Search results for "RELEASE"

showing 10 items of 602 documents

Influence of flavour transfer between different gel phases on perceived aroma

2007

International audience; Multiphasic models of stirred fruit yoghurts made from a bilayer that consisted of a pectin and a dairy gel were developed in order to study the transfer of strawberry flavour compounds between the two phases. Several parameters (i.e., the flavour concentration, the fat content of the dairy gel and the storage temperature) affecting flavour compound transfer, using an experimental design, together with their effect on sensory perception were investigated. Strawberry flavour transfer between the two gels was high enough to affect the sensory perception of the dairy gels. The parameters that modified the partitioning of ethyl esters between the pectin and dairy gel (i.…

food.ingredientPectinFat contentFlavourMODEL MATRICES01 natural sciencesSensory analysisAnalytical Chemistry0404 agricultural biotechnologyfood[SDV.IDA]Life Sciences [q-bio]/Food engineeringFood scienceSENSORY EVALUATIONTRANSFERPHYSICOCHEMICAL INTERACTIONSFlavorAromaChromatographybiologyFLAVOUR RELEASEChemistry010401 analytical chemistryfood and beverages04 agricultural and veterinary sciencesGeneral MedicineEthyl ester[SDV.IDA] Life Sciences [q-bio]/Food engineeringbiology.organism_classification040401 food science0104 chemical sciencesLipid contentpsychological phenomena and processesFood Science
researchProduct

Pellets based on polyuronates: Relationship between gelation and release properties

2017

International audience; Three polyuronates: amidated low methoxyl pectin (ALMP), low methoxyl pectin (LMP) and polygalacturonic acid (PGA) were used to encapsulate rutin in pellets, and they were characterized by different techniques (macroscopic properties, Calcium and rutin release). The ability of the three polyuronates to bind calcium ions and the viscoelastic properties of gels were performed to relate the properties of the pellets to the gel structures. The pellets size, the water content, the water uptake, the release of calcium and rutin varied depending on the polyuronate used. The pellets size of ALMP were smaller than LMP and PGA with a lower water content, but this matrix was mo…

food.ingredientPectinPelletsDiffusionEgg-box modelPelletschemistry.chemical_element02 engineering and technologyCalcium010402 general chemistry01 natural scienceslaw.inventionchemistry.chemical_compoundRutinFormulation parametersfoodMagazinelawAmideOrganic chemistryRheological propertiesIn-vitro releaseCa2+-pectin gelsWater contentChemistry[ SDV.IDA ] Life Sciences [q-bio]/Food engineeringIn vitro releaseRheological behaviorBinding021001 nanoscience & nanotechnologyDrug-delivery0104 chemical sciencesChemical engineeringLow-methoxyl pectinCalciumPolyuronatesBeads0210 nano-technologyGelslonotropic gelationFood Science
researchProduct

Retention/release equilibrium of aroma compounds in fat-free dairy gels

2010

BACKGROUND: The replacement of fat by thickeners in fat-free yoghurts leads to an important modification of aroma compound partitioning, with an impact on aroma perception. Investigation of retention/release equilibria allows a good understanding of aroma compound behaviour depending on food composition. RESULTS: Vapour/liquid equilibria of ten aroma compounds (two esters, two ketones, three aldehydes and three alcohols) in several media were studied to investigate the influence of pectin addition to fat-free dairy gel on the retention/release equilibrium. The partition coefficient of each aroma compound was measured by headspace analysis at equilibrium in six media (pure water, low-methoxy…

food.ingredientPectinPolysaccharide01 natural sciencesPhase TransitionDAIRY GELchemistry.chemical_compound0404 agricultural biotechnologyfoodPECTINAROMA RELEASE[SDV.IDA]Life Sciences [q-bio]/Food engineeringAroma compoundFood scienceAromaHYDROPHOBICITYchemistry.chemical_classificationVolatile Organic CompoundsNutrition and DieteticsChromatographyAqueous mediumbiologyFood additive010401 analytical chemistryfood and beveragesFood composition data04 agricultural and veterinary sciencesbiology.organism_classificationDietary Fats040401 food science0104 chemical sciencesPartition coefficientKineticschemistryPectinsDairy ProductsGelsHydrophobic and Hydrophilic InteractionsAgronomy and Crop ScienceFood ScienceBiotechnologyJournal of the Science of Food and Agriculture
researchProduct

Influence of low methoxyl pectin gel textures and in vitro release of rutin from calcium pectinate beads.

2013

This study described the preparation and characterization of low methoxyl pectin (LMP) gels and beads for controlled release applications. The rheological characterization of the various formulations was proposed. Then the mechanical and morphological characterizations of beads were determined. Finally, the controlled release studies taking rutin as a model drug was evaluated. The results showed that Young's modulus values of non-amidated LMP gels decrease when adding up to 15% sorbitol. Calcium pectinate beads loaded with rutin are about 600 μm, oblong shaped with dense matrix. Beads containing sodium bicarbonate showed about 80% lower rutin encapsulation efficiency by increasing the pH of…

food.ingredientPolymers and PlasticsPectinRutinBuffersRutinchemistry.chemical_compoundfoodRheologyElastic ModulusMaterials ChemistrymedicineSodium bicarbonateChromatographyViscosityOrganic ChemistryHydrogen-Ion ConcentrationControlled releaseIn vitroMicrospheresSolutionschemistryMicroscopy Electron ScanningPectinsSorbitolSwellingmedicine.symptomRheologyGelsCarbohydrate polymers
researchProduct

Mesoporous silica microparticles gated with a bulky azo derivative for the controlled release of dyes/drugs in colon.

2018

[EN] Mesoporous silica microparticles were prepared, loaded with the dye safranin O (M-Saf) or with the drug budesonide (M-Bud) and capped by the grafting of a bulky azo derivative. Cargo release from M-Saf at different pH values (mimicking those found in the gastrointestinal tract) in the absence or presence of sodium dithionite (a reducing agent mimicking azoreductase enzyme present in the colon) was tested. Negligible safranin O release was observed at pH 6.8 and 4.5, whereas a moderate delivery at pH 1.2 was noted and attributed to the hydrolysis of the urea bond that linked the azo derivative onto the external surface of the inorganic scaffold. Moreover, a marked release was observed w…

genetic structuresReducing agent02 engineering and technology010402 general chemistryMesoporous silica microparticlesColon targeting01 natural sciencesHigh-performance liquid chromatographyInflammatory bowel diseaseSodium dithionitechemistry.chemical_compoundHydrolysisQUIMICA ORGANICASafraninQUIMICA ANALITICAGated materialslcsh:ScienceBudesonideControlled drug releaseMultidisciplinaryQUIMICA INORGANICAMesoporous silica021001 nanoscience & nanotechnologyControlled release0104 chemical scienceschemistryUrealcsh:Q0210 nano-technologyNuclear chemistryRoyal Society open science
researchProduct

First volatile inventory for Gorely volcano, Kamchatka

2012

[1] We report here the very first assessment of volatile flux emissions from Gorely, an actively degassing volcano in Kamchatka. Using a variety of in situ and remote sensing techniques, we determined the bulk plume concentrations of major volatiles (H2O ∼93.5%, CO2, ∼2.6%, SO2 ∼2.2%, HCl 1.1%, HF 0.3%, H20.2%) and trace-halogens (Br, I), therefore estimating a total gas release of ∼11,000 tons·day−1during September 2011, at which time the target was non-eruptively degassing at ∼900°C. Gorely is a typical arc emitter, contributing 0.3% and 1.6% of the total global fluxes from arc volcanism for CO2 and HCl, respectively. We show that Gorely's volcanic gas (H2O/SO2 ∼43, CO2/SO2 ∼1.2, HCl/SO2∼…

geographygeography.geographical_feature_categoryEarth scienceGeochemistryGas releaseVolcanismMantle (geology)PlumeGeophysicsFlux (metallurgy)VolcanoMagmatismGeneral Earth and Planetary SciencesGeologyGeophysical Research Letters
researchProduct

Drug release from α,β-poly(N-2-hydroxyethyl)-DL-aspartamide based microparticles

2004

Spherical pH-sensitive microparticles have been prepared by reverse phase suspension polymerization technique. Starting polymer has been alpha,beta-poly(N-2-hydroxyethyl)-dl-aspartamide (PHEA) partially derivatized with glycidylmethacrylate (GMA). PHEAGMA copolymer (PHG) has been crosslinked in the presence of acrylic acid (AA) or methacrylic acid (MA) at various concentration. The obtained microparticles have been characterized by FT-IR spectrophotometry, particle size distribution analysis and scanning electron microscopy. In order to have information about water affinity of the prepared samples, swelling measurements have been carried out in aqueous media which simulate some biological f…

glycidylmethacrylateSettore CHIM/09 - Farmaceutico Tecnologico Applicativoradical crosslinking pH-sensitive hydrogeldrug release
researchProduct

Il gomito del tennista: aspetti clinici ed approccio chirurgico

2008

gomito del tennista terapia infiltrativa lateral releaseSettore MED/33 - Malattie Apparato Locomotore
researchProduct

An Overview of Functionalized Graphene Nanomaterials for Advanced Applications

2021

Interest in the development of graphene-based materials for advanced applications is growing, because of the unique features of such nanomaterials and, above all, of their outstanding versatility, which enables several functionalization pathways that lead to materials with extremely tunable properties and architectures. This review is focused on the careful examination of relationships between synthetic approaches currently used to derivatize graphene, main properties achieved, and target applications proposed. Use of functionalized graphene nanomaterials in six engineering areas (materials with enhanced mechanical and thermal performance, energy, sensors, biomedical, water treatment, and c…

graphene quantum dotsComputer scienceGrapheneGeneral Chemical EngineeringgrapheneFunctionalized grapheneNanotechnologyReviewDrug releasefuel cellssensorsCatalysisNanomaterialslaw.inventionChemistrylawDrug releaseFuel cellsgraphene oxideTissue engineeringWater treatmentGeneral Materials ScienceQD1-999energyNanomaterials
researchProduct

A synergic nanoantioxidant based on covalently modified halloysite–trolox nanotubes with intra-lumen loaded quercetin

2016

We describe the preparation and properties of the first example of a synergic nanoantioxidant, obtained by different functionalizations of the external surface and the inner lumen of halloysite nanotubes (HNTs). Trolox, a mimic of natural α-tocopherol, was selectively grafted on the HNT external surface; while quercetin, a natural polyphenolic antioxidant, was loaded into the inner lumen to afford a bi-functional nanoantioxidant, HNT–Trolox/Que, which was investigated for its reactivity with transient peroxyl radicals and a persistent 1,1-diphenyl-2-picrylhydrazyl (DPPH˙) radical in comparison with the corresponding mono-functional analogues HNT–Trolox and HNT/Que. Both HNT–Trolox and HNT/Q…

halloysite nanotubes antioxidants peroxyl radicals quercetin Trolox synergismAntioxidantRadicalmedicine.medical_treatmentBiomedical Engineering02 engineering and technology010402 general chemistry01 natural scienceschemistry.chemical_compoundReaction rate constantmedicinehalloysite trolox release quercetin antioxidantOrganic chemistryGeneral Materials ScienceAcetonitrileSettore CHIM/02 - Chimica FisicaAutoxidationChemistryGeneral ChemistryGeneral MedicineSettore CHIM/06 - Chimica Organica021001 nanoscience & nanotechnology0104 chemical sciencesChlorobenzeneTrolox0210 nano-technologyQuercetinNuclear chemistry
researchProduct