Results 51 to 60 of about 2,332 (209)

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

Lipídios estruturados obtidos a partir da mistura de gordura de frango, sua estearina e triacilgliceróis de cadeia média: I- Composição em ácidos graxos e em triacilgliceróis Structured lipids from chicken fat, its atearin and medium chain triacyglycerol blends: I- Fatty acid and triacyglycerol compositions

Química Nova, 2008
The purpose of this study is to analyze the interactions that occur in binary and ternary fat blends between medium and long chain triacylglycerols and their structured lipids obtained by chemical interesterification through the analysis of their physico-
Ming Chih Chiu, Luiz Antonio Gioielli, Renato Grimaldi   +2 more
doaj   +1 more source

Interesterificação química: alternativa para obtenção de gorduras zero trans Chemical interresterification: alternative to production of zero trans fats

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, Juliana Maria Leite Nóbrega de Moura, Renato Grimaldi, Lireny Aparecida Guaraldo Gonçalves   +3 more
doaj   +1 more source

Temperature‐Assisted Crystallization of Mustard Oil for Erucic Acid Reduction and Its Impact on Phenolic Compounds, Sterols and Oxidative Quality of Oil During Ambient Storage

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
Erucic acid (EA) content of mustard oil (MO) was decreased to < 2% level using temperature‐assisted crystallization with no effect on free fatty acids (FFAs), peroxide value (PV), and color of MO and its olein and stearin variant. Olein was rich in phenolic compounds and had higher antioxidant capacity than MO and stearin.
Muhammad Abdul Rahim, Muhammad Nadeem, Mohamed Fawzy Ramadan, Eliasse Zongo, Layla A. Alahmari   +4 more
wiley   +1 more source

Plastic fats from sal, mango and palm oil by lipase catalyzed interesterification.

, 2014
Speciality plastic fats with no trans fatty acids suitable for use in bakery and as vanaspati substitute were prepared by interesterification of blends of palm stearin (PSt) with sal and mango fats using Lipozyme TLIM lipase as catalyst.
Umesh, Shankar Shetty, Yella Reddy, S., Sakina, Khatoon   +2 more
core   +1 more source

Otimização da reação de interesterificação química do óleo de palma Optimization of the cemical interesterification reaction of palm oil

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, Lireny Aparecida Guaraldo Gonçalves, Marlene Yumi Ando   +2 more
doaj   +1 more source

Valorization of fishing industry by‐products for biodiesel production: Unlocking the potential of residual fish oil

Biofuels, Bioproducts and Biorefining, Volume 20, Issue 2, Page 1111-1141, March/April 2026.
Abstract Fishing waste and its by‐products, whether naturally occurring or generated by the processing industry, represent a significant opportunity for producing high‐value products. These often discarded or underutilized residues can be converted into various valuable products through advanced processing technologies. Among the potential products are
Patrick da Silva Sousa, Francisco Simão Neto, Paulo Gonçalves de Sousa Junior, Francisco Izaias da Silva Aires, Calebe da Rocha Silva, Kaiany Moreira dos Santos, Viviane de Castro Bizerra, Maria Alexsandra Sousa Rios, José Cleiton Sousa dos Santos   +8 more
wiley   +1 more source

PRODUCTION OF BIODIESEL WITH METHYL ACETATEPRESSURIZED WITHOUT GENERATING GLYCEROL

UNINGÁ Review, 2019
In this review, we consider biodiesel production using the transesterification and interesterification route in pressurizedmedium. Although the transesterification route is commonly applied in biodiesel production, this process is associated with ...
Najla Postaue, Caroline Portilho Trentini, Camila da Silva   +2 more
doaj  

Rheological Properties and Physical Stability of O/W Emulsions Stabilized by Diacylglycerols Formed During Enzymatic Interesterification

Applied Rheology, 2017
The purpose of this work was evaluation of stability of emulsions containing modified fats obtained by enzymatic interesterification of mutton tallow with walnut oil, determination of the optimal range of thickener content, and preferable processing ...
Kowalska Malgorzata, Krzton-Maziopa Anna, Zbikowska Anna, Tarnowska Katarzyna   +3 more
doaj   +1 more source

Lipase-Catalyzed Interesterification for the Synthesis of Medium-Long-Medium (MLM) Structured Lipids – A Review

Food Technology and Biotechnology, 2019
Medium-long-medium (MLM) structured lipids typically contain medium-chain fatty acids (C6-C12) at sn-1,3 and long-chain fatty acids (C14-C24) at sn-2 positions.
Qabul Dinanta Utama, Azis Boing Sitanggang, Dede Robiatul Adawiyah, Purwiyatno Hariyadi   +3 more
doaj   +1 more source