Results 171 to 180 of about 475,006 (243)
Fungal biotransformation of okara into functional food: Comparative species-dependent metabolomic and antioxidant profiles. [PDF]
Curr Res Food SciFarniga A +2 more
europepmc +1 more source
Some of the next articles are maybe not open access.
Related searches:
Related searches:
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,
Dubing Yang +5 more
semanticscholar +5 more sources
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,
Dubing Yang +5 more
semanticscholar +5 more sources
Current trends in applications of enzymatic interesterification of fats and oils: A review
LWT - Food Science and Technology, 2020Development of modified lipids with improved nutritional and functional properties has gained mounting interest among scientists and technologists over the recent past.
Subajiny Sivakanthan, T. Madhujith
semanticscholar +3 more sources
Enzymatic interesterification of palm stearin and palm kernel olein
Journal of the American Oil Chemists' Society, 1999AbstractPalm stearin (POs) and palm kernel olein (PKOo) blends were modified by enzymatic interesterification (IE) to achieve the physical properties of margarine fats. POs and PKOo are both products of the palm oil industry that presently have limited use.
Zaida Zainal, Mohd Suria Affandi Yusoff
openaire +3 more sources
Production of feruloylated lysophospholipids via a one-step enzymatic interesterification.
Food Chemistry, 2020Incorporation of ferulic acid (FA) into egg-yolk phosphatidylcholine (PC) in a lipase-catalyzed acidolysis and interesterification process was studied using four commercially available immobilized lipases as catalysts and two acyl donors: ferulic acid ...
Magdalena Rychlicka +3 more
semanticscholar +4 more sources
Food and Bioproducts Processing, 2020
Enzymatic interesterification has the advantage of promoting great control over the positional distribution of fatty acids in the final product. However, the difficulties associated with process control and scaling-up have reduced its industrial use as a
D. K. T. Moreira +9 more
semanticscholar +3 more sources
Enzymatic interesterification has the advantage of promoting great control over the positional distribution of fatty acids in the final product. However, the difficulties associated with process control and scaling-up have reduced its industrial use as a
D. K. T. Moreira +9 more
semanticscholar +3 more sources
Critical Reviews in Food Science and Nutrition, 2020
Enzymatic interesterification (EIE) is one of the emerging technologies in the specialty fats industry. EIE has several advantages over the conventional chemical interesterification method, such that the process has higher flexibility and efficiency, is ...
Zhen Zhang, W. Lee, Yong Wang
semanticscholar +3 more sources
Enzymatic interesterification (EIE) is one of the emerging technologies in the specialty fats industry. EIE has several advantages over the conventional chemical interesterification method, such that the process has higher flexibility and efficiency, is ...
Zhen Zhang, W. Lee, Yong Wang
semanticscholar +3 more sources
Chemical and Enzymatic Interesterification for Food Lipid Production
SpringerBriefs in Molecular ScienceVanessa Alves +2 more
semanticscholar +2 more sources
Food Chemistry, 2023
The study aimed to investigate the effect of enzymatic interesterification on the lipid composition, physicochemical properties and rheological behavior of Cinnamomum camphora seed kernel oil (CCSKO), Pangasius bocourti stearin (PBST) and perilla seed ...
Wenran Tian +8 more
semanticscholar +1 more source
The study aimed to investigate the effect of enzymatic interesterification on the lipid composition, physicochemical properties and rheological behavior of Cinnamomum camphora seed kernel oil (CCSKO), Pangasius bocourti stearin (PBST) and perilla seed ...
Wenran Tian +8 more
semanticscholar +1 more source