Results 1 to 10 of about 966 (201)

Enzymatic Interesterification of Coconut and Hemp Oil Mixtures to Obtain Modified Structured Lipids [PDF]

Foods
The interesterification process allows structured lipids (SLs) to be obtained with a modified triacylglycerol (TAG) structure, in which the unfavorable saturated fatty acids (SFAs) are replaced with nutritionally significant fatty acids (FAs) such as ...
Ranahansi Rangadharee Bandara, Chloé Louis-Gavet, Joanna Bryś, Diana Mańko-Jurkowska, Agnieszka Górska, Rita Brzezińska, Marta Siol, Sina Makouie, Bharani Kumar Palani, Marko Obranović, Piotr Koczoń   +10 more
doaj   +4 more sources

Enzymatic interesterification of freshwater fish oil from grass carp (Ctenopharyngodon idella) viscera: a novel approach to mitigate fishy odors through lipid restructuring [PDF]

Food Chemistry: X
This study explores enzymatic interesterification of grass carp visceral fish oil and coconut oil, examining its impacts on lipidomic and flavoromic profiles via UHPLC-Q-TOF/MS and GC–MS.
Jinlin Li, Huijuan Zhou, Linchuan Xu, Chengwei Yu, Mingming Hu, Bizhen Zhong, Zongcai Tu, Bin Peng   +7 more
doaj   +2 more sources

Lipase Stability in Structured Lipid Synthesis: The Interplay of Substrate Characteristics and Strategies to Improve Its Operational Performance-A Critical Review. [PDF]

J Food Sci
ABSTRACT Structured lipids (SLs) have attracted growing industrial interest due to their associated health benefits. Lipases, as highly selective and versatile biocatalysts, are central to the sustainable synthesis of SLs attributed to their ability to operate under mild reaction conditions. However, the limited operational stability of lipases remains
Lee EL, Chan ES, Siow LF, Song CP, Lee YY.   +4 more
europepmc   +2 more sources

Enzymatic Interesterification: An Innovative Strategy for Lower-Calorie Lipid Production From Refined Peanut Oil. [PDF]

J Food Sci
ABSTRACT This study aimed to evaluate the fatty acid (FA) composition of Brazilian refined peanut oil (RPO) and the effect of enzymatic interesterification on its regiodistribution, aiming the production of lipids with lower digestibility and, consequently, lower caloric value, in line with current consumption trends focused on health.
Batista D, Macedo GA, Luccas V, Macedo JA.   +3 more
europepmc   +2 more sources

Comparison of Chemical and Enzymatic Interesterification of Fully Hydrogenated Soybean Oil and Walnut Oil to Produce a Fat Base with Adequate Nutritional and Physical Characteristics [PDF]

Food Technology and Biotechnology, 2015
The optimal physical, chemical and nutritional properties of natural lipids depend on the structure and composition of triacylglycerols. However, they are not always mutually compatible.
Mariel Farfán, Alfredo Álvarez, Alan Gárate, Pedro Bouchon   +3 more
doaj   +2 more sources

Application of waste from biodiesel synthesis for the production of fuel pellets and biogas [PDF]

Scientific Reports
The enzymatic process of simultaneous oil extraction and interesterification (in situ) using methyl formate as acyl receptor can be applied for biodiesel synthesis. This process produces waste (a mixture of rapeseed cake and enzymatic catalyst), which is
Ieva Gaidė, Egidijus Zvicevičius, Kęstutis Žiūra, Kiril Kazancev, Eglė Sendžikienė, Violeta Makarevičienė   +5 more
doaj   +2 more sources

Safety evaluation of an extension of use of the food enzyme triacylglycerol lipase from the genetically modified <i>Aspergillus oryzae</i> strain NZYM-AL. [PDF]

EFSA J
Abstract The food enzyme triacylglycerol lipase (EC 3.1.1.3) is produced with the genetically modified Aspergillus oryzae strain NZYM‐AL by Novozymes A/S. The safety of this food enzyme was evaluated previously and it did not give rise to safety concerns when used in four food manufacturing processes. Subsequently, the applicant has requested to extend
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, Van Loveren H, Vernis L, Rosell AF, Cavanna D, Liu Y.   +15 more
europepmc   +2 more sources

New Insight into Cavitation-Assisted Chemical Refining and Enzymatic Modification of Vegetable Oils and Their Impact on Physicochemical Properties of Final Products [PDF]

Foods
The present study evaluates the impact of cavitation on the performance of the chemical refining of rapeseed oils and the enzymatic interesterification of fat blends using a powerful UP400S ultrasonicator (400 W, 20 kHz).
Katsiaryna Kalenchak, Lucie Nováková, Tereza Váchalová, Tereza Honzíková, Tomáš Hybner, Aleš Rajchl, Helena Čížková, Iveta Šístková, Vojtěch Kružík, Markéta Berčíková, Jan Kyselka   +10 more
doaj   +2 more sources

Enzymatic Interesterification of Cold-Pressed Maqui (Aristotelia chilensis (Mol.) Stuntz) Seed Oil and Belly Oil from Rainbow Trout (Oncorhynchus mykiss) Through Supercritical CO₂ [PDF]

Marine Drugs
A new antioxidant lipid (AL) was synthesized from rainbow trout (Oncorhynchus mykiss) belly oil and cold-pressed maqui (CPM) (Aristotelia chilensis (Mol.) Stuntz) seed oil via enzymatic interesterification using Thermomyces lanuginosus in supercritical ...
Francisca Reinoso, Alicia Rodríguez, Camila Sánchez, Benjamín Claria, Nalda Romero, Alejandra Espinosa, María Elsa Pando, Rodrigo Valenzuela, Dayana Apaza, Gretel Dovale-Rosabal, Santiago P. Aubourg   +10 more
doaj   +2 more sources

The Role of Food Structure on Fatty Acid Bioaccessibility: A Decade of TIM‐1 Simulated Digestion Studies in Review [PDF]

Mol Nutr Food Res
Lipid and food structure determine when and how macro‐ and micronutrients become bioaccessible. This review compares lipid bioaccessibility from engineered emulsions, breast milk, infant formula, and meat and meat mimics, which couples the effect of cooking temperature on lipid bioaccessibility in meat and eggs. ABSTRACT Food structure has emerged as a
Rogers M, Wright A.
europepmc   +2 more sources