Utilisations de l'huile de palme [PDF]
, 1989 L'huile de palme est l'huile végétale la plus importante, après l'huile de soja, sa production mondiale s'élevant actuellement à 7,8 millions de tonnes. Sa composition est rappelée.
Pantzaris, T.P.
core
Studies on the Polymorphism of Natural Fats and Hydrogenated Fats
Journal of Japan Oil Chemists' Society, 1962 Three kinds of natural fats (palm oil, lard and tallow) and four kinds of hydrogenated fats (soy-bean oil, rapeseed oil, whale oil and fish oil), for the most useful glycerides as the edible fat and for the oil industries, and their typical S3, S2U and SU2 fractions separated by solvent crystallization were studied to find the cause which will affect ...
Kimio TERADA, Mitsuhiko SANO
openaire +2 more sources
Strategies for Loading and Releasing Peptide Therapeutics in Biodegradable Carriers
Advanced Functional Materials, EarlyView.A biodegradable carrier‐based peptide delivery system is a powerful treatment platform for diverse diseases, owing to its superior therapeutic efficacy and low toxicity. This review examines the conventional peptide‐loaded carrier fabrication process and its current limitations.
Wookyoung Jang, Ki Wan Bong
wiley +1 more source
Lipid Oxidation in Dispersive Systems with Monoacylglycerols
Czech Journal of Food Sciences, 2009 Model fat blends with a monoacylglycerol emulsifier with different acyl chain (C10, C12, C14, C16, C18, C18:1, C20, C22) were prepared and stored under oxygen atmosphere 8 weeks at temperature 20°C.
V. Spěváčková +4 more
doaj +1 more source
Scientific opinion of Flavouring Group Evaluation 503 (FGE.503): grill flavour ‘Grillin’ CB-200SF’ [PDF]
, 2017 Publisher ...
Beckman Sundh, Ulla +33 more
core +3 more sources
LL‐37 Driven Phase Transition and Stacking in Oligolamellar Gram‐Negative Bacterial Membrane Models
Advanced Functional Materials, EarlyView.This work establishes oligolamellar bacterial membrane models to investigate how LL‐37 disrupts the complex dual‐bilayer architecture of Gram‐negative bacteria. Combining SAXS, cryo‐TEM, electrophoretic mobility measurements, and coarse‐grained simulations, it reveals cardiolipin‐driven phase transitions leading to bicelle‐like structures and membrane ...
Bettina Tran +5 more
wiley +1 more source
Oléagineux, Corps gras, Lipides, 2012 Oils and fats play an important role in the structure, aroma and stability of a wide variety of food products, as well as in their nutritional properties.
Van den Bremt Karen +3 more
doaj +1 more source
Effect of different commercial fat sources on brain, liver and blood lipid profiles of rats in growth phase [PDF]
Acta Cirúrgica Brasileira, 2017 Purpose: To investigate the fatty acid content of different fat sources and evaluate the effect of them on plasma and hepatic lipids and on the fatty acid profile of the brain tissue of Wistar rats. Methods: Thirty male albino Wistar rats received for
Michel Cardoso de Angelis-Pereira +4 more
doaj +1 more source
Trans unsaturated fatty acids : a study of methodology and levels in New Zealand food fats including milkfat : a thesis presented in partial fulfilment of the requirements for the degree of Masters of Science in Biochemistry at Massey University, New Zealand [PDF]
, 1997 Trans fatty acids (TFAs) occur naturally in small amounts in foods such as milk, butter and tallow as a result of biohydrogenation by ruminant gut microflora. They are formed in much larger quantities during chemical hydrogenation of fats and oils.
Fong, Bertram Ian Yin
core
Scientific opinion of Flavouring Group Evaluation 502 (FGE.502): grill flavour ‘Grillin’ 5078’ [PDF]
, 2017 Publisher ...
Beckman Sundh, Ulla +33 more
core +3 more sources