Results 81 to 90 of about 4,124 (219)
Physical and chemical properties of fractionated and interesterified beef tallows
Grasas y Aceites, 1991 Fatty acid composition and physical properties (melting point, solid fat index, titer) of the fractions obtained from the Uruguayan beef tallow by industrial dry cooling process were determined.
M. A. Grompone
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“Powdered” lipases as industrial catalysts: Production of Interesterified, structured lipids
Journal of the American Oil Chemists' Society, Volume 102, Issue 4, Page 701-709, April 2025.Abstract Diversification of the applications of fats and oils has led to increasing demands on their properties. Interesterification reactions are used to alter the composition of the constituent triacylglycerols (commonly known as triglycerides) to introduce the desired properties and enhance their value.
Tomomi Suganuma +2 more
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Fractionation and interesterification of palm (Elaeis guineensis) oil from Peruvian Amazon
Grasas y Aceites, 2008 In the present work, the physical and chemical characteristics of the fruit of the oily palm coming from the river basin of the Manití (Region Loreto - Peru) were studied. Also, the fractionation of the palm oil and the interesterification of mixtures of
Dora García de Sotero +7 more
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Liang you shipin ke-ji, 2020 This paper has reviewed that Omega 3 polyunsaturated fatty acids (PUFAs)，as an essential fatty acids (EFAs)，mainly come from fish oil of marine products，has positive effects on treatment and/or prevention of several diseases.In this review，the recent ...
Dilay Sen, Derya Kahveci
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Biotechnologie des lipides : quelques applications possibles [PDF]
, 1988 Mise au point des travaux en cours ou récemment publiés en Biotechnologie des Lipides. Quelques applications possibles pour résoudre des problèmes rencontrés dans le domaine de l'huilerie et du raffinage ainsi que dans celui de l'oléochimie sont ...
Graille, Jean +2 more
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Used food oils: physical-chemical indicators of quality degradation [PDF]
, 2017 Comunicação apresentada em 11th Baltic Conference on Food Science and Technology “Food science and technology in achanging world” FOODBALT 2017 Conference Proceedings. Jelgava, LLUUsed food oil (UFO), designated as frying oil, is a residue.
Basto de Lima, Maria Gabriela +6 more
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Zhongguo youzhi旨在为棉籽油硬脂的开发利用提供理论依据，以甲醇钠为催化剂，采用化学酯交换法对棉籽油硬脂进行改性，采用单因素实验考察了反应温度、催化剂添加量、反应时间对酯交换产物滑动熔点（SMP）和20 ℃时的固体脂肪含量（20 ℃-SFC）的影响，对酯交换产物相关指标进行了分析，并研究了脱臭对酯交换产物中环丙烯脂肪酸（CPFA）含量的影响。结果表明：棉籽油硬脂酯交换反应最佳工艺条件为反应温度80 ℃、催化剂添加量0.1%、反应时间30 min，在此工艺条件下酯交换产物的SMP和20 ℃-SFC分别为40.1 ℃和20 ...
侯鹏飞，李利君，杨国龙，杨瑞楠，刘伟HOU Pengfei, LI Lijun, YANG Guolong, YANG Ruinan, LIU Wei
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Grasas y Aceites, 2015 The enzymatic interesterification (IE) of palm olein (PO) and virgin coconut oil (VCO) with the high oleic acid (86%) Moringa oleifera seed oil (MoO) could yield a good source of oleic acid fat stock that may contain desirable nutritional and physical ...
S. Dollah +4 more
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Oleic acid enhancement of Moringa oleifera seed oil by enzymatic transesterification and fractionation [PDF]
, 2007 Solvent-extracted Moringa oleifera seed oil was transesterified using immobilized lipase (Lipozyme IM 60) (Novozymes Bagsvaerd Denmark) at 1% (w/w) concentration, shaken at 60oC and 200 rpm for up to 24h.
Lai, Oi Ming +4 more
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Changes during Cooking Processes in 6 Varieties of Andean Potatoes (Solanum tuberosum ssp. Andinum) [PDF]
, 2015 The value of the native potato varieties grown in Argentinean northwest lies both in their fundamental role as a source of food for the population and in their potential for the development of new products.
Jimenez, María Eugenia +2 more
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