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Migration of Tinuvin P, a UV stabilizer, from PET bottles into fatty-food simulants
(Wiley-Blackwell, 1999-09-01)
Tinuvin P migration from Polyethyleneterephthalate (PET) bottles was investigated using several fatty-food simulants such as olive oil, soybean oil, n-heptane and iso-octane, at exposure conditions of 2-10 days at 40 degrees ...
Migration of Tinuvin P, a UV stabilizer, from PET bottles into fatty-food simulants
(Wiley-Blackwell, 1999-09-01)
Tinuvin P migration from Polyethyleneterephthalate (PET) bottles was investigated using several fatty-food simulants such as olive oil, soybean oil, n-heptane and iso-octane, at exposure conditions of 2-10 days at 40 degrees ...
Migration of Tinuvin P, a UV stabilizer, from PET bottles into fatty-food simulants
(Wiley-Blackwell, 2014)
Migration of Tinuvin P, a UV stabilizer, from PET bottles into fatty-food simulants
(1999-12-01)
Tinuvin P migration from Polyethyleneterephthalate (PET) bottles was investigated using several fatty-food simulants such as olive oil, soybean oil, n-heptane and iso-octane, at exposure conditions of 2-10 days at 40 °C ...
Simulation of continuous physical refiners for edible oil deacidification
(Elsevier Sci LtdOxfordInglaterra, 2006)
Migration of red grape extract components and glycerol from soybean protein concentrate active films into food simulants
(Elsevier, 2021-11)
Migration of glycerol and red grape extract (RGE) components from bioactive soybean protein concentrate (SPC) films into aqueous and fatty food simulants was performed as a function of temperature. GC-MS and HPLC methods ...
In vitro colonic fermentation of Mexican “taco” from corn-tortilla and black beans in a Simulator of Human Microbial Ecosystem (SHIME®) system
(2018-01-01)
A Mexican staple food prepared with corn “tortilla” (Zea mays L.) and common beans (Phaseolus vulgaris L.) is named as “taco”. It was fermented in an in vitro colonic Simulator of Human Microbial Ecosystem (SHIME®) to ...
A new methodology to assess the solubility of fatty acids: Impact of food emulsifiers
(Elsevier Science, 2021-01)
In food formulations, lipids are normally incorporated as emulsions stabilized by different types of emulsifiers. The emulsifiers can affect fatty acid (FA) solubilization as they can interact with FA. The main purpose of ...
Steam deacidification of palm oil
(Inst Chemical EngineersRugbyInglaterra, 2011)
Fermentation by gut microbiota cultured in a simulator of the human intestinal microbial ecosystem is improved probiotic Enterococcus faecium CRL 183
(2011)
Background: Enterococci are used in a large number of dairy products, such as starter cultures in food supplements and in foods considered functional. In vitro gut fermentation models present an unmatched opportunity of ...