Emulsifier
Mostrando 1-12 de 74 artigos, teses e dissertações.
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1. Novel PEG 4000 derivatives and its use in controlled release of drug indomethacin
The insertion of functional groups in polymer compounds may facilitate their interaction with different drugs. PEG polymers are widely used for their low melting point, low toxicity, drug compatibility, and hydrophilicity. They are used as pharmaceutical excipients for the formulation of conventional or modified released drugs and are designed to be upgraded
Quím. Nova. Publicado em: 2020-06
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2. Produção de biossurfactantes: manoproteínas intracelulares e soforolipídios extracelulares por Saccharomyces cerevisiae
RESUMO Os biossurfactantes apresentam inúmeras aplicações ambientais e são produzidos por diversos microrganismos. Os provenientes da levedura Saccharomyces cerevisiae são pouco estudados para fins ambientais, sendo atóxicos. Objetivou-se o estudo da produção de biossurfactantes intra e extracelular por essa levedura, desenvolvida em meio de cultivo
Eng. Sanit. Ambient.. Publicado em: 20/12/2019
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3. Use of soybean gum as an emulsifier in diets for commercial laying hens
Resumo: O objetivo deste trabalho foi avaliar a influência da inclusão de goma de soja (Glycine max) na dieta de poedeiras comerciais sobre a produção de ovos, a qualidade externa e interna dos ovos, e a viabilidade econômica, bem como da temperatura e do tempo de armazenamento sobre a estabilidade oxidativa dos ovos. Cento e oitenta poedeiras Lohmann-L
Pesq. agropec. bras.. Publicado em: 02/12/2019
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4. OIL-IN-WATER (O/W) EMULSIONABLE CONCENTRATE OF ISHPINK (Ocotea quixos) WITH THERMODYNAMIC STABILITY
RESUMO O Equador tem um grande número de espécies nativas com propriedades fungicidas, herbicidas e inseticidas, das quais várias foram estudadas, no entanto, muito poucas espécies de plantas têm sido aplicadas no desenvolvimento de produtos comerciais. O Ocotea quixos, é uma planta indígena da Amazônia equatoriana, com propriedades fungicidas. Neste
Rev. Caatinga. Publicado em: 21/10/2019
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5. Different formulations of camu-camu popsicle: characterization, vitamin C and sensorial analysis of an opportunity to family agroindustry
Abstract The high levels of vitamin C in camu-camu have stimulated the interests of extractivists, farmers and consumers. The aim of this study was to characterize five accessible for family agroindustry different formulations of camu-camu popsicles and assess their acceptance. A completely randomized design was used and the treatments consisted of five dif
Food Sci. Technol. Publicado em: 31/01/2019
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6. Optimization of the conditions for producing water-in-oil-in-water microemulsions and spray-dried microcapsule of tomato extract powder
Abstract The objective of this study was to investigate optimized conditions for producing water-in-oil-in-water (W/O/W) microemulsions and spray-dried microcapsules of tomato extracts. The condition of highest yield for W/O/W microemulsification was optimized by response surface methodology (RSM). The independent variables were ratio of tomato extract to M
Food Sci. Technol. Publicado em: 22/10/2018
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7. Optimized conditions to produce water-in-oil-in-water nanoemulsion and spray-dried nanocapsule of red ginseng extract
Abstract The aim of this study was to optimize conditions for producing water-in-oil-in-water (W/O/W) nanoemulsion and spray-dried nanocapsule of red ginseng extract. Based on emulsion stability and average particle size analysis, optimum conditions to produce W/O/W nanoemulsion were: ratio of core to coating material, 3:7; primary emulsifier, 10% polyglyce
Food Sci. Technol. Publicado em: 19/04/2018
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8. INFLUENCE OF CARDANOL ENCAPSULATED ON THE PROPERTIES OF POLY(LACTIC ACID) MICROPARTICLES
In this study, microparticles of poly(lactic acid) (PLA) were produced to encapsulate cardanol, varying molar mass of the polymer matrix, concentration of the emulsifier (PVA) and concentration of the chemical additive (cardanol). The droplet size distribution, polydispersity index, morphology, the interaction between cardanol and PLA, cardanol encapsulation
Quím. Nova. Publicado em: 2018-03
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9. Production and characterization of a biosurfactant produced by Streptomyces sp. DPUA 1559 isolated from lichens of the Amazon region
Surfactants are amphipathic compounds containing both hydrophilic and hydrophobic groups, capable to lower the surface or interfacial tension. Considering the advantages of the use of biosurfactants produced by microorganisms, the aim of this paper was to develop and characterize a biosurfactant produced by Streptomyces sp. DPUA1559 isolated from lichens of
Braz J Med Biol Res. Publicado em: 11/12/2017
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10. BEEF TALLOW AND EMULSIFIER IN GROWING-FINISHING PIG DIETS
ABSTRACT Two trials were aimed to evaluate beef tallow in diets with and without emulsifier on performance of pigs at growing-finishing phases. In the first trial, 15 barrows (22.03±0.62 kg) were distributed among three treatments: reference diet; test diet 1 (5% beef tallow) and test diet 2 (10% beef tallow). Beef tallow presented average value of 7130.97
An. Acad. Bras. Ciênc.. Publicado em: 27/04/2017
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11. Effect of Synthetic Emulsifier and Natural Biosurfactant on Feed Process and Quality of Pelletized Feed in Broiler Diet
ABSTRACT A feed production trial was conducted to study the effect of synthetic emulsifier and natural biosurfactant the process and quality of pelletized broiler feed. A corn-soy based broiler diet was formulated with fixed ratio 2:1 of oil-to-water with two types of emulsifiers, namely glyceryl polyethylene glycol ricinoleate synthetic emulsifier and lysop
Rev. Bras. Cienc. Avic.. Publicado em: 2017-01
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12. HOW TO FORMULATE A STABLE AND MONODISPERSE WATER-IN-OIL NANOEMULSION CONTAINING PUMPKIN SEED OIL: THE USE OF MULTIOBJECTIVE OPTIMIZATION
Abstract The multiobjective optimization method was applied in order to improve the droplet size distribution and stability of water-in-oil emulsions composed of sunflower and pumpkin seed oils as continuous phase, polyglycerol polyricinoleate as emulsifier, water as dispersed phase and sodium chloride as co-stabilizer (lipophobe). Three composition factors
Braz. J. Chem. Eng.. Publicado em: 2016-12