Results 81 to 90 of about 2,452 (198)

Pengembangan Produk Olesan Menggunakan Oleogel Minyak Sawit Merah sebagai Pensubstitusi Lemak Padat [PDF]

Red palm oil (RPO) is a derivative product of crude palm oil rich in carotenoids, which can be developed into food products as a source of provitamin A.
Wulandari, Nur, Purnomo, Eko Hari, Rachmawati, Annisa Noor   +2 more
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Reduction in dressing change burden in patients with epidermolysis bullosa—impact of Oleogel‐S10

Epidermolysis bullosa (EB) is a severe genetic disorder marked by skin fragility and blistering from minimal trauma. Management relies on frequent and painful dressing changes.
Bruckner, Anna L., Sprecher, Eli, Löwe, Sandra, Kern, Johannes Steffen, Maher, Laura, Donovan, Maryanne, Murrell, Dedee F., Kiritsi, Dimitra, Lee, Lara Wine   +8 more
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Formulation and Characterization of Potential Antifungal Oleogel with Essential Oil of Thyme

, 2018
The aim of this research was to formulate oleogel with thyme essential oil with potential antimicrobial activity, design optimal formulation, and evaluate the influence of ingredients on texture parameters of preparation.
Ruta Marksiene, Jurgita Dauksiene, Jurga Bernatoniene, Alvydas Pavilonis, Giedre Kasparaviciene, Zenona Kalveniene   +5 more
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Real‐World Experience With Oleogel‐S10 for Wounds in Epidermolysis Bullosa

JEADV Clinical Practice
Background Oleogel‐S10 is the first approved drug for the treatment of wounds in patients with junctional and dystrophic epidermolysis bullosa. Results from the clinical trials, early access programme and open‐label study are available, showing good ...
Miodrag Davidovic, Stella Gewert, Cristina Has   +2 more
doaj   +1 more source

Aplikasi Oleogel Virgin Coconut Oil (VCO) dengan Kombinasi Gelator Cocoa Butter dan Beeswax dalam Pembuatan White Chocolate Spread [PDF]

Virgin coconut oil (VCO) merupakan minyak nabati dengan potensi besar pada bidang pangan dan kesehatan. Salah satu tantangan dalam pengaplikasian VCO yaitu sifatnya yang cair pada suhu kamar.
Bumi, Salsabila Amalia Putri, Prasetya, Bintang Galang Indra, Kurniaditya, Viki   +2 more
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Sesame Oil and Almond Flour as a Partial Fat Substitute in the Rheological, Physicochemical, Textural, Microstructural, and Sensory Properties of a Meat Sausage

International Journal of Food Science
Sausages are widely consumed and have a high concentration of saturated fatty acids, which are associated with health problems such as cardiovascular disease, diabetes, and some types of cancer. In this context, and in line with the demand for functional
Jhon Rodríguez-Meza, Piedad Montero-Castillo, Katherine Paternina-Sierra   +2 more
doaj   +1 more source

Characterization of the sunflower oil-based oleogel developed by the ferulic acid/monoglyceride mixture and its application in chocolate preparation

Food Chemistry: X
The ferulic acid (FA) / monoglyceride (MG) mixture could act as a gelator to structure sunflower oil at the gelator concentration (c) ≥ 4 % and the FA/MG ratios (r) of 0:100, 25:75, 50:50 and 75:25. The rectangular FA and needle-shaped MG crystals in the
Sheng Zhang, Sheng Geng, Hanjun Ma, Benguo Liu   +3 more
doaj   +1 more source

Oleogel nelle applicazioni alimentari: il caso dei prodotti da forno

L'applicazione e la modulazione di oleogel come alternativa all'utilizzo di grassi industriali nelle applicazioni alimentari è un argomento che ha particolarmente interessato la ricerca negli ultimi anni.
Gardini, Flavio
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Evaluation of Frying Performance, Storage Stability, and In Vitro Digestion of Extra Virgin Olive Oil-Candelilla Wax Oleogel

The present study investigates the stability of an oleogel developed from extra virgin olive oil (EVOO) and candelilla wax (CDW) as a frying medium, including its 90-day storage stability under dark and light conditions and its effects on in vitro ...
Kutahneci, Elif, YALÇIN, HASAN
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Kajian Literatur Pengembangan Lipida Fungsional Oleogel dan Potensi Aplikasinya dalam Produk Pangan

, 2020
Lemak memiliki peran yang penting pada pangan karena mampu memengaruhi karakter rasa, aroma, dan tekstur. Lemak padat secara umum mengandung asam lemak jenuh yang tinggi.
Arifiana, Nilna Atia
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