Results 31 to 40 of about 637 (201)
Gels, 2022 The aim of this study was to evaluate the macro- and microscopic properties of oleogels with yellow beeswax using different methods, especially modern optical techniques.
Anna Zbikowska +7 more
doaj +1 more source
OLEOGELS – AN ALTERNATIVE TO REPLACE ANIMAL FATS IN MEAT PRODUCTS [PDF]
, 2023 The changes in lifestyle of modern consumers have increased demand for healthier meat products. Animal fat, which is an integral part of meat products, is directly related to the occurrence of chronic diseases and overweight.
Alija, Durim +4 more
core +2 more sources
Recent discoveries in the field of lipid bio-based ingredients for meat processing [PDF]
, 2021 Current culture and pace of lifestyle, together with consumer demand for ready-to-eat foods, has influenced the food industry, particularly the meat sector.
Bohrer, Benjamin +4 more
core +1 more source
Oleogels in Food: A Review of Current and Potential Applications
Foods, 2020 Legislative limitations of the use of trans and saturated fatty acids, the rising concerns among consumers about the negative effects of some fats on human health, and environmental and health considerations regarding the increased use of palm fat in ...
Andreea Pușcaș +3 more
doaj +1 more source
Preparation of Protein Oleogels: Effect on Structure and Functionality
Foods, 2020 Among available structuring agents that have been used to provide solid properties to liquid oils, protein is a more recent candidate. Due to their nutritional value and high consumer acceptance, proteins are of special interest for the preparation of ...
Annika Feichtinger, Elke Scholten
doaj +1 more source
Agriculture, 2020 The aim of the study was to analyze the effect of the type of gelling substance on the selected physicochemical properties of oleogels. Rapeseed oil (RO) and 5% w/w of one of the following structuring compounds (SC) were used for their production waxes ...
Milena Kupiec +3 more
doaj +1 more source
Oleogel-Based Systems for the Delivery of Bioactive Compounds in Foods
Gels, 2021 Oleogels are semi-solid materials containing a large fraction of liquid oil entrapped in a network of structuring molecules. In the food industry, these formulations can be used to mimic fats and to deliver bioactive compounds.
Tiago C. Pinto +4 more
doaj +1 more source
Oleogels—Their Applicability and Methods of Characterization [PDF]
Molecules, 2021 Oleogels or, more precisely, non-triglyceride structured lipid phases have been researched excessively in the last decade. Yet, no comprehensive knowledge base has emerged, allowing technology elevation from the laboratory bench into the industrial food application. That is partly due to insufficient characterization of the structuring systems studied.
Eckhard Flöter +3 more
openaire +4 more sources
Olive Oil Oleogel Formulation Using Wax Esters Derived from Soybean Fatty Acid Distillate
Biomolecules, 2020 Oleogelation is an emerging technology to structure oils, which can be widely used to substitute saturated and trans fats. Extra virgin olive oil is widely recognized for its high nutritional value, but its utilization in oleogel production is currently ...
Aikaterini Papadaki +4 more
doaj +1 more source
Edible oil structuring : an overview and recent updates [PDF]
, 2016 In recent years, research dealing with edible oil structuring has received considerable interest from scientific community working in the area of food formulation.
Dewettinck, Koen, Patel, Ashok
core +2 more sources