Results 21 to 30 of about 213 (167)
无水黄油干法分提组分特性研究Characteristics of dry fractionated fraction of anhydrous butter
Zhongguo youzhi为满足我国食品行业对黄油的多样化需求，实现黄油的增值利用，采用四级（20、30、35、40 ℃）干法分提工艺获得无水黄油液油和固脂组分，测定其脂肪酸组成、热学性质〔滑动熔点、固体脂肪含量（SFC）、熔化-结晶行为〕、晶型和微观结构，分析其熔化与结晶性质的变化规律。结果表明：无水黄油四级干法分提所得固脂的得率大于液油；分提温度越高，所得固脂中的长碳链饱和脂肪酸含量越高；分提温度越低，所得液油中的短-中碳链饱和脂肪酸、不饱和脂肪酸含量越高。相比无水黄油，分提固脂的滑动熔点提高，达34.5～44.1 ...
宦慧琳1，邵昱龙1，崔利敏2，于茗迪1，金俊1,3，金青哲1，王兴国1,3 HUAN Huilin1, SHAO Yulong1, CUI Limin2, YU Mingdi1, JIN Jun1,3, JIN Qingzhe1, WANG Xingguo1,3
doaj +1 more source
Educación QuímicaFélix-Henri Boudet (1806-1878) was a French pharmacist who studied the composition of blood, particularly of its serum; the cis-trans isomerization of fats and their fermentation;the preparation of artificial mineral waters; the use of potassium cyanide
Jaime Wisniak
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Biofuels, Bioproducts and Biorefining, EarlyView.Abstract Energy is the basis for socio‐economic development. The effects of fossil‐based energy sources underscore the urgent need for renewable and cost‐effective alternatives. Biofuels derived from non‐edible and low‐cost feedstocks are a promising alternative.
Getachew D. Gebre +3 more
wiley +1 more source
, 2007 peer reviewedPalm oil is without doubt the most widely fractionated oil. Dry fractionation is based on differences in the melting points of triacylglycerols (TAG) which will crystallize selectively during the cooling process.
Sabine Braipson‐Danthine +3 more
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A study on the stability and frying performance of used palm olein - effect of topping up / Nik Nurain Nik Hanafi [PDF]
, 2003 This study investigated the stability, quality and frying performance of used palm olein and the effect of topping up during frying. The peroxide value (PV), free fatty acid (FFA), color, polar and polymer compounds of the used palm oleins were measured ...
Nik Hanafi, Nik Nurain
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Influence of a lipid phase on steam jet agglomeration of maltodextrin powders
, 2015 The contribution of an oil phase to the agglomeration mechanisms of food powders was evaluated. Maltodextrin (DE 10), palm oil stearin and two palm oil oleins (up to 25% dry mass) were used as food models.
Martins, PC, Kieckbusch, TG
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Antioxidant Potential of Red Palm-Pressed Mesocarp Olein
Journal of Oleo Science, 2021 Oxidative stress occurs due to the imbalance amount of the free radicals and antioxidants in human body which often associated with numerous chronic diseases. The antioxidant properties of red palm-pressed mesocarp olein (PPMO) have not been widely studied. Therefore, antioxidant properties of PPMO relative to commercially available edible oils, namely
Teh, Soek Sin +4 more
openaire +3 more sources
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Cocoa butter, the lipid fraction of Theobroma cacao L. seeds, is essential for chocolate quality and functionality, yet the full extent of natural variation in cocoa butter traits across cacao genetic diversity remains poorly characterized.
Evelyn Kulesza +5 more
wiley +1 more source
Small, EarlyView.Lipid‐coated superparamagnetic iron oxide nanoparticles (LSPIONs) are developed as MRI‐visible lipid nanocarriers for glioblastoma imaging. By tuning nanoparticle size and SPION loading, their transverse relaxivity (r2) can be systematically controlled over one order of magnitude, reaching 390 mm−1 s−1 at 9.4 T.
Marcos Bazarra‐Barreiros +8 more
wiley +1 more source
Effect of fractionation conditions and the addition of diacylglycerol on the physico-chemical properties of refined bleached and deodorised palm oil (RBDPO) / Normah Ismail [PDF]
, 2009 The effects of fractionation conditions and DP (dipalmitin) addition on RBDPO (refined bleached and deodorised palm oil) fractions (olein and stearin) were studied. RBDPO was fractionated at 14 to 28°C for 90 mm.
Ismail, Normah
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