Results 141 to 150 of about 272,338 (202)

Preparation, physicochemical properties, and <i>in vitro</i> digestion characteristics of coconut diacylglycerol oil. [PDF]

Food Chem X
Yin JJ, Li XF, Wang S, Huang H, Guan ZL, Zhang XH, Zhong W, Gao P, He DP.   +8 more
europepmc   +1 more source

Reusability of immobilised lipase in the production of omega-3 oils from squid viscera. [PDF]

Appl Microbiol Biotechnol
Haque MA, Holland BJ, Barrow CJ.
europepmc   +1 more source

Application Progress of Immobilized Enzymes in the Catalytic Synthesis of 1,3-Dioleoyl-2-palmitoyltriglyceride Structured Lipids. [PDF]

Foods
Ni X, Feng T, Zhang Y, Lin Z, Kong F, Zhang X, Lu Q, Zhao Y, Zou B.   +8 more
europepmc   +1 more source

Extrusion of Oilseed-Based Ingredients: Unlocking New Potential for Sustainable Protein Solutions. [PDF]

Compr Rev Food Sci Food Saf
Kadam A, Scanlon MG, Koksel F.
europepmc   +1 more source

Effect of transesterified amaranth oil oleogel as a cocoa butter replacer on the physicochemical properties of dark chocolate. [PDF]

Food Chem X
Kamali E, Sahari MA, Barzegar M, Ahmadi Gavlighi H.   +3 more
europepmc   +1 more source

Multifunctional performance of deep eutectic solvent (DES) K₂CO₃-glycerol in biodiesel synthesis and purification. [PDF]

RSC Adv
Komariah LN, Arita S, Daffa Khairuddiin M, Ovindirani SA, Erisna D, Paramasyifa TN.   +5 more
europepmc   +1 more source

New Insights and Strategies in the Nutritional Reformulation of Meat Products Toward Healthier Foods. [PDF]

Molecules
Ayuso P, García-Pérez P, Nieto G.
europepmc   +1 more source

In Vitro Evidence of α-Linolenic Acid Ethyl Ester Hydrolysis and Transesterification in the Gastrointestinal Tract in the Presence of Acylglycerols. [PDF]

J Agric Food Chem
Beltrame G, Valta I, Ahonen E, Damerau A, Linderborg KM.   +4 more
europepmc   +1 more source

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Batch and continuous enzymatic interesterification of beef tallow: Interesterification degree, reaction relationship, and physicochemical properties

Food Chemistry
The relationship between batch and continuous enzymatic interesterification was studied through enzymatic interesterification of beef tallow. The interesterification degree (ID) during the batch reaction was monitored based on triacylglycerol composition, sn-2 fatty acid composition, solid fat content, and melting profile and was described by an ...
Yee-Ying Lee
exaly   +3 more sources