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Encapsulation of fish oil for food use by membrane emulsification followed by atomization
(Universidade Tecnológica Federal do Paraná (UTFPR), 2014)
Reverse ultrasound-assisted emulsification-microextraction of macrolides from chicken fat followed by electrophoretic determination
(Elsevier Science, 2019-07-02)
A new microextraction methodology, called reverse ultrasound-assisted emulsification-microextraction (R-USAEME) was developed to extract Tilmicosin (TILM) and Tylosin (TYL) from chicken fat samples, prior to their determination ...
MICROENCAPSULATION OF PROBIOTIC BY INTERNAL IONIC GELATIONMicroencapsulação de Probióticos por Gelificação Iônica Interna
(Universidade Federal de Santa Maria, 2015)
Simple approach based on ultrasound-assisted emulsification-microextraction for determination of polibrominated flame retardants in water samples by gas chromatography-mass spectrometry
(Elsevier Science, 2009-01)
A simple, efficient, innovative and environmentally friendly analytical technique was successfully applied for the first time for the extraction and preconcentration of polybrominated diphenyl ethers (PBDEs) from water ...
Encapsulation of fish oil in soybean protein particles by emulsification and spray drying
(Elsevier, 2019-02)
This manuscript reports a systematic study of encapsulation of fish oil into soybean microparticles by emulsification and subsequent spray drying in order to protect it from lipid autoxidation and/or facilitate its handling ...
Encapsulation of fish oil in soybean protein particles by emulsification and spray drying
(Elsevier, 2019-02)
This manuscript reports a systematic study of encapsulation of fish oil into soybean microparticles by emulsification and subsequent spray drying in order to protect it from lipid autoxidation and/or facilitate its handling ...
Bioemulsifier production by Aspergillus niger MYA 135: presumptive role of iron and phosphate on emulsifying ability
(Springer, 2010-04)
Microbial emulsifiers are compounds employed in primary mechanisms for bioremediation of petroleum and other hydrocarbon pollutants from the environment. Although emulsifiers of biological origin are produced by microorganisms ...
Improvement of emulsifying properties of Brea gum by controlled thermal treatment
(Elsevier, 2018-12)
Brea gum (BG), which is an exudate from Cercidium praecox tree, was purified and subjected to thermal treatment at 110 °C during different times: 24, 48, 72 and 96 h. Treatment effect was evaluated by analyzing the molecular ...
Fish Oil Encapsulation Using Soy Proteins as Wall Material: Protocols to Ensure PUFA Protection
(Springer, 2021)
Currently the incorporation of fish oil in diet is highly recommended due its high content of poly-unsaturated fatty acids, and their proved benefits on health. However, their incorporation into functional food is a ...