Zobrazeno 1 - 10
of 730
pro vyhledávání: '"candelilla"'
Autor:
Alejandro Martínez-Velasco, Daniel Trujillo-Ramírez, Guadalupe Bustos-Vázquez, Clara Cervantes-Arista
Publikováno v:
Discover Food, Vol 4, Iss 1, Pp 1-12 (2024)
Abstract The food industry is demanding new ways to reduce the use of saturated and trans fats in food formulations. This has led to the development of innovations that seek to partially or replace this ingredient without significant changes in its s
Externí odkaz:
https://doaj.org/article/369c7dcb48444d6fafa61584c14e4539
Autor:
Tanislav, Anda Elena, Cornea, Anca Alexandra, Radu, Eugen Dan, Țibulcă, Dorin, Mureșan, Vlad, Mudura, Elena
Publikováno v:
Gels (2310-2861); Jun2024, Vol. 10 Issue 6, p399, 17p
Publikováno v:
Foods, Vol 13, Iss 16, p 2589 (2024)
The purpose of this study was to substitute shortening with olive diacylglycerol oil/candelilla wax (OCW)–olive diacylglycerol stearin (ODS) oleogels and evaluate their impact on starch digestibility in cookies. The in vitro digestibility study con
Externí odkaz:
https://doaj.org/article/f5b60e8eeb754fc6b90dff6fc8c53be5
Autor:
Alvarez-Pérez, Olga B.1, Montañez, Julio1, Aguilar, Cristóbal N.1, Rojas, Romeo2 romeo.rojasmln@uanl.edu.mx
Publikováno v:
Journal of Microbiology, Biotechnology & Food Sciences. Oct/Nov2015, Vol. 5 Issue 2, p167-171. 5p.
Autor:
Anda Elena Tanislav, Anca Alexandra Cornea, Eugen Dan Radu, Dorin Țibulcă, Vlad Mureșan, Elena Mudura
Publikováno v:
Gels, Vol 10, Iss 6, p 399 (2024)
The aim of this study was to produce Bologna sausages rich in unsaturated fatty acids and to evaluate this replacement on the structural characteristics. For the purpose of a comparative analysis, three different types of sausages were produced, dist
Externí odkaz:
https://doaj.org/article/fe04eff097fd40389483f3cd1f99802a
Autor:
Sorina Ropciuc, Cristina Ghinea, Ana Leahu, Ancuta Elena Prisacaru, Mircea Adrian Oroian, Laura Carmen Apostol, Florina Dranca
Publikováno v:
Gels, Vol 10, Iss 6, p 397 (2024)
The objective of this study was to develop candelilla wax oleogels with hemp seed oil and olive oil and use them as a fat source in the development of new plant-based ice cream assortments. Oleogels were structured with 3 and 9% candelilla wax and ch
Externí odkaz:
https://doaj.org/article/448ce0ccff134a19b4545252c4d98929
Publikováno v:
Foods, Vol 13, Iss 5, p 729 (2024)
Cream-type emulsions containing candelilla wax-based oleogels (EC) were analyzed for their physicochemical properties compared to palm oil-based creams (EP). The microstructure, rheological behavior, stability, and color of the creams were determined
Externí odkaz:
https://doaj.org/article/ac1c537ef0c842ef8ac482da587d6f64
Publikováno v:
Journal of the American Oil Chemists' Society (JAOCS). Jul2018, Vol. 95 Issue 7, p797-811. 15p.
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Akademický článek
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