8 documents found, page 1 of 1

Characterization and stability of solid lipid nanoparticles produced from diffe...

The use of lipids from conventional oils and fats to produce solid lipid nanoparticles (SLN) attracting interest from the food industry, since due their varying compositions directly affects crystallization behavior, stability, and particle sizes (PS) of SLN. Thus, this study aimed evaluate the potential of fully hydrogenated oils (hardfats) with different hydrocarbon chain lengths to produce SLN using differen...

“Characterization and stability of α-tocopherol loaded solid lipid nanoparticle...

Solid lipid nanoparticles can be compatible with several bioactive compounds and confer a differentiated crystalline structure. This study aimed to produce -tocopherol loaded solid lipid nanoparticles with fully hydrogenated oils and fats from palm oil, soybean oil, and crambe oil, by high-pressure homogenization, using lecithin as an emulsifier. After recrystallization of solid lipid nanoparticles, dispersions...

Development and characterization of fully hydrogenated soybean oil and high ole...

Nanostructured lipid carriers (NLC) have shown great potential as a delivery system for lipophilic bioactive compounds as they provide protection, high water dispersibility, chemical stability, and oral bioavailability. The less compact crystal structure created by high- and low-melting-point lipids has more space for the entrapment of bioactive compounds, such as $\beta$-carotene, the carotenoid with the highe...

Development of a potentially functional chocolate spread containing probiotics ...

Made available in DSpace on 2022-04-29T08:36:21Z (GMT). No. of bitstreams: 0 Previous issue date: 2022-01-15; Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES); Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP); New functional hazelnut and chocolate spreads, containing the probiotic strain Enterococcus faecium CRL 183 and different concentrations of medium-long-medium (MLM)-type st...

Tripalmitin and monoacylglycerols as modifiers in the crystallisation of palm oil

The effects of enzymatic interesterification on the physical-chemical propertie...

The main goal of the present research effort was to evaluate the physical-chemical properties of blends of lard and soybean oil following enzymatic interesterification catalyzed by an immobilized lipase from Thermomyces lanuginosa (Lipozyme™ TL IM). Lipase-catalyzed interesterification produced new triacylglycerols that changed the physical-chemical properties of the fat blends under study. Solid fat content (3...

Lipídios estruturados obtidos a partir da mistura de gordura de frango, sua est...

Lipídios estruturados obtidos a partir da mistura de gordura de frango, sua est...