Results 181 to 190 of about 475,006 (243)

Texture and volatile profiles of beef tallow substitute produced by a pilot-scale continuous enzymatic interesterification.

Food Chemistry, 2023
Edible beef tallow (BT) has been widely used in Sichuan hotpot due to its unique flavor and texture. However, BT should not be consumed in excess caused by its trans-fatty acids and cholesterol issues.
Shuo Zou, Jun Zhou, Yilin Du, Jianqiang Cheng, Yong Wang, Zhen Zhang   +5 more
semanticscholar   +1 more source

Enzymatic Interesterification of Canola Oil

Canadian Institute of Food Science and Technology Journal, 1988
Abstract Commercially available porcine pancreatic lipase was used to interesterify Canola oil and mixtures of Canola oil and lauric acid, Canola oil and trilaurin or Canola oil and fully hydrogenated high erucic acid rapeseed oil (HEAR stearin). The interesterification activity was evident only when the enzyme was adsorbed on diato-maceous earth and
K.C. Thomas, B. Magnuson, A.R. McCurdy, J.W.D. GrootWassink   +3 more
openaire   +1 more source

Enzymatic Interesterification of Palm Oil and Fractions: Monitoring the Degree of Interesterification using Different Methods

Journal of the American Oil Chemists' Society, 2011
AbstractInteresterification is an important modification technique for fats and oils resulting in the redistribution of the fatty acids among the glycerol backbone and thus changing the physico‐chemical properties of the modified fat. In this study palm oil, palm olein and soft palm mid fraction (PMF) were subjected to both enzymatic (batchwise) and ...
De Clercq, N., Danthine, Sabine, Tuyet Nguyen, M., Gibon, V., Dewettinck, K.   +4 more
openaire   +2 more sources

Enzymatic interesterification of tallow‐sunflower oil mixtures

Journal of the American Oil Chemists' Society, 1993
In an effort to improve the physical and/or thermal characteristics of solid fats, the enzymatic interesterification of tallow and butterfat with high‐oleic sunflower oil and soybean oil was investigated. The two simultaneously occurring reactions, interesterification and hydrolysis, were followed by high‐performance liquid chromatography of altered ...
Thomas A. Foglia, Kimberly Petruso, Stephen H. Feairheller   +2 more
openaire   +1 more source

Fabrication of Nanomaterial-Immobilized Lipase Enables Robust Enzymatic Interesterification: Lipid Characteristics and Underlying Catalytic Mechanism.

Journal of Food Science
The precise regulation of enzyme conformation through the immobilization of enzymes on carriers using sewing techniques represents a key focus in the site-specific chemically modification engineering.
Pengfei Zhou, Hui Fang, Zhihao Zhao, Guang Liu, Jiarui Zeng, Yuanyuan Deng, Mingwei Zhang   +6 more
semanticscholar   +1 more source

Improved compatibility of palm olein and palm kernel stearin via enzymatic interesterification: Effect of newly-formed triacylglycerols.

Food Research International
Lipid compatibility refers to the ability of lipids to blend homogeneously without phase separation. Interesterification has been widely used to improve compatibility among different types of lipids; however, the effect of the newly-formed ...
Dubing Yang, Yee-Ying Lee, Yuxia Lu, Ying Huang, Zaizhu Lou, Yong Wang, Zhen Zhang   +6 more
semanticscholar   +1 more source

Stepped water activity control for efficient enzymatic interesterification

Applied Microbiology and Biotechnology, 1998
The benefits of controlling water activity, a w, during enzymatically catalysed synthesis reactions, such as reverse-hydrolytic reactions promoted by lipases, are now well recognized. Numerous techniques for controlling a w in the laboratory and their implementation in continuous reactors have been discussed in the published literature.
Z. Ujang, A. M. Vaidya
openaire   +1 more source

Production of Linoleic Acid-rich Oil from Canola and Grapeseed Oils Using Enzymatic Interesterification Reactions with Microwave Irradiation as a Green Technique.

Journal of Oleo Science
This study evaluated the incorporation of linoleic acid (LA) into canola oil (CO) through enzymatic interesterification reactions aided by microwave irradiation and catalyzed by TL IM lipase enzyme (sn-1,3).
Shary Ramírez, Danny Arteaga, Ricardo Benítez Benítez   +2 more
semanticscholar   +1 more source

Enzymatic interesterification of oils

Lipid Technology, 2011
AbstractDue to health concerns, the food industry now aims to replace partially hydrogenated oils by other products having similar techno‐functional properties. There is a growing interest to produce trans‐free fats through interesterification technology. Enzymatic interesterification (EIE) has received considerable attention in recent years to replace
openaire   +1 more source

Enzymatic interesterification of crambe oil assisted by ultrasound

Industrial Crops and Products, 2017
Abstract In this work, the production of fatty acid methyl esters (FAME) from crambe oil by enzyme interesterification assisted by ultrasound was investigated. The experiments evaluated the effect of temperature, reaction time, methyl acetate (MA)/oil molar ratio, enzyme loading, catalyst reuse and influence of ultrasound.
Gilmar Roberto Tavares, José Eduardo Gonçalves, Wanderley Dantas dos Santos, Camila da Silva   +3 more
openaire   +1 more source