Results 51 to 60 of about 2,594 (158)

Chemical and enzymatic interesterification of tallow with different oils

, 2019
Includes bibliographical references (leaves: 193-202)
openaire   +3 more sources

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, BAEZA JIMENEZ, RAMIRO, Garcia, Hugo, Garcia, Hugo, LOPEZ MARTINEZ, LETICIA XOCHITL, LOPEZ MARTINEZ, LETICIA XOCHITL   +5 more
core  

Fractal nature in fat crystal networks [PDF]

, 2004
The determination of the mechanical and rheological characteristics of several plastic fats requires a detailed understanding of the microstructure of the fat crystal network aggregates.
Eversheim, Walter, Kals, H. J. J., König, W., Milberg, J., Storr, A., Tönshoff, H. K., van Luttervelt, C.-A., Weck, Manfred, Weule, H., Zdeblick, W. J.   +9 more
core   +2 more sources

The effect of ultrasound pretreatment on some selected physicochemical properties of black cumin (Nigella Sativa) [PDF]

, 2018
Background In the present study, the effects of ultrasound pretreatment parameters including irradiation time and power on the quantity of the extracted phenolic compounds quantity as well as on some selected physicochemical properties ...
A Jiménez, AM Goula, AOAC, AOCS, AR Jambrak, AS Oktay, B Khadhraoui, BJ Arends, E Halawani, EA Decker, F Chemat, F Chemat, F Chemat, F Yamaguchi, H Bakhshabadi, H Haron, HRH Takruri, IUPAC, JA Carcel, JL Luque-Garcia, JY Lin, L Han, L Zhang, M Corrales, M Ghavami, M Jacotet-Navarro, M Kebriti, M Pinelo, M Toma, M Vintoru, M Virot, PN Giannelos, S Abdullah, S Machmudah, S Samaram, S Zhao, S Zomorrodi, SK Tiruppur Venkatachallam, SR Shirsath, SU Kadam, TJ Mason, W Lingyun, ZS Zhang   +42 more
core   +1 more source

Oleic acid enhancement of Moringa oleifera seed oil by enzymatic transesterification and fractionation [PDF]

, 2007
Solvent-extracted Moringa oleifera seed oil was transesterified using immobilized lipase (Lipozyme IM 60) (Novozymes Bagsvaerd Denmark) at 1% (w/w) concentration, shaken at 60oC and 200 rpm for up to 24h.
Lai, Oi Ming, Long, Kamariah, Mohammed, Abdulkarim Sabo, Mohd Ghazali, Hasanah, Syed Muhammad, Sharifah Kharidah   +4 more
core  

Omega‐3 Fatty Acids, Lecithin, Sterols, Vitamins and Lipid Oxidation of Olein and Super Olein Fractions of Fish Oil Produced by Winterization

Food Science &Nutrition, Volume 13, Issue 1, January 2025.
In the present investigation, the super olein fraction (OF) of fish oil (FO) was first time produced by winterization. EPA and DHA contents of super OFs were 39.7% and 48.9% higher than parent FO, respectively. In the OF, EPA and DHA were 16.3% and 29.8% more than substrate FO, respectively.
Aiza Khaliq, Muhammad Hafeez‐ur‐Rehman, Farzana Abbas, Muhammad Nadeem, Muhammad Abdul Rahim, Fahad Al‐Asmari, Mohamed Fawzy Ramadan, Eliasse Zongo   +7 more
wiley   +1 more source

Rheological, chemical and DSC thermal characteristics of different types of palm oil/palm stearin-based shortenings [PDF]

, 2011
This study was carried out to evaluate the physical and chemical properties of different types of shortenings, formulated by mixing refined, bleached, and deodorized palm oil and palm stearin (PO:PS) in the following ratios: 100:0, 80:20, 60:40, 50 ...
Ariffin, Abdul Azis, Boo, Huey Chern, Che Man, Yaakob, Chin, Nyuk Ling, Karim, Roselina, Mohamud, Y.   +5 more
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A study of temperature of melting and crystallization of fats by differential scanning calorimetry [PDF]

, 2016
В данной статье приведены результаты исследования процессов плавления и кристаллизации бинарных жировых смесей пальмового олеина (ПО) и пальмового стеарина (ПС). Исследования выполнены методом дифференциальной сканирующей калориметрии (ДСК).
Голодняк, Владимир Александрович, Голубец, Ольга Валерьевна, Демидов, Игорь Николаевич, Левчук, Ирина Владимировна, Мазаева, Виктория Сергеевна   +4 more
core   +1 more source

Optimiranje enzimske interesterifikacije mješavine mliječne masti i kanola ulja pomoću imobilizirane lipaze iz Rhizopus oryzae, primjenom metode odzivnih površina [PDF]

, 2011
Blends of milk fat and canola oil (MF:CNO) were enzymatically interesterified (EIE) by Rhizopus oryzae lipase immobilized on polysiloxane-polyvinyl alcohol (SiO2-PVA) composite, in a solvent-free system.
Ariela Veloso de Paula, Gisele Fátima Morais Nunes, Heizir Ferreira de Castro, Júlio César dos Santos   +3 more
core   +1 more source

TRANSFORMATIONS IN THE FOOD INDUSTRY: REDUCING TRANS FAT IN THE DIET [PDF]

Food Consumption/Nutrition/Food Safety,
Reeves, Robert M.
core   +1 more source