Results 91 to 100 of about 2,464 (165)

Replacing Hydrogenated Fat in Cookies with Oleogels Based on Butia odorata Seed Oil and Beeswax

Food Technology and Biotechnology
Research background. Hydrogenated fats are widely used to improve texture, flavor, and shelf life in processed foods, but their excessive consumption contributes to cardiovascular diseases.
Cristina Jansen-Alves, Elder Pacheco da Cruz, Rosinei Silva Santos, Camila de Oliveira Pacheco, Carem Perleberg, Helen Cristina dos Santos Hackbart, Claudio Martin Pereirade de Pereira, Alvaro Renato Guerra Dias, Elessandra da Rosa Zavareze   +8 more
doaj   +1 more source

Predicting the quality of cookies with oleogel as a shortening substitute using hyperspectral imaging and artificial intelligence

Current Research in Food Science
A total of 36 oleogels, made from various waxes and vegetable oils, were utilized as shortening substitutes in cookies, and machine learning incorporating three boosting models (AdaBoost, GBM, and XGBoost) was applied to predict their effects on the ...
Sungmin Jeong, Jeongin Hwang, Jongbin Lim, Suyong Lee   +3 more
doaj   +1 more source

Innovative oleogels: Developing sustainable bioactive delivery systems for healthier foods production

Food Chemistry: X
Oleogels have emerged as an excellent medium for delivering bioactive compounds. This study highlights and discusses recent advances in developing, producing, characterizing, and applying oleogels for delivering functional and bioactive compounds in food
Taha Mehany, Oscar Zannou, Kouame F. Oussou, Ifagbémi B. Chabi, Reza Tahergorabi   +4 more
doaj   +1 more source

Shear-crystallization in beeswax oleogels: structural modulation and insights

Oleogels are increasingly recognized as promising materials for food and cosmetic applications, yet their industrial production still faces major challenges due to limited understanding of cooling treatments.
Thao T.P. Tran, Viet Nguyen, Phuong T. Nguyen   +2 more
core   +1 more source

Multiscale monitoring of oleogels during thermal transition

Thermal transitions, such as crystallization or relaxation, in heterogeneous materials are complex and occur at different length and time scales. Several devices are necessary for their analysis, leading to varying boundary conditions and multiple ...
Oppen Dominic, Hilbig Simon, Mundhenk Marcel, Mannweiler Sebastian, Weiss Jochen, Agudo José Alberto Rodríguez   +5 more
core   +1 more source

Digestion of beta-carotene loaded oleogels and transepithelial transport: in-vitro study [PDF]

, 2018
performance as carriers of bioactives, and their behaviour under gastrointestinal conditions has been scarcely studied. This work reports the behaviour of two distinct edible oleogels, loaded with a bioactive compound under in-vitro digestion conditions
Gonçalves, Catarina, Martins, Artur J., Vicente, A. A., Cerqueira, Miguel A., Cunha, Rosiane, Pastrana, Lorenzo M., Amado, Isabel   +6 more
core  

Structural build-up and stability of hybrid monoglyceride-triglyceride oleogels

This dataset was used in the publication "Structural build-up and stability of hybrid monoglyceride-triglyceride oleogels". An overview of files is given below:1.
Dewettinck, Antonia, Dewettinck, Koen, Van Bockstaele, Filip, Rondou, Kato   +3 more
core   +1 more source

Development and Characterization of Litchi Seed Polyphenol-Loaded Camellia Oil Oleogels Based on Citrus Pectin-Lecithin Emulsion Templates. [PDF]

Foods
Zhao X, Niu H, Fu X, Chen S, Liu H, Nie G, Hu L, Lei H, Zhang D, Luo Y.   +9 more
europepmc   +1 more source

Development of Natural Colorant-Loaded Oleogels and Their Use in Cookies. [PDF]

Foods
Bakir E, Yalcin H.
europepmc   +1 more source

Zein-based ternary complex stabilized oleogels for saturated fat reduction: fabrication, characterization, and application in chocolate spread. [PDF]

Food Chem X
Zhang Q, Wang Q, Rao Z, Lei X, Zhao J, Lei L, Zeng K, Ming J.   +7 more
europepmc   +1 more source