Results 21 to 30 of about 2,705 (213)

Safety evaluation of an extension of use of the food enzyme acylglycerol lipase from the genetically modified Penicillium sp. strain AE-LGS. [PDF]

EFSA J
Abstract The food enzyme acylglycerol lipase (glycerol‐ester acylhydrolase, EC 3.1.1.23) is produced with the genetically modified Penicillium sp. strain AE‐LGS by Amano Enzyme Inc. A safety evaluation of this food enzyme was made previously, in which the Panel could not complete the safety assessment due to insufficient data to characterise the ...
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, Sramkova M, Van Loveren H, Vernis L, de Nijs RA, Cavanna D, Liu Y.   +16 more
europepmc   +2 more sources

Olive oil [PDF]

, 2007
Analyses of phytosterol classes of olive and hazelnut oils collected from different countries by TLC, GC and GC-MS revealed considerable quantitative differences.
Azadmard-Damirchi, Sodeif
core   +1 more source

ZZE-Configuration of chromophore ß-153 in C-phycocyanin from Mastigocladus laminosus [PDF]

, 1987
The photochemistry of C-phycocyanin has been studied after denaturation in the dark. It shows an irreversible reaction which has characteristics of a Ζ,Ζ,Ε- to Z,Z,Z-isomerization of dihydrobilins. Its amplitude depends on the reaction conditions, with
Bode, W., Fischer, R., Huber, R., Rüdiger, W., Scheer, Hugo, Schirmer, T., Schmidt, G., Siebzehnrübl, S.   +7 more
core   +1 more source

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   +1 more source

Glycerol free biodiesel synthesis by application of methyl formate in enzymatic interesterification of rapeseed oil

Green Chemistry Letters and Reviews, 2023
The aim of studies was to investigate the process of enzymatic interesterification of rapeseed oil with methyl formate and to determine the influence of three independent variables on the product yield.
Violeta Makarevičienė, Kiril Kazancev, Eglė Sendžikienė, Milda Gumbytė   +3 more
doaj   +1 more source

Otimização da reação de interesterificação química do óleo de palma Optimization of the cemical interesterification reaction of palm oil

Química Nova, 2005
The Brazilian market has been showing a growing concern with nutritional values of oil components of foods. Chemical interesterification is a promising alternative to the current processes of modifying the consistency of oils.
Renato Grimaldi, Lireny Aparecida Guaraldo Gonçalves, Marlene Yumi Ando   +2 more
doaj   +1 more source

Effects of Diacetinmonoglycerides and Triacetin on Biodiesel Quality

Energies, 2023
Triacetin offers a higher added value compared to glycerol and can be obtained during the interesterification reaction between methyl acetate and triglycerides. In the same reaction, diacetinmonoglyceride is produced as an intermediate compound.
Abraham Casas, Ángel Pérez, María Jesús Ramos   +2 more
doaj   +1 more source

Effect of micella interesterification on fatty acids composition and volatile components of soybean and rapeseed oils

Grasas y Aceites, 2000
Micella interesterification of soybean and rapeseed oils was carried out using 0.2, 0.4 and 0.6 percentages of nickel catalyst, each at different temperatures of 60, 90 and 120ºC for 2, 4, and 6 hours. The proposed interesterification reaction conditions
Y. El-Shattory, R. S. Farag, Saadia M. Aly, Sherine M. Afifi   +3 more
doaj   +1 more source

Enzymatic and chemical synthesis of high mono- and diacylglycerol from palm stearin and olein blend at different type of reactor stirrers

Journal of the Saudi Society of Agricultural Sciences, 2020
The objective of this research was to synthesis structured lipid containing a high concentration of monoacylglycerol (MAG) and diacylglycerol (DAG) from palm stearin-olein blend.
Edy Subroto, Masrur Faida Wisamputri, Supriyanto, Tyas Utami, Chusnul Hidayat   +4 more
doaj   +1 more source

Propriedades físicas das misturas e dos lipídios estruturados obtidos a partir de banha e óleo de soja por interesterificação enzimática [PDF]

, 2009
The main goal of the present research was to evaluate the physical properties of blends of lard and soybean oil modified by enzymatic interesterification catalyzed by two different commercial (microbial) lipases, viz.
BALCÃO, Victor Manuel, COTTING, Lucia Nazareth, GIOIELLI, Luiz Antonio, POLTRONIERI, Tatyane Pereira, SILVA, Roberta Claro   +4 more
core   +2 more sources