Results 101 to 110 of about 3,120 (203)
Utilización del insaponificable de destilados de ácidos grasos de aceites de salvado de arroz para la preparación de oleogeles ricos en antioxidantes y evaluación de sus propiedades [PDF]
, 2020 Rice bran oil fatty acid distillate (RBOFAD) is an important by-product obtained from the physical refining process. This fatty acid distillate contains high a amount of Unsaponifiable Matter (γ-oryzanol 3.27 gm/100gm UM; total tocopherol 10.93 mg/100 g ...
Bhattacharyya, D. K. +2 more
core +2 more sources
Food Science &Nutrition, Volume 13, Issue 11, November 2025.Schematic overview of the formulation of oat–date balls enriched with peanut, coconut, and sesame butters and the subsequent evaluation of their antioxidant activity, total phenolic and flavonoid contents, proximate composition, texture, fatty acid profile, and sensory attributes.
Nashwa M. Younes +4 more
wiley +1 more source
Grasas y AceitesThe effect of storage temperature and duration on the stability of oleogels produced from sunflower wax, polyglycerol behenic acid ester, and fully hydrogenated palm-based monoacylglycerols in relation to their physical and microstructure properties was
M.H. Saw +7 more
doaj +1 more source
Food Science &Nutrition, Volume 13, Issue 11, November 2025.The emulgel contained 1% κ‐carrageenan was selected as optimum emulgel system for shortening substitution in cookie formulation. Produced cookie by 50% shortening and 50 emulgel was similar to control cookie containing 100% shortening from point of physicochemical properties.
Mahdieh Sharifi +2 more
wiley +1 more source
Effect of different oleogelators on lipolysis and curcuminoid bioaccessibility upon in vitro digestion of sunflower oil oleogels [PDF]
, 2020 Sunflower oil enriched with curcuminoid compounds (CUs) was gelled by adding 5% (w/w) saturated monoglycerides (MG), rice bran waxes (RW) or a mixture of \u3b2-sitosterol and \u3b3-oryzanol (PS). The resulting oleogels differed for rheological properties
Alongi, M. +3 more
core +1 more source
Cultured Meat Reformulation: Health Potential and Sustainable Food Challenges—Narrative Review
Comprehensive Reviews in Food Science and Food Safety, Volume 24, Issue 6, November 2025.ABSTRACT Cellular meat is the result of an innovative technology that facilitates the production of meat through the cultivation of animal cells in controlled laboratory environments. This process reduces the negative impact of traditional animal farming on the environment and creates the possibility of optimizing the nutritional composition, which can
Marek Kardas +2 more
wiley +1 more source
Sterols and Phytosterols: A Review [PDF]
, 2023 Different classes of gelators molecules have been generating interest in recent years due to their specific nature and to their oil structuring capacity.
Maria M Frigola
core +1 more source
Glycerol monostearate-based solid oleogels for dosage form individualization by molding designed using Design of Experiments [PDF]
Solidification of lipid-based formulations and dosage form individualization are two trends seen in oral drug delivery. This study proposes an approach for obtaining individualized solid lipid-based formulations, namely, glycerol monostearate-based solid
Jacobsen, Ann Christin +4 more
core +1 more source
Applied SciencesOleogels, a semi-solid fat-like material, have emerged as a promising alternative to traditional saturated fats in food products. This study aimed to develop and characterize novel oleogels using starch and extracts from cassava (Manihot esculenta) to be
Valeria M. Meza-Castellón +2 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 +3 more
openaire +2 more sources