Wyniki wyszukiwania

1

Enzymatic interesterification of blends of liquid and totally hydrogenated fats to obtain the margarine base stocks of minimal content of trans isomers

100%

Ledochowska E.

Polish Journal of Food and Nutrition Sciences

|

1999

|

tom 08

|

nr 1

65-76

Four fat mixtures composed of rapeseed oil, palm oil and totally hydrogenated soybean oil at different proportions were interesterified. The products obtained were separated by column chromatography into non-polar fraction made of triacylglycerols and polar fraction containing free fatty acids, and di-, and monoacylglycerols. The weight percentages of the fractions were determined. The percentages of particular components in the polar fraction were examined by high-performance size-exclusion chromatography (HPSEC). The interesterified products were found to have considerably less solid phase and lower melting temperature as compared to initial blends. The crystal form was also improved. The initial blends crystallized in the form ß, whereas the products of interesterification tended to crystallize in the form ß' The content of trans isomers in all reaction products was minimal accounting for about 2%. The process of enzymatic interesterification allowed producing of the solid fat with minimal content of trans isomers and useful properties.

2

Konszowanie i temperowanie czekolady

80%

Berendt I.

Cukiernictwo i Piekarstwo

|

2004

|

tom 08

|

nr 04

34-35

3

Effect of diacylglycerols formed during enzymatic interesterification of fats on the stability of crystal forms

80%

Ledochowska E.

Polish Journal of Food and Nutrition Sciences

|

1998

|

tom 07

|

nr 3

407-415

The content of glycoalkaloids was determined during vegetation of potato tubers of very early varieties (Aster, Drop, Malwa, Orlik) cultivated in 1993 on the fields of the Experimental Station for Variety Evaluation at Węgrzce near Cracow. The content of glycoalkaloids ranged from 0.7 to 17.8 mg/100 g, wet basis, at the average content of 5.6 mg/100 g and the smallest content of 1.3 mg/100 g in potato tubers harvested in the latter part of August. In potatoes stored at different conditions, the content of glycoalkaloids statistically increased. After 6 months, tubers stored at 10°C contained less glycoalkaloids than those stored at 4°C.

4

Wpływ temperowania na jakość wyrobów czekoladowych

80%

Nowak P.

Cukiernictwo i Piekarstwo

|

2010

|

tom 14

|

nr 05

5

Wlasciwosci fizykochemiczne mieszanek tluszczowych zawierajacych olej palmowy

80%

Pawlowicz R.

Tłuszcze Jadalne

|

2003

|

tom 38

|

nr 3-4

128-138

Ograniczanie wyników

2 Cukiernictwo i Piekarstwo

2 Polish Journal of Food and Nutrition Sciences

1 Tłuszcze Jadalne

2 Ledochowska E.

1 Berendt I.

1 Nowak P.

1 Pawlowicz R.

1 2010

1 2004

1 2003

1 1999

1 1998

Enzymatic interesterification of blends of liquid and totally hydrogenated fats to obtain the margarine base stocks of minimal content of trans isomers

Konszowanie i temperowanie czekolady

Effect of diacylglycerols formed during enzymatic interesterification of fats on the stability of crystal forms

Wpływ temperowania na jakość wyrobów czekoladowych

Wlasciwosci fizykochemiczne mieszanek tluszczowych zawierajacych olej palmowy