Results 71 to 80 of about 475,006 (243)
Transesterification of Palm Olein by Immobilised Microbial Lipases [PDF]
, 1996 Enzymatic transesterification of palm olein in organic solvent was studied. The enzyme was first immobilised to celite, lyophilised for 4 h and then added to a reaction medium composed of water-saturated hexane containing of 10% (w/v) palm olein.
Sidek, Hamidah
core
Evaluation of Nanostructured Lipid Carriers Produced with Interesterified Buriti Oil
Food Technology and Biotechnology, 2020 Research background. Extracted from the pulp of an Amazonian fruit, buriti oil is rich in micronutrients with antioxidant properties and high biological value. The few studies available indicate that this oil could be used in a wide range of applications;
Lívia Viana de Castro Reis +5 more
doaj +1 more source
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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EFSA Journal, Volume 23, Issue 10, October 2025.Abstract The food enzyme triacylglycerol lipase (triacylglycerol acylhydrolase, EC 3.1.1.3) is produced with the non‐genetically modified Rhizopus arrhizus strain AE‐TL(B) by Amano Enzymes Inc. Two safety evaluations of this food enzyme were made previously, in which EFSA concluded that this food enzyme did not give rise to safety concerns when used in
EFSA Panel on Food Enzymes (FEZ) +14 more
wiley +1 more source
Enzymatic Extraction and Modification, and Frying Stability of Moringa Oleifera Seed Oil. [PDF]
, 2006 Consumption of edible oils has grown with the increase in world population. The increasing health awareness and consciousness amongst consumers made the food industry more discriminating in the types of oil they use for food applications.
Mohammed, Abdulkarim Sabo
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Structured Lipids: Synthesis, Genetic Engineering, and Applications
Journal of the American Oil Chemists' Society, Volume 102, Issue 9, Page 1325-1337, September 2025.ABSTRACT Lipids are essential to the human body, but some can be harmful. As a result, current research focuses on structured lipids (SLs), which are engineered to have specific fatty acid arrangements. These structural modifications can enhance both nutritional and physical properties.
Chandu S. Madankar +5 more
wiley +1 more source
European Journal of Lipid Science and Technology, Volume 127, Issue 9, September 2025.This comprehensive and focused review describes how lipid oxidation plays a crucial role in determining the sensory quality and hence shelf life of low‐moisture packaged snacks: a category of food product that is not often discussed in literature, but is commonly found in our diets.
Rebecca L. Mora +2 more
wiley +1 more source
Study of the Properties of Human Milk Fat Substitutes Using DSC and GC Methods
Applied Sciences, 2020 The development of infant milk fat similar in its structure and composition to that present in human milk receives a considerable amount of attention and has become a challenge for the world’s food industry.
Joanna Bryś +9 more
doaj +1 more source
Synthesis of acetylated glucose esters of palm fatty acids and their properties as surfactants [PDF]
, 2000 The present esterification methods for producing sugar-based fatty esters are faced with the problems of low yields, the use of toxic solvents and thermal instabilities of sugars.
Obaje, Olobo Jonathan
core
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-%)
Eliza, Gruczynska +4 more
openaire +2 more sources