Zobrazeno 1 - 10
of 72
pro vyhledávání: '"M. Espert"'
Publikováno v:
Current Research in Food Science, Vol 5, Iss , Pp 564-570 (2022)
Oleogel design based on emulsions using food grade polymers is a potential strategy for replacing saturated and trans fats. The aim of this paper is the characterization of sunflower oil-based oleogels structured by a non-surface-active polysaccharid
Externí odkaz:
https://doaj.org/article/98c547efc970412cb19ee9cb17e9dcd1
Publikováno v:
Current Research in Food Science, Vol 7, Iss , Pp 100558- (2023)
Shortening plays an essential function in the formulation of sweet laminated bakery products, but has a potential health risk due to their high percentage of saturated fatty acids. In this paper, the feasibility of hydroxypropyl methylcellulose (HPMC
Externí odkaz:
https://doaj.org/article/e3549d74b98e4a4281f28ebd3c82b45a
Publikováno v:
Journal of Functional Foods, Vol 54, Iss , Pp 146-153 (2019)
The objective of this work was to evaluate the application of low digestibility oil/water emulsions as fat source in a cocoa cream. Emulsions were composed by water, sunflower oil and cellulose ethers or xanthan gum. Back extrusion assays were measur
Externí odkaz:
https://doaj.org/article/31c89071966c4affa2b8c2d795221402
Akademický článek
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Croissants are made using solid fats that predominantly contain saturated fatty acids and trans fatty acids. In this study, an oleogel consisting of sunflower oil structured with hydroxypropyl methylcellulose was used as a conventional fat replacer i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bc1267163ad089477f9004e41ce533d7
https://api.elsevier.com/content/abstract/scopus_id/85153100153
https://api.elsevier.com/content/abstract/scopus_id/85153100153
Akademický článek
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Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
The effect of oil concentration (from 5 to 47%) and type of cellulose ether on the rheological properties (flow and linear viscoelasticity), microstructure and oil digestion in o/w cellulose ether emulsions were investigated in the study. Three types
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::009a48317458e9ccb71c593a3f789d4b
http://hdl.handle.net/10261/270791
http://hdl.handle.net/10261/270791
Publikováno v:
Gels
Volume 7
Issue 4
Digital.CSIC. Repositorio Institucional del CSIC
instname
Gels, Vol 7, Iss 220, p 220 (2021)
Volume 7
Issue 4
Digital.CSIC. Repositorio Institucional del CSIC
instname
Gels, Vol 7, Iss 220, p 220 (2021)
The reformulation of chocolates seeks to find innovative alternatives to cocoa butter (CB) that are more economical and adhere to nutritional recommendations to replace saturated fats with unsaturated ones. In this research, chocolates were elaborate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6f05983ae564a624444771af87ef40ce
https://api.elsevier.com/content/abstract/scopus_id/85119952882
https://api.elsevier.com/content/abstract/scopus_id/85119952882
Akademický článek
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Publikováno v:
Revista de Biología Tropical, Vol 51, Iss 3-4, Pp 725-736 (2003)
Se estudió una población polimórfica de Phaseolus vulgaris var. aborigineus que crece en el Noroeste de Argentina. Para dilucidar el origen de este polimorfismo fueron coleccionadas algunas plantas que pertenecían a la var. aborigineus, otras que
Externí odkaz:
https://doaj.org/article/a069ba80e0e34c2aa1ddeb4ec100fd9e