Results 31 to 40 of about 2,223 (160)
European Journal of Lipid Science and Technology, Volume 127, Issue 9, September 2025.This comprehensive and focused review describes how lipid oxidation plays a crucial role in determining the sensory quality and hence shelf life of low‐moisture packaged snacks: a category of food product that is not often discussed in literature, but is commonly found in our diets.
Rebecca L. Mora +2 more
wiley +1 more source
Synthesis of acetylated glucose esters of palm fatty acids and their properties as surfactants [PDF]
, 2000 The present esterification methods for producing sugar-based fatty esters are faced with the problems of low yields, the use of toxic solvents and thermal instabilities of sugars.
Obaje, Olobo Jonathan
core
Journal of the American Oil Chemists' Society, Volume 102, Issue 6, Page 1015-1028, June 2025.Abstract The synthesis of docosahexaenoic acid (DHA)‐enriched medium‐ and long‐chain triacylglycerols (MLCT), particularly with DHA at the sn‐2 position and medium chain fatty acids (MCFA) at the sn‐1,3 positions, is a promising strategy to enhance DHA bioavailability.
Evelyn Ling Lee +8 more
wiley +1 more source
Enzymatic Interesterification of a Lard and Rapeseed Oil Equal-Weight Blend
Journal of Oleo Science, 2013 A mixture of lard and rapeseed oil (1:1, wt/wt) was interesterified using immobilized lipases from Rhizomucor miehei (Lipozyme RM IM) and Candida antarctica (Novozym 435) as catalysts. Enzymatic interesterifications were carried out at 60°C for 8 h with Lipozyme RM IM or at 80°C for 4 h with Novozym 435. The biocatalyst doses were kept constant (8 wt-%)
Eliza, Gruczynska +4 more
openaire +2 more sources
Novel Synthetic-Based Drilling Fluid through Enzymatic Interesterification of Canola Oil [PDF]
International Journal of Chemical Engineering, 2018 Over the years, the oil industries have avoided aromatic, naphthenic, and paraffinic oils as drilling mud base fluids principally because of their detrimental environmental issues on pelagic and benthic marine ecosystems as a result of their toxicity and nonbiodegradability coupled with the possible deterioration of the oil itself and the rubber parts ...
Anawe A. L. Paul, Folayan J. Adewale
openaire +3 more sources
Biocatalytic modification of food lipids: reactions and applications [PDF]
, 2014 The acylglycerol structure exemplifies the major lipid building block and therefore is an interesting structure to modify. Such modification is driven by: (1) consumers who have become more concerned about the relationship between diet and wellness, and (
BAEZA JIMENEZ, RAMIRO +5 more
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“Powdered” lipases as industrial catalysts: Production of Interesterified, structured lipids
Journal of the American Oil Chemists' Society, Volume 102, Issue 4, Page 701-709, April 2025.Abstract Diversification of the applications of fats and oils has led to increasing demands on their properties. Interesterification reactions are used to alter the composition of the constituent triacylglycerols (commonly known as triglycerides) to introduce the desired properties and enhance their value.
Tomomi Suganuma +2 more
wiley +1 more source
Changes during Cooking Processes in 6 Varieties of Andean Potatoes (Solanum tuberosum ssp. Andinum) [PDF]
, 2015 The value of the native potato varieties grown in Argentinean northwest lies both in their fundamental role as a source of food for the population and in their potential for the development of new products.
Jimenez, María Eugenia +2 more
core +1 more source
EFSA Journal, Volume 23, Issue 2, February 2025.Abstract The food enzyme acylglycerol lipase (glycerol‐ester acylhydrolase, EC 3.1.1.23) is produced with the genetically modified Penicillium sp. strain AE‐LGS by Amano Enzyme Inc. A safety evaluation of this food enzyme was made previously, in which the Panel could not complete the safety assessment due to insufficient data to characterise the ...
EFSA Panel on Food Enzymes (FEZ) +16 more
wiley +1 more source
EFSA Journal, Volume 23, Issue 2, February 2025.Abstract The food enzyme acylglycerol lipase (glycerol‐ester acylhydrolase, EC 3.1.1.23) is produced with the genetically modified Penicillium sp. strain AE‐LGS by Amano Enzyme Inc. The Panel could not conclude on the taxonomic identification of the production strain due to a lack of appropriate data.
EFSA Panel on Food Enzymes (FEZ) +18 more
wiley +1 more source