Results 11 to 20 of about 5,174 (245)

Rapeseed oil based oleogels for the improvement of the fatty acid profile using cookies as an example [PDF]

, 2022
Erlenbusch, Nelli, Hetzer, Birgit, Matthäus, Bertrand, Nikolay, Sharline, Schubert, Madline, Wittland, Sebastian   +5 more
core   +2 more sources

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

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   +2 more sources

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

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   +2 more sources

Characterization of Rapeseed Oil Oleogels Produced by the Emulsion Template Method Using Hydroxypropyl Methylcellulose and the Drying Kinetics of the Emulsions [PDF]

Foods
Given health concerns, oleogels are promising substitutes for saturated fats in food products. An emulsion-templated method was used, employing rapeseed oil and hydroxypropyl methylcellulose (HPMC) as the structuring agent, to produce oleogels.
Mario Lama, Amaya Franco-Uría, Ramón Moreira   +2 more
doaj   +2 more sources

Natural Blends of Ethyl Cellulose Oleogels for Tunable Bioplastic Design. [PDF]

ACS Omega
Cafuero L, Friuli M, Waheed M, Demitri C, Sannino A, Esposito Corcione C, Lamanna L.   +6 more
europepmc   +2 more sources

Rapeseed oleogels based on monoacylglycerols and methylcellulose hybrid oleogelators: Physicochemical and rheological properties

Food Chemistry: X, 2022
In this study, we investigated the combined impact of monoacylglycerol (MAGs) and methylcellulose (MC) on the production of hybrid oleogels. Since cellulose derivatives are inherently hydrophilic substances, they require dissolution in oil through an ...
Mehdi Naderi, Aman Mohammad Ziaiifar, Ladan Rashidi, Seid Mahdi Jafari   +3 more
doaj   +3 more sources

Oleogels: Uses, Applications, and Potential in the Food Industry [PDF]

Gels
Oleogels are a subclass of organogels that present a healthier alternative to traditional saturated and trans solid fats in food products. The unique structure and composition that oleogels possess make them able to provide desirable sensory and textural
Abraham A. Abe, Iolinda Aiello, Cesare Oliviero Rossi, Paolino Caputo   +3 more
doaj   +2 more sources

Comparative evaluation of structured oil systems : shellac oleogel, HPMC oleogel, and HIPE gel [PDF]

European Journal of Lipid Science and Technology, 2015
In lipid-based food products, fat crystals are used as building blocks for creating a crystalline network that can trap liquid oil into a 3D gel-like structure which in turn is responsible for the desirable mouth feel and texture properties of the food ...
Brun, Cameron, Chibnall, Co, Dassanayake, Debeaufort, Flöter, Flöter, Gandini, Haque, Hill, Himawan, Hughes, Keys, Li, Malkin, Marangoni, Marangoni, Mezger, Mullin, Patel, Patel, Patel, Patel, Patel, Patel, Patel, Patel, Pernetti, Rogers, Rogers, Sarkar, Sawalha, Stephan, Tropea, Weinberger, Widlak, Zetzl   +37 more
core   +5 more sources

Baking using oleogels [PDF]

Food Science and Technology, 2023

openalex   +2 more sources

Corn Oil Oleogel With γ-Oryzanol/β-Sitosterol: Structural, Thermal, Textural, and Oxidative Characterization. [PDF]

J Food Sci
ABSTRACT In this study, a corn oil oleogel was prepared using γ‐oryzanol and β‐sitosterol to create a “healthier solid fat‐like” structure aimed at reducing saturated and trans fat consumption. To prepare six different oleogels, a γ‐oryzanol:β‐sitosterol mixture (60:40) was added to corn oil at concentrations ranging from 6% to 15%.
Elbir Abca T, Gençcelep H.
europepmc   +2 more sources