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Статті в журналах з теми "Food emulsion systems"
Jarzębski, Maciej, Wojciech Smułek, Przemysław Siejak, Ryszard Rezler, Jarosław Pawlicz, Tomasz Trzeciak, Małgorzata Jarzębska, et al. "Aesculus hippocastanum L. as a Stabilizer in Hemp Seed Oil Nanoemulsions for Potential Biomedical and Food Applications." International Journal of Molecular Sciences 22, no. 2 (January 17, 2021): 887. http://dx.doi.org/10.3390/ijms22020887.
Повний текст джерелаPotoroko, Irina, Irina Kalinina, and Anastasia Paimulina. "Properties Stability Forecast of Pickering Emulsion Structured by Bioactive Plant Particles." Food Industry 7, no. 4 (December 21, 2022): 111–19. http://dx.doi.org/10.29141/2500-1922-2022-7-4-13.
Повний текст джерелаSharifi, Faezeh, and Mansour Jahangiri. "Investigation of the stability of vitamin D in emulsion-based delivery systems." Chemical Industry and Chemical Engineering Quarterly 24, no. 2 (2018): 157–67. http://dx.doi.org/10.2298/ciceq160408028s.
Повний текст джерелаZhang, Qun, Yan Shi, Zongcai Tu, Yueming Hu, and Chengyan He. "Emulsion Properties during Microencapsulation of Cannabis Oil Based on Protein and Sucrose Esters as Emulsifiers: Stability and Rheological Behavior." Foods 11, no. 23 (December 5, 2022): 3923. http://dx.doi.org/10.3390/foods11233923.
Повний текст джерелаZhang, Yanqi, Lingyan Kong, and Libo Tan. "Biopolymer Stabilized Emulsions Improved Storage Stability and In Vitro Bioaccessibility of Lutein." Current Developments in Nutrition 6, Supplement_1 (June 2022): 69. http://dx.doi.org/10.1093/cdn/nzac049.015.
Повний текст джерелаErdmann, Martin E., Benjamin Zeeb, Hanna Salminen, Monika Gibis, Ralf Lautenschlaeger, and Jochen Weiss. "Influence of droplet size on the antioxidant activity of rosemary extract loaded oil-in-water emulsions in mixed systems." Food & Function 6, no. 3 (2015): 793–804. http://dx.doi.org/10.1039/c4fo00878b.
Повний текст джерелаSerdaroğlu, M. "Potential utilization of emulsion gels and multiple emulsions as delivery systems to produce healthier meat products." IOP Conference Series: Earth and Environmental Science 854, no. 1 (October 1, 2021): 012083. http://dx.doi.org/10.1088/1755-1315/854/1/012083.
Повний текст джерелаKowalska, Małgorzata, Anna Krztoń-Maziopa, Monika Babut, and Paulina Mitrosz. "Rheological and physical analysis of oil-water emulsion based on enzymatic structured fat." Rheologica Acta 59, no. 10 (August 12, 2020): 717–26. http://dx.doi.org/10.1007/s00397-020-01232-6.
Повний текст джерелаLOEFFLER, MYRIAM, SOPHIA BEISER, SARISA SURIYARAK, MONIKA GIBIS, and JOCHEN WEISS. "Antimicrobial Efficacy of Emulsified Essential Oil Components against Weak Acid–Adapted Spoilage Yeasts in Clear and Cloudy Apple Juice." Journal of Food Protection 77, no. 8 (August 1, 2014): 1325–35. http://dx.doi.org/10.4315/0362-028x.jfp-13-393.
Повний текст джерелаXu, Mengyue, Zhili Wan, and Xiaoquan Yang. "Recent Advances and Applications of Plant-Based Bioactive Saponins in Colloidal Multiphase Food Systems." Molecules 26, no. 19 (October 8, 2021): 6075. http://dx.doi.org/10.3390/molecules26196075.
Повний текст джерелаДисертації з теми "Food emulsion systems"
Prima-Hartley, Valerie Georgette Bernadette. "Lipoxygenase activity in model food emulsion systems." Thesis, University of Nottingham, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.267669.
Повний текст джерелаWarren, Stuart Russell. "The role of fat on the survival of S. enteritidis in minimally processed emulsion food systems." Thesis, University of Surrey, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.264217.
Повний текст джерелаHanazawa, Tomohito. "Effects of fat particles on the stability of complex food systems." Kyoto University, 2019. http://hdl.handle.net/2433/242551.
Повний текст джерелаSkowyra, Monika. "Antioxidant properties of extracts from selected plant materials (Caesalpinia spinosa, Perilla frutescens, Artemisia annua and Viola wittrockiana) in vitro and in model food systems." Doctoral thesis, Universitat Politècnica de Catalunya, 2014. http://hdl.handle.net/10803/284828.
Повний текст джерелаLos compuestos fenólicos de las plantas son, cada vez más, un tema de intensa investigación, debido a sus propiedades bioactivas como antioxidante, antimicrobiana, anti-mutagénico, anti-viral e incluso actividad anti-inflamatoria. El objetivo de este trabajo es determinar la actividad antioxidante de los extractos de plantas seleccionadas, como Caesalpinia spinosa, Perilla frutescens, Artemisia annua y Viola wittrockiana Gams. Se optimizó el método de extracción a través de combinaciones de disolventes orgánicos con agua. Todos extractos obtenidos se estudiaron por métodos in vitro: contenido de polifelones totales o determinación de la actividad antioxidante frente a radicales libres como el radical catiónico ABTS, el radical APPH y el comportamiento frente al catión Fe (II) (FRAP). Estos métodos, que dan una idea inicial del comportamiento del extracto y de los compuestos que hay en él, no siempre se correlacionan con la capacidad de inhibir el deterioro oxidativo de los lípidos en los alimentos, debido a que los ensayos in vitro no tienen en cuenta factores como la ubicación física del antioxidante, su interacción con la matriz del alimento o las condiciones ambientales. Por ese motivo, se han desarrollado modelos que permiten reproducir las condiciones esperadas en los productos alimenticios y evaluar con precisión el potencial antioxidante protector de la degradación de los lípidos en los alimentos. En esta línea se han analizado dos sistemas: uno llamado "sistema modelo" emulsión de aceite (exento de sus antioxidantes naturales) en agua y un sistema cárnico. Además, se analizó la composición química de cada uno de los extractos usando técnicas tales como cromatografía líquida de alta resolución (HPLC) o espectrometría de cromatografía-masa líquida (LC-MS). En el extracto de Caesalpinia spinosa se evaluó su efecto antimicrobiano frente algunos microorganismos comunes y el mayor desarrollo de una cepa probiótica Lactobacillus plantarum. Los resultados de esta investigación indican que los extractos de las plantas estudiadas pueden ser adecuados para su uso como aditivos naturales en alimentos
Mao, Yingyi. "Designing novel emulsion performance by controlled hetero-aggregation of mixed biopolymer systems." 2013. https://scholarworks.umass.edu/dissertations/AAI3603118.
Повний текст джерелаDriver, Michael J. "Modification of Gold Nanoparticles for SERS Application in Emulsion and Lipid Systems." 2014. https://scholarworks.umass.edu/masters_theses_2/83.
Повний текст джерелаGaysinsky, Sylvia. "Emulsions and microemulsions as antimicrobial delivery systems." 2007. https://scholarworks.umass.edu/dissertations/AAI3289244.
Повний текст джерелаMatalanis, Alison M. "Fabrication, characterization and utilization of filled hydrogel particles as food grade delivery systems." 2012. https://scholarworks.umass.edu/dissertations/AAI3545963.
Повний текст джерелаCho, Young-Hee. "Development of structured delivery systems using nanolaminated biopolymer layers." 2009. https://scholarworks.umass.edu/dissertations/AAI3379948.
Повний текст джерелаКниги з теми "Food emulsion systems"
Roohinejad, Shahin, Ralf Greiner, Indrawati Oey, and Jingyuan Wen, eds. Emulsion-based Systems for Delivery of Food Active Compounds. Chichester, UK: John Wiley & Sons, Ltd, 2018. http://dx.doi.org/10.1002/9781119247159.
Повний текст джерелаWen, Jingyuan, Shahin Roohinejad, Ralf Greiner, and Indrawati Oey. Emulsion-Based Systems for Delivery of Food Active Compounds: Formation, Application, Health and Safety. Wiley & Sons, Limited, John, 2018.
Знайти повний текст джерелаWen, Jingyuan, Shahin Roohinejad, Ralf Greiner, and Indrawati Oey. Emulsion-Based Systems for Delivery of Food Active Compounds: Formation, Application, Health and Safety. Wiley & Sons, Incorporated, John, 2018.
Знайти повний текст джерелаWen, Jingyuan, Shahin Roohinejad, Ralf Greiner, and Indrawati Oey. Emulsion-Based Systems for Delivery of Food Active Compounds: Formation, Application, Health and Safety. Wiley & Sons, Incorporated, John, 2018.
Знайти повний текст джерелаWen, Jingyuan, Shahin Roohinejad, Ralf Greiner, and Indrawati Oey. Emulsion-Based Systems for Delivery of Food Active Compounds: Formation, Application, Health and Safety. Wiley & Sons, Limited, John, 2018.
Знайти повний текст джерелаЧастини книг з теми "Food emulsion systems"
Fustier, P., A. R. Taherian, and H. S. Ramaswamy. "Emulsion Delivery Systems for Functional Foods." In Functional Food Product Development, 79–97. Oxford, UK: Wiley-Blackwell, 2010. http://dx.doi.org/10.1002/9781444323351.ch4.
Повний текст джерелаTripodi, Ernesto, Aris Lazidis, Ian T. Norton, and Fotis Spyropoulos. "Chapter 3. Food Structure Development in Emulsion Systems." In Food Chemistry, Function and Analysis, 59–92. Cambridge: Royal Society of Chemistry, 2019. http://dx.doi.org/10.1039/9781788016155-00059.
Повний текст джерелаNiakousari, Mehrdad, Maral Seidi Damyeh, Hadi Hashemi Gahruie, Alaa El-Din A. Bekhit, Ralf Greiner, and Shahin Roohinejad. "Conventional Emulsions." In Emulsion-based Systems for Delivery of Food Active Compounds, 1–27. Chichester, UK: John Wiley & Sons, Ltd, 2018. http://dx.doi.org/10.1002/9781119247159.ch1.
Повний текст джерелаSchröder, Anja, Meinou N. Corstens, Kacie K. H. Y. Ho, Karin Schroën, and Claire C. Berton-Carabin. "Pickering Emulsions." In Emulsion-based Systems for Delivery of Food Active Compounds, 29–67. Chichester, UK: John Wiley & Sons, Ltd, 2018. http://dx.doi.org/10.1002/9781119247159.ch2.
Повний текст джерелаKoubaa, Mohamed, Shahin Roohinejad, Pankaj Sharma, Nooshin Nikmaram, Seyedeh Sara Hashemi, Alireza Abbaspourrad, and Ralf Greiner. "Multiple Emulsions." In Emulsion-based Systems for Delivery of Food Active Compounds, 69–103. Chichester, UK: John Wiley & Sons, Ltd, 2018. http://dx.doi.org/10.1002/9781119247159.ch3.
Повний текст джерелаKoubaa, Mohamed, Nooshin Nikmaram, Shahin Roohinejad, Alireza Rafati, and Ralf Greiner. "Multilayered Emulsions." In Emulsion-based Systems for Delivery of Food Active Compounds, 105–19. Chichester, UK: John Wiley & Sons, Ltd, 2018. http://dx.doi.org/10.1002/9781119247159.ch4.
Повний текст джерелаCosta, Marlene, Sonia Losada-Barreiro, Carlos Bravo-Díaz, and Fátima Paiva-Martins. "Effects of Emulsion Droplet Size on the Distribution and Efficiency of Antioxidants." In Lipid Oxidation in Food and Biological Systems, 217–35. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-87222-9_10.
Повний текст джерелаWen, Jingyuan, Murad Al Gailani, Naibo Yin, and Ali Rashidinejad. "Liposomes and Niosomes." In Emulsion-based Systems for Delivery of Food Active Compounds, 263–92. Chichester, UK: John Wiley & Sons, Ltd, 2018. http://dx.doi.org/10.1002/9781119247159.ch10.
Повний текст джерелаWen, Jingyuan, Shuo Chen, and Guanyu Chen. "Solid Lipid Nanoparticles." In Emulsion-based Systems for Delivery of Food Active Compounds, 121–38. Chichester, UK: John Wiley & Sons, Ltd, 2018. http://dx.doi.org/10.1002/9781119247159.ch5.
Повний текст джерелаWen, Jingyuan, Guanyu Chen, and Shuo Chen. "Nanostructured Lipid Carriers." In Emulsion-based Systems for Delivery of Food Active Compounds, 139–59. Chichester, UK: John Wiley & Sons, Ltd, 2018. http://dx.doi.org/10.1002/9781119247159.ch6.
Повний текст джерелаТези доповідей конференцій з теми "Food emulsion systems"
Starovoytova, Ksenia, Lyubov’ Tereshchuk, and Irina Dolgolyuk. "Technological aspects of creating emulsion food systems." In THE 2ND INTERNATIONAL SCIENTIFIC CONFERENCE «ECOSYSTEMS WITHOUT BORDERS - 2021». AIP Publishing, 2022. http://dx.doi.org/10.1063/5.0106894.
Повний текст джерелаJacobsen, Charlotte, Ann-Dorit Moltke Sorensen, and Betul Yesiltas. "Delivery systems for omega-3 oils." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/sedt7727.
Повний текст джерелаTomas, Mabel, Claudia Copado, Luciana Julio, and Vanesa Ixtaina. "Strategies for protecting functional components of chia oil by emulsion-based delivery systems with sunflower lecithin." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/dxsl3212.
Повний текст джерелаBerton-Carabin, Claire. "Lipid oxidation in Pickering emulsions." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/nfxb4600.
Повний текст джерелаKaugarenia, Nastassia, Sophie Beaubier, Erwann Durand, François Lesage, Xavier Framboisier, Arnaud Aymes, Pierre Villeneuve, and Romain Kapel. "Optimization of Potent Mineral Chelating Peptides Production from Rapeseed Meal Proteins Proteolysis and Peptide Characterizations." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/ougk6662.
Повний текст джерелаCuller, Mitchell, Eric Decker, and Ipek Bayram. "Enzymatic modification of lecithin for improved antioxidant activity in combination with tocopherol in emulsions and bulk oil." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/dsey3101.
Повний текст джерелаChu, Yifu, and Lingyun Chen. "The effect of uniform whey protein microgels on oil-in-water emulsion property improvements and their potential application as fat replacers to prepare fat-reduced food products." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/txeh2871.
Повний текст джерелаRen, Yong, and Kai Seng Koh. "Droplet Fission in Non-Newtonian Multiphase System Using Bilayer Bifurcated Microchannel." In ASME 2016 5th International Conference on Micro/Nanoscale Heat and Mass Transfer. American Society of Mechanical Engineers, 2016. http://dx.doi.org/10.1115/mnhmt2016-6709.
Повний текст джерелаDurand, Erwann, Nastassia Kaugarenia, Nathalie Barouh, Pierre Villeneuve, and Romain Kapel. "Antioxidant chelating peptides production from Rapeseed meal proteins proteolysis." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/whcd7145.
Повний текст джерелаNeves, Marcos A., Isao Kobayashi, and Mitsutoshi Nakajima. "Scaling-Up Microchannel Emulsification Foreseeing Novel Bioactives Delivery Systems." In ASME 2013 11th International Conference on Nanochannels, Microchannels, and Minichannels. American Society of Mechanical Engineers, 2013. http://dx.doi.org/10.1115/icnmm2013-73116.
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