Results 1 to 10 of about 542 (157)

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

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

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   +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

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

Current trends in applications of enzymatic interesterification of fats and oils: A review

LWT - Food Science and Technology, 2020
Abstract Development of modified lipids with improved nutritional and functional properties has gained mounting interest among scientists and technologists over the recent past. Properties and applications of lipids not only depend on the composition but also on the structure of triacylglycerols (TAGs). Therefore, modifications in TAGs of lipids is a
Subajiny Sivakanthan
exaly   +2 more sources

Effect of structured lipids as dietary supplements on the fatty acid profile, carcass yield, blood chemistry, and abdominal fat deposition of female broilers [PDF]

Poultry Science
An experiment was conducted to evalute the effects of adding palm olein (POL), modified palm olein (high degree of acyl migration palm olein, H-AMD), and lard (total fatty acid saturation degree is similar to palm olein) to the diet of broilers.
Hongzeng Ai, Yee-Ying Lee, Yuxia Lu, Chin Ping Tan, Oi Ming Lai, Aijun Li, Yufei Zhang, Yong Wang, Zhen Zhang   +8 more
doaj   +2 more sources

Enzymatic interesterification to produce zero-trans and dialkylketones-free fats from rapeseed oil

Oilseeds and fats, crops and lipids, 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
Danthine Sabine, Closset Sébastien, Maes Jeroen, Mascrez Steven, Blecker Christophe, Purcaro Giorgia, Gibon Véronique   +6 more
doaj   +1 more source

Synthesis of Biodiesel by Interesterification of Triglycerides with Methyl Formate

Applied Sciences, 2022
In the conventional synthesis of biodiesel, not only fatty acid esters (biodiesel) are formed, but also the by-product is the glycerol phase, which amounts to about 10 wt.%. Recently, the studies on the interesterification of oil using carboxylate esters
Egle Sendzikiene, Violeta Makareviciene
doaj   +1 more source