Results 71 to 80 of about 2,705 (213)
Providing biocatalysts through customizing lipases by different processes [PDF]
, 1999 The author is recalling first mechanisms of lipase catalyzed reactions. Hydrolyses and syntheses of triglycerides and esters, interesterification: generally these types of reactions are designed under the generic designation of acyl transfers.
Graille, Jean
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Structured Lipids: Synthesis, Genetic Engineering, and Applications
Journal of the American Oil Chemists' Society, Volume 102, Issue 9, Page 1325-1337, September 2025.ABSTRACT Lipids are essential to the human body, but some can be harmful. As a result, current research focuses on structured lipids (SLs), which are engineered to have specific fatty acid arrangements. These structural modifications can enhance both nutritional and physical properties.
Chandu S. Madankar +5 more
wiley +1 more source
Used food oils: physical-chemical indicators of quality degradation [PDF]
, 2017 Comunicação apresentada em 11th Baltic Conference on Food Science and Technology “Food science and technology in achanging world” FOODBALT 2017 Conference Proceedings. Jelgava, LLUUsed food oil (UFO), designated as frying oil, is a residue.
Basto de Lima, Maria Gabriela +6 more
core +1 more source
European Journal of Lipid Science and Technology, Volume 127, Issue 9, September 2025.This comprehensive and focused review describes how lipid oxidation plays a crucial role in determining the sensory quality and hence shelf life of low‐moisture packaged snacks: a category of food product that is not often discussed in literature, but is commonly found in our diets.
Rebecca L. Mora +2 more
wiley +1 more source
Transesterification of Refined, Bleached and Deodorised Palm Olein and Palm Oil in Organic Solvents by Immobilised Rhizomucor Miehei Lipase [PDF]
, 2002 The effects of medium's hydrophobicity and reaction temperatures on Rhizomucor miehei lipase-catalysed transesterification of refined, bleached and deodorised (RBO) palm olein and RBD palm oil were studied. Solvents with log P values ranging from -1.3-
Ahamad Zakeri, Hazlina
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Future Postharvest and Food, Volume 2, Issue 3, Page 309-324, September 2025.Addition of avocado seed extract and powder in palm and soybean oils, and their 50:50 and 60:40 blends, respectively, at concentrations of 1000 and 2000 ppm significantly extend their shelf‐life during accelerated storage at 65°C for 20 days.
Flavie Tonkeu Djikeng +4 more
wiley +1 more source
Grasas y Aceites, 2001 Palm oil (PO) and palm kernel oil (PKO) compositions (100/0, 80/20, 60/40, 50/50, 40/60, 20/80 and 0/100) were interesterified in laboratory scale under predetermined conditions (0.4% sodium metoxide, 20 minutes, 100oC).
Renato Grimaldi +3 more
doaj +1 more source
Enzymatic Extraction and Modification, and Frying Stability of Moringa Oleifera Seed Oil. [PDF]
, 2006 Consumption of edible oils has grown with the increase in world population. The increasing health awareness and consciousness amongst consumers made the food industry more discriminating in the types of oil they use for food applications.
Mohammed, Abdulkarim Sabo
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CHEMICAL INTERESTERIFICATION OF COTTON OIL WITH METHYL ACETATE ASSISTED BY ULTRASOUND FOR BIODIESEL PRODUCTION [PDF]
Brazilian Journal of Chemical Engineering, 2018 In this study, research was performed on the interesterification reaction of cotton oil with methyl acetate, using potassium methoxide as catalyst, in the presence of ultrasonic waves. In order to obtain a better understanding of the process variables behavior, a response surface methodology was used along with statistical methods. The experiments were
Medeiros, Aldo Miro de +5 more
openaire +3 more sources
Fractionation of Edible Fats: Model Fat‐Oil Separation in Decanter Centrifuge
European Journal of Lipid Science and Technology, Volume 127, Issue 8, August 2025.A model system was investigated, and fat crystal agglomerates were effectively separated from oil using a lab‐scale decanter centrifuge. High hydrostatic pressure on the bowl wall results in a compacted cake. Low cake axial transport velocity allows sufficient time for the olein to be removed from the cake pores.
Myrofora Kyrimlidou +4 more
wiley +1 more source