Ultrasonic processing of butter oil (ghee) into oil-in-water emulsions
نویسندگان
چکیده
منابع مشابه
Effects of cow ghee (clarified butter oil) & soybean oil on carcinogen-metabolizing enzymes in rats
BACKGROUND & OBJECTIVES Our previous study showed that cow ghee relative to soybean oil had a protective effect against carcinogen induced mammary cancer in rats. The objective of this study was to elucidate its biochemical mechanism. METHODS Two groups of 21 day old rats (20 each) were fed for 44 wk diet containing cow ghee or soybean oil (10%). Five animals from each group were sacrificed a...
متن کاملThermodynamic Stability of Water-in-oil Emulsions
It is well known that colloids can show phase transitions similar to the ones observed in molecular systems. Colloid-diluted and colloid-concentrated phases can coexist in thermodynamic equilibrium at certain conditions. In a previous work, the authors of this research have used this concept to study petroleum emulsions stability, applying thermodynamic perturbation theories to calculate a phas...
متن کاملInfrared Spectroscopy of Bilberry Extract Water-in-Oil Emulsions: Sensing the Water-Oil Interface
Water-in-oil (w/o) emulsions are of great interest in many areas of the life sciences, including food technology, bioprocess engineering, and pharmaceuticals. Such emulsions are complex multi-component systems and the molecular mechanisms which lead to a stable emulsion are yet to be fully understood. In this work, attenuated total reflection (ATR) infrared (IR) spectroscopy is applied to a ser...
متن کاملData on the physical characterization of oil in water emulsions
This article contains experimental data and images for the physical characterization of oil in water emulsions. Mentioned data are related to the research article "Effect of stabilizers, oil level and structure on the growth of Zygosaccharomyces bailii and on physical stability of model systems simulating acid sauces" (A.L. Zalazar, M.F. Gliemmo, C.A. Campos, 2016) [1]. Physical characterizatio...
متن کاملSystematic characterization of oil-in-water emulsions for formulation design.
Oil-in-water emulsions varying in surfactant concentration and manufacturing process were prepared. About 10 experiments were performed to characterize them. The goal of this research was to find out which tests should systematically be carried out to assess efficiently the stability and the properties of an emulsified preparation. Thus, formulation design requires at least the measurement of t...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Journal of Food Processing and Preservation
سال: 2016
ISSN: 0145-8892
DOI: 10.1111/jfpp.13170