Lipase-catalysed incorporation of EPA into emu oil: Formation and characterisation of new structured lipids

Autor: Taiwo O. Akanbi, Colin J. Barrow

Publikováno v: Journal of Functional Foods, Vol 19, Iss , Pp 801-809 (2015)

Partial hydrolysis of emu oil was performed using Thermomyces lanuginosus lipase to remove some shorter chain fatty acids. Then eicosapentaenoic acid (EPA) was incorporated into the modified emu oil using either Lipozyme RMIM or Lipozyme TLIM to prod

Externí odkaz: https://doaj.org/article/9c8f52a7624944ff991101daf90ca83c

Enzymatic interesterification on the physicochemical properties of Moringa oleifera seed oil blended with palm olein and virgin coconut oil

Autor: Dollah, S., Abdulkarim, S. M., Ahmad, S. H., Khoramnia, A., Ghazali, H. M.

Publikováno v: Grasas y Aceites, Vol 66, Iss 2, Pp e073-e073 (2015)
Grasas y Aceites; Vol. 66 No. 2 (2015); e073
Grasas y Aceites; Vol. 66 Núm. 2 (2015); e073
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)
Grasas y Aceites, Vol 66, Iss 2, p e073 (2015)

The enzymatic interesterification (IE) of palm olein (PO) and virgin coconut oil (VCO) with the high oleic acid (86%) Moringa oleifera seed oil (MoO) could yield a good source of oleic acid fat stock that may contain desirable nutritional and physica

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::02430fd1e8ae70fcaf6cb4643a102e10
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1538

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