134 related articles for article (PubMed ID: 28530557)
1. Improving oxidative stability of echium oil emulsions fabricated by Microfluidics: Effect of ionic gelation and phenolic compounds.
Comunian TA; Ravanfar R; de Castro IA; Dando R; Favaro-Trindade CS; Abbaspourrad A
Food Chem; 2017 Oct; 233():125-134. PubMed ID: 28530557
[TBL] [Abstract][Full Text] [Related]
2. Protection of echium oil by microencapsulation with phenolic compounds.
Comunian TA; Boillon MRG; Thomazini M; Nogueira MS; de Castro IA; Favaro-Trindade CS
Food Res Int; 2016 Oct; 88(Pt A):114-121. PubMed ID: 28847390
[TBL] [Abstract][Full Text] [Related]
3. Effect of sinapic acid ester derivatives on the oxidative stability of omega-3 fatty acids rich oil-in-water emulsions.
da Silveira TFF; Cajaíba LM; Valentin L; Baréa B; Villeneuve P; Castro IA
Food Chem; 2020 Mar; 309():125586. PubMed ID: 31670124
[TBL] [Abstract][Full Text] [Related]
4. Enhancing stability of echium seed oil and beta-sitosterol by their coencapsulation by complex coacervation using different combinations of wall materials and crosslinkers.
Comunian TA; Nogueira M; Scolaro B; Thomazini M; Ferro-Furtado R; de Castro IA; Favaro-Trindade CS
Food Chem; 2018 Jun; 252():277-284. PubMed ID: 29478542
[TBL] [Abstract][Full Text] [Related]
5. Echium oil with oxidative stability increased by emulsion preparation in the presence of the phenolic compound sinapic acid followed by dehydration by spray and freeze drying processes.
Comunian TA; Favaro LF; Thomazini M; Pallone EMJA; do Amaral Sobral PJ; de Castro IA; Favaro-Trindade CS
J Food Sci Technol; 2019 Mar; 56(3):1155-1164. PubMed ID: 30956295
[TBL] [Abstract][Full Text] [Related]
6. Development of functional yogurt containing free and encapsulated echium oil, phytosterol and sinapic acid.
Comunian TA; Chaves IE; Thomazini M; Moraes ICF; Ferro-Furtado R; de Castro IA; Favaro-Trindade CS
Food Chem; 2017 Dec; 237():948-956. PubMed ID: 28764091
[TBL] [Abstract][Full Text] [Related]
7. Antioxidant activity of phenolic compounds added to a functional emulsion containing omega-3 fatty acids and plant sterol esters.
Espinosa RR; Inchingolo R; Alencar SM; Rodriguez-Estrada MT; Castro IA
Food Chem; 2015 Sep; 182():95-104. PubMed ID: 25842314
[TBL] [Abstract][Full Text] [Related]
8. Improvement of physicochemical properties of encapsulated echium oil using nanostructured lipid carriers.
Azizi M; Kierulf A; Connie Lee M; Abbaspourrad A
Food Chem; 2018 Apr; 246():448-456. PubMed ID: 29291872
[TBL] [Abstract][Full Text] [Related]
9. Effect of different polysaccharides and crosslinkers on echium oil microcapsules.
Comunian TA; Gomez-Estaca J; Ferro-Furtado R; Conceição GJ; Moraes IC; de Castro IA; Favaro-Trindade CS
Carbohydr Polym; 2016 Oct; 150():319-29. PubMed ID: 27312643
[TBL] [Abstract][Full Text] [Related]
10. Olive and echium oil gelled emulsions: Simulated effect of processing temperature, gelling agent and in vitro gastrointestinal digestion on oxidation and bioactive compounds.
Gutiérrez-Luna K; Ansorena D; Cruz R; Astiasarán I; Casal S
Food Chem; 2023 Feb; 402():134416. PubMed ID: 36303378
[TBL] [Abstract][Full Text] [Related]
11. Combination of natural strategies to improve the oxidative stability of echium seed oil.
Roschel GG; da Silveira TFF; Cajaíba LM; Ferrari RA; Castro IA
J Food Sci; 2021 Feb; 86(2):411-419. PubMed ID: 33448021
[TBL] [Abstract][Full Text] [Related]
12. Alternative oil extraction methods from Echium plantagineum L. seeds using advanced techniques and green solvents.
Castejón N; Luna P; Señoráns FJ
Food Chem; 2018 Apr; 244():75-82. PubMed ID: 29120808
[TBL] [Abstract][Full Text] [Related]
13. Chemical characterization of Echium plantagineum seed oil obtained by three methods of extraction.
Carlini GCG; Roschel GG; Ferrari RA; Alencar SM; Ota HC; da Silveira TFF; Castro IA
J Food Sci; 2021 Dec; 86(12):5307-5317. PubMed ID: 34841517
[TBL] [Abstract][Full Text] [Related]
14. Effects of microencapsulation by ionic gelation on the oxidative stability of flaxseed oil.
Menin A; Zanoni F; Vakarelova M; Chignola R; Donà G; Rizzi C; Mainente F; Zoccatelli G
Food Chem; 2018 Dec; 269():293-299. PubMed ID: 30100437
[TBL] [Abstract][Full Text] [Related]
15. Ultrasound-assisted preparation of flaxseed oil nanoemulsions coated with alginate-whey protein for targeted delivery of omega-3 fatty acids into the lower sections of gastrointestinal tract to enrich broiler meat.
Abbasi F; Samadi F; Jafari SM; Ramezanpour S; Shams Shargh M
Ultrason Sonochem; 2019 Jan; 50():208-217. PubMed ID: 30249371
[TBL] [Abstract][Full Text] [Related]
16. Encapsulation of wheat germ oil in alginate-gelatinized corn starch beads: Physicochemical properties and tocopherols' stability.
Feltre G; Sartori T; Silva KFC; Dacanal GC; Menegalli FC; Hubinger MD
J Food Sci; 2020 Jul; 85(7):2124-2133. PubMed ID: 32579742
[TBL] [Abstract][Full Text] [Related]
17. Fabrication of Concentrated Fish Oil Emulsions Using Dual-Channel Microfluidization: Impact of Droplet Concentration on Physical Properties and Lipid Oxidation.
Liu F; Zhu Z; Ma C; Luo X; Bai L; Decker EA; Gao Y; McClements DJ
J Agric Food Chem; 2016 Dec; 64(50):9532-9541. PubMed ID: 27936671
[TBL] [Abstract][Full Text] [Related]
18. Microencapsulation of sacha inchi oil using emulsion-based delivery systems.
Vicente J; de Souza Cezarino T; Pereira LJB; da Rocha EP; Sá GR; Gamallo OD; de Carvalho MG; Garcia-Rojas EE
Food Res Int; 2017 Sep; 99(Pt 1):612-622. PubMed ID: 28784524
[TBL] [Abstract][Full Text] [Related]
19. Echium oil is better than rapeseed oil in enriching poultry meat with n-3 polyunsaturated fatty acids, including eicosapentaenoic acid and docosapentaenoic acid.
Kitessa SM; Young P
Br J Nutr; 2009 Mar; 101(5):709-15. PubMed ID: 18616838
[TBL] [Abstract][Full Text] [Related]
20. Fatty acid composition in double and multilayered microcapsules of ω-3 as affected by storage conditions and type of emulsions.
Jiménez-Martín E; Antequera Rojas T; Gharsallaoui A; Ruiz Carrascal J; Pérez-Palacios T
Food Chem; 2016 Mar; 194():476-86. PubMed ID: 26471582
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
