Wyniki wyszukiwania

Wyszukiwano:
w słowach kluczowych: canola oil

Sortuj według:

Ogranicz wyniki do:

Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik

Development of zero trans baking shortenings by enzymatic interesterification

100%

Gruczynska E., Majewska E., Tarnowska K.

Zeszyty Problemowe Postępów Nauk Rolniczych

2018

tom 592

For development of zero trans baking shortenings enzymatic interesterification was applied. Both immobilized (Novozym 435, Lipozyme RM IM, Lipase PS “Amano” IM) and native (Lipase A “Amano” 12, Lipomod TM 34P) enzymes were applied as biocatalysts. Palm stearin was explored as a source of palmitic acid. The immobilized enzymes formed new asymmetric triacylglycerols containing palmitic acid. The interesterification process produced the zero trans fats with the solid fat content profiles closely matching those of the commercial baking shortening. Not only did the novel structured lipids have comparable physical properties with the commercial baking shortening, but also offered additional health benefits. Thus enzymatic interesterification with immobilized lipases offered great potential in production of fats with expected properties.

Fatty acid and sterol changes during frying of food products in palm oil and hydrogenated canola oil

84%

Rudzinska M., Przybylski R.

Polish Journal of Food and Nutrition Sciences

2011

tom 61

nr Suppl.1

Effects of canola and soya lecithins compared with canola oil and seed on performance, carcass quality and body fat composition of growing bulls

67%

Wettstein H. R., Kreuzer M., Sutter F., Scheeder M. R. L.

Journal of Animal and Feed Sciences

2000

tom 09

nr 4

Ograniczanie wyników

1 Journal of Animal and Feed Sciences

1 Polish Journal of Food and Nutrition Sciences

1 Zeszyty Problemowe Postępów Nauk Rolniczych

1 Gruczynska E.

1 Kreuzer M.

1 Majewska E.

1 Przybylski R.

1 Rudzinska M.

1 Scheeder M. R. L.

1 Sutter F.

1 Tarnowska K.

1 Wettstein H. R.

1 2018

1 2011

1 2000

Wyniki wyszukiwania

Development of zero trans baking shortenings by enzymatic interesterification

Fatty acid and sterol changes during frying of food products in palm oil and hydrogenated canola oil

Effects of canola and soya lecithins compared with canola oil and seed on performance, carcass quality and body fat composition of growing bulls