ライフサイエンスコーパス: interesterification

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1 amounts of mixed TG increased as a result of interesterification.

2 anced in a potentially useful manner through interesterification.

3 ysical properties of liquid phase, degree of interesterification, and physicochemical properties of t

4 This study has shown chemical interesterification are effective in modifying the physi

5 the 10 oil blends were subjected to chemical interesterification (CIE) using sodium methoxide as the

6 e RM IM and Lipozyme TL IM were screened for interesterification efficiency under different system ai

7 Interesterification improved emulsion stability index wh

8 degrees C, precooled Buchner filtration) and interesterification (Lipozyme TL IM, N2 flow, 2.5h, 40 d

9 al fatty acids, prepared by lipase catalysed interesterification of ethyl behenate respectively with

10 tin hydrolysis, debittering of fruit juices, interesterification of food fats and oils, biodiesel pro

11 anoleptic attributes of oils can proceed via interesterification of oils blends catalyzed by enzymes

12 were analyzed before and after the chemical interesterification process for their fatty acid and tri

13 ase in melting temperature resulted from the interesterification process.

14 Enzymatic interesterification processes are preferred due the regi

15 h oleic sunflower oil (HSO) blends and their interesterification products.

16 l showed the best results after the chemical interesterification reaction regarding the possible appl

17 The enzymatic interesterification resulted in a single phase liquid pr

18 , substrate ratio and time for the degree of interesterification to reach the highest equilibrium sta

19 ation of solvent winterization and enzymatic interesterification was attempted.

20 The enzymatic interesterification was conducted employing the immobili

21 modification of the melting profile through interesterification, without altering the bioavailabilit

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