Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Sakina Khatoon"'
Bakery and confectionary fats were prepared by enzymatic interesterification of sal fat with palm stearin and palm mid fraction blends in various ratios. Slip melting point, free fatty acids, fatty acid composition, solid fat content and triglyceride
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3e3f86fe24dc5d92517431d2f11cc240
https://doi.org/10.21203/rs.3.rs-67079/v1
https://doi.org/10.21203/rs.3.rs-67079/v1
Publikováno v:
International Journal of Food Science & Technology. 47:2259-2265
Summary Hard fractions of palm oil and coconut oil, blended in the ratios of 90:10, 85:15, 80:20 and 75:25, were interesterified for 8 h using Lipozyme TL IM. Major fatty acids in the blends were palmitic acid (41.7–48.4%) and oleic acid (26.2–30
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::66a7db79201d67329f6c6b8cbd4585a9
https://doi.org/10.1111/j.1365-2621.2012.03096.x
https://doi.org/10.1111/j.1365-2621.2012.03096.x
Publikováno v:
Food and Bioprocess Technology. 6:498-508
Ultrafiltration (UF) of coconut oil was carried out using a Millipore membrane cell at different pressures (0.1–0.4 MPa) and with different molecular weight cutoff membranes, that is,YM-1 (1 kDa), YM-3 (3 kDa), YM-10 (10 kDa), YM-30 (30 kDa), and P
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fd114843735d0b01d14b3bba853e8d3a
https://doi.org/10.1007/s11947-011-0743-z
https://doi.org/10.1007/s11947-011-0743-z
Publikováno v:
Journal of Food Science and Technology. 51:315-321
Speciality plastic fats with no trans fatty acids suitable for use in bakery and as vanaspati substitute were prepared by interesterification of blends of palm stearin (PSt) with sal and mango fats using Lipozyme TLIM lipase as catalyst. The blends c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5f25cd242ed078377b57eaf56b5e37e4
https://doi.org/10.1007/s13197-011-0492-z
https://doi.org/10.1007/s13197-011-0492-z
Autor:
R. Baby Latha, C. V. Sarmandal, Sakina Khatoon, J. Hemavathy, Sukumar Debnath, Belur R. Lokesh, A. G. Gopala Krishna
Publikováno v:
Journal of Food Science and Technology. 51:124-129
To provide nutraceutical such as oryzanol through food, two instant mixes based on the Indian traditional food cuisine Bisibele bhath and Upma(Bhath-OZ and Upma-OZ) were developed and evaluated for shelf-life. The formulations contained cereals, puls
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6aaeb1d77c6fd5fae3e9f6a96a53de87
https://doi.org/10.1007/s13197-011-0460-7
https://doi.org/10.1007/s13197-011-0460-7
Publikováno v:
Food Research International. 42:1426-1433
Corn, rice and tapioca starches were partially hydrolyzed by treating the starch dispersions with heat stable a-amylase. Dextrose equivalent (DE) of 8–12 was achieved by hydrolyzing the starch samples (10– 20% w/v) for 30 min at 90 ± 2 �C. Sca
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::21518e5ff3f2fc2dc68e521e5838bb7a
https://doi.org/10.1016/j.foodres.2009.07.025
https://doi.org/10.1016/j.foodres.2009.07.025
Publikováno v:
Journal of the American Oil Chemists' Society. 87:321-326
The deodoriser distillate (DOD) of Indian soybean oil obtained from two industries processing soybean oil was investigated for its physicochemical characteristics, its composition of tocopherols, phytosterols, fatty acids and recovery of phytosterols
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0a86e61ea7bb668c9d290e03e57c6f06
https://doi.org/10.1007/s11746-009-1499-8
https://doi.org/10.1007/s11746-009-1499-8
Publikováno v:
Food Chemistry. 114:270-275
Coconut oil was fractionated to get 40% and 60% stearins (CSt1 and CSt2), blended with a hard fraction (PSt) from palm oil (10–90%) and its suitability as a plastic fat was studied. Slip melting point increased with increase in the level of PSt and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::13e3184bc87a12fe0097eff2f8e02ba7
https://doi.org/10.1016/j.foodchem.2008.09.052
https://doi.org/10.1016/j.foodchem.2008.09.052
Publikováno v:
Journal of the American Oil Chemists' Society. 85:1165-1172
The quality (chemical and sensory) of oil blends prepared by blending equal proportions of coconut oil with sesame oil (blend 1), coconut olein with sesame oil (blend 2) and coconut olein with palmolein (blend 3) was evaluated after deep-fat frying o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2ce7ea22c793b7415ed86711ad785b07
https://doi.org/10.1007/s11746-008-1299-6
https://doi.org/10.1007/s11746-008-1299-6
Publikováno v:
Journal of Food Lipids. 13:341-353
Whilst attempting to prepare a nutritionally superior rice bran oil, the effect of cooking of rice bran with various levels of added water on the quality of bran and extracted oil was studied. The rice bran (from IR-64 paddy, Indian var.) was obtaine
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4bacb1b89c8d1ad9f7441723ec97c4ff
https://doi.org/10.1111/j.1745-4522.2006.00057.x
https://doi.org/10.1111/j.1745-4522.2006.00057.x