Results 81 to 90 of about 475,006 (243)

Ultrasound assisted interesterification for enhancing productivity of oxidative sensitive docosahexanoic acid ‐enriched medium‐and‐long chain triacylglycerol synthesis

Journal of the American Oil Chemists' Society, Volume 102, Issue 6, Page 1015-1028, June 2025.
Abstract The synthesis of docosahexaenoic acid (DHA)‐enriched medium‐ and long‐chain triacylglycerols (MLCT), particularly with DHA at the sn‐2 position and medium chain fatty acids (MCFA) at the sn‐1,3 positions, is a promising strategy to enhance DHA bioavailability.
Evelyn Ling Lee, Lee Fong Siow, Cher Pin Song, Eng‐Seng Chan, Yong Wang, Zhen Zhang, Wanting Ke, Min Ying Liow, Yee‐Ying Lee   +8 more
wiley   +1 more source

Oleic acid enhancement of Moringa oleifera seed oil by enzymatic transesterification and fractionation [PDF]

, 2007
Solvent-extracted Moringa oleifera seed oil was transesterified using immobilized lipase (Lipozyme IM 60) (Novozymes Bagsvaerd Denmark) at 1% (w/w) concentration, shaken at 60oC and 200 rpm for up to 24h.
Lai, Oi Ming, Long, Kamariah, Mohammed, Abdulkarim Sabo, Mohd Ghazali, Hasanah, Syed Muhammad, Sharifah Kharidah   +4 more
core  

Changes during Cooking Processes in 6 Varieties of Andean Potatoes (Solanum tuberosum ssp. Andinum) [PDF]

, 2015
The value of the native potato varieties grown in Argentinean northwest lies both in their fundamental role as a source of food for the population and in their potential for the development of new products.
Jimenez, María Eugenia, Rossi, Analia Mabel, Samman, Norma Cristina   +2 more
core   +1 more source

“Powdered” lipases as industrial catalysts: Production of Interesterified, structured lipids

Journal of the American Oil Chemists' Society, Volume 102, Issue 4, Page 701-709, April 2025.
Abstract Diversification of the applications of fats and oils has led to increasing demands on their properties. Interesterification reactions are used to alter the composition of the constituent triacylglycerols (commonly known as triglycerides) to introduce the desired properties and enhance their value.
Tomomi Suganuma, Yutaro Kataoka, Hidetaka Uehara   +2 more
wiley   +1 more source

INTERESTERIFIKASI ENZIMATIS PALM STEARIN DAN MINYAK IKAN LEMURU UNTUK MEMBUAT LEMAK MARGARIN [Enzymatic Interesterification of Palm Stearin and Sardine oil to Produce Margarine-fat]

Jurnal Teknologi dan Industri Pangan, 2003
Enzymatic interesterification of Palm Stearin (PS) and Sardine Oil (SO) as source of Eicosa Pentaenoic Acid (EPA) and Docosa Hexaenoic Acid (DHA) have been of interest to modify the physical properties of the triglyceride.
Pudji Hastuti, Tyas Utami
doaj  

Solid Fat Content of Vegetable Oils and Simulation of Interesterification Reaction: Predictions from Thermodynamic Approach [PDF]

, 2014
The Solid Fat Content (SFC) of vegetable oils is a fundamental property in fatty foods. Also, chemical interesterification (the exchange of fatty acids within and between triacylglycerols) has been used to enhance the melting profile of vegetable oils ...
Gerbaud, Vincent, Le Roux, Galo Carrillo, Teles dos Santos, Moises   +2 more
core   +4 more sources

Production of a biodiesel-like biofuel without glycerol generation, by using Novozym 435, an immobilized Candida antarctica lipase [PDF]

, 2014
Background: Novozym 435, a commercial lipase from Candida antarctica, recombinant, expressed in Aspergillus niger, immobilized on macroporous acrylic resin, has been already described in the obtention of biodiesel.
Bautista, F.M., Calero, Juan, Luna, Carlos, Luna, Diego, Posadillo, Alejandro, Romero, Antonio A., Sancho, Enrique D., Verdugo-Escamilla, Cristóbal   +7 more
core   +3 more sources

Modificação por via enzimática da composição triglicerídica do óleo de piqui (Caryocar brasiliense Camb) Piqui (Caryocar brasiliense Camb) oil triglyceride composition modification by enzymatic way

Química Nova, 1998
Piqui (Caryocar brasiliense Camb) oil was transformed into a cocoa butter-like fat through an enzymatic interesterification reaction using Lipozyme in the presence of stearic acid that was incorporated in the sn 1,3-3,1 position into triglyceride ...
Nara Lúcia Facioli, Lireny A.G. Gonçalves   +1 more
doaj   +1 more source

Safety evaluation of an extension of use of the food enzyme acylglycerol lipase from the genetically modified Penicillium sp. strain AE‐LGS

EFSA Journal, Volume 23, Issue 2, February 2025.
Abstract The food enzyme acylglycerol lipase (glycerol‐ester acylhydrolase, EC 3.1.1.23) is produced with the genetically modified Penicillium sp. strain AE‐LGS by Amano Enzyme Inc. A safety evaluation of this food enzyme was made previously, in which the Panel could not complete the safety assessment due to insufficient data to characterise the ...
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, Monika Sramkova, Henk Van Loveren, Laurence Vernis, Roos Anna de Nijs, Daniele Cavanna, Yi Liu   +16 more
wiley   +1 more source

Optimization of enzymatic interesterification of coconut (Cocos nucifera) and Sesame (Sesamum indicum) oils using Thermomyces lanuginosus lipase by response surface methodology

Tropical Agricultural Research, 2017
Blends ofcoconut (Cocosnucifera) oil (CO) and sesame (Sesamumindicum) oil (SO) were enzymatically interesrerified using aqueous lipase derived from Thermomyceslanuginosus and the reaction conditions were optimized using Response Surface Methodology (RSM).
S. Sivakanthan, L. J. P. A. P. Jayasooriya, W. M. T. Madhujith   +2 more
doaj   +1 more source