Physicochemical Characterization and Thermodynamic Analysis of Avocado Oil Enhanced with Extract.

The consumption of fatty acids offers significant health benefits; however, they are prone to degradation by environmental factors. One method to preserve these fatty acids is the addition of synthetic antioxidants. This study focuses on the determination of peroxide and MDA formation rates at temperatures of 25 °C, 45 °C, and 65 °C.

Evaluation of an Ionic Calcium Fiber Supplement and Its Impact on Bone Health Preservation in a Dietary Calcium Deficiency Mice Model.

Ionic calcium can help in the prevention of the process of osseous decalcification. This study aimed to evaluate the physicochemical properties and toxic effects of ionic calcium-fiber supplement () and its impact on bone health preservation in mice C57/BL6 fed a calcium-deficient diet. Physicochemical properties include FTIR, apparent calcium solubility estimated by the calcium ratio obtained by ionization chromatography and atomic absorption.

Valorization of Almond () by Obtaining Bioactive Compounds.

The Capulin almond is a seed of the (var. ) that belongs to the family. In this study, the valorization of the Capulin almond was performed by extracting antioxidants contained in the shell, paste, and oil (extracted by manual cold pressing process) of treated with methanol, ethanol, acetone, and acidified water (pH 4) in a ratio of 1:5 (w/v).

Studied of oil extracted by cold pressing and antioxidant effect of essential oil.

oil, was extracted from the seeds without shells, resulting in an oil yield of 23.41 ± 3.62%.

Studied of Defatted Flour and Protein Concentrate of and Applications.

seed, was processed to produce a defatted flour (71.07 ± 2.10% yield) without hydrocyanic acid.

Comparative Reduction of Egg Yolk Cholesterol Using Anionic Chelating Agents.

Egg yolk is used as an emulsifying agent. Nevertheless, its high concentration of cholesterol is linked to chronic degenerative diseases that cause cardiovascular disease. In this study, three methods for reducing the level of cholesterol in egg yolks were studied.

Interrelationship between the zeta potential and viscoelastic properties in coacervates complexes.

The formation of the complex coacervate (CC) phases between gum Arabic (GA) and low molecular weight chitosan (Ch) and the interrelationship between the zeta-potential and viscoelastic properties of the coacervate phase were investigated. The maximum charge difference of biopolymers stock dispersion was displayed in a range of pH between 4.0 and 5.