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  • About
  • The Global ETD Search service is a free service for researchers to find electronic theses and dissertations. This service is provided by the Networked Digital Library of Theses and Dissertations.
    Our metadata is collected from universities around the world. If you manage a university/consortium/country archive and want to be added, details can be found on the NDLTD website.

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Showing 1 to 4 of 4 (0.156 seconds)

Spelling suggestions: "subject:"rise bra wax"" "subject:"rich bra wax""

1

APPLICATION OF RICE BRAN WAX ORGANOGEL TO SUBSTITUTE SOLID FAT AND ENHANCE UNSATURATED FAT CONTENT IN ICE CREAM

Zulim Botega, Daniele 25 January 2012 (has links)
The objective of this study was to investigate the potential application of rice bran wax (RBW) organogel to replace solid fat content and create the fat network in ice cream. Ice creams with 10% fat or 15% fat were formulated with RBW organogel as the fat source, and two different emulsifiers were used: polmo, a commercial blend of emulsifiers which contains 80% mono- and diglycerides and 20% polysorbate 80, and Glycerol monooleate (GMO). Candelilla wax (CDW) organogel and carnauba wax (CBW) organogel were also tested for comparison. RBW organogel had the ability to form and sustain structure in 15% fat ice creams when GMO was used as the emulsifier. Transmission electron microscopy revealed that the RBW crystal morphology within the fat droplet, when GMO was used as the emulsifier, was characterized by the growth of crystals at the outer edge of the droplet which increased fat destabilization and network formation. / Nestlé Product Technology Centre, France
2

Rice Bran Wax Oleogel Water Holding Capacity and Its Effects on the Physical Properties of the Network

Cramer, Erica Danielle 24 October 2016 (has links)
No description available.
Food Science
oleogel
rice bran wax
soybean oil
organogel
emulsion
3

Developing Saturated Fat-reduced Processed Cheese Products

Huang, Huidong 01 September 2015 (has links)
No description available.
Food Science
4

Increasing the Oral Bioaccessibility of Curcumin Using Oleogels Structured by Rice Bran Wax

Hallinan, Robert Michael January 2020 (has links)
No description available.
Food Science
Nutrition
food science
lipids
curcumin
bioavailability
bioaccessibility
delivery system
food
oleogel
oil
physical properties
curcuminoids
rice bran wax
in vitro
absorption
gel
edible
food technology
functional food

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