Results 81 to 90 of about 2,882 (203)

Aroma encapsulation for antibacterial and eco-friendly textile finishing [PDF]

, 2017
Encapsulation imparts new properties and added value to conventional fabrics. Most of the commercially available microcapsules for textile applications are made of melamine-formaldehyde, urea-formaldehyde or phenolformaldehyde resins, which have ...
Barreiro, M.F., Fernandes, I.P., Rodrigues, Alírio, Sharkawy, A., Shoeib, T.   +4 more
core  

Characteristics of Red Palm Oil Oleogel Based on Beeswax and Cocoa Butter and Its Application in Red Chocolate Spread [PDF]

Red palm oil (RPO) is a product obtained from crude palm oil with a high carotenoid content. Despite the potential, the susceptibility of the constituent β-carotene to degradation and liquid state at room temperature poses a significant challenge to its ...
Hidayat, Chusnul, Kurniaditya, Viki Hendi, Setiowati, Arima Diah   +2 more
core   +2 more sources

Could Cultured Meat Be a Sustainable and Safe Source of Protein?

Molecular Nutrition &Food Research, Volume 69, Issue 24, December 2025.
Cultured meat could be a sustainable alternative to traditional beef, providing potential benefits for both human health and environmental preservation. ABSTRACT Red and processed meat includes high‐quality proteins and essential sources of micronutrients, such as iron, zinc, and vitamin B12; however, high consumption is linked to an increased risk of ...
Denise Mafra, Liana Trugilho, Fabiana Nerbass, Peter Stenvinkel, Ludmila F. M. F. Cardozo   +4 more
wiley   +1 more source

Study of Microstructure, Texture, and Cooking Qualities of Reformulated Whole Wheat Flour Pasta by Substituting Water with Stearic Acid–Candelilla Wax–Groundnut Oil Oleogel

ChemEngineering
Oleogels, which are traditionally utilized to reduce saturated and trans fats in bakery foods, have recently shown promising applications in non-bakery foods, particularly in the enhancement of their food texture and cooking qualities.
Diksha Chaturvedi, Somali Dhal, Deblu Sahu, Maciej Jarzębski, Arfat Anis, Doman Kim, Kunal Pal   +6 more
doaj   +1 more source

Effect of silicone oil on the microstructure, gelation and rheological properties of sorbitan monostearate–sesame oil oleogels

Asian Journal of Pharmaceutical Sciences, 2018
Oleogels contain oil or a non-polar liquid which is gelled with an agent called an organogelator. The aim of this study was to evaluate the effects of the addition of silicone oil (cyclopentasiloxane) to the gelation process and to the properties of ...
Mya Thet Htar Swe, Panida Asavapichayont
doaj   +1 more source

Extraction of Triterpene Compounds From Hancornia speciosa Gomes Fruits and Evaluation of Pharmacological Potential

Chemistry &Biodiversity, Volume 22, Issue 11, November 2025.
ABSTRACT Hancornia speciosa Gomes, a Brazilian native species, holds biotechnological potential due to compounds such as lupeol, α‐amyrin, and β‐amyrin, which possess pharmacological properties. This study investigates triterpene‐rich extracts from H. speciosa fruit for potential anti‐inflammatory applications.
Sérgio Prado Leite, Michel Rubens dos Reis Souza, Adilson Allef Moraes Santana, Monalisa Martins Montalvão, Camilla Natália Oliveira Santos, Lucas Sousa Magalhães, Cristiane Bani Correa, Tatiana Rodrigues de Moura, Sona Jain, Thiago Rodrigues Bjerk   +9 more
wiley   +1 more source

Reformulation of Biscuit and Oatcake Products With Nutritional and Environmental Benefits Using a Novel Palm Shortening Substitute

Food Frontiers, Volume 6, Issue 6, Page 2994-3008, November 2025.
This study showed that a novel emulsion‐gel ingredient composed of rapeseed oil, linseed meal, and beta‐glucan (PALM‐ALT) was able to replace palm shortening in hard‐texture bakery applications (biscuit, oatcake). PALM‐ALT formulations contained 86% and 75% less saturated fat than palm‐based controls whilst exhibiting similar sensory and ...
Hector Mora‐Gallego, Robert Craddock, Stephen R. Euston, Catriona Liddle, Julien Lonchamp   +4 more
wiley   +1 more source

Preparation of Chitosan Oleogel from Capillary Suspension and Its Application in Pork Meatballs

Gels
In the oil dispersion of chitosan, the formation of a capillary bridge was triggered by adding a small amount of water to obtain an oleogel. With this method, the types of liquid oil and the ratio of oil/chitosan/water were explored to achieve an optimal
Shishuai Wang, Zhongqin Fan, Xinya Huang, Yue Gao, Hongwei Sui, Jun Yang, Bin Li   +6 more
doaj   +1 more source

Influence of Healthy Plant‐Based Fat Substitutes on the Sensory and Nutritional Properties of Oat‐Date Balls

Food Science &Nutrition, Volume 13, Issue 11, November 2025.
Schematic overview of the formulation of oat–date balls enriched with peanut, coconut, and sesame butters and the subsequent evaluation of their antioxidant activity, total phenolic and flavonoid contents, proximate composition, texture, fatty acid profile, and sensory attributes.
Nashwa M. Younes, Mahmoud Younis, Mahmoud Khalil, Diaeldin Omer Abdelkarim, Samar M. S. Shawir   +4 more
wiley   +1 more source

Effects of Adding Micronutrient Mixtures to a Model Dark Chocolate System and Partially Replacing the Fat Phase with a Structuring Oleogel

Foods
Supplements improve consumers’ health and well-being. Oleogels are fat substitutes that offer nutritional and structural improvements to foods. This study aimed to formulate and observe chocolate’s structural differences and properties supplemented with ...
Paulo Henrique Silva Santos, Cristina Kaori Suzuki, Suzana Caetano da Silva Lannes   +2 more
doaj   +1 more source