scholarly journals Improvement of physical properties of palm stearin and soybean oil blends by enzymatic interesterification and their application in fast frozen food

RSC Advances ◽  
2017 ◽  
Vol 7 (55) ◽  
pp. 34435-34441 ◽  
Author(s):  
Tingwei Zhu ◽  
Yali Zhao ◽  
Minhua Zong ◽  
Bing Li ◽  
Xia Zhang ◽  
...  
Keyword(s):  
Soybean Oil ◽  
Physical Properties ◽  
Fluidized Bed ◽  
Palm Stearin ◽  
Fluidized Bed Reactor ◽  
Enzymatic Interesterification ◽  
Frozen Foods ◽  
Frozen Food ◽  
Oil Blends

Physical properties of blends were improved by enzymatic interesterification in a fluidized bed reactor, and the interesterified blends are well applied in fast frozen foods.

scholarly journals Compositional and textural properties of milkfat–soybean oil blends following enzymatic interesterification

2011 ◽  
Vol 125 (1) ◽  
pp. 133-138 ◽  
Author(s):  
Gisele Fátima Morais Nunes ◽  
Ariela Veloso de Paula ◽  
Heizir Ferreira de Castro ◽  
Júlio César dos Santos
Keyword(s):  
Soybean Oil ◽  
Textural Properties ◽  
Enzymatic Interesterification ◽  
Oil Blends

Chemical and Enzymatic Interesterification of a Blend of Palm Stearin: Soybean Oil for Low trans-Margarine Formulation

2009 ◽  
Vol 86 (7) ◽  
pp. 681-697 ◽  
Author(s):  
Raquel Costales-Rodríguez ◽  
Véronique Gibon ◽  
Roland Verhé ◽  
Wim De Greyt
Keyword(s):  
Soybean Oil ◽  
Palm Stearin ◽  
Enzymatic Interesterification

Continuous enzymatic interesterification of lard and soybean oil blend: Effects of different flow rates on physical properties and acyl migration

2012 ◽  
Vol 76 ◽  
pp. 23-28 ◽  
Author(s):  
Roberta Claro da Silva ◽  
Fabiana Andreia Schaffer De Martini Soares ◽  
Marcia Hazzan ◽  
Isabele Renata Capacla ◽  
Maria Inês Almeida Gonçalves ◽  
...  
Keyword(s):  
Soybean Oil ◽  
Physical Properties ◽  
Acyl Migration ◽  
Enzymatic Interesterification ◽  
Flow Rates ◽  
Oil Blend

scholarly journals Physical properties of structured lipids from lard and soybean oil produced by enzymatic interesterification

2009 ◽  
Vol 29 (3) ◽  
pp. 652-660 ◽  
Author(s):  
Roberta Claro Silva ◽  
Lucia Nazareth Cotting ◽  
Tatyane Pereira Poltronieri ◽  
Victor Manuel Balcão ◽  
Luiz Antonio Gioielli
Keyword(s):  
Soybean Oil ◽  
Physical Properties ◽  
Structured Lipids ◽  
Enzymatic Interesterification

Removal of microcystin-LR from drinking water with TiO2-coated activated carbon

2004 ◽  
Vol 4 (5-6) ◽  
pp. 21-28
Author(s):  
S.-C. Kim ◽  
D.-K. Lee
Keyword(s):  
Drinking Water ◽  
Activated Carbon ◽  
Synergistic Effect ◽  
Fluidized Bed ◽  
Continuous Flow ◽  
High Surface ◽  
High Surface Area ◽  
Fluidized Bed Reactor ◽  
Exterior Surface ◽  
Tio2 Particles

TiO2-coated granular activated carbon was employed for the removal of toxic microcystin-LR from water. High surface area of the activated carbon provided sites for the adsorption of microcystin-LR, and the adsorbed microcystin-LR migrated continuously onto the surface of TiO2 particles which located mainly at the exterior surface in the vicinity of the entrances of the macropores of the activated carbon. The migrated microcystin-LR was finally degraded into nontoxic products and CO2 very quickly. These combined roles of the activated carbon and TiO2 showed a synergistic effect on the efficient degradation of toxic microcystin-LR. A continuous flow fluidized bed reactor with the TiO2-coated activated carbon could successfully be employed for the efficient photocatalytic of microcystin-LR.

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