Emulsifiers
Mostrando 1-12 de 29 artigos, teses e dissertações.
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1. OIL-IN-WATER (O/W) EMULSIONABLE CONCENTRATE OF ISHPINK (Ocotea quixos) WITH THERMODYNAMIC STABILITY
RESUMO O Equador tem um grande número de espécies nativas com propriedades fungicidas, herbicidas e inseticidas, das quais várias foram estudadas, no entanto, muito poucas espécies de plantas têm sido aplicadas no desenvolvimento de produtos comerciais. O Ocotea quixos, é uma planta indígena da Amazônia equatoriana, com propriedades fungicidas. Neste
Rev. Caatinga. Publicado em: 21/10/2019
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2. Alveolar distribution in french rolls made using taro mucilage
Resumo Os emulsionantes são responsáveis pela formação de uma massa que contribui para a retenção de glúten em alvéolos, o gás produzido por levedura, aumentando assim o volume e a suavidade do pão. Há indícios de que os hidrocoloides, como a mucosa de taro (Colocasia esculenta), podem apresentar características semelhantes às dos emulsionantes
Braz. J. Food Technol.. Publicado em: 16/05/2019
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3. Biosurfactant Production by Bacillus strains isolated from sugar cane mill wastewaters
Abstract Biosurfactants possess diverse chemical properties and provide important characteristics to the producing microorganisms, which can act as surface-actives and emulsifiers of hydrocarbon and others water insoluble substances. Most of them are lipopeptides synthetized by Bacillus. This study evaluated the biosurfactant production by strains of Bacillu
Braz. arch. biol. technol.. Publicado em: 13/05/2019
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4. Process Evaluation of Sugar-Based Polymeric Colloidal Nanocarrier Formation
Abstract Several studies have demonstrated that sugar-based nanocarriers are recommended to develop drug delivery systems since they are biocompatible and biodegradable and might improve the therapeutic index of currently used drugs by reducing their toxicity and enhancing their bioavailability. Therewith, this work studied the processing conditions to forma
Mat. Res.. Publicado em: 31/01/2019
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5. Stability and rheological behavior of coconut oil-in-water emulsions formed by biopolymers
Abstract Proteins are frequently used as emulsifiers and stabilizers. In this work, two proteins with different isoelectric points were used: lactoferrin and ovalbumin. Solutions containing different proteins ratios, with different pH values, were stored for 7 days at 25 °C to analyze the system stability. Systems containing 3% w/v lactoferrin remained sta
Polímeros. Publicado em: 29/11/2018
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6. Extraction of hydrocolloids from Pereskia Aculeata Miller: reuse of process residue as activated carbon for the pigment-removal phase
Abstract Hydrocolloids of Pereskia aculeata Miller (OPNH) are potential ingredients in food industry as emulsifiers and stabilizers. The extraction process of OPNH requires the removal of pigments with activated carbon. Because this step is critical to the quality of the ingredient and has an impact on costs, a new activated carbon has been developed with re
Food Sci. Technol. Publicado em: 26/10/2017
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7. Effect of Synthetic Emulsifier and Natural Biosurfactant on Feed Process and Quality of Pelletized Feed in Broiler Diet
ABSTRACT A feed production trial was conducted to study the effect of synthetic emulsifier and natural biosurfactant the process and quality of pelletized broiler feed. A corn-soy based broiler diet was formulated with fixed ratio 2:1 of oil-to-water with two types of emulsifiers, namely glyceryl polyethylene glycol ricinoleate synthetic emulsifier and lysop
Rev. Bras. Cienc. Avic.. Publicado em: 2017-01
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8. Particle size and cholesterol content of a mayonnaise formulated by OSA-modified potato starch
Egg yolk was partially replaced (0, 25, 50, 75, and 100%) with octenyl succinic anhydride (OSA)-modified potato starch in a reduced-fat mayonnaise formulation to curtail the problems associated with high cholesterol and induced allergic reactions. The physicochemical properties included parameters such as: pH, fat content, and emulsion stability of the formu
Food Sci. Technol. Publicado em: 2015-03
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9. HLB value, an important parameter for the development of essential oil phytopharmaceuticals
Essential oils are used primarily as natural preservatives, flavourants and fragrances in cosmetic products. Several pharmacopeias possess monographs of plants which are good sources of essential oils, such as Brazilian Pharmacopeia, including Illicium verum Hook. f., Schisandraceae and Rosmarinus offi cinalis. Since determination of Hydrophile-Lipophile Bal
Rev. bras. farmacogn.. Publicado em: 06/11/2012
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10. Obtenção de concentrados de monoacilgliceróis a partir do óleo de girassol / Monoacylglycerols concentrates obtained from sunflower oil
Monoacilgliceróis (MAG) são emulsificantes utilizados em produtos alimentícios, farmacêuticos e cosméticos. A obtenção de MAG a partir de óleos vegetais vem se destacando frente aos processos industriais devido aos benefícios que compostos naturais trazem à saúde humana. Industrialmente, são produzidos através da glicerólise química de triacil
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 27/06/2011
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11. Avaliação da atividade lipolítica de fungos filamentosos da costa brasileira. / Evaluation of the lipolytic activity of filamentous fungi from the brazilian coast.
A produção de compostos biologicamente ativos por micro-organismos marinhos tem atraído crescente interesse de biotecnólogos e microbiologistas nas últimas décadas. No presente trabalho 162 isolados de fungos filamentosos recuperados de amostras de água do mar e de dez diferentes macro-organismos marinhos foram avaliados quanto a produção de lipases
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 25/02/2011
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12. Emulsifier in broiler diets containing different fat sources
This present study aimed at evaluating the effect of the addition of an emulsifier to diets containing soybean oil, poultry fat or their blend, on the performance, carcass traits, serum lipid levels, pancreatic lipase concentration and nutrient digestibility of broilers. A randomized block design was applied using a 3 x 2 factorial arrangement, with three fa
Revista Brasileira de Ciência Avícola. Publicado em: 2011-06