Results 41 to 50 of about 475,006 (243)

Rheological Properties and Physical Stability of O/W Emulsions Stabilized by Diacylglycerols Formed During Enzymatic Interesterification

Applied Rheology, 2017
The purpose of this work was evaluation of stability of emulsions containing modified fats obtained by enzymatic interesterification of mutton tallow with walnut oil, determination of the optimal range of thickener content, and preferable processing ...
Kowalska Malgorzata, Krzton-Maziopa Anna, Zbikowska Anna, Tarnowska Katarzyna   +3 more
doaj   +1 more source

The differences of the structure of triacylglycerols as a result of enzymatic interesterification of fat mixtures with the omega-3 family polyenic fatty acids

Czech Journal of Food Sciences, 2004
The studies on the enzymatic restructuring process, with the application of interesterification of the fat mixtures, containing fatty acids of omega-3 group (mono-, di-, tri-, tetra-, penta- and hexaenoic) with a differentiated chain length and degree of
S. Ptasznik
doaj   +1 more source

Biodiesel at the Crossroads: A Critical Review [PDF]

, 2019
The delay in the energy transition, focused in the replacement of fossil diesel with biodiesel, is mainly caused by the need of reducing the costs associated to the transesterification reaction of vegetable oils with methanol.
Aguado-Deblas, Laura, Bautista, Felipa M., Calero, Juan, Estévez, R., Luna, Carlos, Luna, Diego, Posadillo, Alejandro, Romero, Antonio A.   +7 more
core   +1 more source

Enzymatic Interesterification of Vegetable Oil: A Review on Physicochemical and Functional Properties, and Its Health Effects.

Journal of Oleo Science, 2022
In recent years, scientists and technologists have become increasingly interested in producing modified lipids with enhanced nutritional and functional properties.
P. Singh, R. Chopra, M. Garg, Aishwarya Dhiman, A. Dhyani   +4 more
semanticscholar   +1 more source

Synthesis of structured triacylglycerols containing medium-chain and long-chain fatty acids by interesterification with a stereoespecific lipase from Mucor miehei.

Grasas y Aceites, 1999
The preparation of structured triacylglycerols sn-1, sn-3 dilauryl, sn-2 eicosapentaenoyl glycerol and sn-1, sn-3 dilauryl, sn-2 docosahexaenoyl glycerol by enzymatic interesterification under restricted water availability is described.
Susana Nieto, Julio Sanhueza, Alfonso Valenzuela   +2 more
doaj   +1 more source

Biotechnology of lipids: The use of lipases for the structural modification of fats and oils

Grasas y Aceites, 1994
The food industry has introduced chemical and enzymatic procedures for the modification of fats and oils to allow the improvement of their organoleptic and/or nutritional properties.
Alfonso Valenzuela, Susana Nieto
doaj   +1 more source

Production of Cocoa Butter Substitute via Enzymatic Interesterification of Fully Hydrogenated Palm Kernel Oil, Coconut Oil and Fully Hydrogenated Palm Stearin Blends.

Journal of Oleo Science, 2022
This research synthesized structure lipids (SL) from blends of fully hydrogenated palm kernel oil (FHPKO), coconut oil (CNO) and fully hydrogenated palm stearin (FHPS) by enzymatic interesterification (EIE)using rProROL, an sn-1,3-specific lipase from ...
Pimwalan Ornla‐ied, Sirinapa Rungsang, C. Tan, Dongming Lan, Yonghua Wang, Sopark Sonwai   +5 more
semanticscholar   +1 more source

Mathematical modelling of the properties of zero trans fatty systems [PDF]

, 2018
Переважна більшість твердих жирів у рецептурах маргаринів та жирів спеціального призначення в Україні виробляється методом часткової гідрогенізації. Цей метод модифікації жирів призводить до утворення у їх складі значної кількості транс-ізомерів жирних ...
Гудзь, Ольга Миколаївна, Некрасов, Павло Олександрович, Созоник, Вікторія Валеріївна   +2 more
core   +1 more source

High Oleic Enhancement of Palm Olein via Enzymatic Interesterification

Journal of Oleo Science, 2009
Acidolysis to incorporate oleic acid into refined, bleached and deodorized (RBD) palm olein (IV 56) using various lipases (enzymes) as catalysts to increase the oleic content of the oil was investigated. Immobilised lipases (lipase PLG, Lipozyme TL IM, Lipozyme RM IM and Novozym 435) and non-immobilised lipase (lipase PL) were used in this study to ...
Siew Wai, Lin, Saw Mei, Huey
openaire   +3 more sources

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