Buscar

Mostrando ítems 1-10 de 93

Alteration of steryl ester content and positional distribution of fatty acids in triacylglycerols by chemical and enzymatic interesterification of plant oils

Ferrari, RA; Esteves, W; Mukherjee, KD (Amer Oil Chemists SocChampaign, 1997)

Effects of chemical interesterification on physicochemical properties of blends of palm stearin and palm olein

SOARES, Fabiana Andreia Schaefer De Martini; SILVA, Roberta Claro da; SILVA, Kelly Caroline Guimares da; LOURENCO, Maira Bertolessi; SOARES, Daniela Ferreira; GIOIELLI, Luiz Antonio (ELSEVIER SCIENCE BV, 2009)

Chemical interesterification is an important technological option for the production of fats targeting commercial applications. Fat blends, formulated by binary blends of palm stearin and palm olein in different ratios, ...

Structured lipids from chicken fat, its stearin and medium chain triacylglycerol blends. I - Fatty acid and triacylglycerol compositions

Chiu, MC; Gioielli, LA; Grimaldi, R (Soc Brasileira QuimicaSao PauloBrasil, 2008)

Interesterificação química de óleo de soja e óleo de soja totalmente hidrogenado: influência do tempo de reaçãoChemical interesterification of soybean oil and fully hydrogenated soybean oil: Influence of the reaction time

Ribeiro, Ana Paula Badan; Masuchi, Monise Helen; Grimaldi, Renato; Gonçalves, Lireny Aparecida Guaraldo (Sociedade Brasileira de Química, 2009)

The effects of enzymatic interesterification on the physical-chemical properties of blends of lard and soybean oil

SILVA, Roberta C.; COTTING, Lucia N.; POLTRONIERI, Tatyane P.; BALCAO, Victor M.; ALMEIDA, Denise B. de; GONCALVES, Lireny A. G.; GRIMALDI, Renato; GIOIELLI, Luiz A. (ELSEVIER SCIENCE BV, 2009)

The main goal of the present research effort was to evaluate the physical-chemical properties of blends of lard and soybean oil following enzymatic interesterification catalyzed by an immobilized lipase from Thermomyces ...

Chemical interesterification: Alternative to production of zero trans fats

Ribeiro, APB; de Moura, JMLN; Grimaldi, R; Goncalves, LAG (Soc Brasileira QuimicaSao PauloBrasil, 2007)

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

Grimaldi, Renato; Gonçalves, Lireny Aparecida Guaraldo; Ando, Marlene Yumi (Sociedade Brasileira de Química, 2005)

Influence of chemical interesterification on thermal behavior, microstructure, polymorphism and crystallization properties of canola oil and fully hydrogenated cottonseed oil blends

RIBEIRO, Ana Paula Badan; BASSO, Rodrigo Correa; GRIMALDI, Renato; GIOIELLI, Luiz Antonio; SANTOS, Adenilson Oliveira dos; CARDOSO, Lisandro Pavie; GONCALVES, Lireny A. Guaraldo (ELSEVIER SCIENCE BV, 2009)

This work evaluated chemical interesterification of canola oil (CaO) and fully hydrogenated cottonseed oil (FHCSO) blends, with 20%, 25%, 30%, 35% and 40%(w/w) FHCSO content. Interesterification produced reduction of ...

Obtenção de gorduras low trans por interesterificação quimicaLow trans fats formulation by using chemical interesterification

Castillo Caceres, Miluska ([s.n.], 2008)

Fractionation and interesterification of palm (Elaeis guineensis) oil from Peruvian Amazon

SOTERO, Dora Garcia de; AGUILA, Jorge Sandoval del; RAMIREZ, Robinson Saldana; REATEGUI, Gladys Cardenas de; RIOS, Jose Antonio Soplin; SOLIS, Victor Sotero; TORRES, Rosangela Pavan; MANCINI FILHO, Jorge (INST GRASA SUS DERIVADOS, 2008)

In the present work, the physical and chemical characteristics of the fruit of the oily palm coming from the river basin of the Manitf (Region Loreto - Peru) were studied. Also, the fractionation of the palm oil and the ...

1
2
3
4
. . .
10