Results 51 to 60 of about 637 (201)
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, 2021 Halva is a confectionery product based on nougat and different oilseeds paste called tahini. The oil separation during storage has been considered a normal and natural phenomenon, but current trends consider this process a defect that gives a ...
Anda Elena TANISLAV +5 more
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Tailoring natural-based oleogels combining ethylcellulose and virgin coconut oil [PDF]
, 2022 Oleogels are becoming an attractive research field, since they have recently been shown to be feasible for the food and pharmaceutical sectors and provided some insights into the biomedical area.
Fernandes, Emanuel M. +5 more
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Production of reduced fat muffins using soluble complex of egg white protein-xanthan gum oleogel based on foam molding [PDF]
مجله پژوهشهای علوم و صنایع غذایی ایران, 2022 Introduction: Fats are widely used in food formulations to improve nutrients and quality of food products. In recent years, consumer awareness of the relationship between diet and health has increased, which results in increasing concerns about fats in ...
Reza Jaberi +4 more
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Foods, 2023 The combined interactions between ethylcellulose (EC) and natural waxes to structure edible oil are underexplored. To reduce the high EC concentration required to form a functional oleogel, novel oleogels were prepared using a 50% critical concentration of EC (i.e., 4%) with 1–4% beeswax (BW) and carnauba wax (CRW).
Ziyu Wang +3 more
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Oilseeds and fats, crops and lipids, 2023 Oleosomes have emerged in the last decade as a multipurpose oil-in-water emulsion suitable for engineering new lipids materials. The need to increase alternative and sustainable methods to modulate the rheological properties of emulsions has been the ...
Zambrano Solorzano Juan Carlos +1 more
doaj +1 more source
Foods, 2023 Oleogels have been shown as a promising replacer of hydrogenated vegetable oil. Fatty acid glycerides, including some typical mono- and di-glycerides, were used to form oleogels. The concentration effects of fatty acid glycerides on the crystallization behavior and physical properties of oleogels were investigated by using different analysis techniques.
Yingzhu Zhang +3 more
openaire +3 more sources
Protein aerogels as functional ingredients able to replace fat and modulate lipid digestion [PDF]
, 2022 Introduction The direct relation between saturated fat consumption and chronic diseases such as cardiovascular diseases, diabetes type II and obesity is nowadays well-established.
Lara Manzocco +3 more
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AgritechOleogelation is a method to transform liquid oil into solid fats without altering the fatty acid profile. Compared to hydrogenation, oleogelation requires a relatively simple process and does not produce trans fats.
Chrisnadya Putri Wangsa +3 more
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Gels, 2023 Standard Palm Oil (SPO) is widely used as a food ingredient partially due to its unique thermophysical properties. However, the American Heart Association recommends a saturated fat consumption of
Victor Cedeno-Sanchez +6 more
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Oil Structuring for Improving Healthy and Sustainable Diets: The Case Study of Extra Virgin Olive Oil Oleogelation [PDF]
, 2022 The aim of this PhD research project is to develop novel and sustainable strategies to structure liquid oils into pseudoplastic materials, called oleogels, to be used as saturated fat substitutes or as functional components able to modulate lipolysis ...
Calligaris S., Ciuffarin F.
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