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Emulsifier in broiler diets containing different fat sources
(Fundação APINCO de Ciência e Tecnologia Avícolas, 2011-06-01)
This present study aimed at evaluating the effect of the addition of an emulsifier to diets containing soybean oil, poultry fat or their blend, on the performance, carcass traits, serum lipid levels, pancreatic lipase ...
Emulsifier in broiler diets containing different fat sources
(Fundação APINCO de Ciência e Tecnologia Avícolas, 2011-06-01)
This present study aimed at evaluating the effect of the addition of an emulsifier to diets containing soybean oil, poultry fat or their blend, on the performance, carcass traits, serum lipid levels, pancreatic lipase ...
Gluten-free laminated baked products: effect of ingredients and emulsifiers on technological quality
(Universiti Putra Malaysia, 2018-12)
The aim of this work was to assess the effect of ingredients and emulsifiers on the physical and textural attributes of gluten-free laminated dough pieces and products. Gluten-free flours (soy, rice and cassava), different ...
Microencapsulation of a Low- trans Fat in Trehalose as Affected by Emulsifier Type
(Springer, 2008-09)
A low-trans fat blend formulated with high linoleic sunflower seed oil (SFO) and a high melting fraction (HMF) of milk fat was encapsulated by freeze-drying emulsions. The selected emulsifiers were a mixed of the palmitic ...
Characterization of the emulsifying activity of biosurfactants produced by lactic acid bacteria isolated from the Argentinian Patagonia
(Taylor & Francis, 2020-11)
This study aimed to characterize the emulsifying activity of biosurfactants extracted from lactic acid bacteria (LAB) originals of the Argentinian Patagonia. Nine LABs were isolated from sheep cheese and fishes. All the ...
O/W emulsions stabilized by interactions between proteins and polysaccharides
(2018-01-01)
Amphiphilic structures can be produced from interactions between proteins and polysaccharides, resulting in supramolecular microstructures very suitable to replace synthetic emulsifiers. These association colloids may be ...
Structural characterization of complexes prepared with glycerol monoestearate and maize starches with different amylose contents
(2016-09-05)
Morphology and different structural features of V-amylose complexes prepared with different concentrations (1%, 2%, 3%) of glycerol monostearate (GMS) and normal maize (NMS), waxy maize (WMS), and high amylose maize (HAMS) ...
Foam mat drying of mango: Effect of processing parameters on the drying kinetic and product quality
(2017-04-04)
This study investigated the foam mat drying process parameters (temperature and concentration of foaming agents, albumin, and an emulsifier blend) and evaluated their effects on drying kinetics, color, carotenoid retention, ...
Effect of the emulsifier sodium stearoyl lactylate and of the enzyme maltogenic amylase on the quality of pan bread during storage
(Elsevier Science BvAmsterdamHolanda, 2012)
Acacia gum as modifier of thermal stability, solubility and emulsifying properties of α-lactalbumin
(Carbohydrate Polymers, 2018)