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Mostrando ítems 21-30 de 53
Lecithin Sunflower
(AOAC International, 2015)
Sunflower lecithin is a promising alternative to soybean lecithin because it is considered the product of a non?genetically modified organism (non-GMO). Lecithin modification under industrial conditions with adequate ...
Extraction of passion fruit seed oil and microencapsulation in poly(ε-caprolactone).
(Universidade Tecnológica Federal do Paraná (UTFPR), 2014)
Interpretación espectral de dispersiones liquido-liquido usando espectroscopia ultravioleta visible (UV-Vis)
(Ciencia e Ingeniería, 2010)
Development of solid self-emulsifying drug delivery systems (SEDDS) to improve the solubility of resveratrol
(Future Science, 2019-11)
The aim of this work was to develop solid self-emulsifying drug delivery systems (SEDDS), using the spray drying technique, for the oral delivery of Resveratrol (RES). The SEDDS were obtained from lipid-based formulations ...
Encapsulation of a free-solvent extract of lycopene in alginate-Ca(II) beads containing sugars and biopolymers
(Springer, 2017-07)
Background: The purpose of the present study was to enhance the stability toward isomerization and control the release of an encapsulated free-solvent extract of lycopene, obtained from a nonconventional natural source, ...
Lemongrass and cinnamon oil nanoemulsions: Formulation and study of their physical stability and activity against Zygosaccharomyces bailii
(Sage Publications Ltd, 2021-09)
The optimal conditions for elaborating oil/water nanoemulsions of lemongrass (LG), cinnamon bark (CB) and cinnamon leaves (CL) essential oils and their antimicrobial activity against Zygosaccharomyces bailii at pH 4.00 ...
Rheology and droplet size distribution of emulsions stabilized by crayfish flour
(Elsevier, 2008-08)
Highly concentrated oil-in-water (o/w) emulsions stabilized by crayfish flour at high pH were characterized by means of linear dynamic viscoelasticity and droplet size distribution (DSD) analysis. Power consumption and ...
Microstructure and Stability of Non-Protein Stabilized Oil-in-Water Food Emulsions Measured by Optical Methods
(Wiley Blackwell Publishing, Inc, 2002-04)
The microstructure and stability of oil-in-water emulsions, stabilized with non-protein emulsifiers (sorbitan esters), were analyzed as a function of emulsification time, rotor speed, hydrophilic-lipophilic balance (HLB), ...