In active we trust : sustainability, traceability and transparency in cosmetics / Emina Besic Gyenge in SOFW JOURNAL, Vol. 146, N° 11 (11/2020)  

[article]  inSOFW JOURNAL > Vol. 146, N° 11 (11/2020) . - p. 6-9 Titre : In active we trust : sustainability, traceability and transparency in cosmetics Type de document : texte imprimé Auteurs : Emina Besic Gyenge, Auteur ; Stefan Hettwer, Auteur ; Brigit Suter, Auteur ; Barbara Obermayer, Auteur Année de publication : 2020 Article en page(s) : p. 6-9 Note générale : Bibliogr. Langues : Anglais (eng) Catégories : Algues unicellulaires Champignons et constituants Citrouille et constituants Cosmétique -- Industrie et commerce Déontologie professionnelle Ethique de l'environnement Lupin et constituants Produits commerciaux -- Cycle de vie Traçabilité Index. décimale : 668.5 Parfums et cosmétiques Résumé : Consumer's mind set is changing. That not only our food traceability is becoming important but also we start to care about our cloths supply chain and we ask ourselves – what is actually inside my cosmetic pot ? The products that make us feel good have to be good and honest. It is not enough to claim that products are safe, effective and sustainable. Today’s consumers want to have proofs of it. It is going beyond believing. Therefore, cosmetic industry needs to gain unconditional trust of their customers. Good start would be to make the supply chain of the products transparent, make sustainable sourcing and involve and support local communities. Note de contenu : - Providing carbon neutral active ingredients - Examples from the house of RAHN - Sustainable high-tech food for skin and hair - The upcycling wonder for cellular cleaning - Think globally - Act locally - from south to north - The smart collagen manager for multi generation efficacy - Water changes everything - Resurrection plant for stressed skin - Aurora borealis skin guardians - Fig. 1 : Different product Life Cycle Assessments - Fig. 2 : Myrothamnus flabellifolia the resurrection plant is capable of surviving long periods of drought in a completely dessicated states En ligne : https://drive.google.com/file/d/1nCJbudmVBhSkbIZorAHNCRO04Z9mCYT2/view?usp=drive [...] Format de la ressource électronique : Pdf Permalink : https://e-campus.itech.fr/pmb/opac_css/index.php?lvl=notice_display&id=34913 [article]

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Natural biomimetic peptides for hair repair / Justine Thuleau in GLOBAL PERSONAL CARE, Vol. 25, N° 1 (01/2024)  

[article]  inGLOBAL PERSONAL CARE > Vol. 25, N° 1 (01/2024) . - p. 65-68 Titre : Natural biomimetic peptides for hair repair Type de document : texte imprimé Auteurs : Justine Thuleau, Auteur ; Carolina Lourenco, Auteur Année de publication : 2024 Article en page(s) : p. 65-68 Note générale : Bibliogr. Langues : Anglais (eng) Catégories : Avoine et constituants Biomolécules actives Cheveux -- Soins et hygiène Chimie biomimétique Dermo-cosmétologie Extraits de plantes:Extraits (pharmacie) Lupin et constituants Peptides végétaux Index. décimale : 668.5 Parfums et cosmétiques Résumé : Symrise has developed a specific tailor-made process to obtain natural peptides for hair care Composed of native proteins, it will work at the cuticle level to improve hair smoothness, shine and split ends. Utilizing a new strategy to address hair damage, Symrise is now targeting those charged sites within the cortex, creating new interactions and stabilizing the broken bonds in the proteins. SymProt’in® Oat and SymProt’in Lupin are both composed of natural peptides. They will deeply penetrate the hair fibre, reach the cortex and target the damaged and charged sites to build new interactions in order to restore the structural integrity for strength and resistance improvement. Note de contenu : - Hair damage, impact on proteins - Consumer & hair damage - Hair repair thanks to proteins & peptides - Natural & biomimetic peptides for deep penetration - Oat peptides - Lupin peptides - Fig. 1 : Interactions and bonds between amino acids in proteins - Fig. 2 : Keratin organization and cortex structure - Fig. 3 : Proteins and peptides mode of action En ligne : https://drive.google.com/file/d/1W50hiAdXumyd4isER7lS_NiQ-utngoeQ/view?usp=drive [...] Format de la ressource électronique : Pdf Permalink : https://e-campus.itech.fr/pmb/opac_css/index.php?lvl=notice_display&id=40639 [article]

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Rheology and texture of lupin protein-stabilized emulsions : a statistical approach / I. Sousa in LES CAHIERS DE RHEOLOGIE, Vol. XVI, N° 1 (10/1998)

[article]  inLES CAHIERS DE RHEOLOGIE > Vol. XVI, N° 1 (10/1998) . - p. 112-117 Titre : Rheology and texture of lupin protein-stabilized emulsions : a statistical approach Type de document : texte imprimé Auteurs : I. Sousa, Auteur ; A. Raymundo, Auteur ; J. Empis, Auteur ; J. Franco, Auteur ; C. Gallegos, Auteur Année de publication : 1998 Article en page(s) : p. 112-117 Note générale : Bibliogr. Langues : Anglais (eng) Catégories : Aliments -- Composition:Chimie alimentaire Aliments -- Texture Emulsions -- Stabilité Lupin et constituants Rhéologie Stabilisants (chimie) Index. décimale : 532.05 Mécanique des fluides et des liquides - Dynamique (cinétique et cinématique) Résumé : This work is part of a project to produce food emulsions like mayonnaise and salad dressing, using a vegetable protein from Lupinus albus seeds to fully replace the egg yolk. There are several variables to control in order to achieve a good emulsion, i.e., with good physical properties and high stability. Other authors have referred the ability to unfold at the interface as a main requirement for a protein to be a good emulsifier. This property can be enhanced by chemical, enzymatic or physical modifications of the protein conformation. In a previous work, the controlled thermal denaturation, increasing the protein unfolding and improving its surface hydrophobicity was the modifying process selected to improve foaming ability of lupin proteins. Note de contenu : - Table 1 : Central composite rotatable matrix for 2 variables x1 e x2 - Table 2 : Uncodification of values for the selected range of variables - Table 3 : Range of variation and average value of the physical properties of 10 commercial mayonnaises - Table 4 : Interpolations for time and temperature of protein denaturation on mathematical models for the dependent variables - Table 5 : Interpolations for rotor speed and time of emulsification on mathematical models for the dependent variables Permalink : https://e-campus.itech.fr/pmb/opac_css/index.php?lvl=notice_display&id=36474 [article]

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