Physicochemical properties of pea starch-lauric acid complex modified by maltogenic amylase and pullulanase

2020 ◽  
Vol 242 ◽  
pp. 116332 ◽  
Author(s):  
Pengfei Liu ◽  
Wei Gao ◽  
Xiaolei Zhang ◽  
Zhengzong Wu ◽  
Bin Yu ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Lauric Acid ◽  
Acid Complex ◽  
Maltogenic Amylase ◽  
Pea Starch

Effects of multienzyme treatment on the physicochemical properties of maize starch-lauric acid complex

2020 ◽  
Vol 107 ◽  
pp. 105941
Author(s):  
Pengfei Liu ◽  
Yishan Fang ◽  
Xiaolei Zhang ◽  
Feixue Zou ◽  
Wei Gao ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Lauric Acid ◽  
Maize Starch ◽  
Acid Complex

Vitamin E Loaded Nanoliposomes: Effects of Gammaoryzanol, Polyethylene Glycol and Lauric Acid on Physicochemical Properties

2018 ◽  
Vol 26 ◽  
pp. 1-6 ◽  
Author(s):  
Saba Amiri ◽  
Babak Ghanbarzadeh ◽  
Hamed Hamishehkar ◽  
Mohammadyar Hosein ◽  
Afshin Babazadeh ◽  
...  
Keyword(s):  
Polyethylene Glycol ◽  
Vitamin E ◽  
Physicochemical Properties ◽  
Lauric Acid

Physicochemical Properties, Lipid Oxidation, and Fatty Acid Composition of Sausage Prepared with Meat of Young Nellore Bulls Fed a Diet with Lauric Acid

2020 ◽  
Vol 122 (8) ◽  
pp. 2000087
Author(s):  
Sergiane A. Araújo ◽  
Rebeca. D. X. Ribeiro ◽  
Anny. G. V. O. Lima ◽  
Thiago V. C. Nascimento ◽  
Jarbas M. Silva Júnior ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Physicochemical Properties ◽  
Lipid Oxidation ◽  
Acid Composition ◽  
Lauric Acid

Structural and physicochemical properties of pea starch affected by germination treatment

2021 ◽  
pp. 107303
Author(s):  
Licheng Gao ◽  
Yixin Wu ◽  
Chenxi Wan ◽  
Pengke Wang ◽  
Pu Yang ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Pea Starch

Lauric fats from the Brazilian Amazon: babassu and murumuru

2021 ◽  
Vol 32 (4) ◽  
Author(s):  
Larissa M. Grimaldi ◽  
◽  
Kamila R. Rodrigues de Godoi ◽  
Fernanda L. Lüdtke ◽  
Thais J. Silva ◽  
...  
Keyword(s):  
Cocoa Butter ◽  
Physicochemical Properties ◽  
Oxidative Stability ◽  
Lauric Acid ◽  
Ice Cream ◽  
Brazilian Amazon ◽  
Melting Points ◽  
Cosmetic Industry ◽  
Lauric Fats

Babassu and murumuru palms are both sources of lauric acid. Due to their high oxidative stability and well-defined melting points, fats from both plants are widely used in the cosmetic industry and in the preparation of specialty fats for confectionery, ice cream, margarines, and cocoa butter substitutes. This article reviews the composition and physicochemical properties of these exotic fats.

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