Results 41 to 50 of about 966 (201)

EFFECT OF CHEMICAL AND ENZYMATIC INTERESTERIFICATION ON THE PHYSICOCHEMICAL PROPERTIES OF PALM OIL AND. PALM KERNEL OIL BLENDS [PDF]

, 2016
Palm oil (PO) and palm kernel oil (PKO) have different chemical composition and physical properties. Both oils have limited application in their natural form.
Norizzah Abd Rashid, Kamarulzaman, Nur Azimah, Abd Rashid, Norizzah, Omar, Zaliha, Zaliha Omar, Nur Azimah Kamarulzaman   +5 more
core   +1 more source

DEVELOPMENT OF ZERO TRANS BAKING SHORTENINGS BY ENZYMATIC INTERESTERIFICATION

Zeszyty Problemowe Postępów Nauk Rolniczych, 2018
For development of zero trans baking shortenings enzymatic interesterification was applied. Both immobilized (Novozym 435, Lipozyme RM IM, Lipase PS “Amano” IM) and native (Lipase A “Amano” 12, Lipomod TM 34P) enzymes were applied as biocatalysts. Palm stearin was explored as a source of palmitic acid.
Eliza Gruczyńska, Ewa Majewska, Katarzyna Tarnowska   +2 more
openaire   +1 more source

Interesterification of milkfat and soybean oil blends catalyzed by immobilized Rhizopus oryzae lipase [PDF]

, 2010
Milkfat (MF)/soybean oil (SBO) blends ranging from 50% to 100% of milkfat (w/w) were enzymatically interesterified with a sn-1,3 specific lipase from Rhizopus oryzae immobilized on polysiloxane-polyvinyl alcohol matrix, in a solvent free medium ...
PAULA, Ariela V., NUNES, Gisele F. M., FREITAS, Larissa, SANTOS, Julio C., CASTRO, Heizir F. de   +4 more
core   +1 more source

Structured lipids obtained by chemical and enzymatic interesterification from fish oil and palm kernel fat

Grasas y Aceites, 2003
Through the structured lipids is possible to obtain fatty acids which are used as nourishings or therapeutics on specific diseases or on abnormal metabolic conditions.
Oscar Díaz Gamboa, Luiz Antonio Gioielli   +1 more
doaj   +1 more source

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

Enzymatic interesterification of structured lipids from high-oleic sunflower oil with long-chain saturated triglycerides [PDF]

, 2021
Orientadores: Lireny Aparecida Guaraldo Gonçalves, Renato GrimaldiTese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de AlimentosResumo: A interesterificação enzimática é uma alternativa à interesterificação química para ...
Ribeiro, Marilene De Mori Morselli, 1960-
core  

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

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

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

Journal of the American Oil Chemists' Society, EarlyView.
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

Alteration of steryl ester content and positional distribution of fatty acids in triacylglycerols by chemical and enzymatic interesterification of plant oils [PDF]

, 2015
Steryl ester content of refined and interesterified corn, soybean, and rapeseed oils has been measured via cleanup on a short silica gel column, followed by high performance liquid chromatography with evaporative light-scattering mass detector.
Mukherjee, KD, Esteves, W, Ferrari, RA
core   +1 more source