Results 11 to 20 of about 5,301,845 (195)

Interesterificação química de óleo de soja e óleo de soja totalmente hidrogenado: influência do tempo de reação Chemical interesterification of soybean oil and fully hydrogenated soybean oil: Influence of the reaction time

Química Nova, 2009
Chemical interesterification is an important alternative to produce zero trans fats. In practice, however, excessive reaction times are used to ensure complete randomization.
Ana Paula Badan Ribeiro, Monise Helen Masuchi, Renato Grimaldi, Lireny Aparecida Guaraldo Gonçalves   +3 more
doaj   +2 more sources

Comportamento de cristalização de lipídios estruturados por interesterificação química de banha e óleo de soja Crystallization behavior of structured lipids by chemical interesterification of lard and soybean oil [PDF]

Química Nova, 2008
The aim of this study was to evaluate the crystallization behavior of binary mixtures of lard and soybean oil in different ratios and their respective structured lipids obtained by chemical interesterification.
Roberta Claro da Silva, Jonas Peixoto Escobedo, Luiz Antonio Gioielli   +2 more
doaj   +2 more sources

Structured lipids obtained by chemical interesterification of olive oil and palm stearin

LWT - Food Science and Technology, 2010
Abstract Interesterification of palm stearin (PS) with liquid vegetable oils could yield a good solid fat stock that may impart desirable physical properties, because PS is a useful source of vegetable hard fat, providing β′ stable solid fats. Dietary ingestion of olive oil (OO) has been reported to have physiological benefits such as lowering serum ...
Roberta C. da Silva, Daniela F. Soares, Maíra B. Lourenço, Fabiana A.S.M. Soares, Kelly G. da Silva, Maria Inês A. Gonçalves, Luiz A. Gioielli   +6 more
openaire   +2 more sources

Improving the chemical properties of Buriti oil (Mauritia flexuosa L.) by enzymatic interesterification

Grasas y Aceites, 2018
Although Amazonian oils present great potential for various applications, they have not been extensively explored for commercial use. In this study, the effects of enzymatic interesterification of buriti oil in relation to its triacylglycerol composition,
P. Speranza, K. M.M. Leão, T. S. Narciso Gomes, L. V.C. Reis, A. P. Rodrigues, J. Alves Macedo, A. P.B. Ribeiro, G. Alves Macedo   +7 more
doaj   +4 more sources

The Role of Lipid Molecular Structure in Food Technology and Health. [PDF]

Mol Nutr Food Res
Lipid structure and composition influence both food functionality and physiological health outcomes. ABSTRACT Lipids are a diverse group of molecules that are important in food production and play a role in supporting health. These effects are driven in part by the lipid molecular structure.
Monnard C, Ran-Ressler RR, Patin A, Marzorati M, Semenova I, Giuffrida F.   +5 more
europepmc   +2 more sources

Revised safety evaluation of the food enzyme triacylglycerol lipase from the non-genetically modified <i>Burkholderia stagnalis</i> strain PL266-QLM. [PDF]

EFSA J
Abstract The food enzyme triacylglycerol lipase (triacylglycerol acylhydrolase EC 3.1.1.3) is produced with the non‐genetically modified Burkholderia stagnalis strain PL266‐QLM by Meito Sangyo Co., Ltd. In a previous evaluation, the Panel had concluded that this food enzyme posed a risk of promoting the spread of antimicrobial resistance genes.
EFSA Panel on Food Enzymes (FEZ), Zorn H, Barat Baviera JM, Bolognesi C, Catania F, Gadermaier G, Greiner R, Mayo B, Mortensen A, Roos YH, Solano MLM, Van Loveren H, Vernis L, Andreoli C, Terron A, Yurkov A, Aguilera J, Kovalkovicova N, Fernandez-Fraguas C, Cavanna D, Liu Y.   +20 more
europepmc   +2 more sources

Lipase Stability in Structured Lipid Synthesis: The Interplay of Substrate Characteristics and Strategies to Improve Its Operational Performance-A Critical Review. [PDF]

J Food Sci
ABSTRACT Structured lipids (SLs) have attracted growing industrial interest due to their associated health benefits. Lipases, as highly selective and versatile biocatalysts, are central to the sustainable synthesis of SLs attributed to their ability to operate under mild reaction conditions. However, the limited operational stability of lipases remains
Lee EL, Chan ES, Siow LF, Song CP, Lee YY.   +4 more
europepmc   +2 more sources

Safety evaluation of an extension of use of the food enzyme triacylglycerol lipase from the genetically modified <i>Aspergillus oryzae</i> strain NZYM-AL. [PDF]

EFSA J
Abstract The food enzyme triacylglycerol lipase (EC 3.1.1.3) is produced with the genetically modified Aspergillus oryzae strain NZYM‐AL by Novozymes A/S. The safety of this food enzyme was evaluated previously and it did not give rise to safety concerns when used in four food manufacturing processes. Subsequently, the applicant has requested to extend
EFSA Panel on Food Enzymes (FEZ), Zorn H, Barat Baviera JM, Bolognesi C, Catania F, Gadermaier G, Greiner R, Mayo B, Mortensen A, Roos YH, Solano MLM, Van Loveren H, Vernis L, Rosell AF, Cavanna D, Liu Y.   +15 more
europepmc   +2 more sources

Comparative Analysis of Biodiesel Production by Transesterification and Interesterification of Rothmannia longiflora Seed oil using a Heterogeneous Catalyst

UMYU Scientifica Journal, 2023
Biodiesel is a promising alternative fuel with better characteristics over petro-based fuels. It is conventionally produced via transesterification of vegetables oil with methanol. Chemical interesterification is another alternative route for conversion
Aliyu Sarkin Baki, Malami Usman Muhammad, Umar Zaki Faruq, Alhaji Sani Nasiru, Idris, B., Aminu Yusuf Fardami   +5 more
doaj   +1 more source

The Role of Food Structure on Fatty Acid Bioaccessibility: A Decade of TIM-1 Simulated Digestion Studies in Review. [PDF]

Mol Nutr Food Res
Lipid and food structure determine when and how macro‐ and micronutrients become bioaccessible. This review compares lipid bioaccessibility from engineered emulsions, breast milk, infant formula, and meat and meat mimics, which couples the effect of cooking temperature on lipid bioaccessibility in meat and eggs. ABSTRACT Food structure has emerged as a
Rogers MA, Wright AJ.
europepmc   +2 more sources