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There are 5608 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

    Version of Record online : 10 APR 2013, DOI: 10.1002/ejlt.201200418

  2. 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

    Version of Record online : 20 JAN 2009, DOI: 10.1002/ejlt.200800109

  3. 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

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

  4. Changes in triacylglycerol molecular species and thermal properties of blended and interesterified mixtures of coconut oil or palm oil with rice bran oil or sesame oil

    European Journal of Lipid Science and Technology

    Volume 111, Issue 4, No. 4 April 2009, Pages: 346–357, Malongil B. Reena, Sunki R. Y. Reddy and Belur R. Lokesh

    Version of Record online : 16 JAN 2009, DOI: 10.1002/ejlt.200800065

  5. 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

    Version of Record online : 9 NOV 2012, DOI: 10.1111/j.1750-3841.2012.02977.x

  6. 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

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

  7. 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

    Version of Record online : 13 OCT 2004, DOI: 10.1002/ejlt.200400973

  8. 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

    Version of Record online : 7 APR 2014, DOI: 10.1111/jfpe.12090

  9. 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

    Version of Record online : 11 NOV 2005, DOI: 10.1002/ejlt.200501210

  10. 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

    Version of Record online : 13 FEB 2007, DOI: 10.1002/ejlt.200600142

  11. 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

    Version of Record online : 31 JUL 2006, DOI: 10.1002/ejlt.200600025

  12. Lipase-catalysed interesterification of palm stearin with soybean oil in a continuous fluidised-bed reactor

    European Journal of Lipid Science and Technology

    Volume 107, Issue 7-8, No. 7-8 August 2005, Pages: 455–463, Natália M. Osório, José H. Gusmão, M. Manuela da Fonseca and Suzana Ferreira-Dias

    Version of Record online : 4 AUG 2005, DOI: 10.1002/ejlt.200501188

  13. 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

    Version of Record online : 16 JUL 2008, DOI: 10.1002/ejlt.200700270

  14. 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

    Version of Record online : 22 DEC 2014, DOI: 10.1002/ejlt.201400316

  15. Interesterification of sesame oil and a fully hydrogenated fat using an immobilized lipase catalyst in both batch and continuous-flow processes

    European Journal of Lipid Science and Technology

    Volume 109, Issue 12, No. 12 December 2007, Pages: 1147–1159, Arnoldo Lopez-Hernandez, Cristina Otero, Estela Hernández-Martín, Hugo S. Garcia and Charles G. Hill Jr.

    Version of Record online : 14 DEC 2007, DOI: 10.1002/ejlt.200700112

  16. 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

    Version of Record online : 7 OCT 2008, DOI: 10.1002/ejlt.200800058

  17. Immobilization of lipase for effective interesterification of fats and oils in organic solvent

    Biotechnology and Bioengineering

    Volume 41, Issue 2, 20 January 1993, Pages: 204–210, Sang-Woo Cho and Joon Shick Rhee

    Version of Record online : 19 FEB 2004, DOI: 10.1002/bit.260410206

  18. Recent Research Trends on the Enzymatic Synthesis of Structured Lipids

    Journal of Food Science

    Volume 80, Issue 8, August 2015, Pages: C1713–C1724, Byung Hee Kim and Casimir C. Akoh

    Version of Record online : 17 JUL 2015, DOI: 10.1111/1750-3841.12953

  19. 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

    Version of Record online : 29 JUL 2008, DOI: 10.1002/ejlt.200800017

  20. 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