Results 111 to 120 of about 4,124 (219)

Trends in Fat Modifications Enabling Alternative Partially Hydrogenated Fat Products Proposed for Advanced Application. [PDF]

Gels, 2023
Zbikowska A, Onacik-Gür S, Kowalska M, Zbikowska K, Feszterová M.   +4 more
europepmc   +1 more source

L'huile de palme : sa place dans l'alimentation humaine [PDF]

, 1999
Les auteurs tentent d'expliquer pourquoi l'huile de palme, riche en acides gras saturés, présente les mêmes performances nutritionnelles que les huiles de soja, colza et tournesol.
Graille, Jean, Pina, Michel
core  

Comparison of composition, thermal behaviour and polymorphism of pink guava (Psidium guajava) seed oil-palm stearin blends and lard [PDF]

, 2017
A study was carried out to compare composition, thermal behavior, and polymorphic forms of palm stearin-pink guava seed oil blends with those of lard (LD).
Abdul Rahman, Noor Raihana, Ahmad Fadzlillah, Nurrulhidayah, Jaswir, Irwandi, Marikkar, Mohammed Nazrim, Mat Sahri, Miskandar   +4 more
core   +1 more source

Asymmetric chemoenzymatic synthesis of N-acetyl-alpha-amino esters based on lipase-catalyzed kinetic resolutions through interesterification reactions [PDF]

, 2014
Gonzalo Calvo, Gonzalo de, Gotor Fernández, Vicente, Gotor Santamaría, Vicente Miguel, Lavandera García, Iván, Lemos, Telma Leda Gomes de, Mattos, Marcos Carlos de, Oliveira, Maria da Conceição Ferreira de, Ricardo, Nágila Maria Pontes Silva, Silva, Marcos Reinaldo da   +8 more
core   +2 more sources

Esterification and Interesterification

Journal of Japan Oil Chemists' Society, 1970
Kazuo SAKURAI, Kiyoto MURAKAWA
openaire   +2 more sources

New Insight into Cavitation-Assisted Chemical Refining and Enzymatic Modification of Vegetable Oils and Their Impact on Physicochemical Properties of Final Products. [PDF]

Foods
Kalenchak K, Nováková L, Váchalová T, Honzíková T, Hybner T, Rajchl A, Čížková H, Šístková I, Kružík V, Berčíková M, Kyselka J.   +10 more
europepmc   +1 more source

Emulsion Quality and Functional Properties of Natural Emulsion Systems with Xanthan Gum as a Stabilizer and Carrier of Compounds Based on Enzymatically Modified Mutton Tallow and Hemp Oil. [PDF]

Molecules
Kowalska M, Wozniak M, Zbikowska A, Szakiel J, Turek P.   +4 more
europepmc   +1 more source

New trends in bioprocessing of fats and oils: possible applications to laurics [PDF]

, 1996
Graille, Jean, Pina, Michel
core  

Malleability and Physicochemical Properties of Industrial Sheet Margarine with Shea Olein after Interesterification. [PDF]

Foods, 2022
Gao H, Gao W, Yang X, Liu Y, Wang Z.
europepmc   +1 more source

Interesterification

Journal of Synthetic Organic Chemistry, Japan, 1958
openaire   +2 more sources