Results 111 to 120 of about 3,249 (223)
Applied Food ResearchOil 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 +6 more
doaj +1 more source
Characterization of Lipid- and Protein Co-oxidation Mechanisms in Oleogels using Kinetic Modelling and Multivariate Statistics [PDF]
, 2021 Lipid oxidation is one of the main causes of food spoilage. In addition, co-oxidation can lead to toxic products, which are even classified as carcinogenic.
Meissner, Philipp Matthias
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Efeito da biomassa de banana verde em substituição à gordura e redução de açúcar na qualidade de bolo [PDF]
, 2017 Dissertação (mestrado)—Universidade de Brasília, Faculdade de Ciências da Saúde, Departamento de Nutrição, Programa de Pós-Graduação em Nutrição Humana, 2017.Texto parcialmente liberado pelo autor. Conteúdo restrito: Capítulos 3.
Souza, Naara Caroline Oliveira de
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Ultrasonics SonochemistryIn 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 +8 more
openaire +3 more sources
Design of foodgrade oleofoams from carnauba wax and glyceryl monostearate whippable oleogels [PDF]
The study aimed to design oleofoams based on carnauba wax (CW) and glyceryl monostearate (GMS), investigating the effect of their ratio (10:0, 8:2, 7:3, 6:4, 5:5, 4:6, 3:7, 2:8; 0:10) on the resulting oleofoam properties.
Borriello, Angela +3 more
core +1 more source
Development of the first “encapsulated oleogel-in-oleogel” system with tailorable lipid digestion
Food HydrocolloidsDespite containing a higher proportion of unsaturated fatty acids than traditional solid and semi-solid fats, the calorie-dense nature of oleogels presents a challenge when incorporating them into foods. The next generation of oleogels should feature a customizable lipid digestion profile while having minimal impact on other properties of the food ...
Saman Sabet +7 more
openaire +2 more sources
Future FoodsThis study explored the impact of ethyl cellulose (EC) of different viscosities (22, 46, and 100 mPa·s) and concentration (8, 10, 12, and 15% w/w)) on the color, oil binding capacity (OBC), textural properties (hardness, elasticity, cohesiveness ...
Claudia Armijo +3 more
doaj +1 more source
Modulating the behavior of ethyl cellulose-based oleogels: The impact food-grade amphiphilic small molecules on structural, mechanical, and rheological properties [PDF]
This work evaluates the ability of various lipid-based amphiphilic small molecules (ASMs) to modulate the mechanical and rheological properties of oleogels principally structured by ethyl cellulose (EC).
Gravelle, Andrew J, Ji, Lei
core +1 more source
GelsIn contrast to rapeseed oil, pumpkin seed oil has yet to be well investigated in terms of oleogelation, and, to the best of our knowledge, no study related to the use of ethylcellulose (EC) in the structuring of this oil has been identified in the ...
Claudiu-Ștefan Ursachi +6 more
doaj +1 more source
Production of oleogels from cellulose and starch cryogels: morphological, thermal, mechanical, and viscoelastic properties. [PDF]
This study explores cryogels derived from cotton cellulose and potato starch as templates for soybean oleogel production. Cryogels were prepared using a freeze-drying method with cellulose and starch in various mass ratios (pure cellulose, pure starch ...
ANDREANI, L. +8 more
core +1 more source