Cargando…

The Role of Endogenous Lipids in the Emulsifying Properties of Cocoa

This paper describes a study in which the emulsifying properties of cocoa material with and without its lipid fraction were explored. This study was motivated by the commercial interest in naturally-occurring particulate emulsifiers as opposed to the chemically modified emulsifying particles present...

Descripción completa

Detalles Bibliográficos
Autores principales:	Gould, Joanne M., Furse, Samuel, Wolf, Bettina
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Frontiers Media S.A. 2016
Materias:	Nutrition
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4786564/ https://www.ncbi.nlm.nih.gov/pubmed/27014680 http://dx.doi.org/10.3389/fchem.2016.00011

Ejemplares similares

Cocoa, Blood Pressure, and Vascular Function
por: Ludovici, Valeria, et al.
Publicado: (2017)

Enhancing Human Cognition with Cocoa Flavonoids
por: Socci, Valentina, et al.
Publicado: (2017)

Effects of hydrodynamic cavitation on physicochemical structure and emulsifying properties of tilapia (Oreochromis niloticus) myofibrillar protein
por: Hou, Yucheng, et al.
Publicado: (2023)

Effect of Endogenous Lipids and Proteins on the Antioxidant, in vitro Starch Digestibility, and Pasting Properties of Sorghum Flour
por: Irondi, Emmanuel Anyachukwu, et al.
Publicado: (2022)

Cocoa Diet and Antibody Immune Response in Preclinical Studies
por: Camps-Bossacoma, Mariona, et al.
Publicado: (2017)

Influence of food emulsifiers on cellular function and inflammation, a preliminary study
por: Dufrusine, Beatrice, et al.
Publicado: (2023)

Flavonoid Intake From Cocoa-Based Products and Adiposity Parameters in Adolescents in Spain
por: Laveriano-Santos, Emily P., et al.
Publicado: (2022)

Effects of shear emulsifying/ball milling/autoclave modification on structure, physicochemical properties, phenolic compounds, and antioxidant capacity of lotus (Nelumbo) leaves dietary fiber
por: Zheng, Hui, et al.
Publicado: (2023)

Fortification of cocoa semi-skimmed milk formulations with native lactic acid bacteria: Cell viability, physicochemical and functional properties for developing novel foods
por: Tenea, Gabriela N., et al.
Publicado: (2022)

Enhancing the Formation and Stability of Oil-In-Water Emulsions Prepared by Microchannels Using Mixed Protein Emulsifiers
por: Jiao, Yan, et al.
Publicado: (2022)

Cocoa flavanol consumption improves cognitive function, blood pressure control, and metabolic profile in elderly subjects: the Cocoa, Cognition, and Aging (CoCoA) Study—a randomized controlled trial(1)(2)(3)(4)
por: Mastroiacovo, Daniela, et al.
Publicado: (2015)

Total Fat Content and Fatty Acid Profile of Fine-Aroma Cocoa From Northeastern Peru
por: Oliva-Cruz, Manuel, et al.
Publicado: (2021)

Assessing Variability in Vascular Response to Cocoa With Personal Devices: A Series of Double-Blind Randomized Crossover n-of-1 Trials
por: Bapir, Mariam, et al.
Publicado: (2022)

A Cocoa Diet Can Partially Attenuate the Alterations in Microbiota and Mucosal Immunity Induced by a Single Session of Intensive Exercise in Rats
por: Ruiz-Iglesias, Patricia, et al.
Publicado: (2022)

Optimizing cost, growth performance, and nutrient absorption with a bio-emulsifier based on lysophospholipids for broiler chickens
por: Haetinger, V.S., et al.
Publicado: (2021)

Role of circulating sphingolipids in lipid metabolism: Why dietary lipids matter
por: Calzada, Catherine, et al.
Publicado: (2023)

Cocoa colonic phenolic metabolites are related to HDL-cholesterol raising effects and methylxanthine metabolites and insoluble dietary fibre to anti-inflammatory and hypoglycemic effects in humans
por: Sarriá, Beatriz, et al.
Publicado: (2020)

Effect of emulsifier and multicarbohydrase enzyme supplementation on performance and nutrient digestibility in broiler diets containing rapeseed meal
por: Wiśniewska, Zuzanna, et al.
Publicado: (2022)

Effect of emulsifying stability of myofibrillar protein on the gel properties of emulsified surimi gel
por: Gao, Yuanpei, et al.
Publicado: (2018)

Effects of metabolizable energy and emulsifier supplementation on growth performance, nutrient digestibility, body composition, and carcass yield in broilers
por: Ko, Hanseo, et al.
Publicado: (2023)

Lipid metabolism is dysregulated in a mouse model of diabetes
por: Furse, Samuel
Publicado: (2022)

Physicochemical and In Vitro Digestion Properties of Curcumin-Loaded Solid Lipid Nanoparticles with Different Solid Lipids and Emulsifiers
por: Yu, Yasi, et al.
Publicado: (2023)

Increasing cocoa butter-like lipid production of Saccharomyces cerevisiae by expression of selected cocoa genes
por: Wei, Yongjun, et al.
Publicado: (2017)

Role Medium-Chain Fatty Acids in the Lipid Metabolism of Infants
por: Yuan, Tinglan, et al.
Publicado: (2022)

Role of lipidomics in assessing the functional lipid composition in breast milk
por: Ganeshalingam, Moganatharsa, et al.
Publicado: (2022)

Effects of supplemented mode of emulsifier on growth performance, serum biochemical index, quality of meat and skin fat, and nutrient utilization in Pekin ducks
por: Zeng, X.Y., et al.
Publicado: (2023)

Polyphenols in Cocoa and Cocoa Products: Is There a Link between Antioxidant Properties and Health?
por: Jalil, Abbe Maleyki Mhd, et al.
Publicado: (2008)

Vascular and cognitive effects of cocoa-rich chocolate in postmenopausal women: a study protocol for a randomised clinical trial
por: Garcia-Yu, Irene A, et al.
Publicado: (2018)

From Intrauterine to Extrauterine Life—The Role of Endogenous and Exogenous Factors in the Regulation of the Intestinal Microbiota Community and Gut Maturation in Early Life
por: Socha-Banasiak, Anna, et al.
Publicado: (2021)

Role of medium-chain fatty acids in the emulsification mechanistics of self-micro-emulsifying lipid formulations
por: Hasan, Naser M.Y.
Publicado: (2014)

Sams teach yourself Cocoa touch programming in 24 hours
por: Baring-Gould, Sengan
Publicado: (2010)

Effect of lipid source and emulsifier on productive and physiological parameters of broilers
por: Tenório, Karine Isabela, et al.
Publicado: (2022)

The Lipid and Glyceride Profiles of Infant Formula Differ by Manufacturer, Region and Date Sold
por: Furse, Samuel, et al.
Publicado: (2019)

Tempering of cocoa butter and chocolate using minor lipidic components
por: Chen, Jay, et al.
Publicado: (2021)

Effects of an emulsifier blend supplementation on growth performance, nutrient digestibility, intestinal morphology, and muscle fatty acid profile of broiler chickens fed with different levels of energy and protein
por: Ahmadi-Sefat, Ali Asghar, et al.
Publicado: (2022)

Formulation and Applications of Lipid-Based Nanovehicles: Spotlight on Self-emulsifying Systems
por: Mehanna, Mohammed M., et al.
Publicado: (2021)

Cocoa
Publicado: (1885)

Cocoa
por: Wentk, Richard
Publicado: (2010)

The Role of Polydimethylsiloxane in Suppressing the Evolution of Lipid Oxidation Products in Thermo-Oxidised Sunflower Oil: Influence of Stirring Processes
por: Ampem, Gilbert, et al.
Publicado: (2021)

Integrated Transcriptomic and Translatomic Inquiry of the Role of Betaine on Lipid Metabolic Dysregulation Induced by a High-Fat Diet
por: Huang, Tengda, et al.
Publicado: (2021)

Cannot write session to /tmp/vufind_sessions/sess_ns2tja7uug198c2p9ea0pu3i63