Results 41 to 50 of about 2,223 (160)

Used food oils: physical-chemical indicators of quality degradation [PDF]

, 2017
Comunicação apresentada em 11th Baltic Conference on Food Science and Technology “Food science and technology in achanging world” FOODBALT 2017 Conference Proceedings. Jelgava, LLUUsed food oil (UFO), designated as frying oil, is a residue.
Basto de Lima, Maria Gabriela, Bermejo, S., Henriques, Marília, Laranjeira, Cristina, Ribeiro, Maria, Santos, S., Ventura, C.   +6 more
core   +1 more source

A New Enzyme for Biodiesel Production and Food Applications: Lipase of Bacillus megaterium F25 Isolated From an Aquatic Insect Rhantus suturalis

GCB Bioenergy, Volume 16, Issue 12, December 2024.
In this study, a hyperlipase‐producing bacterium (Bacillus megaterium F25) was isolated from the gut of the aquatic insect Rhantus suturalis. The lipase purified from this bacterium could be used as a catalyst in the production of biodiesel from waste cooking oils in the presence of methanol.
Fatima Karaman, Umit Incekara, Nazli Pinar Arslan, Seyda Albayrak, Serkan Ortucu, Mesut Taskin   +5 more
wiley   +1 more source

Optimiranje enzimske interesterifikacije mješavine mliječne masti i kanola ulja pomoću imobilizirane lipaze iz Rhizopus oryzae, primjenom metode odzivnih površina [PDF]

, 2011
Blends of milk fat and canola oil (MF:CNO) were enzymatically interesterified (EIE) by Rhizopus oryzae lipase immobilized on polysiloxane-polyvinyl alcohol (SiO2-PVA) composite, in a solvent-free system.
Ariela Veloso de Paula, Gisele Fátima Morais Nunes, Heizir Ferreira de Castro, Júlio César dos Santos   +3 more
core   +1 more source

Revised dietary exposure assessment of the food enzyme triacylglycerol lipase from the genetically modified Aspergillus oryzae strain NZYM‐AL

EFSA Journal, Volume 22, Issue 12, December 2024.
Abstract The food enzyme triacylglycerol lipase (triacylglycerol acylhydrolase, EC 3.1.1.3) is produced with the genetically modified Aspergillus oryzae strain NZYM‐AL by Novozymes A/S. A safety evaluation of this food enzyme was made previously, in which EFSA concluded that, under the intended conditions of use, this food enzyme did not give rise to ...
EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Monika Sramkova, Henk Van Loveren, Laurence Vernis, Daniele Cavanna, Yi Liu   +15 more
wiley   +1 more source

Chemical compositions and oxidative stabilities of cold‐pressed walnut oils (Juglans regia L.): Effects of chemical refining, water degumming, and molecular distillation

Journal of Food Science, Volume 89, Issue 11, Page 7589-7598, November 2024.
Abstract Walnut oils are of important academic and economic value, and are becoming one of the most important woody oils. Accurate and moderate refining techniques are required to produce high‐quality walnut oils. In this work, walnut oils obtained from cold processing were refined in three typical techniques, mainly chemical refining, water degumming,
Longfei Liu, Hongling Cai, Youfeng Zhang, Qingzhe Jin, Xingguo Wang, Jun Jin   +5 more
wiley   +1 more source

Transesterification of Refined, Bleached and Deodorised Palm Olein and Palm Oil in Organic Solvents by Immobilised Rhizomucor Miehei Lipase [PDF]

, 2002
The effects of medium's hydrophobicity and reaction temperatures on Rhizomucor miehei lipase-catalysed transesterification of refined, bleached and deodorised (RBO) palm olein and RBD palm oil were studied. Solvents with log P values ranging from -1.3-
Ahamad Zakeri, Hazlina
core  

Safety evaluation of the food enzyme triacylglycerol lipase from the non‐genetically modified Aspergillus tubingensis strain NL151

EFSA Journal, Volume 22, Issue 10, October 2024.
Abstract The food enzyme triacylglycerol lipase (triacylglycerol acylhydrolase; EC 3.1.1.3) is produced with the non‐genetically modified Aspergillus tubingensis strain NL151 by Shin Nihon Chemical Co., Ltd. The food enzyme was free from viable cells of the production organism. It is intended to be used in six food manufacturing processes.
EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Monika Sramkova, Henk Van Loveren, Laurence Vernis, Andrew Chesson, Lieve Herman, Magdalena Andryszkiewicz, Daniele Cavanna, Ana Gomes, Natália Kovalkovičová, Sandra Rainieri, Giulio Di Piazza, Rita Ferreira de Sousa, Yi Liu   +23 more
wiley   +1 more source

Hydroxyapatite: An Eco‐Friendly Material for Enzyme Immobilization

ChemPlusChem, Volume 89, Issue 8, August 2024.
This minireview provides a literature survey on the use of hydroxyapatite (HAP) as a sustainable and ecofriendly support for enzyme immobilization, a key technology for the design of stable, efficient and reusable biocatalysts. The different immobilization techniques used for obtaining biocatalysts based on HAP and HAP‐composites are considered and ...
Leonardo Gelati, Marco Rabuffetti, Maurizio Benaglia, Sebastiano Campisi, Antonella Gervasini, Giovanna Speranza, Carlo F. Morelli   +6 more
wiley   +1 more source

Preparation of Margarine Stock Rich in Naturally Bioactive Components by Enzymatic Interesterification

Journal of Oleo Science, 2018
Fully hydrogenated expanded press soybean oil (FHEPSO) rich in naturally bioactive components was prepared using Palladium on Carbon (Pd/C) catalyst. Interesterified fat was prepared from binary blends of FHEPSO and cold press corn oil (CPCO) with FHEPSO/CPCO mass ratios of 50:50, 40:60 and 30:70. Lipozyme RM IM (6 wt% of total substrate) was used in a
Dianyu, Yu, Xiaofen, Qi, Yang, Jiang, Dezhi, Zou, Liqi, Wang, Lianzhou, Jiang, Lanxia, Qin   +6 more
openaire   +3 more sources

Providing biocatalysts through customizing lipases by different processes [PDF]

, 1999
The author is recalling first mechanisms of lipase catalyzed reactions. Hydrolyses and syntheses of triglycerides and esters, interesterification: generally these types of reactions are designed under the generic designation of acyl transfers.
Graille, Jean
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