162 related articles for article (PubMed ID: 16964473)
1. Monitoring lipase-catalyzed butterfat interesterification with rapeseed oil by Fourier transform near-infrared spectroscopy.
Zhang H; Mu H; Xu X
Anal Bioanal Chem; 2006 Nov; 386(6):1889-97. PubMed ID: 16964473
[TBL] [Abstract][Full Text] [Related]
2. Monitoring lipase-catalyzed interesterification for bulky fat modification with FT-IR/NIR spectroscopy.
Chang T; Lai X; Zhang H; Søndergaard I; Xu X
J Agric Food Chem; 2005 Dec; 53(26):9841-7. PubMed ID: 16366664
[TBL] [Abstract][Full Text] [Related]
3. Enzymatic interesterification of butterfat with rapeseed oil in a continuous packed bed reactor.
Rønne TH; Yang T; Mu H; Jacobsen C; Xu X
J Agric Food Chem; 2005 Jul; 53(14):5617-24. PubMed ID: 15998124
[TBL] [Abstract][Full Text] [Related]
4. Lipase-catalysed interesterification between canola oil and fully hydrogenated canola oil in contact with supercritical carbon dioxide.
Jenab E; Temelli F; Curtis JM
Food Chem; 2013 Dec; 141(3):2220-8. PubMed ID: 23870951
[TBL] [Abstract][Full Text] [Related]
5. Enzymatic interesterification of a lard and rapeseed oil equal-weight blend.
Gruczynska E; Kowalska D; Kozlowska M; Kowalska M; Kowalski B
J Oleo Sci; 2013; 62(4):187-93. PubMed ID: 23535304
[TBL] [Abstract][Full Text] [Related]
6. Near and mid infrared spectroscopy and multivariate data analysis in studies of oxidation of edible oils.
Wójcicki K; Khmelinskii I; Sikorski M; Sikorska E
Food Chem; 2015 Nov; 187():416-23. PubMed ID: 25977045
[TBL] [Abstract][Full Text] [Related]
7. Solvent-free lipase-catalyzed preparation of diacylglycerols.
Weber N; Mukherjee KD
J Agric Food Chem; 2004 Aug; 52(17):5347-53. PubMed ID: 15315368
[TBL] [Abstract][Full Text] [Related]
8. Production and physicochemical properties of functional-butterfat through enzymatic interesterification in a continuous reactor.
Shin JA; Akoh CC; Lee KT
J Agric Food Chem; 2009 Feb; 57(3):888-900. PubMed ID: 19138078
[TBL] [Abstract][Full Text] [Related]
9. Interesterification of olive oil with a fully hydrogenated fat in a batch reactor using step changes in temperature.
Kim IH; Lee SM; Lee BM; Park HK; Kim JY; Kwon KI; Kim JW; Lee JS; Kim YH
J Agric Food Chem; 2008 Jul; 56(14):5942-6. PubMed ID: 18572913
[TBL] [Abstract][Full Text] [Related]
10. Chemical and physical properties of butterfat-vegetable oil blend spread prepared with enzymatically transesterified canola oil and caprylic acid.
Kim BH; Akoh CC
J Agric Food Chem; 2005 Jun; 53(12):4954-61. PubMed ID: 15941341
[TBL] [Abstract][Full Text] [Related]
11. Characterization of enzymatically interesterified palm oil-based fats and its potential application as cocoa butter substitute.
Zhang Z; Song J; Lee WJ; Xie X; Wang Y
Food Chem; 2020 Jul; 318():126518. PubMed ID: 32151925
[TBL] [Abstract][Full Text] [Related]
12. Interesterification of engkabang (Shorea macrophylla) fat--canola oil blend with lipase from Candida antarctica to simulate the properties of lard.
Illiyin MR; Marikkar JM; Loke MK; Shuhaimi M; Mahiran B; Miskandar MS
J Oleo Sci; 2014; 63(1):39-46. PubMed ID: 24389796
[TBL] [Abstract][Full Text] [Related]
13. Enrichment of anhydrous milk fat in polyunsaturated fatty acid residues from linseed and rapeseed oils through enzymatic interesterification.
Aguedo M; Hanon E; Danthine S; Paquot M; Lognay G; Thomas A; Vandenbol M; Thonart P; Wathelet JP; Blecker C
J Agric Food Chem; 2008 Mar; 56(5):1757-65. PubMed ID: 18271538
[TBL] [Abstract][Full Text] [Related]
14. Mechanistic insight into the relationship between triacylglycerol and crystallization of lipase-catalyzed interesterified blend of palm stearin and vegetable oil.
Zhu TW; Weng HT; Zhang X; Wu H; Li B
Food Chem; 2018 Sep; 260():306-316. PubMed ID: 29699674
[TBL] [Abstract][Full Text] [Related]
15. Lipase-catalyzed interesterification in packed bed reactor using 2 different temperatures.
Chae MH; Park HK; Kwon KI; Kim JW; Hong SI; Kim Y; Kim BH; Kim IH
J Food Sci; 2011 May; 76(4):C555-9. PubMed ID: 22417335
[TBL] [Abstract][Full Text] [Related]
16. Determination of SFC, FFA, and equivalent reaction time for enzymatically interestified oils using NIRS.
Houmøller LP; Kristensen D; Rosager H
Talanta; 2007 Feb; 71(2):868-73. PubMed ID: 19071387
[TBL] [Abstract][Full Text] [Related]
17. Enzymatic interesterification of palm stearin with Cinnamomum camphora seed oil to produce zero-trans medium-chain triacylglycerols-enriched plastic fat.
Tang L; Hu JN; Zhu XM; Luo LP; Lei L; Deng ZY; Lee KT
J Food Sci; 2012 Apr; 77(4):C454-60. PubMed ID: 22515238
[TBL] [Abstract][Full Text] [Related]
18. Comparison of the regiospecific distribution from triacylglycerols after chemical and enzymatic interesterification of high oleic sunflower oil and fully hydrogenated high oleic sunflower oil blend by carbon-13 nuclear magnetic resonance.
Lopes TI; Ribeiro MD; Ming CC; Grimaldi R; Gonçalves LA; Marsaioli AJ
Food Chem; 2016 Dec; 212():641-7. PubMed ID: 27374579
[TBL] [Abstract][Full Text] [Related]
19. Enzymatic production of zero-trans plastic fat rich in α-linolenic acid and medium-chain fatty acids from highly hydrogenated soybean oil, Cinnamomum camphora seed oil, and perilla oil by lipozyme TL IM.
Zhao ML; Tang L; Zhu XM; Hu JN; Li HY; Luo LP; Lei L; Deng ZY
J Agric Food Chem; 2013 Feb; 61(6):1189-95. PubMed ID: 23350869
[TBL] [Abstract][Full Text] [Related]
20. A rapid method for the quantification of fatty acids in fats and oils with emphasis on trans fatty acids using Fourier Transform near infrared spectroscopy (FT-NIR).
Azizian H; Kramer JK
Lipids; 2005 Aug; 40(8):855-67. PubMed ID: 16296405
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]