Zobrazeno 1 - 10
of 689
pro vyhledávání: '"MITSUTOSHI NAKAJIMA"'
Autor:
Noamane Taarji, Meryem Bouhoute, Lorena de Oliveira Felipe, Mansour Sobeh, Isao Kobayashi, Marcos A. Neves, Kenichi Tominaga, Hiroko Isoda, Mitsutoshi Nakajima
Publikováno v:
Heliyon, Vol 9, Iss 9, Pp e19677- (2023)
The surface activity of γ-oryzanol was evaluated by the pendant drop method (PDM), and its self-stabilizing properties were investigated by high-pressure homogenization (HPH) and solvent displacement method (SDM). Emulsions prepared by HPH were high
Externí odkaz:
https://doaj.org/article/e9f187a99a40495b8c123ea074f3b0ae
Autor:
Lorena de Oliveira Felipe, Juliano Lemos Bicas, Meryem Bouhoute, Mitsutoshi Nakajima, Marcos A. Neves
Publikováno v:
npj Science of Food, Vol 5, Iss 1, Pp 1-12 (2021)
Abstract In this study, the interfacial ability of α-terpineol (α-TOH) was reported, followed by its trapping into oil-in-water (O/W) nanoemulsion as active-ingredient and the long-term observation of this nanosystem influenced by the storage-time
Externí odkaz:
https://doaj.org/article/36bde9652e2f44eb98db628ee07af4fa
Autor:
Yan Jiao, Yuntai Zhao, Ying Chang, Zhaoxiang Ma, Isao Kobayashi, Mitsutoshi Nakajima, Marcos A. Neves
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
Although natural emulsifiers often have many drawbacks when used alone, their emulsifying ability and stability can usually be improved unexpectedly when used in combination. In this study, monodisperse emulsions stabilized by combining two natural p
Externí odkaz:
https://doaj.org/article/b962663e0a4741058b0760ec79ea3f29
Autor:
Barbara Catalano Damasceno, Mitsutoshi Nakajima, Noamane Taarji, Isao Kobayashi, Sosaku Ichikawa, Marcos A. Neves
Publikováno v:
Foods, Vol 12, Iss 7, p 1422 (2023)
This study aimed to improve the visual aspects and chemical, techno-functional and rheological characteristics of Gryllus bimaculatus cricket powder through the use of different solvents, with the objective of using it as a protein source in food pro
Externí odkaz:
https://doaj.org/article/79a42359f43b4bbc8c6f36bf5a2a19f8
Publikováno v:
Separations, Vol 10, Iss 3, p 168 (2023)
The aim of this study was to evaluate the performance of a reverse osmosis (RO) membrane in surfactant removal using various surfactant model aqueous solutions. The separation tests were performed with laboratory scale units in a dead-end configurati
Externí odkaz:
https://doaj.org/article/765195a56d7b4d498a6310d4cb22302a
Autor:
Zhaoxiang Ma, Nauman Khalid, Gaofeng Shu, Yiguo Zhao, Isao Kobayashi, Marcos A. Neves, Ambo Tuwo, Mitsutoshi Nakajima
Publikováno v:
ACS Omega, Vol 4, Iss 6, Pp 10502-10509 (2019)
Externí odkaz:
https://doaj.org/article/d91e0a99ee3b4a46a9c9e3268cc5132e
Publikováno v:
Membranes, Vol 12, Iss 9, p 894 (2022)
In this study, the behavior of permeate flux decline due to scale precipitation of calcium sulfate on reverse osmosis membranes was investigated. The proposed scaling-based flux model is able to explain that permeate fluxes attributed to three mechan
Externí odkaz:
https://doaj.org/article/af377583c32f4980920a4c39ff0fb650
Autor:
Rasmey Soeung, Lorena de Oliveira Felipe, Meryem Bouhoute, Noamane Taarji, Mitsutoshi Nakajima, Marcos A. Neves
Publikováno v:
Colloids and Interfaces, Vol 6, Iss 2, p 26 (2022)
This study mainly focused on the emulsifying performance of Limnophila aromatica crude extracts obtained by using different ethanolic aqueous solutions (0, 25, 50, 75, and 99.5% (v/v)). All Limnophila aromatica extracts (LAEs) were able to produce em
Externí odkaz:
https://doaj.org/article/b4dbd02f2b3b4ef4b6e9c46a58072661
Publikováno v:
Particulate Science and Technology. :1-10
Autor:
Firas Feki, Noamane Taarji, Sekove Vodo, Mohamed Chamkha, Zouhaier Bouallagui, Mitsutoshi Nakajima, Hiroko Isoda, Marcos A. Neves, Sami Sayadi
Publikováno v:
Food Biophysics. 18:249-261
A natural antioxidant-emulsifier was developed from oil pressed Pistacia lentiscus fruit and tested for oil-in-water nanoemulsions ?-carotene encapsulation. Five extracts were prepared, characterized and screened for their emulsifying capacity. The e