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Relevant bibliographies by topics / Lecithins

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Academic literature on the topic 'Lecithins'

Author: Grafiati

Published: 4 June 2021

Last updated: 30 January 2023

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Journal articles on the topic "Lecithins"

1

Lisovaya, Ekaterina, Elena Viktorova, Mariet Zhane, Olga Vorobyova, and Elena Velikanova. "Research of the chemical composition peculiarities of food additives – vegetable lecithins for the development of methods for assessing their quality." BIO Web of Conferences 34 (2021): 06009. http://dx.doi.org/10.1051/bioconf/20213406009.

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Lecithins are widely used in the food industry as food additives. In this regard, the requirements for the lecithins quality are quite high, and the development of the rapid determination methods of their quality indicators, including the acid value, is an urgent task. The article presents research of the peculiarities of vegetable lecithins chemical composition for the development of a method for determining their acid value using the pulsed nuclear magnetic relaxation (NMR) method. It was found that the studied lecithins differ significantly in the content of individual phospholipid groups e

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Butina, Elena. "Comparative Rheological Properties of Soy Lecithins Produced in Russia." Bioscience Biotechnology Research Communications 14, no. 4 (2021): 1861–70. http://dx.doi.org/10.21786/bbrc/14.4.71.

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The work is devoted to a comparative study of the features of the structural and mechanical properties of soybean lecithins, produced in Russia, in their relationship with the composition and other characteristics. Considering that the cultivation of transgenic agricultural crops is prohibited in Russia, Russian plant raw materials and products of its processing, including lecithin, are of interest and are in demand in a number of European countries. Despite the fact that the main raspberry raw material in Russia is sunflower, the volume of processing of soybeans grown without the use of genet

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Alhajj, Maria J., Nicolle Montero, Cristhian J. Yarce, and Constain H. Salamanca. "Lecithins from Vegetable, Land, and Marine Animal Sources and Their Potential Applications for Cosmetic, Food, and Pharmaceutical Sectors." Cosmetics 7, no. 4 (2020): 87. http://dx.doi.org/10.3390/cosmetics7040087.

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The aim of this work was to review the reported information about the phospholipid composition of lecithins derived from several natural sources (lipids of plant, animal, and marine origin) and describe their main applications for the cosmetic, food, and pharmaceutical sectors. This study was carried out using specialized search engines and according to the following inclusion criteria: (i) documents published between 2005 and 2020, (ii) sources of lecithins, (iii) phospholipidic composition of lecithins, and (iv) uses and applications of lecithins. Nevertheless, this work is presented as a na

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Arora, Harshika, Mitch D. Culler та Eric A. Decker. "Production of a High-Phosphatidylserine Lecithin That Synergistically Inhibits Lipid Oxidation with α-Tocopherol in Oil-in-Water Emulsions". Foods 11, № 7 (2022): 1014. http://dx.doi.org/10.3390/foods11071014.

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Phosphatidylserine (PS) was shown to work synergistically with tocopherols to extend the shelf life of oil-in-water emulsions. However, the high cost of PS prevents it from being used as a food additive. This work investigated the potential use of a high-PS enzyme-modified lecithin to be used along with α-tocopherol to extend the lag phase of oil-in-water emulsions stabilized using Tween 20. Phospholipase D from Streptomyces sp. and L-serine were used to modify lecithin to increase the PS concentration. Enzyme activity was optimized as a function of pH and temperature using high-phosphatidylch

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Agafonov, O. S., E. V. Lisovaya, S. M. Prudnikov, and E. P. Victorova. "Development of standard samples-simulators of weight fraction of acetone insoluble substances in rapeseed lecithins." New Technologies, no. 4 (November 18, 2020): 13–21. http://dx.doi.org/10.47370/2072-0920-2020-15-4-13-21.

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Currently, there is an increase in the volume of rapeseed processing, which leads to a natural increase in the production of by-products such as rapeseed lecithin. One of the indicators of the quality of lecithins, which determines the content of physiologically valuable components – phospholipids is the weight fraction of substances insoluble in acetone. The aim of the study is to develop an integrated system for metrological support of an instrumental method for determining the weight fraction of substances insoluble in acetone, contained in rapeseed lecithins, using the pulse NMR method. Th

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Shestakova, E. A., D. S. Raspopov, and E. I. Verboloz. "Development of flow technology for the purification and production of food sunflower phospholipids." Proceedings of the Voronezh State University of Engineering Technologies 81, no. 1 (2019): 125–31. http://dx.doi.org/10.20914/2310-1202-2019-1-125-131.

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The completed research work is aimed at creating a continuous technology and machine-hardware purification scheme for phosphatide concentrate in an effective magneto-acoustic way. To separate modified of waste of deodorization and to obtain lecithins with a high content of phosphatidylcholines using distillation, selective solvent, ethyl alcohol and adsorbent-silica gel was used, and ultrasonic with an intensity of 10 W/cm2 in combination with a pulsating magnetic field of 2 Tl was used to increase its dissolving and absorbing ability. Such treatment in the stream provides obtaining a substant

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Hasan, Mahmoud, Kamil Elkhoury, Nabila Belhaj, et al. "Growth-Inhibitory Effect of Chitosan-Coated Liposomes Encapsulating Curcumin on MCF-7 Breast Cancer Cells." Marine Drugs 18, no. 4 (2020): 217. http://dx.doi.org/10.3390/md18040217.

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Current anticancer drugs exhibit limited efficacy and initiate severe side effects. As such, identifying bioactive anticancer agents that can surpass these limitations is a necessity. One such agent, curcumin, is a polyphenolic compound derived from turmeric, and has been widely investigated for its potential anti-inflammatory and anticancer effects over the last 40 years. However, the poor bioavailability of curcumin, caused by its low absorption, limits its clinical use. In order to solve this issue, in this study, curcumin was encapsulated in chitosan-coated nanoliposomes derived from three

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Dohnal, J. C., L. J. Bowie, and H. J. Burstein. "Degree of unsaturation of the fatty acid chains of phospholipids influences the fluorescence polarization: implications for evaluating fetal lung maturity." Clinical Chemistry 32, no. 3 (1986): 425–28. http://dx.doi.org/10.1093/clinchem/32.3.425.

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Abstract To study the effect of fatty acid chain saturation on the fluorescence polarization assay as a measure of fetal lung maturity, we used purified phospholipids isolated from human amniotic fluid and various commercial phospholipids. We found that the fluorescence polarization value decreased as the concentration of unsaturated fatty acids increased. In contrast, the lecithin/sphingomyelin ratio increases with increasing amounts of saturated lecithin, produced as the fetal lung matures. Since only saturated lecithins are surface active, the two indices of fetal respiratory status must re

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Lisovaya, E. V., E. P. Viktorova, A. V. Sverdlichenko, and M. R. Zhane. "Investigation of the efficiency of the application of modified vegetable oil lecithins for the creation of encapsulated forms of micronutrients in the form of nanoemulsions." New Technologies 18, no. 2 (2022): 73–80. http://dx.doi.org/10.47370/2072-0920-2022-18-2-73-80.

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Micro- and nanoemulsions are promising systems for encapsulating micronutrients for food enrichment. For the formation of stable nanoemulsions, it is advisable to use natural emulsifiers – modified lecithins of vegetable oils. The aim of the research is to study the effectiveness of the use of modified lecithins of vegetable oils to create encapsulated forms of micronutrients in the form of nanoemulsions. Emulsions have been obtained using the method of ultrasonic exposure with the use of fat-free vegetable lecithins and their alcohol-soluble fractions as emulsifiers. It has been found that th

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Andrade, Johana, Chelo González-Martínez, and Amparo Chiralt. "Liposomal Encapsulation of Carvacrol to Obtain Active Poly (Vinyl Alcohol) Films." Molecules 26, no. 6 (2021): 1589. http://dx.doi.org/10.3390/molecules26061589.

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Lecithins of different origins and compositions were used for the liposomal encapsulation of carvacrol within the framework of the development of active films for food packaging. Liposomes were incorporated into aqueous polymeric solutions from fully (F) and partially (P) hydrolysed Poly (vinyl alcohol) (PVA) to obtain the films by casting. The particle size distribution and ζ-potential of the liposomal suspensions, as well as their stability over time, were evaluated. Liposomal stability during film formation was analysed through the carvacrol retention in the dried film and the film microstr

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Dissertations / Theses on the topic "Lecithins"

1

Malik, Shagufta. "The behaviour of surfactants in nonaqueous media." Thesis, University of Nottingham, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.299582.

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Heift, Claudia. "Zusammensetzung und Funktionalität des Lecithins aus Rapssaaten für erweiterte Anwendungen im Lebensmittelbereich." [S.l.] : [s.n.], 2007. http://deposit.ddb.de/cgi-bin/dokserv?idn=984535756.

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Mackie, Andrew C. "Lecithin-stabilised silica dispersions in non-aqueous media." Thesis, University of Nottingham, 1989. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.236022.

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Wettstein, Hans-Rudolf. "Influence of plant lecithins on rumen fermentation, lipid digestion and quality of milk and body fat in cattle /." [S.l.] : [s.n.], 2000. http://e-collection.ethbib.ethz.ch/show?type=diss&nr=13721.

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Soares, Marinalda da Silva. "Processamento de oleo de soja utilizando ultrafiltração em miscela na etapa de degomagem e na obtenção de lecitina." [s.n.], 2004. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254701.

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Orientadores: Lireny Aparecida Guaraldo Gonçalves, Luiz Antonio Viotto<br>Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-03T21:14:27Z (GMT). No. of bitstreams: 1 Soares_MarinaldadaSilva_D.pdf: 1635248 bytes, checksum: f576efc88ef55b05d1817c84d8468ee7 (MD5) Previous issue date: 2004<br>Resumo: Tradicionalmente o óleo de soja bruto é degomado por adição de água ou solução ácida. A tecnologia de membranas aplicada ao processamento de óleos vegetais tem se tornado importante, pois utiliza baixas temperaturas, não

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Fernandes, Gabriel Deschamps 1988. "Caracterização de lecitinas comerciais por espectrometria de massas ambiente com ionização sonic-spray." [s.n.], 2012. http://repositorio.unicamp.br/jspui/handle/REPOSIP/256072.

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Orientador: Daniel Barrera Arellano<br>Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-19T21:15:47Z (GMT). No. of bitstreams: 1 Fernandes_GabrielDeschamps_M.pdf: 1854677 bytes, checksum: e57833484e8f9ad4a136187bed59d8d2 (MD5) Previous issue date: 2012<br>Resumo: Os fosfolipídios são definidos como o grupo de moléculas que contém um grupamento fosfato. Por apresentarem características anfipáticas, este grupo de moléculas se organiza naturalmente em bicamadas, originando as membranas dos seres vivos. Indust

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Svensson, B. Martin. "Lipase catalysis in lecithin-stabilised microemulsions." Thesis, University of East Anglia, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.406836.

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Beattie, Stuart Gavin. "Lecithin colesterol ACYL transferase gene transfer studies." Thesis, Royal Holloway, University of London, 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.409233.

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Ghazi, Samira. "Factors influencing expression of lecithin : cholesterol acyltransferase." Thesis, University College London (University of London), 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.322763.

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Chamberlin, Richard Addison. "Light scattering studies on lecithin micellar solution." Thesis, Massachusetts Institute of Technology, 1991. http://hdl.handle.net/1721.1/13859.

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Books on the topic "Lecithins"

1

F, Szuhaj Bernard, ed. Lecithins: Sources, manufacture & uses. American Oil Chemists' Society, 1989.

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Hanin, Israel, and G. Brian Ansell, eds. Lecithin. Springer US, 1987. http://dx.doi.org/10.1007/978-1-4757-1933-8.

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International Colloquium on Lecithin (4th 1986 Chicago, Ill.). Lecithin: Technological, biological, and therapeutic aspects. Plenum Press, 1987.

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4

William, Shurtleff. Bibliography of lecithin: 683 references from 1793 to 1990, extensively annotated. Soyfoods Center, 1990.

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Cirkel, Peter Albert. Structure and dielectric properties of lecithin organogels. University of Leiden, 1998.

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Lecithin and health: [brain nutrients--phosphatidyl choline and serine]. Vital health Publishing, 1998.

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7

Nao nei shi pin luan lin zhi: Ben shi ji zui da de tou nao shi pin. Guo ji cun wen ku shu dian you xian gong si, 2000.

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8

Jacobs, Michael. The effect of lecithin on the topical delivery of corticosteroids. Brighton Polytechnic, Dept. of Pharmacy], 1987.

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9

Parker, James N., and Philip M. Parker. Lecithin: A medical dictionary, bibliography, and annotated research guide to internet references. ICON Health Publications, 2004.

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Polar lipids: Biology, chemistry, and technology. AOCS Press, 2015.

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Book chapters on the topic "Lecithins"

1

Bueschelberger, Hanns-Georg, Susanne Tirok, Ilona Stoffels, and Arnulf Schoeppe. "Lecithins." In Emulsifiers in Food Technology. John Wiley & Sons, Ltd, 2014. http://dx.doi.org/10.1002/9781118921265.ch2.

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Trahms, Lutz. "NMR Studies of the Gel Phase of Lecithins and Cephalins." In Structure and Dynamics of Molecular Systems. Springer Netherlands, 1985. http://dx.doi.org/10.1007/978-94-009-5351-2_13.

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Herslöf, Bengt, Urban Olsson, and Per Tingvall. "Characterization of Lecithins and Phospholipids by HPLC with Light Scattering Detection." In Phospholipids. Springer US, 1990. http://dx.doi.org/10.1007/978-1-4757-1364-0_29.

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Simon, Sidney A., Thomas J. Mclntosh, and Michael L. Hines. "The Influence of Anesthetics on the Structure and Thermal Properties of Saturated Lecithins." In Molecular and Cellular Mechanisms of Anesthetics. Springer US, 1986. http://dx.doi.org/10.1007/978-1-4684-5033-0_24.

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DeBose, C. D., R. A. Burns, and M. F. Roberts. "Micellar Systems for Defining the Active Site of Phospholipase-A2: Methyl Branching in Short-Chain Lecithins." In Surfactants in Solution. Springer US, 1986. http://dx.doi.org/10.1007/978-1-4615-7981-6_30.

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Bährle-Rapp, Marina. "Lecithin." In Springer Lexikon Kosmetik und Körperpflege. Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-71095-0_5943.

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Gooch, Jan W. "Lecithin." In Encyclopedic Dictionary of Polymers. Springer New York, 2011. http://dx.doi.org/10.1007/978-1-4419-6247-8_6860.

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Rossi, Margherita. "Use of Lecithin and Lecithin Fractions." In Bioactive Egg Compounds. Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-37885-3_27.

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Hertrampf, Joachim W., and Felicitas Piedad-Pascual. "Soya Lecithin." In Handbook on Ingredients for Aquaculture Feeds. Springer Netherlands, 2000. http://dx.doi.org/10.1007/978-94-011-4018-8_41.

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Kozakiewicz, Elzbieta, and Daniel Cossuta. "Emulsions: Lecithin." In Handbook of Molecular Gastronomy. CRC Press, 2021. http://dx.doi.org/10.1201/9780429168703-37.

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Conference papers on the topic "Lecithins"

1

Tupolskikh, T. I., V. A. Serdyuk, T. A. Maltseva, S. A. Lomakina, and A. A. Kuts. "COMPARATIVE CHARACTERISTICS OF TECHNOLOGICAL PROPERTIES OF SOY AND SUNFLOWER LECITHINS AS A FOOD ADDITIVE E322." In INNOVATIVE TECHNOLOGIES IN SCIENCE AND EDUCATION. DSTU-Print, 2020. http://dx.doi.org/10.23947/itno.2020.417-420.

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The article discusses the characteristics of vegetable lecithins using the example of soy liquid lecithin (Verolec FLS manufacturer: Lasenor Rusia, RF, Rostov-on-Don, 2020) and sunflower (Giralec premium manufacturer: Lasenor Rusia, RF, Rostov-on-Don 2020). A comparative characteristic of physicochemical and technological properties is given, based on the water-holding capacity and stability of the obtained emulsions. Recommendations are given for the practical use of sunflower and soybean lecithin produced by Lasenor Rusiya, RF, Rostov-on-Don.

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Rudolph, A. S., P. E. Schoen, M. Nagumo, et al. "Spectroscopic Studies Of Tubule-Forming Polymerizable Lecithins." In OE/LASE '89, edited by Robert R. Birge and Henry H. Mantsch. SPIE, 1989. http://dx.doi.org/10.1117/12.951648.

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Tomas, Mabel, Claudia Copado, Luciana Julio, and Vanesa Ixtaina. "Strategies for protecting functional components of chia oil by emulsion-based delivery systems with sunflower lecithin." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/dxsl3212.

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Chia seed oil represents an important vegetal source of Ï‰-3 polyunsaturated fatty acids (PUFAs) being very susceptible to lipid oxidation. Emulsion-based delivery systems could constitute a tool for its protection and incorporation into foods. In this study chia bilayer O/W emulsions were obtained by layer-by-layer deposition technique (LBL). It consisted of the electrostatic deposition of positively charged chitosan on negatively charged oil droplets being stabilized with modified sunflower lecithins. The effect of pH of emulsions was also evaluated. The particle size distribution, mean diam

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Dhara, Olivia, and Pradosh Chakrabarti. "Rice Bran Lyso-gums: The Unexplored Source of Potential Industrial Phospholipid." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/keww1142.

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Crude rice bran oil contains about 3-4% of phospholipids. In the conventional degumming process, these were removed from the oil by using water/acid degumming techniques. However, with the advent of enzymatic degumming technology, the conventional methods are no longer followed. Enzymatic degumming generates lyso-gums in contrast to the ordinary gums recovered by conventional degumming methods. Rice bran lyso gum contains primarily lyso-phosphatidyl choline (LPC). It also contains lyso phosphatidyl ethanolamine (LPE) phosphatidyl choline (PC), phosphatidyl inositol (PI), phosphatidyl ethanolam

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Tzompa Sosa, Daylan. "Insects as a Novel Source of Lecithin." In Virtual 2021 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2021. http://dx.doi.org/10.21748/am21.136.

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Baranova, Z. A., and I. B. Krasina. "INFLUENCE OF LECITHIN ON ORGANOLEPTIC PROPERTIES OF GLAZES." In STATE AND DEVELOPMENT PROSPECTS OF AGRIBUSINESS. DSTU-PRINT, 2020. http://dx.doi.org/10.23947/interagro.2020.1.369-372.

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The viscosity of the glaze is an important technological indicator. To reduce the viscosity of chocolate masses, vegetable phosphotide concentrates are used. One of the most widely used food emulsifiers is lecithin. The study conducted a study of the visual determination of color and odor of samples.The values of the maximum and optimal dosages for introducing lecithin into industrial samples of fat compositions for confectionery glazes are established.

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Angelsky, Oleg V., and Peter P. Maksimyak. "Polarization interferometry assessment of the water-lecithin system." In OE/LASE '92, edited by Halina Podbielska. SPIE, 1992. http://dx.doi.org/10.1117/12.60211.

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Culler, Mitchell, Eric Decker, and Ipek Bayram. "Enzymatic modification of lecithin for improved antioxidant activity in combination with tocopherol in emulsions and bulk oil." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/dsey3101.

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Industry attempts to meet consumers' clean label demands by removing synthetic antioxidants (e.g. EDTA) frequently result in deleterious effects on oil quality, causing the formation of toxic oxidation derivatives as well as off-flavors and aromas. Thus, there is an urgent need for novel and natural antioxidant systems. For example, after becoming oxidized, Î±-tocopherol can be recharged to its active form by phosphatidylethanolamine (PE) for increased efficacy. Unfortunately, plant-based lecithin is mostly phosphatidylcholine (PC), which lacks the amine group necessary to recharge tocopherol.

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Park, S., N. Ha, J. Kim, and C. Kim. "Size-controlled Iron Nanoparticles with Lecithin for Biomedical Applications." In INTERMAG 2006 - IEEE International Magnetics Conference. IEEE, 2006. http://dx.doi.org/10.1109/intmag.2006.376266.

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Maksimyak, Peter P. "Dynamics of the refraction index in a water-lecithin mixture." In International Conference on Correlation Optics, edited by Oleg V. Angelsky. SPIE, 1997. http://dx.doi.org/10.1117/12.295705.

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Reports on the topic "Lecithins"

1

Zhang, Shu, Tong Wang, and Donald C. Beitz. Soy Lecithin but Not Egg Lecithin Decreased the Plasma Cholesterol Concentration in Golden Syrian Hamsters. Iowa State University, 2006. http://dx.doi.org/10.31274/ans_air-180814-128.

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Ayres, Benjamin. Use of Soybean Lecithin in Shape Controlled Synthesis of Gold Nanoparticles. Portland State University Library, 2000. http://dx.doi.org/10.15760/etd.628.

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Paulis, Malkanthi. Electrical Conductivity of Thin Lecithin-cholesterol Membranes due to 2,4-D, 2,4-DB, 2,4,5-T and 2,4-DCP. Portland State University Library, 2000. http://dx.doi.org/10.15760/etd.2552.

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Su, Dan. The Role of Lecithin: Retinol Acyltransferase (LRAT) Mediated Esterification of Vitamin A in Regulating Human Breast Cancer Cell Proliferation and Differentiation. Defense Technical Information Center, 2005. http://dx.doi.org/10.21236/ada435637.

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Kanner, Joseph, Edwin Frankel, Stella Harel, and Bruce German. Grapes, Wines and By-products as Potential Sources of Antioxidants. United States Department of Agriculture, 1995. http://dx.doi.org/10.32747/1995.7568767.bard.

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Several grape varieties and red wines were found to contain large concentration of phenolic compounds which work as antioxidant in-vitro and in-vivo. Wastes from wine production contain antioxidants in large amounts, between 2-6% on dry material basis. Red wines but also white wines were found to prevent lipid peroxidation of turkey muscle tissues stored at 5oC. The antioxidant reaction of flavonoids found in red wines against lipid peroxidation were found to depend on the structure of the molecule. Red wine flavonoids containing an orthodihydroxy structure around the B ring were found highly

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