Results 31 to 40 of about 3,120 (203)

Characterization of the Quality and Oxidative Stability of Hemp-Oil-Based Oleogels as an Animal Fat Substitute for Meat Patties

Foods, 2022
The effect of the incorporation of rice bran wax (5%; 7%) or candelilla wax (3%; 7%) for production of hemp-oil-based oleogels was analyzed in this study.
Irfan Hamidioglu, Gitana Alenčikienė, Miglė Dzedulionytė, Aelita Zabulionė, Aditya Bali, Alvija Šalaševičienė   +5 more
doaj   +1 more source

Biopolymer-based structuring of liquid oil into soft solids and oleogels using water-continuous emulsions as templates [PDF]

, 2015
Physical trapping of a hydrophobic liquid oil in a matrix of water-soluble biopolymers was achieved using a facile two-step process by first formulating a surfactant-free oil-in-water emulsion stabilized by biopolymers (a protein and a polysaccharide ...
Adelmann H., Aiache J. M., Amar-Yuli I., Ans Lesaffer, Ashok R. Patel, Bastiat G., Bastiat G., Benny Lewille, Bot A., Cho Y.-H., Cho Y.-H., Derkach S. R., Doublier J. L., Foudazi R., Fukasawa J.-I., Gallardo V., García-Zapateiro L. A., Goodwin J. W., Grigoriev D. O., Grysko M., Gu Y. S., Gu Y. S., Hanazawa T., Hanazawa T., Hasenhuettl G. L., Hughes N. E., Jost R., Kjøniksen A.-L., Klinkesorn U., Koen Dewettinck, Li Z., Lii C. y., Mandal S. K., Marangoni A., Marangoni A., McClements D. J., Mezzenga R., Mezzenga R., Mitchell J. R., Moschakis T., Nick Cludts, Núñez N., Núñez N., Patel A. R., Patel A. R., Pons R., Pravin S. Rajarethinem, Princen H. M., Rodríguez Patino J. M., Rogers M. A., Romoscanu A. I., Sanchez R., Svobodova H., Sánchez R., Sánchez R., Sánchez R., Vílchez A., Vílchez S., Wilde P., Winnok H. De Vos   +59 more
core   +3 more sources

OLEOGELS – AN ALTERNATIVE TO REPLACE ANIMAL FATS IN MEAT PRODUCTS [PDF]

, 2023
The changes in lifestyle of modern consumers have increased demand for healthier meat products. Animal fat, which is an integral part of meat products, is directly related to the occurrence of chronic diseases and overweight.
Alija, Durim, Delinikolova, Eleonora, Kalevska, Tatjana, Nikolovska Nedelkoska, Daniela, Stojanovska, Tanja   +4 more
core   +2 more sources

Tailoring natural-based oleogels combining ethylcellulose and virgin coconut oil [PDF]

, 2022
Oleogels are becoming an attractive research field, since they have recently been shown to be feasible for the food and pharmaceutical sectors and provided some insights into the biomedical area.
Fernandes, Emanuel M., Gomes, Joana M., Lobo, Flávia C. M., Reis, R. L., Rodrigues, Luísa C., Silva, Simone S.   +5 more
core   +1 more source

A review of different frying oils and oleogels as alternative frying media for fat-uptake reduction in deep-fat fried foods

Heliyon, 2023
Purpose: This review aims to examine the potential of oleogels as a frying medium to decrease oil absorption during deep-frying and enhance the nutritional and energy content of foods.
Niaz Mahmud, Joinul Islam, William Oyom, Kelvin Adrah, Samuel Chetachukwu Adegoke, Reza Tahergorabi   +5 more
doaj   +1 more source

Lecithin and phytosterols-based mixtures as hybrid structuring agents in different organic phases [PDF]

, 2018
In this study the effect of lecithin (L) addition and solvent quality in a well-established oleogel system formed by -sitosterol and -oryzanol (BG) was investigated.
Cunha, Rosiane L., Malfatti-Gasperini, Antonio A., Okuro, Paula K., Vicente, A. A.   +3 more
core   +1 more source

Practical scale modification of oleogels by ultrasonic standing waves

Ultrasonics Sonochemistry, 2022
Lipid-based materials, such as substitutes for saturated fats (oleogels) structurally modified with ultrasonic standing waves (USW), have been developed by our group. To enable their potential application in food products, pharmaceuticals, and cosmetics,
Petri Lassila, Fabio Valoppi, Oskari Tommiska, Jere Hyvönen, Axi Holmström, Sami Hietala, Ari Salmi, Edward Haeggström   +7 more
doaj   +1 more source

High internal phase emulsion (HIPE)-templated biopolymeric oleofilms containing an ultra-high concentration of edible liquid oil [PDF]

, 2018
We report, for the first time, the fabrication of oleofilms (containing more than 97 wt% edible liquid oil) using high internal phase emulsions (with oil volume fraction phi(oil) = 0.82) as templates.
Dewettinck, Koen, Patel, Ashok, Van der Meeren, Paul, Wijaya, Wahyu   +3 more
core   +2 more sources

Preparación y caracterización de oleogeles con sebo y sebo parcialmente hidrolizado como organogeladores [PDF]

, 2021
The aim of this study was to evaluate the organogelation potential of tallow fat (TF) and partially hydrolyzed tallow fat (HTF) against saturated monoglyceride (MG) and a saturated monoglyceride + diglyceride mixture (MDG) as the organogelators.
Keskin Uslu, E., Yılmaz, E.
core   +2 more sources

Rheology of oleogels based on sorbitan and glyceryl monostearates and vegetable oils for lubricating applications

Grasas y Aceites, 2011
Oleogels based on sorbitan and glyceryl monostearates and different types of vegetable oils, potentially applicable as biodegradable alternatives to traditional lubricating greases, have been studied.
R. Sánchez, J. M. Franco, M. A. Delgado, C. Valencia, C. Gallegos   +4 more
doaj   +1 more source