Results 41 to 50 of about 5,301,845 (195)

PEMBUATAN BAHAN BAKU SPREADS KAYA KAROTEN DARI MINYAK SAWIT MERAH MELALUI INTERESTERIFIKASI ENZIMATIK MENGGUNAKAN REAKTOR BATCH [Preparation of Red Palm Oil Based-Spreads Stock Rich in Carotene Through Enzymatic Interesterification in Batch-type Reactor]

Jurnal Teknologi dan Industri Pangan, 2012
Enzymatic interesterification of red palm oil (a mixture of red palm olein/RPO and red palm stearin/RPS in 1:1 weight ratio) and coconut oil (CNO) blends of varying proportions using a non-specific immobilized Candida antartica lipase (Novozyme 435) was ...
Nur Wulandari1,2), Soenar Soekopitojo2), Wibowo1), Sugiyono1,2)*   +3 more
doaj   +1 more source

Biotechnology of lipids: The use of lipases for the structural modification of fats and oils

Grasas y Aceites, 1994
The food industry has introduced chemical and enzymatic procedures for the modification of fats and oils to allow the improvement of their organoleptic and/or nutritional properties.
Alfonso Valenzuela, Susana Nieto
doaj   +1 more source

Microwave-Assisted Saponification Method Followed by Solid-Phase Extraction for the Characterization of Sterols and Dialkyl Ketones in Fats

Foods, 2021
Unlike other fields, the methods routinely applied for fats and oils are still tied to traditional, time- and solvent-consuming procedures, such as saponification, column chromatography and thin-layer chromatography.
Steven Mascrez, Sabine Danthine, Giorgia Purcaro   +2 more
doaj   +1 more source

Enzymatic interesterification to produce zero-

, 2022
This study aims to evaluate the potential of applying enzymatic interesterification (EIE) to produce new healthy zero-trans high vitaminic content margarine fats, based on rapeseed oil (RO) only, with a specific focus on process-induced contaminants: the
Giorgia Purcaro, Jeroen Maes, Maes, Jeroen, Steven Mascrez, Mascrez, Steven, Véronique Gibon, Danthine, Sabine, Christophe Blecker, Purcaro, Giorgia, Gibon, Véronique, Sabine Danthine, Sébastien Closset, Blecker, Christophe, Closset, Sébastien   +13 more
core   +1 more source

The properties of the mixture of beef tallow and rapeseed oil with a high content of tallow after chemical and enzymatic interesterification

Grasas y Aceites, 2005
A mixture of beef tallow with rapeseed oil (3:1 wt/wt) was interesterified using sodium metoxide or immobilized lipases from Rhizomucor miehei (Lipozyme IM) and Candida antarctica (Novozym 435) as catalysts. Chemical interesterifications were carried out
Boleslaw Kowalski, Katarzyna Tarnowska, Eliza Gruczynska   +2 more
doaj   +1 more source

Purification of Methyl Acetate/Water Mixtures from Chemical Interesterification of Vegetable Oils by Pervaporation

Energies, 2021
Biodiesel production through chemical interesterification of triglycerides requires an excess of methyl acetate that must be recovered once the reaction is finished and the catalyst is neutralized.
Abraham Casas, Ángel Pérez, María Jesús Ramos   +2 more
doaj   +1 more source

Development of fats based on olive oil by chemical interesterification and its utilization in cookie production [PDF]

Acta Alimentaria, 2018
Refined olive oil (ROO) was blended with tristearin (TS) and palm oil (PO) at two different ratios (ROO:TS:PO; 75:15:10 and 85:10:5) and chemical interesterification was performed in order to produce two interesterified fats (IF1 and IF2) with high unsaturated fatty acids and low trans fatty acids contents. Solid fat content (SFC), slip melting
Kaçar, D., Erinç, H., Sivri Özay, D.
openaire   +5 more sources

Synthesis of margarine fat from sesame oil and palm stearin by chemical interesterification

Food Research, 2021
The production of margarine fat is not only intended to be free from Trans Fatty Acid (TFA) but is also expected to have a higher quality from a nutritional aspect. In this research, margarine fat from sesame oil (SO) and palm stearin (PS) by a chemical interesterification was synthesized.
null Siswanti, P. Hastuti, null Supriyanto, R.B.K. Anandito   +3 more
openaire   +1 more source

EFFECT OF CHEMICAL AND ENZYMATIC INTERESTERIFICATION ON THE PHYSICOCHEMICAL PROPERTIES OF PALM OIL AND. PALM KERNEL OIL BLENDS

, 2016
Palm oil (PO) and palm kernel oil (PKO) have different chemical composition and physical properties. Both oils have limited application in their natural form.
Norizzah Abd Rashid, Kamarulzaman, Nur Azimah, Abd Rashid, Norizzah, Omar, Zaliha, Zaliha Omar, Nur Azimah Kamarulzaman   +5 more
core   +1 more source

Incorporation of medium chain fatty acids into fish oil triglycerides by chemical and enzymatic interesterification

Grasas y Aceites, 2009
Structured triglycerides (STs) containing both medium-chain fatty acids (MCFA) and polyunsaturated fatty acids (PUFA) in the same molecule offer nutritional and therapeutic benefits.
Maria M. C. Feltes, L. de Oliveira Pitol, J. F. Gomes Correia, R. Grimaldi, J. Mara Block, Jorge L. Ninow   +5 more
doaj   +1 more source