Results 11 to 20 of about 2,332 (209)

Synthesis of Biodiesel by Interesterification of Triglycerides with Methyl Formate

Applied Sciences, 2022
In the conventional synthesis of biodiesel, not only fatty acid esters (biodiesel) are formed, but also the by-product is the glycerol phase, which amounts to about 10 wt.%. Recently, the studies on the interesterification of oil using carboxylate esters
Egle Sendzikiene, Violeta Makareviciene
doaj   +2 more sources

Interesterificação química de óleo de soja e óleo de soja totalmente hidrogenado: influência do tempo de reação Chemical interesterification of soybean oil and fully hydrogenated soybean oil: Influence of the reaction time

Química Nova, 2009
Chemical interesterification is an important alternative to produce zero trans fats. In practice, however, excessive reaction times are used to ensure complete randomization.
Ana Paula Badan Ribeiro, Monise Helen Masuchi, Renato Grimaldi, Lireny Aparecida Guaraldo Gonçalves   +3 more
doaj   +2 more sources

The Role of Lipid Molecular Structure in Food Technology and Health. [PDF]

Mol Nutr Food Res
Lipid structure and composition influence both food functionality and physiological health outcomes. ABSTRACT Lipids are a diverse group of molecules that are important in food production and play a role in supporting health. These effects are driven in part by the lipid molecular structure.
Monnard C, Ran-Ressler RR, Patin A, Marzorati M, Semenova I, Giuffrida F.   +5 more
europepmc   +2 more sources

Revised safety evaluation of the food enzyme triacylglycerol lipase from the non-genetically modified <i>Burkholderia stagnalis</i> strain PL266-QLM. [PDF]

EFSA J
Abstract The food enzyme triacylglycerol lipase (triacylglycerol acylhydrolase EC 3.1.1.3) is produced with the non‐genetically modified Burkholderia stagnalis strain PL266‐QLM by Meito Sangyo Co., Ltd. In a previous evaluation, the Panel had concluded that this food enzyme posed a risk of promoting the spread of antimicrobial resistance genes.
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, Andreoli C, Terron A, Yurkov A, Aguilera J, Kovalkovicova N, Fernandez-Fraguas C, Cavanna D, Liu Y.   +20 more
europepmc   +2 more sources

Lipase Stability in Structured Lipid Synthesis: The Interplay of Substrate Characteristics and Strategies to Improve Its Operational Performance-A Critical Review. [PDF]

J Food Sci
ABSTRACT Structured lipids (SLs) have attracted growing industrial interest due to their associated health benefits. Lipases, as highly selective and versatile biocatalysts, are central to the sustainable synthesis of SLs attributed to their ability to operate under mild reaction conditions. However, the limited operational stability of lipases remains
Lee EL, Chan ES, Siow LF, Song CP, Lee YY.   +4 more
europepmc   +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
Abstract The food enzyme triacylglycerol lipase (EC 3.1.1.3) is produced with the genetically modified Aspergillus oryzae strain NZYM‐AL by Novozymes A/S. The safety of this food enzyme was evaluated previously and it did not give rise to safety concerns when used in four food manufacturing processes. Subsequently, the applicant has requested to extend
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   +2 more sources

The Role of Food Structure on Fatty Acid Bioaccessibility: A Decade of TIM-1 Simulated Digestion Studies in Review. [PDF]

Mol Nutr Food Res
Lipid and food structure determine when and how macro‐ and micronutrients become bioaccessible. This review compares lipid bioaccessibility from engineered emulsions, breast milk, infant formula, and meat and meat mimics, which couples the effect of cooking temperature on lipid bioaccessibility in meat and eggs. ABSTRACT Food structure has emerged as a
Rogers MA, Wright AJ.
europepmc   +2 more sources

Evaluating Trans-Fatty Acids Labelling in Packaged Foods Sold in Brazil Before and After National Policy Changes. [PDF]

J Hum Nutr Diet
ABSTRACT Introduction The elimination of industrial trans‐fatty acids (i‐TFA) is a global public health priority. In Brazil, food regulatory changes were implemented in 2012, limiting the use of TFA‐free claims and in 2019, restricting i‐TFA content in food. This study analysed i‐TFA declarations on labels of packaged foods sold in Brazil in 2010, 2013
Barros BV, Kraemer MVDS, Vanderlee L, Milano E, Scapin T, Bernardo GL, Chaddad MCC, Uggioni PL, Proença RPDC, Fernandes AC.   +9 more
europepmc   +2 more sources

Comportamento de cristalização de lipídios estruturados obtidos a partir de gordura de palmiste e óleo de peixe Crystallization behavior of structured lipids produced from palm kernel fat and fish oil

Química Nova, 2006
The aim of this study is to evaluate the crystal structure of binary mixtures of palm kernel fat and fish oil, before and after chemical and enzymatic interesterification. The crystal structure was analyzed by polarized light microscopy.
Oscar Wilfredo Díaz Gamboa, Luiz Antonio Gioielli   +1 more
doaj   +1 more source

Techno-Economic Analysis of Interesterification for Biodiesel Production

, 2023
Interesterification is an alternative reaction for the production of fatty acid alkyl esters from triglycerides, a pathway that avoids unwanted byproduct formation.
Molly Dougher (14572214), Aseel M. Bala, Lindsay Soh (1497883), Molly Dougher, Lindsay Soh, Aseel M. Bala (14572217)   +5 more
core   +1 more source