156 related articles for article (PubMed ID: 19490323)
1. Effect of the addition of a cocoa butter-like fat enzymatically produced from olive pomace oil on the oxidative stability of cocoa butter.
Ciftçi ON; Kowalski B; Göğüş F; Fadiloğlu S
J Food Sci; 2009; 74(4):E184-90. PubMed ID: 19490323
[TBL] [Abstract][Full Text] [Related]
2. Conversion of olive pomace oil to cocoa butter-like fat in a packed-bed enzyme reactor.
Ciftçi ON; Fadiloğlu S; Göğüş F
Bioresour Technol; 2009 Jan; 100(1):324-9. PubMed ID: 18606538
[TBL] [Abstract][Full Text] [Related]
3. Lipase-catalyzed acidolysis of palm mid fraction oil with palmitic and stearic Fatty Acid mixture for production of cocoa butter equivalent.
Mohamed IO
Appl Biochem Biotechnol; 2013 Oct; 171(3):655-66. PubMed ID: 23877586
[TBL] [Abstract][Full Text] [Related]
4. Hard cocoa butter replacers from mango seed fat and palm stearin.
Jahurul MH; Zaidul IS; Nik Norulaini NA; Sahena F; Abedin MZ; Mohamed A; Mohd Omar AK
Food Chem; 2014 Jul; 154():323-9. PubMed ID: 24518349
[TBL] [Abstract][Full Text] [Related]
5. Facile lipase-catalyzed synthesis of a chocolate fat mimetic.
Ghazani SM; Marangoni AG
Sci Rep; 2018 Oct; 8(1):15271. PubMed ID: 30323241
[TBL] [Abstract][Full Text] [Related]
6. Studies of reaction variables for lipase-catalyzed production of alpha-linolenic acid enriched structured lipid and oxidative stability with antioxidants.
Mitra K; Shin JA; Lee JH; Kim SA; Hong ST; Sung CK; Xue CL; Lee KT
J Food Sci; 2012 Jan; 77(1):C39-45. PubMed ID: 22122200
[TBL] [Abstract][Full Text] [Related]
7. Preparation of Low-Diacylglycerol Cocoa Butter Equivalents by Hexane Fractionation of Palm Stearin and Shea Butter.
Hwang J; Jun H; Roh S; Lee SJ; Mun JM; Kim SW; Chung MY; Kim IH; Kim BH
Molecules; 2021 May; 26(11):. PubMed ID: 34072180
[TBL] [Abstract][Full Text] [Related]
8. Expression of cocoa genes in Saccharomyces cerevisiae improves cocoa butter production.
Wei Y; Bergenholm D; Gossing M; Siewers V; Nielsen J
Microb Cell Fact; 2018 Jan; 17(1):11. PubMed ID: 29370801
[TBL] [Abstract][Full Text] [Related]
9. Enzymatic synthesis of cocoa butter equivalent from olive oil and palmitic-stearic fatty acid mixture.
Mohamed IO
Appl Biochem Biotechnol; 2015 Jan; 175(2):757-69. PubMed ID: 25342261
[TBL] [Abstract][Full Text] [Related]
10. Optimisation of enzymatic synthesis of cocoa butter equivalent from high oleic sunflower oil.
Kadivar S; De Clercq N; Van de Walle D; Dewettinck K
J Sci Food Agric; 2014 May; 94(7):1325-31. PubMed ID: 24115134
[TBL] [Abstract][Full Text] [Related]
11. Properties and oxidative stabilities of enzymatically interesterified chicken fat and sunflower oil blend.
Kostecka M; Kowalska D; Kozłowska M; Kowalski B
J Oleo Sci; 2013; 62(11):893-900. PubMed ID: 24200936
[TBL] [Abstract][Full Text] [Related]
12. Physical Properties and Fat Bloom Stability of Compound Chocolates Made with Ternary Fat Blends of Cocoa Butter, 1,3-Dioleoyl-2-stearoyl-triacylglycerol-Fat, and Lauric-Based Cocoa Butter Substitute.
Watanabe S; Yoshikawa S; Sato K
J Oleo Sci; 2023 Dec; 72(12):1073-1082. PubMed ID: 37989302
[TBL] [Abstract][Full Text] [Related]
13. Blending of mango kernel fat and palm oil mid-fraction to obtain cocoa butter equivalent.
Sonwai S; Kaphueakngam P; Flood A
J Food Sci Technol; 2014 Oct; 51(10):2357-69. PubMed ID: 25328175
[TBL] [Abstract][Full Text] [Related]
14. Increasing cocoa butter-like lipid production of Saccharomyces cerevisiae by expression of selected cocoa genes.
Wei Y; Gossing M; Bergenholm D; Siewers V; Nielsen J
AMB Express; 2017 Dec; 7(1):34. PubMed ID: 28168573
[TBL] [Abstract][Full Text] [Related]
15. Continuous production of monoacylglycerol via glycerolysis of babassu oil by immobilized Burkholderia cepacia lipase in a packed bed reactor.
Vilas Bôas RN; Lima R; Silva MVC; Freitas L; Aguiar LG; de Castro HF
Bioprocess Biosyst Eng; 2021 Oct; 44(10):2205-2215. PubMed ID: 34089091
[TBL] [Abstract][Full Text] [Related]
16. Effect of natural antioxidants on the lipase activity in the course of batch and continuous glycerolysis of babassu oil.
Teixeira LF; Bôas RV; Oliveira PC; de Castro HF
Bioprocess Biosyst Eng; 2014 Sep; 37(9):1717-25. PubMed ID: 24554083
[TBL] [Abstract][Full Text] [Related]
17. Production of sn-1,3-distearoyl-2-oleoyl-glycerol-rich fats from mango kernel fat by selective fractionation using 2-methylpentane based isohexane.
Jin J; Zheng L; Mwinyi Pembe W; Zhang J; Xie D; Wang X; Huang J; Jin Q; Wang X
Food Chem; 2017 Nov; 234():46-54. PubMed ID: 28551261
[TBL] [Abstract][Full Text] [Related]
18. Lauric fat cocoa butter replacer from krabok (irvingia malayana) seed fat and coconut oil.
Sonwai S; Ornla-Ied P; Aneknun T
J Oleo Sci; 2015; 64(4):357-65. PubMed ID: 25766934
[TBL] [Abstract][Full Text] [Related]
19. Quantification of Triacylglycerol Molecular Species in Edible Fats and Oils by Gas Chromatography-Flame Ionization Detector Using Correction Factors.
Yoshinaga K; Obi J; Nagai T; Iioka H; Yoshida A; Beppu F; Gotoh N
J Oleo Sci; 2017 Mar; 66(3):259-268. PubMed ID: 28190808
[TBL] [Abstract][Full Text] [Related]
20. Physical Blending of Fractionated Bambangan Kernel Fat Stearin and Palm Oil Mid-Fraction to Formulate Cocoa Butter Equivalent.
Mohammad Ridwan N; Mamat H; Haque Akanda MJ
Foods; 2023 Apr; 12(9):. PubMed ID: 37174283
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
