Results 21 to 30 of about 4,015 (200)
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 +1 more
doaj +1 more source
Grasas y Aceites, 1999 The preparation of structured triacylglycerols sn-1, sn-3 dilauryl, sn-2 eicosapentaenoyl glycerol and sn-1, sn-3 dilauryl, sn-2 docosahexaenoyl glycerol by enzymatic interesterification under restricted water availability is described.
Susana Nieto +2 more
doaj +1 more source
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 +3 more
doaj +1 more source
Food Technology and Biotechnology, 2017 Enzymatic interesterification is used to manipulate oil and fat in order to obtain improved restructured lipids with desired technological properties.
Andrea de Oliveira Falcão +5 more
doaj +1 more source
Grasas y Aceites, 2000 Micella interesterification of soybean and rapeseed oils was carried out using 0.2, 0.4 and 0.6 percentages of nickel catalyst, each at different temperatures of 60, 90 and 120ºC for 2, 4, and 6 hours. The proposed interesterification reaction conditions
Y. El-Shattory +3 more
doaj +1 more source
Propriedades físicas das misturas e dos lipídios estruturados obtidos a partir de banha e óleo de soja por interesterificação enzimática [PDF]
, 2009 The main goal of the present research was to evaluate the physical properties of blends of lard and soybean oil modified by enzymatic interesterification catalyzed by two different commercial (microbial) lipases, viz.
BALCÃO, Victor Manuel +4 more
core +2 more sources
Hghly Effective Methods of Modification of Fats in Milk-Containing Products [PDF]
Техника и технология пищевых производств, 2018 The resources of natural solid fats that used in various branches of the food industry are limited. As a result, they are often substituted by chemically and physically modified fats.
Tereshchuk L., Starovoytova K.
doaj +1 more source
Solid Fat Content of Vegetable Oils and Simulation of Interesterification Reaction: Predictions from Thermodynamic Approach [PDF]
, 2014 The Solid Fat Content (SFC) of vegetable oils is a fundamental property in fatty foods. Also, chemical interesterification (the exchange of fatty acids within and between triacylglycerols) has been used to enhance the melting profile of vegetable oils ...
Gerbaud, Vincent +2 more
core +4 more sources
ZZE-Configuration of chromophore ß-153 in C-phycocyanin from Mastigocladus laminosus [PDF]
, 1987 The photochemistry of C-phycocyanin has been studied after denaturation in the dark. It shows an irreversible reaction which has characteristics of a Ζ,Ζ,Ε- to Z,Z,Z-isomerization of dihydrobilins. Its amplitude depends on the reaction conditions, with
Bode, W. +7 more
core +1 more source
Synthesis Biodiesel From Palm Oil Through Interesterification Using Imobilized Lipase Enzym as Catalyst: the Effect of Amount of Biocatalyst, Mole Ratio of Reactan, Temperature to Yield [PDF]
, 2014 Biodiesel usually synthesized by transesterification of triglyceride and alcohol by addition of acid or base catalyst so there is could produce a waste of chemical process.
Afrianto, R. (Ricky) +2 more
core +2 more sources