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Impact of sample aging on freeze-thaw stability of oil-in-water emulsions prepared with soy protein isolates
(Taylor & Francis, 2016-02)
The freeze-thaw stability of oil-in-water emulsions prepared with unheated and heated aqueous dispersions of fresh and stored soy protein isolates was evaluated in the absence and presence of glucose or sorbitol (0.75-15.0% ...
Freeze-thaw stability of gels prepared from starches of non-conventional sources
(Wiley-blackwellMaldenEUA, 2007)
Impact of freeze-thaw treatment on the stability of calcium-fortified soy beverages
(Elsevier Science, 2015-06)
The objective was to study the freeze-thaw stability of soy beverages (SB) obtained from active defatted soy flour and fortified with calcium at the level of bovine milk. Calcium chloride or calcium lactate was used to ...
Pink grapefruit lycopene encapsulated in alginate-based beads: stability towards freezing and drying
(Wiley Blackwell Publishing, Inc, 2019-02)
Alginate-based beads containing lycopene extract were produced with the addition of various sugars and biopolymers. In present work, lycopene stability was studied on beads subjected to thermal treatments: continuous ...
Freezing and drying of pink grapefruit-lycopene encapsulated in Ca(II)-alginate beads containing galactomannans
(Association of Food Scientists and Technologists of India, 2019-07)
Lycopene extracted from pink grapefruit was encapsulated on Ca(II)-alginate beads with the addition of trehalose and galactomannans to improve its stability against freezing and drying. Three galactomannans of different ...
Impacto do armazenamento a curto prazo e de múltiplos ciclos de congelamento/descongelamento sobre as concentrações séricas de ferro, ferritina e transferrina
(Universidade Federal de Santa MariaBrasilAnálises Clínicas e ToxicológicasUFSMPrograma de Pós-Graduação em Ciências FarmacêuticasCentro de Ciências da Saúde, 2020-08-07)
Most changes in laboratory results, despite all the care taken to eliminate or minimize
them, occur due to processes related to the pre-analytical phase. This stage may
suffer interference, such as: time and temperature ...
Freeze-thaw stability of oil-in-water emulsion stabilized by nanocelluloses
(Zamorano: Escuela Agrícola Panamericana, 2019., 2019)
Dehydrated tofu whey as cryoprotectant in protein-stabilized oil-in-water emulsions
(Elsevier, 2012-07)
The cryoprotective effect of dehydrated tofu whey (DTW) and sucrose on freeze-thaw stability of sunflower oil-in-water emulsions stabilized by soy protein isolate was comparatively evaluated at equivalent carbohydrate ...
Nanoparticles assembled from mixtures of whey protein isolate and soluble soybean polysaccharides. Structure, interfacial behavior and application on emulsions subjected to freeze-thawing
(Elsevier, 2019-10)
In this article, the freeze-thaw stability of emulsions prepared with nanoparticles assembled from mixtures of whey protein isolate (WPI, 2.0% w/w)and soluble soybean polysaccharides (SSPS, 0.5% w/w)was assessed. The ...