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Effect of lecithin and soy oil on the fermentative performance of Saccharomyces uvarum I Z 1904
(1996-08-01)
The proposal of this work was to study the effects of lecithin and soy oil on the fermentative performance of Saccharomyces uvarum I Z 1904, a yeast used in the industrial production of ethanol. High Test Molasses (HTM) ...
Effect of lecithin and soy oil on the fermentative performance of Saccharomyces uvarum I Z 1904
(1996-08-01)
The proposal of this work was to study the effects of lecithin and soy oil on the fermentative performance of Saccharomyces uvarum I Z 1904, a yeast used in the industrial production of ethanol. High Test Molasses (HTM) ...
Fish oil encapsulated in soy protein particles by lyophilization: Effect of drying process
(John Wiley & Sons Ltd, 2022-01-15)
BACKGROUND: Fish oil is an important source of healthy ω-3 fatty acids to be used in functional foods. However, its autoxidation susceptibility, aroma and solubility make it difficult to use. Its encapsulation could reduce ...
The effect of sodium chloride on the formation of W/O microemulsions in soy bean oil/surfactant/water systems and the solubilization of small hydrophilic molecules
(Elsevier B.V., 2008-02-15)
Partial pseudoternary phase diagrams were constructed for soy bean oil (SBO)/surfactant/NaCl aqueous solution systems, at 25 degrees C, using the anionic sodium bis(2-ethylhexyl) sulfosuccinate (ACT) and zwiterionic ...
The effect of sodium chloride on the formation of W/O microemulsions in soy bean oil/surfactant/water systems and the solubilization of small hydrophilic molecules
(Elsevier B.V., 2008-02-15)
Partial pseudoternary phase diagrams were constructed for soy bean oil (SBO)/surfactant/NaCl aqueous solution systems, at 25 degrees C, using the anionic sodium bis(2-ethylhexyl) sulfosuccinate (ACT) and zwiterionic ...
Buriti oil emulsions as affected by spi/high-methoxyl pectin ratio, oil content and homogenization pressure: Production and characterization of buriti oil emulsions
(2020-01-01)
Research background. Emulsion technology is a suitable way of encapsulating, protecting and releasing bioactive hydrophobic compounds for application in food industries, but they are thermodynamically unstable systems. ...
Prolonged consumption of soy or fish-oil-enriched diets differentially affects the pattern of hypothalamic neuronal activation induced by refeeding in rats
(MANEY PUBLISHING, 2009)
We used c-Fos immunoreactivity to estimate neuronal activation in hypothalamic feeding-regulatory areas of 3-month-old rats fed control or oil-enriched diets (soy or fish) since weaning. While no diet effect was observed ...