Interesterification of Fats and Oils
Journal of Japan Oil Chemists' Society, 1999 Interesterification is a fundamental modification widely used in the fats and oils industry on a commercial scale. This process involves rearrangement of fatty acid chains within and between triacylglycerol molecules, with consequent improvement of the physical properties of fats and oils.
openaire +2 more sources
Production of Mycelium-Bound Lipase from Rhizomucor Miehei and its Application in the Modification of Palm Kernel Olein: Anhydrous Milk Fat for Ice Cream Emulsion [PDF]
, 2001 The production conditions and characteristics of mycelium-bound lipase (MBL) from Rhizomucor miehei, its catalytic performance in fat transesterification (TE) and the feasibility of using the enzyme to produce a transesterified fat suitable for use in ...
Liew, Margaret Yoon Bing
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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
Biocatalytic modification of food lipids: reactions and applications [PDF]
, 2014 The acylglycerol structure exemplifies the major lipid building block and therefore is an interesting structure to modify. Such modification is driven by: (1) consumers who have become more concerned about the relationship between diet and wellness, and (
BAEZA JIMENEZ, RAMIRO +5 more
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Production, Properties And Applications Of Mycelium-Bound Lipase Of A Locally Isolated Strain Of Aspergillus Flavus Link [PDF]
, 1997 One of the most promising processes using lipase which will offer great potential application especially in term of cost reduction, is the use of mycelium-bound lipase (naturally immobilized lipase). However, there has been little work reported on the
Long, Kamariah
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Immobilised Aspergillus niger lipase synthesises sn-1,3-dioleoyl-2-palmitoylglycerol
Czech Journal of Food Sciencessn-1,3-Dioleoyl-2-palmitoylglycerol (OPO) is a structural triglyceride with a specific distribution of fatty acids, which is an important component of breast milk fat and which can better promote the absorption of minerals and energy in infants.
Shanhui Chen +4 more
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Novel Approaches for Elongation of Fish Oils into Very-Long-Chain Polyunsaturated Fatty Acids and Their Enzymatic Interesterification into Glycerolipids. [PDF]
J Agric Food Chem, 2023 Honzíková T +12 more
europepmc +1 more source
Interesterification of Glyceryl Trioctanoate Catalyzed by Sulfonic Silica-Based Materials: Insight into the Role of Catalysts on the Reaction Mechanism. [PDF]
Materials (Basel), 2023 Testa ML +3 more
europepmc +1 more source
Ферментативне модифікування ацилгліцеринів [PDF]
, 2008 В статті виконано аналіз тенденцій розвитку ферментативних технологій модифікування жирів щодо їх використання як повноцінних продуктів харчування людини.
Юр'єва, Марина Сергіївна
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Structured Lipids Engineering for Health: Novel Formulations Enriched in n-3 Long-Chain Polyunsaturated Fatty Acids with Potential Nutritional Benefits. [PDF]
Metabolites, 2023 Lopes PA +3 more
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