Results 121 to 130 of about 4,124 (219)

Interesterification of sardine oil

Interesterification of sardine oil
In a previous paper by one of the authors, Y. Toyama, several vegetable oils and fats were subjected to interesterification or molecular rearrangement of glyceride at low temperature in order to know if this reaction can be used successfully for the preparation of an edible fat from liquid fatty oil or an edible hard fat from low melting fat.
openaire  

Enzymatic preparation of medium-chain fatty acid enriched specialty fat for application in hand-grasp pancakes. [PDF]

Food Chem X
Wang J, Zhang K, Chen H, Lun J, Sun C, Zhang L, Sun S.   +6 more
europepmc   +1 more source

Safety evaluation of the food enzyme triacylglycerol lipase from the genetically modified Aspergillus luchuensis strain FL105SC. [PDF]

EFSA J, 2023
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Lambré C, Barat Baviera JM, Bolognesi C, Cocconcelli PS, Crebelli R, Gott DM, Grob K, Lampi E, Mengelers M, Mortensen A, Rivière G, Steffensen IL, Tlustos C, Van Loveren H, Vernis L, Zorn H, Herman L, Roos Y, Andryszkiewicz M, Gomes A, Kovalkovicova N, Liu Y, Chesson A.   +24 more
europepmc   +1 more source

Lipase interesterification

Focus on Catalysts, 2013
openaire   +1 more source

Safety evaluation of the food enzyme triacylglycerol lipase from the genetically modified Aspergillus luchuensis strain FL108SC. [PDF]

EFSA J, 2023
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Lambré C, Barat Baviera JM, Bolognesi C, Cocconcelli PS, Crebelli R, Gott DM, Grob K, Lampi E, Mengelers M, Mortensen A, Rivière G, Steffensen IL, Tlustos C, Van Loveren H, Vernis L, Zorn H, Herman L, Roos Y, Andryszkiewicz M, Gomes A, Kovalkovicova N, Liu Y, Chesson A.   +24 more
europepmc   +1 more source

Triglycerides of medium-chain fatty acids: a concise review. [PDF]

J Food Sci Technol, 2023
Jadhav HB, Annapure US.
europepmc   +1 more source

The Interesterification of Tallow

Journal of Japan Oil Chemists' Society, 1957
Kimitoshi Nakazawa, Tetsuo Shimada, Tadaoki Okada   +2 more
openaire   +2 more sources

Safety evaluation of an extension of use of the food enzyme triacylglycerol lipase from the genetically modified <i>Aspergillus oryzae</i> strain NZYM-AL. [PDF]

EFSA J
EFSA Panel on Food Enzymes (FEZ), Zorn H, Barat Baviera JM, Bolognesi C, Catania F, Gadermaier G, Greiner R, Mayo B, Mortensen A, Roos YH, Solano MLM, Van Loveren H, Vernis L, Rosell AF, Cavanna D, Liu Y.   +15 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   +2 more sources

Safety evaluation of the food enzyme triacylglycerol lipase from the non-genetically modified Rhizopus arrhizus strain AE-N. [PDF]

EFSA J, 2023
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Lambré C, Barat Baviera JM, Bolognesi C, Cocconcelli PS, Crebelli R, Gott DM, Grob K, Lampi E, Mengelers M, Mortensen A, Rivière G, Steffensen IL, Tlustos C, Van Loveren H, Vernis L, Zorn H, Andryszkiewicz M, Liu Y, Lunardi S, Nielsen E, Nørby K, Chesson A.   +23 more
europepmc   +1 more source