Results 121 to 130 of about 2,594 (158)

Chromatographic and spectroscopic methods for the detection of cocoa butter in cocoa and its derivatives: A review. [PDF]

Heliyon
Alotaibi RF, AlTilasi HH, Al-Mutairi AM, Alharbi HS.   +3 more
europepmc   +1 more source

Preparation, physicochemical properties, and <i>in vitro</i> digestion characteristics of coconut diacylglycerol oil. [PDF]

Food Chem X
Yin JJ, Li XF, Wang S, Huang H, Guan ZL, Zhang XH, Zhong W, Gao P, He DP.   +8 more
europepmc   +1 more source

Lipase-Catalyzed Synthesis of Structured Fatty Acids Enriched with Medium and Long-Chain n-3 Fatty Acids via Solvent-Free Transesterification of Skipjack Tuna Eyeball Oil and Commercial Butterfat. [PDF]

Foods
Baloch KA, Patil U, Pudtikajorn K, Khojah E, Fikry M, Benjakul S.   +5 more
europepmc   +1 more source

Epigenetic orchestrator and drug enhancer: dual roles of butyrate in regulating post-translational modification and optimizing therapeutic delivery. [PDF]

Cell Commun Signal
Deng X, Zhang H, Chen WD, Wang YD.
europepmc   +1 more source

Screening, isolation and characterisation of lypolvtic and proteolytic microbes and enzymes [PDF]

, 1999
Abdul Razak, Che Nyonya
core  

Postprandial lipid and vascular responses following consumption of a commercially-relevant interesterified palmitic acid-rich spread in comparison to functionally-equivalent non-interesterified spread and spreadable butter: a randomised controlled trial in healthy adults.

Food Funct
Hall WL, Alkoblan A, Gibson PS, D'Annibale M, Coekaerts A, Bauer M, Bruce JH, Lecomte B, Penhoat A, Laugerette F, Michalski MC, Salt LJ, Wilde PJ, Berry SE.   +13 more
europepmc   +1 more source

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Monitoring chemical interesterification

Journal of the American Oil Chemists' Society, 1999
AbstractChemical interesterification has long been used to modify oils and fats into functional products. Many chemical compounds can be used as the catalysts, such as sodium metal and sodium methoxide. With addition of the catalyst, the oil turns a well documented distinctive reddish brown.
Linsen Liu, Dan Lampert
openaire   +1 more source

Chemical interesterification with regioselectivity for edible oils

Journal of the American Oil Chemists' Society, 1993
Chemical interesterification reaction conditions that provide regioselectivity regarding fatty acid positions in triacylglycerol have been investigated. Sodium methoxide‐catalyzed ester interchange between soybean oil and methyl stearate was performed in hexane at low reaction temperature,i.e., 30 to 60°C.
Hiroaki Konishi, William E. Neff, Timothy L. Mounts   +2 more
openaire   +1 more source

Distinction between enzymically and chemically catalyzed interesterification

Journal of the American Oil Chemists' Society, 1993
AbstractThe 1,3‐specific lipase‐catalyzed interesterified fats were distinguished from chemically catalyzed products by the fatty acids in the 2‐position. The fatty acid contents in the 2‐position of the 1,3‐lipase‐catalyzed and the original triglycerides were similar but different from that of chemically interesterified fat.
S. Sil Roy, D. K. Bhattacharyya
openaire   +1 more source

Restructuring butterfat through blending and chemical interesterification. 3. Rheology

Journal of the American Oil Chemists' Society, 1996
AbstractInteresterified and noninteresterified butterfat‐canola oil blends, ranging from 100% butterfat to 60∶40 butterfat‐canola oil (w/w) in 10% increments, were evaluated for hardness index (HI), dropping point, viscosity, and viscoelastic properties at small deformation.
Dérick Rousseau, Arthur R. Hill, Alejandro G. Marangoni   +2 more
openaire   +2 more sources