Results 161 to 170 of about 4,015 (200)

Consumer preferences for the development of new emulsion products based on vegetable and animal fats. [PDF]

PLoS One
Kowalska M, Woźniak M, Golec K, Zbikowska A, Szakiel J, Turek P.   +5 more
europepmc   +1 more source

Preparation, physicochemical properties, and <i>in vitro</i> digestion characteristics of coconut diacylglycerol oil. [PDF]

Food Chem X
Yin JJ, Li XF, Wang S, Huang H, Guan ZL, Zhang XH, Zhong W, Gao P, He DP.   +8 more
europepmc   +1 more source

Lipase production by Aspergillus niger strains in solid-state and submerged fermentations. [PDF]

, 2016
GOTTSCHALK, L. M. F., PENHA, E. M., SILVA, J. P. L., SOUZA, E. F., TERZI, S. C., VIANA, L. A. N.   +5 more
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Enzyme Modifications of Red Deer Fat to Adjust Physicochemical Properties for Advanced Applications. [PDF]

Molecules
Novotná T, Pavlačková J, Gál R, Šiška L, Fišera M, Mokrejš P.   +5 more
europepmc   +1 more source

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Monitoring chemical interesterification

Journal of the American Oil Chemists' Society, 1999
AbstractChemical interesterification has long been used to modify oils and fats into functional products. Many chemical compounds can be used as the catalysts, such as sodium metal and sodium methoxide. With addition of the catalyst, the oil turns a well documented distinctive reddish brown.
Linsen Liu, Dan Lampert
openaire   +1 more source

INTERESTERIFICATION KINETICS OF SOYBEAN OIL

Journal of Food Lipids, 2003
ABSTRACT Soybean oil was interesterified at different temperatures, ranging from 10 to 80 C, 600 rpm stirring rate and 0.2–0.5% catalyst (NaOCH3) concentration. The content of palmitic acid in the 2‐position of triacylglycerols was monitored during the reaction by an enzymatic method.
Musavi, A, Sanal, I, Kaya, MURAT, Tekin, A   +3 more
openaire   +2 more sources

Interesterification of lard

Journal of the American Oil Chemists' Society, 1962
AbstractThe graininess, which develops at 27C (80F) in lard shortening which has not undergone interesterification, is due to large crystal aggregates of disaturated 2‐palmitoyloleoylstearin (OPS) of intermediate melting level and existing in a ॆ′‐type form of triple‐chain‐length structure.
E. S. Lutton, M. F. Mallery, J. Burgers
openaire   +1 more source

Interesterification of fats

Journal of the American Oil Chemists' Society, 1978
AbstractInteresterification changes the distribution of the fatty acids among the glycerides of fats or mixtures of fats from what was present originally. This affects the physical nature and behavior of fats. A discussion of this process from the standpoints of mechanism, catalysts, methods of monitoring the reaction and applications will be presented.
openaire   +1 more source

Esterification and interesterification

Journal of the American Oil Chemists' Society, 1979
AbstractA versatile and large group of fatty acid esters are prepared from monohydroxy alcohols (C1 to C22 members), glycols (ethylene and propylene glycols and others), etherglycols (many polyoxyethylene glycols), triols (glycerol and others), tetraols (pentaerythritol and others), polyglycerols, carbohydrate materials (sorbitol, sorbitan, sucrose and
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Interesterification reactions of triglycerides

Oil & Soap, 1946
A study of the interesterification reaction has been undertaken using synthetic triglyceride systems (triolein in varying proportions with tripalmitin) and also combinations of lard and hydrogenated lard. An empirical crystallization method has been used in determining the amount of trisaturated glycerides present in a mixed fat.
F. A. Norris, K. F. Mattil
openaire   +1 more source