Results 51 to 60 of about 4,015 (200)
The Canadian Journal of Chemical Engineering, Volume 103, Issue 11, Page 5264-5276, November 2025.High‐impact thermoplastic starch blends through the co‐plasticization methodology. Abstract This study analyzed the effect of employing plasticized or co‐plasticized post‐industrial starch in developing PBAT‐based thermoplastic starch (TPS) blends. In this work, the post‐industrial wheat starch was co‐plasticized with glycerol‐urea, glycerol‐citric ...
Aarsha Surendren +5 more
wiley +1 more source
Kinetic and Crystallization Behaviour of Palm Oil, Palm Kernel Oil and Their Lipase-Catalyzed Interestified Blends Using Viscometry [PDF]
, 2004 The oil crystallization induction time is an important kinetic parameter that provides fundamental information in elucidating their physical and chemical properties. The main criterion for the selection of technique in determining oil induction time is
Chen, Chit Way
core
Food Science &Nutrition, Volume 13, Issue 10, October 2025.This review has studied omega fatty acids, their importance, functionality, health benefits, sources, oxidation, preservation, and the function of foods. These essential omega fatty acids have been studied for their health benefits and effectiveness against the pathophysiology of various diseases.
Muhammad Abdul Rahim +6 more
wiley +1 more source
Technical aspects of trans reduction in margarines
Oléagineux, Corps gras, Lipides, 2000 The opinion of nutritional science on the effect of trans fatty acids on blood cholesterol has drastically changed during the last decade. As a reaction to these new findings, the European margarine industry decided in the mid nineties to eliminate trans
Van Duijn Gerrit
doaj +1 more source
Química Nova, 2007 The function of lipids in human nutrition has been intensively debated in the last decade.This context reinforces the concern about controlling the trans fat ingestion, due to its negative implications on health. Interesterification provides an important
Ana Paula Badan Ribeiro +3 more
doaj +1 more source
Structured Lipids: Synthesis, Genetic Engineering, and Applications
Journal of the American Oil Chemists' Society, Volume 102, Issue 9, Page 1325-1337, September 2025.ABSTRACT Lipids are essential to the human body, but some can be harmful. As a result, current research focuses on structured lipids (SLs), which are engineered to have specific fatty acid arrangements. These structural modifications can enhance both nutritional and physical properties.
Chandu S. Madankar +5 more
wiley +1 more source
Química Nova, 2005 The Brazilian market has been showing a growing concern with nutritional values of oil components of foods. Chemical interesterification is a promising alternative to the current processes of modifying the consistency of oils.
Renato Grimaldi +2 more
doaj +1 more source
Interpretation of triacylglycerol profiles of palm oil, palm kernel oil and their binary blends [PDF]
, 2007 The effects of lipase-catalyzed interesterification (IE) on changes in the chemical composition of palm oil (PO), palm kernel oil (PKO) and their binary blends at 3:1, 1:1 and 1:3 (w/w) ratios, using both 1,3 specific Rhizomucor miehei, (Lipozyme™) and ...
Chen, Chit Way +3 more
core +1 more source
Interesterification of Rice Oil
Journal of Japan Oil Chemists' Society, 1967 Rice oil (cloud point 0.5°C) was interesterified by the action of a small amount of sodium methoxide (0.1-0.50), and it was winterized to give an oil having a low cloud point (-6°C).
Kyoichi SUGA +2 more
openaire +2 more sources
European Journal of Lipid Science and Technology, Volume 127, Issue 9, September 2025.This comprehensive and focused review describes how lipid oxidation plays a crucial role in determining the sensory quality and hence shelf life of low‐moisture packaged snacks: a category of food product that is not often discussed in literature, but is commonly found in our diets.
Rebecca L. Mora +2 more
wiley +1 more source