News tagged with lecithin

Understanding emulsions in foods

An emulsion is a mixture of two fluids such as oil and water that is achieved by breaking up the molecules in both substances into very fine, small droplets in order to keep the combination from separating. In the August ...

dateAug 20, 2013 in Other
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Scientists find key to vitamin A metabolism

Researchers at Case Western Reserve University School of Medicine have uncovered the mechanism that enables the enzyme Lecithin: retinol acyltransferase (LRAT) to store vitamin A—a process that is indispensable ...

dateDec 10, 2014 in Biochemistry
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Researchers identify structure of apolipoprotein

Using a sophisticated technique of x-ray crystallography, researchers Xiaohu Mei, PhD, and David Atkinson, PhD, from Boston University School of Medicine (BUSM) have for the first time obtained an "image" of the structure ...

dateNov 04, 2011 in Biochemistry
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Top 15 chemical additives in your food

We don't just want our food to taste good these days: It also has to look good. As a result, food producers use any of 14,000 laboratory-made additives to make our food appear fresher, more attractive or last longer on the ...

dateJan 19, 2010 in Health
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