Personal navigator for visual impaired person utilizing galvanic vestibular stimulator [PDF]
, 2013 Electronic industry is growing fast by introducing new product and technology to the society. The technology helps to enhance human daily life by promoting easy and modern life.
Md Sarif, Nur Azhani
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Effect of water content and temperature on Carica papaya lipase catalyzed esterification and transesterification reactions [PDF]
, 2003 Temperature and water activity (a.) of the reaction medium are two factors that govern enzyme reactions. We studied the influence of these two parameters on the esterification and transesterification activity of Carica papaya lipase in water and solvent ...
Caro, Yanis +4 more
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Oléagineux, Corps gras, Lipides, 2005 As a result of the general concern for food safety, the removal of minor contaminants (PAH, pesticides, dioxins, PCB’s…) from oils and fats has the be examined in detail.
De Kock Jan +3 more
doaj +1 more source
Fatty acid composition of hydrogenated or interesterified margarines [PDF]
, 2010 Foi analisado o conteúdo de ácidos graxos (AG) de 12 marcas de margarinas à base de óleos vegetais parcialmente hidrogenados ou interesterificados comercializados no Distrito Federal.
Buzzi, Marcelo +6 more
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Thanks to literature and fellow scientists*
Oléagineux, Corps gras, Lipides, 2010 Formal training has the disadvantage that trainees may simply accept what they are taught without questioning it, unlike the autodidact who can only learn by asking questions all the time. Sometimes, he will not get an answer and that need not be because
Dijkstra Albert J.
doaj +1 more source
Effect of chemical and enzymatic modifications on the identity characteristics of lard: a review [PDF]
, 2014 Lard is a fat substance extracted from the adipose tissues of swine. Due to its specific physical and functional characteristics, lard has found numerous uses in the food and feed industry. Lard has often been subjected to modification through techniques,
Abdul Manaf, Yanty Noorzianna +1 more
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Biocatalytic modification of food lipids: reactions and applications [PDF]
, 2014 The acylglycerol structure exemplifies the major lipid building block and therefore is an interesting structure to modify. Such modification is driven by: (1) consumers who have become more concerned about the relationship between diet and wellness, and (
BAEZA JIMENEZ, RAMIRO +5 more
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TRANSFORMATIONS IN THE FOOD INDUSTRY: REDUCING TRANS FAT IN THE DIET [PDF]
Food Consumption/Nutrition/Food Safety,
Reeves, Robert M.
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Comparison of composition, thermal behaviour and polymorphism of pink guava (Psidium guajava) seed oil-palm stearin blends and lard [PDF]
, 2017 A study was carried out to compare composition, thermal behavior, and polymorphic forms of palm stearin-pink guava seed oil blends with those of lard (LD).
Abdul Rahman, Noor Raihana +4 more
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Formulation and Storage Properties of Trasparent Soap Prepared From Enzymatically and Nonenzymatically Treated Palm-Based Materials [PDF]
, 2004 The study on the physical and chemical properties of 28 samples of commercial transparent soap provided valuable information that could be used as a guideline in the preparation of palmbased transparent soap formulation.
Koh, Soo Peng
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