Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Alime Cengiz"'
Publikováno v:
Foods, Vol 10, Iss 6, p 1293 (2021)
To encapsulate soluble iron, liposomes were prepared using unsaturated phospholipids (phosphatidylcholine from egg yolk), leading to high encapsulation efficiencies (82–99%). The iron concentration affected their oxidative stability: at 0.2 and 1 m
Externí odkaz:
https://doaj.org/article/3ea98e117e284593ab5fab3d4d420b04
Publikováno v:
Foods, Vol 8, Iss 9, p 361 (2019)
The potential use of iron-loaded alginate beads to fortify oil-in-water (O/W) emulsions was studied. Iron-loaded alginate beads with different sizes (0.65, 0.84, 1.5 and 2 mm) were produced by ionic gelation with calcium chloride, leading to 81% enca
Externí odkaz:
https://doaj.org/article/c45a375717a44cf8b308c1b0cb5b1d0b
Publikováno v:
Foods, Vol 10, Iss 1293, p 1293 (2021)
Foods, 10(6)
Foods
Foods, MDPI, 2021, 10 (6), pp.1293. ⟨10.3390/foods10061293⟩
Volume 10
Issue 6
Foods 10 (2021) 6
Foods, 10(6)
Foods
Foods, MDPI, 2021, 10 (6), pp.1293. ⟨10.3390/foods10061293⟩
Volume 10
Issue 6
Foods 10 (2021) 6
International audience; To encapsulate soluble iron, liposomes were prepared using unsaturated phospholipids (phosphatidylcholine from egg yolk), leading to high encapsulation efficiencies (82–99%). The iron concentration affected their oxidative s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9f405ad2079d5d6ac0970224c18adac0
https://www.mdpi.com/2304-8158/10/6/1293
https://www.mdpi.com/2304-8158/10/6/1293
Publikováno v:
Journal of the Science of Food and Agriculture
Journal of the Science of Food and Agriculture 99 (2018) 6
Journal of the Science of Food and Agriculture, 99(6), 2957-2965
Journal of the Science of Food and Agriculture 99 (2018) 6
Journal of the Science of Food and Agriculture, 99(6), 2957-2965
Berton-Carabin, Claire/0000-0002-5585-640X WOS: 000461833600033 PubMed: 30471119 BACKGROUND Interest in supplementing food with iron to counteract dietary deficiencies has been on the rise in recent years. A major challenge is the pro-oxidant activit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4dbd6f1a7d203437ae4caa27750f617d
http://europepmc.org/articles/PMC6590114
http://europepmc.org/articles/PMC6590114
Publikováno v:
Journal of the Science of Food and Agriculture. 96:4062-4076
BACKGROUND Recently, ultrasonic nozzle technology has been applied in spray-drying because of its numerous advantages, including providing more uniform droplets and reducing damage observed in bioactive compounds. In this study, the production of blu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6446ca2ea3442135ca8bba931ca49930
https://doi.org/10.1002/jsfa.7605
https://doi.org/10.1002/jsfa.7605
Publikováno v:
Carbohydrate polymers. 143
Kurt, Abdullah/0000-0003-1452-3278 WOS: 000373828300015 PubMed: 27083350 The influence of concentration (0-0.5%, w/w) of gum tragacanth (GT) on thixotropy, dynamic, and creep-recovery rheological properties of ice cream mixes prepared with milk or wa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3b82ea7f084ba46436e4d15056c068e6
https://pubmed.ncbi.nlm.nih.gov/27083350
https://pubmed.ncbi.nlm.nih.gov/27083350
Publikováno v:
Journal of the science of food and agriculture. 96(12)
Recently, ultrasonic nozzle technology has been applied in spray-drying because of its numerous advantages, including providing more uniform droplets and reducing damage observed in bioactive compounds. In this study, the production of blueberry powd
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::cd9e386f1dac2b5dd0fa788c397b226a
https://pubmed.ncbi.nlm.nih.gov/26749368
https://pubmed.ncbi.nlm.nih.gov/26749368
WOS: 000366764200017 In this study, using an ultrasonic nozzle in the production of blueberry microspheres was investigated as a new technology by comparing with a conventional nozzle. In addition to this, ultrasonic and conventional nozzles Were com
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::99dde453be62f4f4222942b787f69078
https://aperta.ulakbim.gov.tr/record/82699
https://aperta.ulakbim.gov.tr/record/82699
