Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Gabriella Hellner"'
Publikováno v:
Periodica Polytechnica Chemical Engineering. 64:523-529
Several studies indicated that chlorine salts provoke 3-monochloro-1,2-propanediol fatty acid esters (3-MCPD-FE) and 2-monochloro-1,3- propanediol fatty acid esters (2-MCPD-FE) formation in oils during frying. The amount of MCPD strongly depends on t
Publikováno v:
Hungarian Journal of Industry and Chemistry, Vol 46, Iss 2, Pp 67-71 (2018)
Glycidyl esters are foodborne contaminants formed during the production of fats and oils, especially during the deodorization of palm oil. The hydrolyzed free form of glycidol has been categorized as probably carcinogenic to humans by the World Healt
Publikováno v:
Advanced Synthesis & Catalysis. 353:2481-2491
The bioimprinting effect in sol-gel immobilization of lipases was studied to develop efficient novel immobilized biocatalysts with significantly improved properties for biotransformations in continuous-flow systems. The bioimprinting candidates were
Autor:
Francisc Peter, László Poppe, Béla Koczka, Livia Corici, Zsófia Bata, Gabriella Hellner, Diána Weiser, Anna Tomin
Publikováno v:
Process Biochemistry. 46:52-58
The sol–gel immobilization of Celite-supported lipase from Pseudomonas fluorencens (Lipase AK) was systematically studied using ternary silane precursor systems consisting of alkyltriethoxysilane (alkylTEOS), phenyltriethoxysilane (PhTEOS) and tetr
Publikováno v:
Process Biochemistry. 45:1245-1250
Mixtures of specific structured lipids and phytosterol esters, valuable food components, were synthesized by an enzymatic one-pot process in organic-solvent-free medium starting from a mixture of phytosterol, caprylic acid and sunflower oil. Nine bio
Effect of enzymatic and hydrothermal treatments of rapeseeds on quality of the pressed rapeseed oils
Autor:
Aleksandra Szydłowska-Czerniak, György Karlovits, Csilla Dianoczki, Edward Szłyk, Gabriella Hellner
Publikováno v:
Process Biochemistry. 45:7-17
Response surface methodology was used to evaluate the quantitative effects of three independent variables: rapeseed moisture content, concentration of the added enzymes and conditioning temperature, on the antioxidant capacity and total phenolic, toc