Results 41 to 50 of about 5,174 (245)
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 +4 more
core +2 more sources
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. +3 more
core +1 more source
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. +5 more
core +1 more source
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 +5 more
doaj +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 +7 more
doaj +1 more source
Phytosterol-based edible oleogels: A novel way of replacing saturated fat in food [PDF]
, 2018 This paper presents a summary of recent results relating to phytosterol oleogels. Oleogels represent a novel way of replacing saturated fat in food, whilst phytosterols have been shown to actively lower blood cholesterol levels.
Clegg, P. S. +3 more
core +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 +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
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 +4 more
doaj +1 more source
Edible oil structuring : an overview and recent updates [PDF]
, 2016 In recent years, research dealing with edible oil structuring has received considerable interest from scientific community working in the area of food formulation.
Dewettinck, Koen, Patel, Ashok
core +2 more sources