Lipase-catalyzed interesterification has emerged as an attractive process to obtain plastic fats because of its numerous advantages compared to the chemical reaction. The use of sn-1,3 specific lipases adds an even more interesting feature to this process, which is related to the possibility of maintaining the sn-2 fatty acid composition of natural substrates unaltered. The pursuit of this characteristic in interesterified products by sn-1,3 specific lipases could be threatened by a chemical reaction, the acyl migration whithin mono- and diacylglycerols. The aim of this study was to evaluate the occurrence of this undesired reaction in a soybean oil:fully hydrogenated soybean oil enzymatic interesterified blend. Once acyl migration was conf...
Lipase from Rhizopus oryzae immobilized on polysiloxane-poly(vinyl alcohol) (SiO2-PVA) was used to s...
Enzymatic interesterification may favor the development of lipid fractions from Amazonian oils with ...
The main goal of the present research was to evaluate the physical properties of blends of lard and ...
Acyl migration of fatty acid at sn-2 is often observed alongside enzymatic interesterification (EIE)...
The enzymatic interesterification of a solvent-free, equimolar mixture of trilaurin and 1,3-palmitin...
Summary A food grade lipase from Rhizopus oryzae immobilized on a hybrid polysiloxane-polyvinyl alco...
Semisolid fats obtained from oils and fats through enzymatic interesterification have interesting ap...
The main goal of the present research effort was to evaluate the physical-chemical properties of ble...
The aim of this study was to tune the physical properties of milkfat by enzymatic interesterificatio...
Milkfat (MF)/soybean oil (SBO) blends ranging from 50% to 100% of milkfat (w/w) were enzymatically i...
In this work, the ethanolysis of triglycerides catalyzed by immobilized lipase was studied, focusing...
Lipase-(Lipozyme TL IM) catalyzed interesterification of triacylglycerols was studied at water activ...
The optimal physical, chemical and nutritional properties of natural lipids depend on the structure ...
Continuous enzymatic interesterification is an alternative to chemical interesterification for lipid...
Enzyme catalyzed interesterification (EIE) of pine seed oil (PSO) and a fully hydrogenated soybean o...
Lipase from Rhizopus oryzae immobilized on polysiloxane-poly(vinyl alcohol) (SiO2-PVA) was used to s...
Enzymatic interesterification may favor the development of lipid fractions from Amazonian oils with ...
The main goal of the present research was to evaluate the physical properties of blends of lard and ...
Acyl migration of fatty acid at sn-2 is often observed alongside enzymatic interesterification (EIE)...
The enzymatic interesterification of a solvent-free, equimolar mixture of trilaurin and 1,3-palmitin...
Summary A food grade lipase from Rhizopus oryzae immobilized on a hybrid polysiloxane-polyvinyl alco...
Semisolid fats obtained from oils and fats through enzymatic interesterification have interesting ap...
The main goal of the present research effort was to evaluate the physical-chemical properties of ble...
The aim of this study was to tune the physical properties of milkfat by enzymatic interesterificatio...
Milkfat (MF)/soybean oil (SBO) blends ranging from 50% to 100% of milkfat (w/w) were enzymatically i...
In this work, the ethanolysis of triglycerides catalyzed by immobilized lipase was studied, focusing...
Lipase-(Lipozyme TL IM) catalyzed interesterification of triacylglycerols was studied at water activ...
The optimal physical, chemical and nutritional properties of natural lipids depend on the structure ...
Continuous enzymatic interesterification is an alternative to chemical interesterification for lipid...
Enzyme catalyzed interesterification (EIE) of pine seed oil (PSO) and a fully hydrogenated soybean o...
Lipase from Rhizopus oryzae immobilized on polysiloxane-poly(vinyl alcohol) (SiO2-PVA) was used to s...
Enzymatic interesterification may favor the development of lipid fractions from Amazonian oils with ...
The main goal of the present research was to evaluate the physical properties of blends of lard and ...