Publications associées à Additif alimentaire

Cyclic Peptides for Drug Development

Christian Heinis, Xinjian Ji, Alexander Lund Nielsen

Cyclic peptides are fascinating molecules abundantly found in nature and exploited as molecular format for drug development as well as other applications, ranging from research tools to food additives. Advances in peptide technologies made over many years ...

Wiley-VCH Verlag GmbH2024

Fabrication of micrometer-sized drops as templates for particles

Mathias Steinacher

Drops are omnipresent in our daily life for example in the form of rain drops or as oil drops in a salad dressing. On a technological basis, drops can be used to conduct chemical or biological reactions. These drops often serve as templates to produce mate ...

EPFL2021

The impact of synthetic amorphous silica (E 551) on differentiated Caco-2 cells, a model for the human intestinal epithelium

Heinrich Hofmann

For several decades, food-grade synthetic amorphous silica (SAS) have been used as a technological additive to reduce caking of food powders. Human exposure is thus inevitable and safety concerns are taken seriously. The toxicity of silica in general and S ...

PERGAMON-ELSEVIER SCIENCE LTD2020

Suitably graded THB-spline refinement and coarsening: Towards an adaptive isogeometric analysis of additive manufacturing processes

Rafael Vazquez Hernandez, Alessandro Reali

In the present work we introduce a complete set of algorithms to efficiently perform adaptive refinement and coarsening by exploiting truncated hierarchical B-splines (THB-splines) defined on suitably graded isogeometric meshes, that are called admissible ...

ELSEVIER SCIENCE SA2019

Mechano-responsive microcapsules with uniform thin shells

Esther Amstad, Antoine Claude Jean Vian

Capsules often prolong the shelf-life of active ingredients, such as many types of drugs, food additives, or cosmetic substances, because they delay oxidation of these substances or prevent their reactions with molecules contained in the surrounding. If ca ...

2019

Food Talks: visual and interaction principles for representing environmental and nutritional food information in augmented reality

Delphine Ribes Lemay, Nicolas Henchoz, Emily Clare Groves, Andreas Sonderegger

This user-centered design research project aimed to investigate visual and interaction principles for augmented reality (AR) in the context of environmental and nutritional food labelling. Nutritional information on existing food labels is often misunderst ...

2019

Capsules with submicron shells: production, stability, and leakage behavior

Antoine Claude Jean Vian

Capsules are often employed to prolong the shelf-life of active ingredients such as many drugs, food additives, or cosmetic substances because they delay their oxidation or prevent interactions with molecules contained in the surrounding. If designed prope ...

EPFL2018

Interface tuning and stabilization of monoglyceride mesophase dispersions: Food emulsifiers and mixtures efficiency

Several food surfactants were examined as possible efficient emulsifiers for liquid crystalline monolinolein-based particles and as alternative choices to the non-food-grade emulsifier conventionally used Pluronic (R) F127. We described a food emulsifiers' ...

Academic Press Inc Elsevier Science2017

Iron phosphate nanoparticles for food fortification: Biological effects in rats and human cell lines

Christian Ludwig, Mohamed Tarik

Nanotechnology offers new opportunities for providing health benefits in foods. Food fortification with iron phosphate nanoparticles (FePO4 NPs) is a promising new approach to reducing iron deficiency because FePO4 NPs combine high bioavailability with sup ...

Informa Healthcare2017

Note on the Rate and Energy Efficiency Limits for Additive Manufacturing

Michael Hausmann, Sheng Jiang

We review the process rates and energy intensities of various additive processing technologies and focus on recent progress in improving these metrics for laser powder bed fusion processing of metals, and filament and pellet extrusion processing of polymer ...

Massachusetts Institute of Technology Press2017