Results 81 to 90 of about 2,464 (165)

Sterol-based oleogels characterization envisioning food applications [PDF]

, 2019
BACKGROUND Phytosterols, in particular a mixture of pure oryzanol and sitosterol, develop a tubular system that is able to structure oil. In this study, different concentrations of a combination of oryzanol and a commercial phytosterol mixture ...
Lorenzo M Pastrana, Miguel A Cerqueira, Rosiane L Cunha, Martins, Artur J., Cerqueira, Miguel A., Cunha, Rosiane L., Vicente, A. A., Pastrana, Lorenzo M., António A Vicente, Artur J Martins, Vicente, Antonio A.   +10 more
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The Impact of Oil Type on the Performance of β-Amyrin-Based Oleogels: Formation, Physicochemical Properties, and Potential Correlation Analysis

Foods
Pentacyclic triterpenes show potential as oleogelators, but their combination with various vegetable oils has limited research. This study selected linseed, rapeseed, sunflower, coconut, and palm oils to combine with the triterpenoid compound β-amyrin ...
Shuxian Su, Si Qin, Huiping Xia, Peiwang Li, Haiyan Li, Chenjia Li, Shiyin Guo, Chaoxi Zeng   +7 more
doaj   +1 more source

Oleogels Based on Starch and Natural Extracts from Cassava (Manihot esculenta) as a Fat Replacement in Cookies

Applied Sciences
Oleogels, 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, Somaris E. Quintana, Luis A. García-Zapateiro   +2 more
doaj   +1 more source

Insights on oleogels for food applications: A case study

reservedOleogels are room-temperature solid or semi-solid substances structured from liquid oil using a vast array of possible gelators. The solidification is accomplished through physical structuring, without chemical modification of the ...
RODRIGUEZ, RIA CATHLEEN
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Dataset obtained from oleogels structured with ternary mixtures of waxes

Data obtained from the characterization of oleogels structured with ternary mixtures of beeswax, rice bran wax and sunflower wax. The oleogels were characterized based on their oxidative stability, crystallization, mechanical, and thermal ...
Cunha, Rosiane Lopes da, Barbosa, Jonatas de Santana, Ribeiro, Ana Paula Badan, Callejas, Nicolás, Silva, Thaís Jordânia   +4 more
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Supercritical CO2-extracted oil from tray-dried and freeze-dried bee brood: Physicochemical properties and oleogelation potential

Applied Food Research
Oil 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, Yongyut Chalermchat, Wachira Jirarattanarangsri, Thanyaporn Siriwoharn, Rewat Phongphisutthinant, Supakit Chaipoot, Pairote Wiriyacharee   +6 more
doaj   +1 more source

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

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   +1 more source

Comparison of Foaming and Emulsion Methods for the Production of Oleogels Based on Faba Bean Protein

Potrošači se danas sve češće okreću zdravijim alternativama kada su u pitanju prehrambeni proizvodi. Sastav i prekomjerna količina masti mogu negativno utjecati na zdravlje, stoga se ovaj rad temelji na oleogelovima koji bi mogli zamijeniti istu.
Prološčić, Emilija
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Fucoidan enhances stability of gelatin/anthocyanin-based oleogels via hydrogen-bonded crosslinking

Food Chemistry: X
Polyphenols and edible polysaccharides have emerged as promising crosslinking agents to enhance structural stabilities of protein emulsions and their templated oleogels.
Guitao Huang, Yun Chen, Xuejiao Cao, Shan Liang, Lihong Dong, Fei Huang, Dongxiao Su, Mingwei Zhang   +7 more
doaj   +1 more source

The Use of Oleogels in the Production of Sweet Spreads

Cilj ovog završnog rada je bio opisati sirovine i tehnološki postupak proizvodnje krem-proizvoda te prikazati oleogelove kao alternativu za zasićene masti u krem-proizvodima. Krem-proizvodi proizvode se tehnološkim postupcima valcanja i končiranja, a kao
Čabaj, Stela
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