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	Provedor de dados Thai Agricultural (1) BJMBR (1) Ciência Rural (1) Autor Alexandre,Joana de Barros (1) Barroso,Tiago Linhares Cruz Tabosa (1) Costa,José Maria Correia da (1) Furtado,Roselayne Ferro (1) Mendes,Francisco Rogênio da Silva (1) Moreira,Renato de Azevedo (1) Nisit Kittipongpatana (1) Oliveira,Marília de Albuquerque (1) Ornanong Kittipongpatana (1) Pari,L. (1) Venkateswaran,S. (1) Mais... Palavra-chave Cross-linking (3) Carboxymethylation (1) Collagen (1) Collagen glycation (1) Complex coacervation (1) Diabetes (1) Encapsulation efficiency (1) Epichlorohydrin (1) Glibenclamide (1) Microencapsulation (1) Phaseolus vulgaris (1) Rice starch (1) Tablet disintegrant properties (1) Tannic acid (1) การเชื่อมขวาง (1) คาร์บอกซีเมทิล (1) ยาเม็ด (1) สมบัติทางเคมีกายภาพ (1) สารช่วยแตกตัว (1) อิพิคลอโรไฮดริน (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) PhysicalObject (1) Ano 2019 (1) 2012 (1) 2003 (1) País Brazil (2) Thailand (1) Idioma Inglês (2) Thailandês (1)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 3 Primeira ... 1 ... Última Cross-linked coacervates of cashew gum and gelatin in the encapsulation of pequi oil Ciência Rural Alexandre,Joana de Barros; Barroso,Tiago Linhares Cruz Tabosa; Oliveira,Marília de Albuquerque; Mendes,Francisco Rogênio da Silva; Costa,José Maria Correia da; Moreira,Renato de Azevedo; Furtado,Roselayne Ferro. ABSTRACT: Pequi oil is rich in bioactive compounds which can be encapsulated to increase protection against extrinsic environmental factors. A delayed degradation of pequi oil may occur by using microencapsulation technology, in addition to masking unpleasant flavors and aromas. Complex coacervation is a technique based on the electrostatic interaction between two oppositely charged biopolymers which form a matrix complexed around an agent of interest. However, cross-linking the particles is often necessary in order to make them more rigid. The objective of this research was to produce and characterize pequi oil microparticles in a cashew gum (CG) and gelatin (GE) matrix cross-linked with tannic acid. Cross-linked pequi oil microparticles were produced by... Tipo: Info:eu-repo/semantics/article Palavras-chave: Microencapsulation; Complex coacervation; Cross-linking; Tannic acid; Encapsulation efficiency. Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019001200753 Effect of an aqueous extract of Phaseolus vulgaris on the properties of tail tendon collagen of rats with streptozotocin-induced diabetes BJMBR Pari,L.; Venkateswaran,S.. Changes in the structural and functional properties of collagen caused by advanced glycation might be of importance for the etiology of late complications in diabetes. The present study was undertaken to investigate the influence of oral administration of aqueous pod extract (200 mg/kg body weight) of Phaseolus vulgaris, an indigenous plant used in Ayurvedic Medicine in India, on collagen content and characteristics in the tail tendon of streptozotocin-diabetic rats. In diabetic rats, collagen content (117.01 ± 6.84 mg/100 mg tissue) as well as its degree of cross-linking was increased, as shown by increased extent of glycation (21.70 ± 0.90 µg glucose/mg collagen), collagen-linked fluorescence (52.8 ± 3.0 AU/µmol hydroxyproline), shrinkage temperature... Tipo: Info:eu-repo/semantics/article Palavras-chave: Collagen; Diabetes; Phaseolus vulgaris; Cross-linking; Glibenclamide; Collagen glycation. Ano: 2003 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-879X2003000700006 สมบัติทางเคมีกายภาพและการเป็นสารช่วยแตกตัวในยาเม็ดของแป้งข้าวเจ้าคาร์บอกซีเมทิลเชื่อมขวางด้วยอิพิคลอโรไฮดริน Thai Agricultural Nisit Kittipongpatana; Ornanong Kittipongpatana. Cross-linked carboxymethyl rice starches (CL-CMRSs) were prepared from reactions between native rice starch and varied concentrations (0.1 to 15%w/w) of epichlorohydrin (ECH) in a simultaneous carboxymethylation-crosslinking reaction setup using methanol as solvents. The degree of carboxymethyl substitution was between 0.24 to 0.28, while amylose content decreased drastically from native starch. SEM images showed minor change on the granule surface, while XRD profiles indicated slight loss of crystallinity. In contrast, the water uptake (WU) and free swelling capacity (FSC) of CL-CMRSs increased significantly, compared to native starch, as a result of the modification. CMRSs cross-linked with 2% (M-2) and 3% (M-3) ECH yielded FSC values of 8.6 and 9.6 g/g,... Tipo: PhysicalObject Palavras-chave: Rice starch; Cross-linking; Carboxymethylation; Epichlorohydrin; Tablet disintegrant properties; แป้งข้าว; การเชื่อมขวาง; คาร์บอกซีเมทิล; อิพิคลอโรไฮดริน; สารช่วยแตกตัว; สมบัติทางเคมีกายภาพ; ยาเม็ด. Ano: 2012 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5428 Registros recuperados: 3 Primeira ... 1 ... Última

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