Zobrazeno 1 - 10
of 61
pro vyhledávání: '"Fully hydrogenated soybean oil"'
Akademický článek
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Akademický článek
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Publikováno v:
Biotechnology Reports, Vol 18, Iss C (2018)
Enzymatic acidolysis process was developed for modification of fully hydrogenated soybean oil (FHSO) by incorporation of caprylic acid, a medium chain fatty acid. Immobilized sn-1,3 specific lipase PyLip was used to modify FHSO to produce a new fat w
Externí odkaz:
https://doaj.org/article/92bb57aa57cf4ed68f1b247ca3c49b18
Autor:
K. R.R. Godoi, R. C. Basso, M. H.M. Buscato, L. P. Cardoso, T. G. Kieckbusch, A. P.B. Ribeiro
Publikováno v:
Grasas y Aceites, Vol 68, Iss 4, Pp e217-e217 (2017)
The negative effects of trans fatty acids and saturated fatty acids in food have been widely discussed and this has led to progressive changes in the legislation of many countries. The use of structuring agents or crystallization modifiers, as specif
Externí odkaz:
https://doaj.org/article/c7234b2daae547428a4dfce56831c718
Publikováno v:
Molecules, Vol 24, Iss 15, p 2853 (2019)
Different fractions of fully hydrogenated soybean oil (FHSBO) in soybean oil (10−30% w/w) and the addition of 1% salt (sodium chloride) were used to investigate the effect of high-pressure treatments (HP) on the crystallization behaviors and physic
Externí odkaz:
https://doaj.org/article/9cebf542709f4fb3a59b24e54a265ed4
Autor:
K. R.R. Godoi, R. C. Basso, M. H.M. Buscato, L. P. Cardoso, T. G. Kieckbusch, A. P.B. Ribeiro
Publikováno v:
Grasas y aceites, 68(4):e217
Grasas y Aceites, Vol 68, Iss 4, Pp e217-e217 (2017)
Grasas y Aceites; Vol. 68 No. 4 (2017); e217
Grasas y Aceites; Vol. 68 Núm. 4 (2017); e217
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
Grasas y Aceites, Vol 68, Iss 4, Pp e217-e217 (2018)
Grasas y Aceites, Vol 68, Iss 4, Pp e217-e217 (2017)
Grasas y Aceites; Vol. 68 No. 4 (2017); e217
Grasas y Aceites; Vol. 68 Núm. 4 (2017); e217
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
Grasas y Aceites, Vol 68, Iss 4, Pp e217-e217 (2018)
The negative effects of trans fatty acids and saturated fatty acids in food have been widely discussed and this has led to progressive changes in the legislation of many countries. The use of structuring agents or crystallization modifiers, as specif
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2056f05a32cac0995b5b2c37cb024df5
https://repository.publisso.de/resource/frl:6414172
https://repository.publisso.de/resource/frl:6414172
Publikováno v:
Journal of Molecular Catalysis B: Enzymatic. 122:117-124
Lipase-catalyzed interesterification has emerged as an attractive process to obtain plastic fats because of its numerous advantages compared to the chemical reaction. The use of sn-1,3 specific lipases adds an even more interesting feature to this pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::092f0ed612e3c1f38cb5b5b75b91b51d
https://doi.org/10.1016/j.molcatb.2015.08.023
https://doi.org/10.1016/j.molcatb.2015.08.023
Akademický článek
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Autor:
Godoi, Kamila Ramponi Rodrigues de, 1992, Masuchi, Monise Helen, 1985, Cardoso, Lisandro Pavie, 1950, Kieckbusch, Theo Guenter, 1942-2021, Ribeiro, Ana Paula Badan, 1979
Publikováno v:
Repositório da Produção Científica e Intelectual da Unicamp
Universidade Estadual de Campinas (UNICAMP)
instacron:UNICAMP
Repositório Institucional da Unicamp
Universidade Estadual de Campinas (UNICAMP)
instacron:UNICAMP
Repositório Institucional da Unicamp
The negative effects of trans fatty acids and saturated fatty acids in food have been widely discussed and this has led to progressive changes in the legislation of many countries. The use of structuring agents or crystallization modifiers, as specif
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::3c272ddbf026b9880c6247ced2b948a4
Autor:
Stahl, Marcella Aparecida, 1986, Masuchi, Monise Helen, 1985, Grimaldi, Renato, 1962, Cardoso, Lisandro Pavie, 1950, Ribeiro, Ana Paula Badan, 1979
Publikováno v:
Repositório Institucional da Unicamp
Universidade Estadual de Campinas (UNICAMP)
instacron:UNICAMP
Repositório da Produção Científica e Intelectual da Unicamp
Universidade Estadual de Campinas (UNICAMP)
instacron:UNICAMP
Repositório da Produção Científica e Intelectual da Unicamp
Agradecimentos: The authors are grateful for the financial support received from the Brazilian Fundo de Apoio ao Ensino, a Pesquisa e a Extensao (Project PAPDIC-FAEPEX-Proc. 1413) Abstract: This work sought to obtain and evaluate zero trans-fat reduc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::c575b198a08ea75555e74bdf63d78272