Results 41 to 50 of about 272,338 (202)

Modificação bioquímica da gordura do leite Biochemical modification of milkfat

Química Nova, 2010
Recent advances for improving physicochemical and nutritional properties of lipids are reviewed, with emphasis on products attaining by biochemical processing of natural fats and oils.
Gisele Fátima Morais Nunes, Ariela Veloso de Paula, Heizir Ferreira de Castro, Júlio César dos Santos   +3 more
doaj   +1 more source

The Influence of Interesterification on the Thermal and Technological Properties of Milkfat-Rapeseed Oil Mixture and Its Potential Use in Incorporation of Model Meat Batters

Applied Sciences, 2020
Enzymatic interesterification gives the possibility to obtain a wide range of lipids with a modified structure. In the present study, model meat batters were produced from chicken breast muscles and enzymatically interesterified fats: milkfat:rapeseed ...
Magdalena Wirkowska-Wojdyła, Marta Chmiel, Ewa Ostrowska-Ligęza, Agata Górska, Joanna Bryś, Mirosław Słowiński, Agnieszka Czerniszewska   +6 more
doaj   +1 more source

Improving the chemical properties of Buriti oil (Mauritia flexuosa L.) by enzymatic interesterification

Grasas y Aceites, 2018
Although Amazonian oils present great potential for various applications, they have not been extensively explored for commercial use. In this study, the effects of enzymatic interesterification of buriti oil in relation to its triacylglycerol composition,
P. Speranza, K. M.M. Leão, T. S. Narciso Gomes, L. V.C. Reis, A. P. Rodrigues, J. Alves Macedo, A. P.B. Ribeiro, G. Alves Macedo   +7 more
doaj   +1 more source

Enzymatic and chemical synthesis of high mono- and diacylglycerol from palm stearin and olein blend at different type of reactor stirrers

Journal of the Saudi Society of Agricultural Sciences, 2020
The objective of this research was to synthesis structured lipid containing a high concentration of monoacylglycerol (MAG) and diacylglycerol (DAG) from palm stearin-olein blend.
Edy Subroto, Masrur Faida Wisamputri, Supriyanto, Tyas Utami, Chusnul Hidayat   +4 more
doaj   +1 more source

Unveiling opportunities and challenges for a circular approach to macaúba biorefining: a technological roadmap

Biofuels, Bioproducts and Biorefining, EarlyView.
Abstract The macaúba fruit, native to tropical and subtropical regions, has received considerable attention in recent years as a promising raw material for the production of advanced biofuels in Brazil. However, the development of large‐scale biomass requires overcoming significant challenges, such as designing circular biorefineries.
Fábio de A. Oroski, Flávia C. Alves, Maristela D. F. Freitas, José Vitor Bomtempo   +3 more
wiley   +1 more source

Stabilization of PUFA‐Rich Mayonnaise Against Lipid Oxidation: A Review of the Last Three Decades of Research

Journal of the American Oil Chemists' Society, Volume 103, Issue 10, Page 1157-1177, October 2026.
ABSTRACT Mayonnaise, a widely consumed oil‐in‐water emulsion, is highly susceptible to lipid oxidation due to its high content of polyunsaturated fatty acids (PUFAs) and the presence of pro‐oxidant factors such as low pH and iron from egg yolk. Over the past three decades, extensive research has focused on understanding oxidation mechanisms, analytical
Sakhi Ghelichi, Betül Yesiltas, Charlotte Jacobsen   +2 more
wiley   +1 more source

Zero-trans fats by enzymatic interesterification of blends beef tallow / rice bran oil

Oilseeds and fats, crops and lipids, 2020
The aim of this study was to analyze in detail the changes produced by the enzymatic interesterification of BT/RBO blends (beef tallow/rice bran oil) at different proportions, as an alternative for production of trans free fats.
Segura Nadia, Jachmanián Iván
doaj   +1 more source

New palm oil products by enzymatic interesterification and dry fractionation / Saw Mei Huey [PDF]

, 2010
Palm olein is one of the major palm oil products that domestically and industrially used as cooking or frying oil. Palm olein tends to crystallize at low temperature that limits its usage in temperate countries.
Saw, Mei Huey
core  

Enzymatic Catalysis of Biodiesel—A Critical Perspective

WIREs Energy and Environment, Volume 15, Issue 3, September 2026.
This figure illustrates the main advantages and drawbacks of enzymatic biodiesel production, highlighting its potential as a sustainable alternative to chemical routes and noting economic and technical barriers that must be addressed to enable large‐scale adoption in the global energy transition. ABSTRACT Biodiesel, a renewable alternative to petroleum
Jéssica Beatriz R. A. Miranda, Jackson Milano, Maura H. Sugai‐Guerios   +2 more
wiley   +1 more source

The properties of the mixture of beef tallow and rapeseed oil with a high content of tallow after chemical and enzymatic interesterification

Grasas y Aceites, 2005
A mixture of beef tallow with rapeseed oil (3:1 wt/wt) was interesterified using sodium metoxide or immobilized lipases from Rhizomucor miehei (Lipozyme IM) and Candida antarctica (Novozym 435) as catalysts. Chemical interesterifications were carried out
Boleslaw Kowalski, Katarzyna Tarnowska, Eliza Gruczynska   +2 more
doaj   +1 more source