Results 71 to 80 of about 502 (187)

Oleogelation: Triacontane crystals and hydrocarbon chain twisting. Theory and Monte Carlo simulations

Journal of the American Oil Chemists Society
The molecular structure of a crystalline monolayer of hydrocarbon chains was modeled and studied via computer simulation using the Metropolis Monte Carlo algorithm at a temperature T = 300 K.
J. Cooney, Silvana Martini, Fernanda Peyronel, D. Pink   +3 more
semanticscholar   +1 more source

Changes in quality characteristics and inactivation of Salmonella in cake, including oleogel used as a fat replacer, baked with two different methods

Journal of Food Science, Volume 89, Issue 12, Page 9595-9607, December 2024.
Abstract This is the first study to assess the impact of substitution of shortening (50%) with sunflower‐beeswax oleogel in cake formulations on the inactivation kinetics of Salmonella spp. and the quality attributes of cakes baked in conventional (CO) and microwave (MWO) ovens.
Necla Ozdemir‐Orhan, Zeynep Eroglu, Basri Omac   +2 more
wiley   +1 more source

Ultra‐processed plant‐based analogs: Addressing the challenging journey toward health and safety

Journal of Food Science, Volume 89, Issue 12, Page 10344-10362, December 2024.
Abstract Currently, plant‐based analogs are presented as healthier alternatives to the products they are intended to replace. However, the processing to which ultra‐processed plant‐based analogs are subjected to acquire the characteristics of animal‐derived products might result in the opposite effect, producing unhealthy ultra‐processed foods.
Jose M. Martín‐Miguélez, Irene Martín, Alberto González‐Mohíno, Lary Souza Olegario, Belén Peromingo, Josué Delgado   +5 more
wiley   +1 more source

Oleogel-based frying medium: influence of rice bran wax-canola oil oleogel on volatile profile in fried fish fillets

Discover Food
Oleogelation has proven to be a successful strategy for structuring oils. In recent years, the use of oleogels as a deep frying medium has gained popularity as an effective approach to minimise oil uptake and reduce the energy content of fried foods ...
Pinar Ankaraligil, Buket Aydeniz-Guneser
doaj   +1 more source

Bioactive compounds delivery and bioavailability in structured edible oils systems

Comprehensive Reviews in Food Science and Food Safety, Volume 23, Issue 6, November 2024.
Abstract The health benefits of bioactive compounds are dependent on the amount of intake as well as on the amount of these compounds that become bioavailable and bioaccessible. Various systems have been developed to deliver and increase the bioaccessibility of bioactive compounds.
Alexandra Raluca Lazăr, Andreea Pușcaș, Anda Elena Tanislav, Vlad Mureșan   +3 more
wiley   +1 more source

Supercritical CO2-extracted oil from tray-dried and freeze-dried bee brood: Physicochemical properties and oleogelation potential

Applied Food Research
Oil yields from tray-dried and freeze-dried bee brood extracted using supercritical CO2 did not show statistically significant differences at each extraction temperature.
Rattana Muangrat, Yongyut Chalermchat, Wachira Jirarattanarangsri, Thanyaporn Siriwoharn, Rewat Phongphisutthinant, Supakit Chaipoot, Pairote Wiriyacharee   +6 more
doaj   +1 more source

Oleogels for food applications

, 2020
Over the years, fats have been widely used in foods for different purposes including improving texture, aroma, and mouthfeel. Processing methods used in manufacturing solid fats might cause some adverse effects including a high amount of saturated and trans-fatty acids.
Demirci, Mehmet, Lee, Chi-Ching, Çavuş, Mustafa, Çağlar, Muhammed Yusuf, Lee, Chı-Chıng, Demirci, Mehmet   +5 more
openaire   +2 more sources

Physicochemical characterisation of hydroxypropyl methylcellulose and xanthan gum emulsion template oleogels with different vegetable oils

Food Chemistry Advances
The reformulation of processed foods to eliminate industrial trans fats and reduce saturated fat content has created an urgent need for alternative lipid structuring technologies that preserve functionality without compromising health or sustainability ...
Xiaoyu Yu, Laura Mascarraque, Wenyang Jia, Sean Hogan, Anastasios Koidis   +4 more
doaj   +1 more source

Production of Oleogel Derived from Canola Oil and a Combination of Emulsifiers and Methylcellulose Hydrocolloid via a Direct Method as a Shortening Substitute [PDF]

مجله پژوهش‌های علوم و صنایع غذایی ایران
IntroductionConsidering the adverse effects of saturated fatty acids and particularly trans-fats found in shortenings on human health, the development and application of oleogels in food production have become essential. Oleogelation is a valuable method
Maryam Ghandrezaee, Mostafa Mazaheri Tehrani, Reza Farhoosh, Parisa Parsa   +3 more
doaj   +1 more source

Effects of different oleogelators on the structural properties and composition of iron walnut-oil oleogels

Ultrasonics Sonochemistry
In this study, we compared the quality of iron walnut oil (IWO) oleogels prepared with different oleogelators, including γ-oryzanol/β-sitosterol (OZ-PS), γ-oryzanol/triglyceride (OZ-TC), monoglycerides (MGS), beeswax (BW), beeswax-monoglycerides (BW-MGS), and carnauba wax (CW).
Pan Gao, Ying Liu, Shu Wang, Chuanyang Huang, Wu Zhong, Jiaojiao Yin, Chuanrong Hu, Dongping He, Xingguo Wang   +8 more
openaire   +3 more sources