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Pectin esterification degree in the bioavailability of non heme iron in women
(Springer, 2018)
Pectins are a type of soluble fiber present in natural and processed foods. Evidence regarding the effect of esterification degree of pectins on iron absorption in humans is scarce. In the present study, the effect of ...
Effect of pectins with different degrees of esterification on the absorption of non-heme iron in humans.
(2015)
not clear if this effect is universal for all kind of fiber. In the case of pectin, soluble
fiber present in natural and processed foods, the evidence on the effect of its
esterification degree on iron absorption is ...
Pectin Esterification Degree in the Bioavailability of Non-heme Iron in Women
(2018)
Pectins are a type of soluble fiber present in natural and processed foods. Evidence regarding the effect of esterification degree of pectins on iron absorption in humans is scarce. In the present study, the effect of ...
Cassava starch (Manihot esculenta Crantz) esterified with stearic acid
(Universidade Tecnológica Federal do Paraná (UTFPR), 2015)
Extraction and physicochemical characterization of pectin of rose grape Red Globe variety
(Vup Food Research Inst, 2020-12)
In order to generate useful information for the food industry, adding value to the national production chain of a ?commodity?, physico-chemical characteristics of the pectins extracted from the Red Globe rose grape were ...
Surface esterification of cellulose fibres: Processing and characterisation of low-density polyethylene/cellulose fibres composites
(ELSEVIER SCI LTD, 2008)
Low-density polyethylene was filled with cellulose fibres from sugar cane bagasse obtained from organosolv/supercritical carbon dioxide pulping process. The fibres were also used after chemical modification with octadecanoyl ...
Kinetic analysis for the esterification of high free fatty acid feedstocks with a structural identifiability approach
(2014)
Esterification is the first step in the biodiesel production process from low cost feedstock, which is typically characterized by its high content (>5%) of free fatty acids (FFAs). Although multiple attempts have been made ...