Results 51 to 60 of about 3,026 (222)
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
GelsBigels (BGs) are innovative composite systems that integrate oleogel and hydrogel structures, and are gaining increasing attention for their unique textural and functional properties in food applications.
Iram Cisneros-García +6 more
doaj +1 more source
Current Research in Food Science, 2023 Shortening plays an essential function in the formulation of sweet laminated bakery products, but has a potential health risk due to their high percentage of saturated fatty acids.
Q. Wang, M. Espert, A. Salvador, T. Sanz
doaj +1 more source
Instrumental and sensory characterisation of oleogels for cosmetic use [PDF]
, 2015 Oleogels are semisolid systems consisting of an oleogelator (gelling agent) and a lipophilic liquid phase. Despite having some distinct advantages (e.g. absence of preservatives or surfactants), the use of oleogels in cosmetic products is still sporadic.
Grant-Ross, Peter +3 more
core
Utilización del insaponificable de destilados de ácidos grasos de aceites de salvado de arroz para la preparación de oleogeles ricos en antioxidantes y evaluación de sus propiedades [PDF]
, 2020 Rice bran oil fatty acid distillate (RBOFAD) is an important by-product obtained from the physical refining process. This fatty acid distillate contains high a amount of Unsaponifiable Matter (γ-oryzanol 3.27 gm/100gm UM; total tocopherol 10.93 mg/100 g ...
Bhattacharyya, D. K. +2 more
core +2 more sources
Monoglyceride oleogels as fat replacers in filling creams for sandwich cookies [PDF]
, 2021 BACKGROUND: Many food products need to be reformulated to reduce the intake of saturated and trans fats which are considered unhealthy. In particular, the reformulation of filling creams (FCs) is challenging as these fats cannot be directly replaced with
Carrin, Maria Elena +2 more
core +1 more source
Journal of the American Oil Chemists' Society, EarlyView.Cerrado oil is richer in MUFA and antioxidant compounds, while Xingu oil shows higher SFA and enhanced oxidative stability, reinforcing the potential of pequi oil as a sustainable bioactive ingredient. ABSTRACT Pequi (Caryocar brasiliense) is a native fruit widely distributed in Brazilian biomes, specially in Cerrado, known for its high oil yield and ...
Dhayna O. Sobral +8 more
wiley +1 more source
Gels, 2023 This research evaluated the influence of stearic acid, sunflower lecithin, and sorbitan monooleate on soy wax (SYW)/rice bran oil (RBO)-based oleogels.
Somali Dhal +4 more
doaj +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 +6 more
wiley +1 more source
Characterization of enriched meat-based pâté manufactured with oleogels as fat substitutes [PDF]
, 2020 Nowadays, one of the strongest factors affecting consumers choice at the moment of purchasing food products is their nutritional features. The population is increasingly aware of the diethealth relationship and they are opting for a healthy lifestyle ...
Cerqueira, Miguel Ângelo Parente Ribeiro +9 more
core +1 more source