Results 111 to 120 of about 2,332 (209)

Selectivity and kinetics of interesterification reaction of glucose pentaacetate with fatty acid methyl esters

, 2001
Acetylated glucose fatty esters (AGFEs) were prepared by a solvent-free interesterification reaction of glucose pentaacetate (GPA) and mixed fatty acid me-thyl ester (FAME) of palm oil (P0)-based fatty acids. The relative selectivity of fatty acyl groups
Husna Zayadi
core  

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

Esterification and Interesterification

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

Development and Functional Characterization of an Interesterified Fully Hydrogenated Rapeseed Oil/Sea Buckthorn Oil Fat System for Non-Tempered Confectionery Glazes. [PDF]

Molecules
Dalabayev A, Alzhaxina N, Kurmanbayeva A, Tultabayev M, Temirova D, Amanzholova M.   +5 more
europepmc   +1 more source

Multi-Step Fractionation of New High Stearic Sunflower Oils. [PDF]

Foods
Salas JJ, Martínez-Force E, Bootello MA, Venegas-Calerón M.   +3 more
europepmc   +1 more source

Interesterification

Journal of Synthetic Organic Chemistry, Japan, 1958
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

Enzymatic Interesterification: An Innovative Strategy for Lower-Calorie Lipid Production From Refined Peanut Oil. [PDF]

J Food Sci
Batista D, Macedo GA, Luccas V, Macedo JA.   +3 more
europepmc   +1 more source

Interesterification of Wax. II

Journal of Japan Oil Chemists' Society, 1959
Teisaburo TATEISHI, Yoshiki OKAMOTO, Hiroshi SAKURAI   +2 more
openaire   +3 more sources