Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Bolesław Kowalski"'
Publikováno v:
Journal of the American Oil Chemists' Society. 91:1703-1710
The aim of this work was to develop a new fat by enzymatic interesterification of mutton tallow with rapeseed oil. It was assumed that by inducing hydrolysis of fats by addition of water to the enzymatic preparation (8, 10, 15 wt%) natural emulsifier
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7de115d1cfdc1b3b5ff6cf18dfe225ce
https://doi.org/10.1007/s11746-014-2512-4
https://doi.org/10.1007/s11746-014-2512-4
Autor:
Witold Bekas, Dorota Kowalska, Ewa Ostrowska-Ligęza, Bolesław Kowalski, Małgorzata Wroniak, Marta Lobacz
Publikováno v:
European Journal of Lipid Science and Technology. 112:268-274
Four samples of olive oil were oxidized under polythermal (dynamic) conditions in the cell of a normal-pressure differential scanning calorimeter (DSC) and in the Metrohm Rancimat apparatus. The DSC experiments were carried out in an oxygen flow atmo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f07ed0551732c26a16c3bce7d4973d15
https://doi.org/10.1002/ejlt.200900064
https://doi.org/10.1002/ejlt.200900064
Publikováno v:
Journal of Food Science. 74:E184-E190
A cocoa butter (CB)-like fat was produced in a packed bed enzyme reactor using sn-1,3 specific lipase, and its blends with CB were prepared at different ratios (CB: CB-like fat; 100: 0, 90: 10, 80: 20, 70: 30, 60: 40, 50: 50, 0: 100). The oxidation k
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0ac69b97ac18fbc0daec7a6908dd91af
https://doi.org/10.1111/j.1750-3841.2009.01128.x
https://doi.org/10.1111/j.1750-3841.2009.01128.x
Publikováno v:
Grasas y Aceites, Vol 59, Iss 4, Pp 316-320 (2008)
Grasas y Aceites; Vol. 59 No. 4 (2008); 316-320
Grasas y Aceites; Vol. 59 Núm. 4 (2008); 316-320
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
Grasas y Aceites; Vol. 59 No. 4 (2008); 316-320
Grasas y Aceites; Vol. 59 Núm. 4 (2008); 316-320
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
The effects of reaction parameters such as substrate mole ratio, reaction temperature, enzyme load, water content and reaction time were studied in a model enzymatic acidolysis system. Palmitic and stearic acids were incorporated into triolein (OOO)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::22d7859cbe7ead803c8688041305744a
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/524/526
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/524/526
Publikováno v:
Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::55c359f33933e79adf4736b59588b706
https://doi.org/10.15193/zntj/2015/101/052
https://doi.org/10.15193/zntj/2015/101/052
Autor:
Bolesław Kowalski
Publikováno v:
Thermochimica Acta. 250:55-63
Samples of engine oils of CC or CD API grades contaminated with edible rapeseed oil (2–;10%) have been oxidized in the cell of a pressure differential scanning calorimeter (PDSC). The PDSC experiments were carried out under 1400 kPa oxygen pressure
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3faa71723933c8134211d2a8702dee71
https://doi.org/10.1016/0040-6031(94)01937-c
https://doi.org/10.1016/0040-6031(94)01937-c
Autor:
Bolesław Kowalski
Publikováno v:
Thermochimica Acta. 184:49-57
The DSC scans of edible vegetable oils and of lard were measured by heating the samples up to 360 °C in an atmosphere of oxygen. The heating rates were in the range 5–20 °C min−1. From the resulting DSC exotherms, their extrapolated onset and p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e4d81a5329026bb53b847c6bd78d43b4
https://doi.org/10.1016/0040-6031(91)80134-5
https://doi.org/10.1016/0040-6031(91)80134-5
Autor:
Bolesław Kowalski
Publikováno v:
Thermochimica Acta. 177:9-14
This paper discusses the evaluation of the stabilities of 2-t-butyl-4-methoxyphenol, 2,6-di-t-butyl-4-methylphenol and propyl gallate, which are frequently incorporated as antioxidants in fat-based foods. The stability of an antioxidant depends upon
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6db8ed10a290d0cb074ba55fc91074d3
https://doi.org/10.1016/0040-6031(91)80080-3
https://doi.org/10.1016/0040-6031(91)80080-3
Publikováno v:
European Journal of Lipid Science & Technology; Mar2004, Vol. 106 Issue 3, p165-169, 5p
Publikováno v:
The Journal of Chemical Thermodynamics. 8:425-430
The molar excess volumes of 15 binary mixtures of a picoline + an aliphatic alcohol were measured at 298.15 and 313.15 K.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d1d8147a96d04309d0be3cdab33c1b81
https://doi.org/10.1016/0021-9614(76)90062-8
https://doi.org/10.1016/0021-9614(76)90062-8