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Phase behavior of the orange essential oil/sodium bis(2-ethylhexyl)sulfosuccinate/water system
(Elsevier B.V., 2009-09-20)
The ternary phase diagram for the orange essential oil (OEO)/sodium bis(2-ethylhexyl)sulfosuccinate (AOT)/water system was constructed at 25 degrees C. It indicates a large single phase region, comprising an isotropic ...
Orange juice affects acylcarnitine metabolism in healthy volunteers as revealed by a mass-spectrometry based metabolomics approach
(Elsevier Science Bv, 2018)
Citrus juices, especially orange juice, constitute rich sources of bioactive compounds with a wide range of health-promoting activities. Data from epidemiological and in vitro studies suggest that orange juice (OJ) may ...
Thermodynamic Parameters of a Solid Biofuel from Orange Peel
(Aidic Servizi Srl, 2015-01-01)
The global energy scenario is a widely discussed topic in these days, with growing concern about the future supplies. Thus, much attention has been given to the utilization of biomass as an energy resource. In this way, ...
Microencapsulation of sweet orange essential oil (Citrus aurantium var. dulcis) by liophylization using maltodextrin and maltodextrinigelatin mixtures: Preparation, characterization, antimicrobial and antioxidant activities
(Elsevier B.V., 2020-01-15)
This study evaluated maltodextrin (MD) and gelatin (GEL) in different ratios (SO1, MD only; SO2, MD and GEL = 2:1; and SO3, MD and GEL =1:1, respectively) as wall materials to microencapsulation of sweet orange essential ...
Development of dried functional foods: Stabilization of orange pulp powder by addition of biopolymers
(Elsevier Science Sa, 2020-02-27)
The production of powdered food is an increasingly industry due to the high stability and easy handling of those products. The aim of this work was to evaluate the effect of the addition of gum Arabic (GA) in combination ...
New Insights in the Use of Trehalose and Modified Starches for the Encapsulation of Orange Essential Oil
(Springer, 2014-09)
During the encapsulation of aromas by spray-drying, some volatile components may be lost; consequently, the sensory profile could be modified in the final product. Therefore, the selection of the carrier matrix for the ...
Mathematical Modeling Of The Drying Of Orange Bagasse Associating The Convective Method And Infrared Radiation
(UNIV FEDERAL CAMPINA GRANDECAMPINA GRANDE PB, 2015)
Extraction Of Phenolic Compounds From Dry And Fermented Orange Pomace Using Supercritical Co2 And Cosolvents
(Inst Chemical EngineersRugby, 2017)