Zobrazeno 1 - 10
of 11
pro vyhledávání: '"Sekove Vodo"'
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
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cbe522944ebc1cda3d5ca85123a2702d
https://doi.org/10.1007/s11483-022-09766-3
https://doi.org/10.1007/s11483-022-09766-3
Publikováno v:
International Journal of Food Science & Technology. 56:6697-6706
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c0082d61dfd86259235879b1c6bceea1
https://doi.org/10.1111/ijfs.15385
https://doi.org/10.1111/ijfs.15385
Autor:
Lorena de Oliveira Felipe, Meryem Bouhoute, Sekove Vodo, Mitsutoshi Nakajima, Kunihiko Uemura, Marcos A. Neves, Noamane Taarji, Isao Kobayashi
Publikováno v:
International Journal of Food Science & Technology. 55:1485-1496
Bagasse, a by‐product from raw sugar factories, is conventionally burned for energy production. In this study, bagasse extracts from hydrothermal liquefaction (HTL) treatment (160 °C, 1 MPa and 30 min) with a carbohydrate content of 510.3 mg g⁻
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4b0c6b7d10f7fdb9393ad614c7f9d837
https://doi.org/10.1111/ijfs.14543
https://doi.org/10.1111/ijfs.14543
Autor:
Lorena de Oliveira Felipe, Juliano Lemos Bicas, Meryem Bouhoute, Sekove Vodo, Noamane Taarji, Mitsutoshi Nakajima, Marcos A. Neves
Publikováno v:
Food Research International. 153:110894
Alpha-terpineol (α-TOH) is a promising monoterpenoid detaining several biological activities. However, as a volatile molecule, the incorporation of α-TOH within formulated products poses several challenges related to its stability. In this sense, n
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bf8e9d16f400875d647218a9edfdff3d
https://doi.org/10.1016/j.foodres.2021.110894
https://doi.org/10.1016/j.foodres.2021.110894
Autor:
Meryem Bouhoute, Mohamed Zahar, Mitsutoshi Nakajima, Hiroko Isoda, Noamane Taarji, Sekove Vodo, Marcos A. Neves, Isao Kobayashi
Publikováno v:
Colloids and Surfaces A: Physicochemical and Engineering Aspects. 591:124536
This study evaluated the emulsifying performance of five aqueous-ethanolic argan shell (Argania spinosa L.) crude extracts. We aim to compare crude extracts originating from the same raw material to produce stable oil-in-water (O/W) emulsions. First,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a309002cc70787dba49f8083e77af452
https://doi.org/10.1016/j.colsurfa.2020.124536
https://doi.org/10.1016/j.colsurfa.2020.124536
Autor:
Marcos A. Neves, Nauman Khalid, Noamane Taarji, Mitsutoshi Nakajima, Isao Kobayashi, Meryem Bouhoute, Sekove Vodo, Hiroko Isoda, Abdellatif Hafidi
Publikováno v:
SC30201912250010
NARO成果DBa
NARO成果DBa
In this study, we evaluated the performance of a mildly derived extract from argan by-products in microchannel emulsification (MCE). Our aim is to produce stable monodisperse O/W emulsions using this extract as a sole emulsifier. Preliminary investig
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e12c8e8b79d5a97a76cc22ea43de6763
http://id.nii.ac.jp/1578/00004797/
http://id.nii.ac.jp/1578/00004797/
Autor:
Feki, Firas, Taarji, Noamane, Vodo, Sekove, Chamkha, Mohamed, Bouallagui, Zouhaier, Nakajima, Mitsutoshi, Isoda, Hiroko, Neves, Marcos A., Sayadi, Sami
Publikováno v:
Food Biophysics; Jun2023, Vol. 18 Issue 2, p249-261, 13p
Conversion of aqueous extracts from thermochemical treatment of bagasse into functional emulsifiers.
Publikováno v:
International Journal of Food Science & Technology; Dec2021, Vol. 56 Issue 12, p6697-6706, 10p
Potential of bagasse obtained using hydrothermal liquefaction pre‐treatment as a natural emulsifier.
Autor:
Vodo, Sekove, Taarji, Noamane, Bouhoute, Meryem, Felipe, Lorena de Oliveira, Neves, Marcos A., Kobayashi, Isao, Uemura, Kunihiko, Nakajima, Mitsutoshi
Publikováno v:
International Journal of Food Science & Technology; Apr2020, Vol. 55 Issue 4, p1485-1496, 12p, 1 Color Photograph, 1 Black and White Photograph, 1 Diagram, 2 Charts, 2 Graphs