Results 81 to 90 of about 2,705 (213)

Enzymatic In Situ Interesterification of Rapeseed Oil with Methyl Formate in Diesel Fuel Medium

Energies
The purpose of this research was to evaluate the process of enzymatic biodiesel synthesis by directly using rapeseed as a raw material, extracting the oil contained within and interesterifying with a mixture of methyl formate and mineral diesel, choosing
Violeta Makareviciene, Kiril Kazancev, Egle Sendzikiene, Milda Gumbyte   +3 more
doaj   +1 more source

Ultrasound assisted interesterification for enhancing productivity of oxidative sensitive docosahexanoic acid ‐enriched medium‐and‐long chain triacylglycerol synthesis

Journal of the American Oil Chemists' Society, Volume 102, Issue 6, Page 1015-1028, June 2025.
Abstract The synthesis of docosahexaenoic acid (DHA)‐enriched medium‐ and long‐chain triacylglycerols (MLCT), particularly with DHA at the sn‐2 position and medium chain fatty acids (MCFA) at the sn‐1,3 positions, is a promising strategy to enhance DHA bioavailability.
Evelyn Ling Lee, Lee Fong Siow, Cher Pin Song, Eng‐Seng Chan, Yong Wang, Zhen Zhang, Wanting Ke, Min Ying Liow, Yee‐Ying Lee   +8 more
wiley   +1 more source

Biotechnologie des lipides : quelques applications possibles [PDF]

, 1988
Mise au point des travaux en cours ou récemment publiés en Biotechnologie des Lipides. Quelques applications possibles pour résoudre des problèmes rencontrés dans le domaine de l'huilerie et du raffinage ainsi que dans celui de l'oléochimie sont ...
Graille, Jean, Montet, Didier, Pina, Michel   +2 more
core  

Physicochemical Characterization and Evaluation of Emulsions Containing Chemically Modified Fats and Different Hydrocolloids

Biomolecules, 2020
The study aims to investigate the physicochemical properties and stability of the dispersion systems containing structured fats as a fatty base. In this work, calf tallow and pumpkin seed oil blends were chemically interesterified at various ratios (9:1,
Małgorzata Kowalska, Magdalena Woźniak, Anna Żbikowska, Mariola Kozłowska   +3 more
doaj   +1 more source

Chemical and enzymatic interesterification of tallow with different oils

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

Extrusion of Oilseed‐Based Ingredients: Unlocking New Potential for Sustainable Protein Solutions

Comprehensive Reviews in Food Science and Food Safety, Volume 24, Issue 3, May 2025.
ABSTRACT The growing demand for plant‐based proteins has driven significant interest in utilization of oilseed cakes and meals, which are abundant byproducts of the oil extraction industry. These protein‐rich products possess unique functional properties that make them valuable for various food applications in a sustainable and cost‐effective way. This
Aayushi Kadam, Martin G. Scanlon, Filiz Koksel   +2 more
wiley   +1 more source

Formulasi campuran olein minyak sawit untuk memproduksi shortening bebas lemak trans [Formulation of palm oil olein mixture to produce trans-fat-free shortening]

Jurnal Teknologi & Industri Hasil Pertanian
Shortening is a solid fat with the functional properties needed to produce a better texture and appearance for bakery or confectionery products, as well as frying and cooking media.
Mursalin Mursalin, Yernisa Yernisa, Achmad Hizazi   +2 more
doaj   +1 more source

The Synthesis Followed by Spectral and Calorimetric Evaluation of Stability of Human Milk Fat Substitutes Obtained from Thistle Milk and Lard

International Journal of Analytical Chemistry, 2019
The central point of current investigations was the first time ever synthesis of modern substitutes of human milk fat followed by versatile evaluation of their oxidative properties.
Joanna Bryś, lnês Filipa Vaz Flores, Agata Górska, Ewa Ostrowska–Ligęza, Andrzej Bryś, Tomasz Niemiec, Piotr Koczoń   +6 more
doaj   +1 more source

“Powdered” lipases as industrial catalysts: Production of Interesterified, structured lipids

Journal of the American Oil Chemists' Society, Volume 102, Issue 4, Page 701-709, April 2025.
Abstract Diversification of the applications of fats and oils has led to increasing demands on their properties. Interesterification reactions are used to alter the composition of the constituent triacylglycerols (commonly known as triglycerides) to introduce the desired properties and enhance their value.
Tomomi Suganuma, Yutaro Kataoka, Hidetaka Uehara   +2 more
wiley   +1 more source

Changes during Cooking Processes in 6 Varieties of Andean Potatoes (Solanum tuberosum ssp. Andinum) [PDF]

, 2015
The value of the native potato varieties grown in Argentinean northwest lies both in their fundamental role as a source of food for the population and in their potential for the development of new products.
Jimenez, María Eugenia, Rossi, Analia Mabel, Samman, Norma Cristina   +2 more
core   +1 more source