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Impact properties of Kolon/PVB fabrics reinforced with rice-husk silica particles
(Materials Letters, 2022)
This study presents the impact properties of the new form of hybrid thermoplastic composites. The Kolon fabrics were impregnated with the 10 wt% poly (vinyl butyral) (PVB)/ethanol solution with the addition of silica (SiO2) ...
Kinetic Model for Galacto-Oligosaccharide Synthesis
(American Chemical Society, 2022)
A new micro-kinetic model is proposed for galacto-oligosaccharide (GOS) synthesis with β-galactosidase from Aspergillus oryzae. Several kinetic models with similar reaction mechanisms, i.e., steps and kinetic constants, ...
Evaluation of In Vitro Skin Permeation of Enzymatically Synthesized Phloridzin Acetates from Emulsions and Liposomes Dispersed in Gel
(John Wiley and Sons Inc., 2022)
This work aims to evaluate the effect of cosmetic formulations on the skin permeation of phloridzin acetates, therefore in vitro transdermal delivery of these bioactive compounds across Strat-M membrane is investigated. ...
Whey as a Carrier Material for Blueberry Bioactive Components: Incorporation in White Chocolate
(MDPI, 2022)
White chocolate is considered an unhealthier product than dark and milk chocolate due to the absence of cocoa solids containing polyphenols and other valuable components such as minerals and dietary fiber. This paper aimed ...
Prebiotic effect of galacto-oligosaccharides on the skin microbiota and determination of their diffusion properties
(John Wiley and Sons Inc., 2022)
Recently, prebiotics are attracting plenty of attention in the field of skin care, since it is found that they are able to support the balance of beneficial and harmful microorganisms on the skin, and accordingly prevent ...
Influence of added whey proteins and hydrolysates on rheological and textural characteristics of milk chocolate
(SAGE Publications Inc., 2022)
In order to improve functional characteristics of standard milk chocolate (C) was enriched by the addition of whey protein concentrate (WPC) and whey proteins hydrolyzed by trypsin (H-WPC) in the amount of 6%. The chocolate ...