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Fat bloom is one of the major technological challenges faced by the chocolate industry, caused by the polymorphic transition from β2(V) to β1(VI) crystals in cocoa butter (CB). One strategy to slow down this polymorphic transition is the addition of lipids rich in very long chain fatty acids (VLCFA), such as behenic acid.
Victoria Marques Gropelli, Priscila Dayane De Freitas Santos, Thayná Torres Da Silva, Ana Paula Badan Ribeiro, Rosiane Lopes Cunha   +4 more
wiley   +1 more source

Degradation Mechanisms, Encapsulation‐Based Stabilization, and Analytical Detection of Vitamin A

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Vitamin A is an important lipid‐soluble micronutrient essential for vision, immune function, and overall growth and development. However, vitamin A is unstable and susceptible to environmental factors because of its conjugated structure and inherent chemical reactivity.
Latheesha Abeywardana, Thambaramala V. Gamage, Tanoj K. Singh, Shuaifei Zhao, Amy Logan, Lingxue Kong   +5 more
wiley   +1 more source

酶催化酯化法降低模型油中3-氯丙醇酯 和缩水甘油酯前体物质工艺研究 Reduction of 3-chloropropanol esters and glycidyl esters precursors in model oils by enzyme-catalyzed esterification

Zhongguo youzhi
旨在解决精炼过程中的高温条件易使油脂产生对人体有害的风险因子3-氯丙醇酯和缩水甘油酯问题，采用脂肪酶催化脂肪酸（油酸）与大豆模型油中的甘油一酯、甘油二酯进行酯化，以降低3-氯丙醇酯和缩水甘油酯的前体物质甘油一酯和甘油二酯的含量。采用单因素试验和响应面试验对酯化反应温度、脂肪酶添加量（以原料总质量计）、底物比（脂肪酸物质的量与将大豆模型油中甘油一酯和甘油二酯完全酯化为甘油三酯所需要脂肪酸总物质的量比）和反应时间等酯化反应条件进行优化。同时，使用酯化前后大豆模型油进行模拟脱臭反应，对比两种脱臭油中3 ...
冯兆寒，周燕霞，孙尚德 FENG Zhaohan, ZHOU Yanxia, SUN Shangde
doaj   +1 more source

Glicerólise enzimática de óleos vegetais assistida por ultrassom em meio livre de solvente orgânico sob agitação [PDF]

, 2013
Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro Tecnológico, Programa de Pós-Graduação em Engenharia de Alimentos, Florianópolis, 2013.Este trabalho apresenta dados experimentais referentes à glicerólise de óleo de soja e óleo de ...
Remonatto, Daniela
core  

Stabilization of PUFA‐Rich Mayonnaise Against Lipid Oxidation: A Review of the Last Three Decades of Research

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Mayonnaise, a widely consumed oil‐in‐water emulsion, is highly susceptible to lipid oxidation due to its high content of polyunsaturated fatty acids (PUFAs) and the presence of pro‐oxidant factors such as low pH and iron from egg yolk. Over the past three decades, extensive research has focused on understanding oxidation mechanisms, analytical
Sakhi Ghelichi, Betül Yesiltas, Charlotte Jacobsen   +2 more
wiley   +1 more source

上海市市售食用植物油中氯丙醇酯的 污染状况和暴露评估Contamination status and exposure assessment of chloropropanol esters in edible vegetable oils sold in Shanghai

Zhongguo youzhi
旨在为食用植物油中氯丙醇酯（MCPDE）的安全监管以及标准制定提供参考，利用2020—2024年上海市市售食用植物油中MCPDE的监测数据，结合居民植物油消费量数据，采用点评估法评估上海市居民经食用植物油摄入3-MCPDE、2-MCPDE的暴露情况。结果表明：270件食用植物油中3-MCPDE和2-MCPDE的总体检出率分别为83.0%和744%，含量均值分别为1 009.5 μg/kg和331.3 μg/kg，最大值分别为18 500 μg/kg和9 500 μg/kg；参照欧盟(EU)2023 ...
宇盛好，李亦奇，彭少杰 YU Shenghao, LI Yiqi, PENG Shaojie
doaj   +1 more source

Avaliação da atividade antioxidante da casca e torta de noz-pecã [Carya illinoinensis (Wangenh) C. Kock] [PDF]

, 2008
Dissertação (mestrado) - Universidade Federal de Santa Catarina. Centro de Ciências Agrárias. Programa de Pós-graduação em Ciência dos AlimentosO processamento da noz-pecã resulta em subprodutos, como a casca, comercializada para preparar chá e a torta ...
Prado, Ana Cristina Pinheiro do
core  

Influence of Fat Oil Binding Capacity on Shelf‐Life and Consumer Acceptance of a Chocolate‐Based Model System

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT In chocolate‐coated products, oil migration can lead to chocolate softening and discoloration, filling hardening, and reduced consumer acceptance. This study examined three fats (soy‐, palm‐, and palm‐kernel (PK) based), crystallized under different conditions (cooling rate and high intensity ultrasound (HIU)) with differing oil binding ...
Audrey Lidgard, Farnaz Maleky, Silvana Martini   +2 more
wiley   +1 more source