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There are 12542 results for: content related to: Effect of chemical interesterification on triacylglycerol and solid fat contents of palm stearin, sunflower oil and palm kernel olein blends

  1. Batch and continuous lipase-catalyzed interesterification of blends containing olive oil for trans-free margarines

    European Journal of Lipid Science and Technology

    Volume 115, Issue 4, April 2013, Pages: 413–428, Fabiana Andreia Schafer De Martini Soares, Natália M. Osório, Roberta Claro da Silva, Luiz Antonio Gioielli and Suzana Ferreira-Dias

    Article first published online : 10 APR 2013, DOI: 10.1002/ejlt.201200418

  2. Application of palm olein in the production of zero-trans Iranian vanaspati through enzymatic interesterification

    European Journal of Lipid Science and Technology

    Volume 108, Issue 8, No. 8 August 2006, Pages: 636–643, Jamshid Farmani, Mohammad Safari and Manouchehr Hamedi

    Article first published online : 31 JUL 2006, DOI: 10.1002/ejlt.200600025

  3. Continuous enzymatic interesterification of milkfat with soybean oil produces a highly spreadable product rich in polyunsaturated fatty acids

    European Journal of Lipid Science and Technology

    Volume 117, Issue 5, May 2015, Pages: 608–619, Ariela V. Paula, Gisele F. M. Nunes, Natália M. Osório, Júlio C. Santos, Heizir F. de Castro and Suzana Ferreira-Dias

    Article first published online : 22 DEC 2014, DOI: 10.1002/ejlt.201400316

  4. Lipozyme IM-catalyzed interesterification for the production of margarine fats in a 1 kg scale stirred tank reactor

    Starch - Stärke

    Volume 52, Issue 6-7, July 2000, Pages: 221–228, Hong Zhang, Xuebing Xu, Huiling Mu, Jörgen Nilsson, Jens Adler-Nissen and Carl-Erik Høy

    Article first published online : 2 OCT 2000, DOI: 10.1002/1521-379X(200007)52:6/7<221::AID-STAR221>3.0.CO;2-B

  5. Chemical and enzymatic interesterification of tristearin/ triolein-rich blends: Chemical composition, solid fat content and thermal properties

    European Journal of Lipid Science and Technology

    Volume 110, Issue 11, No. 11 November 2008, Pages: 1014–1024, Latifeh Ahmadi, Amanda J. Wright and Alejandro G. Marangoni

    Article first published online : 7 OCT 2008, DOI: 10.1002/ejlt.200800058

  6. Enzymatic and Chemical Interesterification of Rice Bran Oil, Sheaolein, and Palm Stearin and Comparative Study of Their Physicochemical Properties

    Journal of Food Science

    Volume 77, Issue 12, December 2012, Pages: C1285–C1292, Prakash Adhikari and Peng Hu

    Article first published online : 9 NOV 2012, DOI: 10.1111/j.1750-3841.2012.02977.x

  7. Lipozyme IM-catalyzed interesterification for the production of margarine fats in a 1 kg scale stirred tank reactor

    European Journal of Lipid Science and Technology

    Volume 102, Issue 6, June 2000, Pages: 411–418, Hong Zhang, Xuebing Xu, Huiling Mu, Jörgen Nilsson, Jens Adler-Nissen and Carl-Erik Høy

    Article first published online : 7 JUL 2000, DOI: 10.1002/1438-9312(200006)102:6<411::AID-EJLT411>3.0.CO;2-T

  8. Lipase/acyltransferase-catalysed interesterification of fat blends containing n-3 polyunsaturated fatty acids

    European Journal of Lipid Science and Technology

    Volume 111, Issue 2, No. 2 February 2009, Pages: 120–134, Natália Melo Osório, Eric Dubreucq, Maria Manuela R. da Fonseca and Suzana Ferreira-Dias

    Article first published online : 20 JAN 2009, DOI: 10.1002/ejlt.200800109

  9. Chemical and enzymatic interesterification of a beef tallow and rapeseed oil equal-weight blend

    European Journal of Lipid Science and Technology

    Volume 106, Issue 10, October 2004, Pages: 655–664, Boleslaw Kowalski, Katarzyna Tarnowska, Eliza Gruczynska and Witold Bekas

    Article first published online : 13 OCT 2004, DOI: 10.1002/ejlt.200400973

  10. Plastic fats with zero trans fatty acids by interesterification of mango, mahua and palm oils

    European Journal of Lipid Science and Technology

    Volume 107, Issue 11, No. 11 November 2005, Pages: 786–791, Sakina Khatoon and Sunki Reddy Yella Reddy

    Article first published online : 11 NOV 2005, DOI: 10.1002/ejlt.200501210

  11. Physical properties of lipase-catalyzed interesterification of palm stearin with canola oil blends

    European Journal of Lipid Science and Technology

    Volume 109, Issue 2, No. 2 February 2007, Pages: 97–106, Wai Lin Siew, Kien Yoo Cheah and Wai Ling Tang

    Article first published online : 13 FEB 2007, DOI: 10.1002/ejlt.200600142

  12. Pattern recognition of lipase-catalyzed or chemically interesterified fat blends containing n-3 polyunsaturated fatty acids

    European Journal of Lipid Science and Technology

    Volume 110, Issue 10, No. 10 October 2008, Pages: 893–904, Ana Sofia Pires, Natália M. Osório, Ana Cláudia Nascimento, Frederik van Keulen, M. Manuela R. da Fonseca and Suzana Ferreira-Dias

    Article first published online : 16 JUL 2008, DOI: 10.1002/ejlt.200700270

  13. EFFECT OF CHEMICAL INTERESTERIFICATION ON PHYSICOCHEMICAL PROPERTIES AND INDUSTRIAL APPLICATIONS OF CANOLA OIL AND FULLY HYDROGENATED COTTONSEED OIL BLENDS

    Journal of Food Lipids

    Volume 16, Issue 3, August 2009, Pages: 362–381, ANA PAULA BADAN RIBEIRO, RODRIGO CORRÊA BASSO, RENATO GRIMALDI, LUIZ ANTONIO GIOIELLI and LIRENY APARECIDA GUARALDO GONÇALVES

    Article first published online : 4 AUG 2009, DOI: 10.1111/j.1745-4522.2009.01152.x

  14. Enzymatic interesterification of olive oil with fully hydrogenated palm oil: Characterization of fats

    European Journal of Lipid Science and Technology

    Volume 110, Issue 8, No. 8 August 2008, Pages: 714–724, Manuel Criado, Estela Hernández-Martín, Arnoldo López-Hernández and Cristina Otero

    Article first published online : 29 JUL 2008, DOI: 10.1002/ejlt.200800017

  15. Trans-Free Nondairy Creamer Prepared from Enzymatic Interesterification of Soybean Oil and Fully Hydrogenated Soybean Oil

    Journal of Food Process Engineering

    Volume 37, Issue 4, August 2014, Pages: 339–348, Biao Wang and Jie Liu

    Article first published online : 7 APR 2014, DOI: 10.1111/jfpe.12090

  16. Fractionation and Interesterification

    Trans Fatty Acids

    Wim De Greyt, Albert J. Dijkstra, Pages: 181–202, 2008

    Published Online : 7 APR 2008, DOI: 10.1002/9780470697658.ch7

  17. PHYSICOCHEMICAL CHARACTERISTICS OF BINARY MIXTURES OF HYDROGENATED PALM KERNEL OIL AND GOAT MILK FAT

    Journal of Food Lipids

    Volume 12, Issue 3, September 2005, Pages: 243–260, NAZARUDDIN RAMLI, MAMOT SAID and NEOH TZE LOON

    Article first published online : 6 SEP 2005, DOI: 10.1111/j.1745-4522.2005.00021.x

  18. Comparison of the oxidative stability of chemically and enzymatically interesterified fats

    Lipid / Fett

    Volume 100, Issue 8, August 1998, Pages: 343–348, Eleonora Ledóchowska and Ewa Wilczyńska

    Article first published online : 28 JAN 1999, DOI: 10.1002/(SICI)1521-4133(199808)100:8<343::AID-LIPI343>3.0.CO;2-1

  19. Zero trans shortening using rice bran oil, palm oil and palm stearin through interesterification at pilot scale

    International Journal of Food Science & Technology

    Volume 44, Issue 1, January 2009, Pages: 18–28, Ponmalakunnel Nichlavose Mayamol, Chandrasekharanpillai Balachandran, Tomas Samuel, Andikannu Sundaresan and Chami Arumughan

    Article first published online : 28 MAR 2008, DOI: 10.1111/j.1365-2621.2008.01627.x

  20. Operational stability of Thermomyces lanuginosa lipase during interesterification of fat in continuous packed-bed reactors

    European Journal of Lipid Science and Technology

    Volume 108, Issue 7, No. 7 July 2006, Pages: 545–553, Natália M. Osório, M. Manuela R. da Fonseca and Suzana Ferreira-Dias

    Article first published online : 18 JUL 2006, DOI: 10.1002/ejlt.200600029