Impact of Mistletoe Triterpene Acids on the Uptake of Mistletoe Lectin by Cultured Tumor Cells [PDF]
, 2016 Complementary treatment possibilities for the therapy of cancer are increasing in demand due to the severe side effects of the standard cytostatics used in the first-line therapy.
Delebinski, Catharina +5 more
core +2 more sources
Potential application of pomegranate seed oil oleogels based on monoglycerides, beeswax and propolis wax as partial substitutes of palm oil in functional chocolate spread [PDF]
, 2017 In this research, the effectiveness of pomegranate seed oil oleogel as a partial replacement of fat phase in chocolate spread was studied. Monoglyceride (MG), beeswax (BW) and propolis wax (PW) have been used as structuring agents at 5 g/100 g ...
Barba, L +6 more
core +1 more source
Oleogels for food applications
, 2020 Over the years, fats have been widely used in foods for different purposes including improving texture, aroma, and mouthfeel. Processing methods used in manufacturing solid fats might cause some adverse effects including a high amount of saturated and trans-fatty acids.
Demirci, Mehmet +3 more
openaire +2 more sources
Oleogels from Watermelon Rind Extract and Orange Peel Essential Oil for Hair Nutrition
EduChemiaWatermelon rind extract is rich in protein, citrulline, and lycopene, whereas orange peel essential oil contains vitamins A, C, and E. Both ingredients have demonstrated potential in preventing hair loss.
Iis Erlina +5 more
doaj +1 more source
Strategy towards Replacing Pork Backfat with a Linseed Oleogel in Frankfurter Sausages and Its Evaluation on Physicochemical, Nutritional, and Sensory Characteristics [PDF]
, 2019 Different health institutions from western countries ha–ve recommended a diet higher in polyunsaturated fats, especially of the n-3 family. However, this is not a trivial task, especially for meat-processing sectors.
Cerqueira, Miguel A. +8 more
core +1 more source
FoodsThis project aimed to explore the influence of the interaction between ovotransferrin fibrils (OTF) and gum arabic (GA) on the formation mechanism, physicochemical properties, and curcumin delivery of the oleogel-in-water Pickering emulsion.
Zihao Wei, Yue Dong, Jingyu Si
doaj +1 more source
Performance of Cellulose and Gum-based Oleogelators to Form Oleogels in Different Oil Systems [PDF]
One of the formed fats that is attracting attention as an alternative to trans-fat is oleogel. Oleogels can be formed using edible and non-edible vegetable oils, depending on the desired application.
Abidin Akhmad Zainal +4 more
core +1 more source
Effect Of Wax-Based Oleogel As Novel Frying Medium On Oxidative Stability And Anthocyanin Retention Of Purple Sweet Potato Chips [PDF]
, 2020 Purple sweet potato (PSP) is rich in anthocyanin content that provide attractive purple color and nutritional benefits. However, the anthocyanin degrades during frying when exposed to high temperature.
Azman, Noor Amira Syamimi Noor
core
Optimization of Oleogel Formulation for Curcumin Vehiculization and Lipid Oxidation Stability by Multi-Response Surface Methodology [PDF]
, 2019 Curcumin is a natural polyphenolic compound with multiple properties such as anticancer, anti-inflammatory, antioxidant, antiviral, and cytoprotective action. It is expected that curcumin has the therapeutic potential to prevent diverse lifestyle-related
Brito de la Fuente, Edmundo +5 more
core +1 more source
Current Research in Food ScienceThis research presents a novel bi-gel system formed by combining zein microfiber -reinforced carrageenan hydrogels and beeswax oleogels. The main objective is investigating the impact of the interplay between zein microfibers, ι-carrageenan hydrogels ...
Mojtaba Rezaei +3 more
doaj +1 more source