Results 21 to 30 of about 845 (173)

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   +1 more source

Antioxidant Potential and Modulatory Effects of Restructured Lipids from the Amazonian Palms on Liver Cells

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, Paula Speranza, Tatiane Ueta, Isabela Mateus Martins, Gabriela Alves Macedo, Juliana Alves Macedo   +5 more
doaj   +1 more source

Effect of micella interesterification on fatty acids composition and volatile components of soybean and rapeseed oils

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, R. S. Farag, Saadia M. Aly, Sherine M. Afifi   +3 more
doaj   +1 more source

PEMBUATAN BAHAN BAKU SPREADS KAYA KAROTEN DARI MINYAK SAWIT MERAH MELALUI INTERESTERIFIKASI ENZIMATIK MENGGUNAKAN REAKTOR BATCH [Preparation of Red Palm Oil Based-Spreads Stock Rich in Carotene Through Enzymatic Interesterification in Batch-type Reactor]

Jurnal Teknologi dan Industri Pangan, 2012
Enzymatic interesterification of red palm oil (a mixture of red palm olein/RPO and red palm stearin/RPS in 1:1 weight ratio) and coconut oil (CNO) blends of varying proportions using a non-specific immobilized Candida antartica lipase (Novozyme 435) was ...
Nur Wulandari1,2), Soenar Soekopitojo2), Wibowo1), Sugiyono1,2)*   +3 more
doaj   +1 more source

Enzymatically interesterified hybrid palm stearin as an alternative to conventional palm stearin

CyTA - Journal of Food, 2020
In this study, enzymatic interesterification of hybrid palm stearin mixed with palm kernel oil (HPS/PKO, 70/30) was conducted to provide a new source of vegetable fat, which was compared with the traditional palm stearin blend (PS/PKO).
Reyna Janin Flores Ruedas, Elena Dibildox-Alvarado, Jaime David Pérez Martínez, Nayma Itandehuit Murillo Hernández   +3 more
doaj   +1 more source

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

Biodiesel fuel. Part I. Methods of obtaining

Известия высших учебных заведений: Проблемы энергетики, 2022
THE PURPOSE. The presented work aims to analyze the realities and prospects for the use of working media in the production of biodiesel fuel, including the supercritical fluid state. METHODS. Methods for obtaining biodiesel fuel are considered, including
S. V. Mazanov, F. M. Gumerov, R. A. Usmanov, A. R. Gabitova, Z. I. Zaripov, S. D. Varfolomeev, V. B. Vol'eva, Yu. A. Shapovalov   +7 more
doaj   +1 more source

Interesterification reaction activity, fatty acid composition and selectivity ratio of soybean oil

Grasas y Aceites, 1998
The interesterification reaction was carried out by adding oleic acid to soybean oil by ratio 1:2 w/w under different conditions of temperature, stirring and catalyst percentages.
Y. El-Shattory, Saadia M. Aly
doaj   +1 more source

Interacciones entre mezclas de aceites de palma y palmiste interesterificados. II – Microscopía y Calorimetría Diferencial de Barrido (DSC)

Grasas y Aceites, 2001
Palm oil (PO) and palm kernel oil (PKO) compositions (100/0, 80/20, 60/40, 50/50, 40/60, 20/80 and 0/100) were interesterified in laboratory scale under predetermined conditions (0.4% sodium metoxide, 20 minutes, 100ºC).
Renato Grimaldi, Lireny Aparecida Guaraldo Gonçalves, Luiz Antonio Gioielli, Ilka S. Simões   +3 more
doaj   +1 more source

Effect of some refining steps on rapeseed oil triacylglycerol structures

Czech Journal of Food Sciences, 2004
Determination of fatty acids at sn-2 position in rapeeed oil triacylglycerols with low content of erucic acid is desribed. Oleic acid constitues of 48% of the fatty acids, linoleic acid 37.8%, linolenic acid 13.5%, and small amounts of the usual ...
Š. Schmidt, M. Vajdák, S. Sekretár, V. Koman   +3 more
doaj   +1 more source