Results 11 to 20 of about 607,953 (203)
EFSA JournalThe EFSA Panel on Food Contact Materials (FCM) assessed the safety of the substances ‘wax, rice bran, oxidised’ and ‘wax, rice bran, oxidised, calcium salt’, used as additives up to 0.3% in polyethylene terephthalate (PET), polyamide (PA), thermoplastic ...
EFSA Panel on Food Contact Materials (FCM) +19 more
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Study of Fatty Acid and Fatty Alcohol Formation from Hydrolysis of Rice Bran Wax
Chemical Engineering Transactions, 2013 Rice bran wax is waste material of dewaxing process in oil refining. Dewaxing is accomplished by cooling and filtrating for separating wax from the oil to avoid turbidity in the final product.
K. Troni +3 more
doaj +2 more sources
Oral Delivery Systems for Food-Derived Bioactive Peptides: Enhancing Stability, Bioavailability, and Health Benefits. [PDF]
Adv Sci (Weinh)Advanced delivery systems—including nanoparticles, nanoemulsions, liposomes, and hydrogels—protect food‐derived bioactive peptides from gastrointestinal degradation and bitterness. These systems enable pH‐responsive release, enhance intestinal absorption, and improve therapeutic efficacy against oxidative stress, metabolic disorders, cancer, and ...
Xu Y +5 more
europepmc +2 more sources
Bigels containing different wax-based oleogels as laminating fat replacers in croissants [PDF]
Current Research in Food ScienceIn this study, bigels were developed to mimic the characteristics of traditional laminating fats, butter and margarine, in croissants. The bigels consist of 80 % oleogel (canola oil, wax and monoacylglyceride) and 20 % hydrogel (water and xanthan gum ...
Christine Steinkellner +2 more
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ANTIEPILEPTIC RECTAL HYDROGEL LOADED WITH CARBAMAZEPINE – RICE BRAN WAX MICROSPHERES
Asian Journal of Pharmaceutical and Clinical Research, 2017 Objectives: The objective behind the study is to develop a mucoadhesive rectal hydrogel from carbamazepine (CBZ) – rice bran wax (RBW)microspheres for the purpose of controlled release for the treatment of epilepsy.Methods: The study was conducted to ...
Karthika Ramesh +2 more
core +3 more sources
Textural, Color, and Sensory Analysis of Cookies Prepared with Hemp Oil-Based Oleogels [PDF]
GelsThe amount of saturated fat in cookies can be reduced by replacing margarine with oleogel, resulting in healthier products. In this study, the rheological and textural profile of cookies formulated with oleogel as the main margarine substitute was ...
Ana Leahu +3 more
doaj +2 more sources
Gamma ray shielding properties of composites doped with rice bran wax and waste polyethylene
Applied Radiation and IsotopesThis work investigates the gamma-ray shielding properties of composites based on recycled polyethylene. The designed shielding materials are low-cost and sustainable plastic wastes with different percentages of rice bran wax.
Aygün, Bünyamin +4 more
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Assessment of Natural Waxes as Stabilizers in Peanut Butter
Foods, 2022 Manufacturers add sugar and fully hydrogenated vegetable oils to peanut butter to avoid its oil separation during storage. Unfortunately, hydrogenated oils are significant sources of saturated fats, and reducing their consumption is challenging for food ...
Md. Jannatul Ferdaus +2 more
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Zhongguo youzhi, 2023 为探究亚麻籽油基油凝胶作为替代传统塑性脂肪的潜力，以米糠蜡为凝胶剂，探究不同米糠蜡添加量对亚麻籽油基油凝胶外观形态、微观结构、持油率、理化性质及热力学性质的影响。结果表明：在室温条件下，米糠蜡添加量不小于6%时才会使亚麻籽油凝胶化；随着米糠蜡添加量的增加，油凝胶的结晶网络结构由簇状逐渐转变为针状，结晶密度增大；油凝胶的持油率、酸值以及熔融峰/结晶峰峰值温度均随着米糠蜡添加量的增加而增大；油凝胶的过氧化值随着米糠蜡添加量的增加呈现先增后减的趋势。综上，在亚麻籽油中添加适量的米糠蜡可形成热塑性好、结构稳定 ...
王菊花1，许佳敏1，佟祎鑫1，彭淑婷1，白万明2，白小勇2，孔维宝1,3 WANG Juhua1, XU Jiamin1, TONG Yixin1, PENG Shuting1, BAI Wanming2, BAI Xiaoyong2, KONG Weibao1,3
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Preliminary study on the effect of milling technology on the key components of rice bran
Liang you shipin ke-ji, 2020 To improve the utilization level of rice bran, it is very important to study the accurate separation of key components in rice bran. In this paper, the influence of grinding wheel type, grinding speed and grinding time on the contents of key components ...
YANG Kai-zhou +6 more
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