Results 51 to 60 of about 272,338 (202)

Exploitation of enzymes in enzymatic interesterification [PDF]

, 2011
W artykule przedstawiono charakterystykę biokatalizatorów z uwzględnieniem ich własności w procesie przeestryfikowania. Zaprezentowano niektóre możliwości otrzymywania modyfikowanych produktów tłuszczowych metodą przeestryfikowania enzymatycznego ...
Kowalska, M., Żbikowska, A.
core  

Effect of enzymatic interesterification on the melting point of tallow-rapeseed oil (lear) mixture

, 1992
To reduce the melting point of a tallow-rapeseed oil mixture, the triglyceride composition of the mixture was altered by enzymatic interesterification in a solvent-free system.
Suortti, Tapani, Forssell, Pirkko, Kervinen, Riitta, M. Lappi, Poutanen, Kaisa, T. Suortti, R. Kervinen, K. Poutanen, Linko, Pekka, P. Linko, Lappi, Maija, P. Forssell   +11 more
core   +1 more source

Synthesis of Ethyl Methyl Carbonate: Past, Present, and Future

Advanced Synthesis &Catalysis, Volume 368, Issue 15, 1 August 2026.
Ethyl methyl carbonate (EMC) is the simplest asymmetric organic carbonate, with properties between dimethyl (DMC) and diethyl (DEC) carbonate, considered a unique green liquid organic compound for lithium batteries (electrolyte) and gasoline blending (octane enhancer additive), among other uses. In accordance, the chemical production of EMC is expected
Belén Lerma‐Berlanga, Antonio Leyva‐Pérez   +1 more
wiley   +1 more source

Nutritional enrichment of vegetable oils with long-chain n-3 fatty acids through enzymatic interesterification with a new vegetable lipase

Grasas y Aceites, 2015
The aim of the present work was to produce vegetable oils enriched with long-chain n-3 fatty acids of nutraceutical interest, through an enzyme-catalyzed interesterification with a new lipase, from physic nut (Jatropha curcas L.).
J. S. Sousa, A. G. Torres, D. M.G. Freire   +2 more
doaj   +1 more source

Design‐Driven Production of Soybean Oil‐Based Structured Fats as Potential Substitutes for Palm‐Based Fats

Journal of the American Oil Chemists' Society, Volume 103, Issue 8, Page 873-886, August 2026.
ABSTRACT This study examined whether enzymatic modification of soybean oil (SBO) can be tailored to produce trans‐free fats with physicochemical properties comparable to palm olein, stearin, or palm‐mid fractions (PMFs). US‐grown SBO was modified by lipase‐catalyzed acidolysis using palmitic acid at linearly interpolated substrate molar ratios (C16:0 ...
Ityotagher P. Aondoakaa, Silvana Martini, Casimir C. Akoh   +2 more
wiley   +1 more source

Isolation, Characterization, and Production of Lipase from Indigenous Fungal for Enzymatic Interesterification Process

Microbiology Indonesia, 2017
Lipase catalyses hydrolysis and esterification of lipids. The purpose of this research was to  obtain lipase producing indigenous fungi, to identify the selected fungi, to study optimum temperature and pH of the enzyme activity, as well as the  enzyme ...
LISA PRATAMA, IS HELIANTI, ANI SURYANI, BUDIASIH WAHYUNTARI   +3 more
doaj   +1 more source

Microstructure and Thermal Profile of Structured Lipids Produced by Continuous Enzymatic Interesterification

, 2015
Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Enzymatic interesterification has been shown to be an ...
Hazzan, M, Gioielli, LA, Capacla, IR, dos Santos, AO, Ribeiro, APB, Cardoso, LP, da Silva, RC, Soares, FASM   +7 more
core   +1 more source

Revised safety evaluation of the food enzyme triacylglycerol lipase from the non‐genetically modified Burkholderia stagnalis strain PL266‐QLM

EFSA Journal, Volume 24, Issue 7, July 2026.
Abstract The food enzyme triacylglycerol lipase (triacylglycerol acylhydrolase EC 3.1.1.3) is produced with the non‐genetically modified Burkholderia stagnalis strain PL266‐QLM by Meito Sangyo Co., Ltd. In a previous evaluation, the Panel had concluded that this food enzyme posed a risk of promoting the spread of antimicrobial resistance genes.
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, Henk Van Loveren, Laurence Vernis, Cristina Andreoli, Andrea Terron, Andrey Yurkov, Jaime Aguilera, Natalia Kovalkovicova, Cristina Fernandez‐Fraguas, Daniele Cavanna, Yi Liu   +20 more
wiley   +1 more source

Incorporation of medium chain fatty acids into fish oil triglycerides by chemical and enzymatic interesterification

Grasas y Aceites, 2009
Structured triglycerides (STs) containing both medium-chain fatty acids (MCFA) and polyunsaturated fatty acids (PUFA) in the same molecule offer nutritional and therapeutic benefits.
Maria M. C. Feltes, L. de Oliveira Pitol, J. F. Gomes Correia, R. Grimaldi, J. Mara Block, Jorge L. Ninow   +5 more
doaj   +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-%)
Gruczynska, Eliza, Kowalska, Dorota, Kozlowska, Mariola, Kowalska, Malgorzata, Kowalski, Boleslaw   +4 more
openaire   +3 more sources