Enzymatic Interesterification
Mostrando 1-10 de 10 artigos, teses e dissertações.
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1. Modificação bioquímica da gordura do leite
Recent advances for improving physicochemical and nutritional properties of lipids are reviewed, with emphasis on products attaining by biochemical processing of natural fats and oils. Enzymatic interesterification provides an important route to modify physical and nutritional properties of milkfat without generating trans isomers. This process makes use of
Química Nova. Publicado em: 2010
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2. Síntese de lipídios estruturados por interesterificação de banha e óleo de soja para obtenção de sucedâneo da gordura do leite humano / Synthesis of structure lipids by interesterification of lard and soybean oil for obtain human milk fat substitute
Human milk is a complete food with all the nutrients in quantity and quality provides protection against infections and allergies and stimulates the immune system. The lipids of human milk are source of energy; vehicles for liposoluble vitamins; contain polyunsaturated fatty acids for brain development; contain precursors of prostaglandins, hormones; and are
Publicado em: 2008
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3. Otimização da sintese de monoacilglicerois acetilados por via enzimaica. / Otimizations of enzymatic synthesis of acetylated monoacylglycerols.
Os monoacilgliceróis acetilados (MGA) são produtos de alto valor agregado utilizados em coberturas ou filmes comestíveis, gomas de mascar e produtos farmacêuticos entre outros. Esses são usualmente produzidos através de interesterificação química na presença de catalisadores ácidos ou básicos sob alta temperatura, acima de 200°C, consumindo gran
Publicado em: 2007
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4. Comportamento de cristalização de lipídios estruturados obtidos a partir de gordura de palmiste e óleo de peixe
The aim of this study is to evaluate the crystal structure of binary mixtures of palm kernel fat and fish oil, before and after chemical and enzymatic interesterification. The crystal structure was analyzed by polarized light microscopy. The addition of fish oil didn't change the palm kernel fat crystallization characteristics, spherullites of types A and B
Química Nova. Publicado em: 2006-07
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5. Síntese de lipídios estruturados por interesterificação de gordura de frango e triacilgliceróis de cadeia média / Synthesis of structured lipids from interesterification reaction of chicken fat and medium chain triacylglycerols
Structured triacylglycerols are generally any fats that are modified or restructured from natural oils and fats, or fatty acids therefrom, having special functionality or nutritional properties for edible or pharmaceutical purposes. These restructured triacylglycerols are synthesized by blending and chemical or enzymatic interesterification reaction of oils
Publicado em: 2006
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6. Desenvolvimento de lipídios estruturados obtidos a partir de gordura do leite, óleo de girassol e ésteres de fitosteróis para aplicação em spreads / Development of structured lipids obtained from milk fat, sunflower oil, and phytosterol esters for application in a tablespread
For many years, butter has been held in the highest esteem by consumer but its world consumption has steadily declined due to its high contents of saturated fatty acids and cholesterol. More recently, trans fatty acids, which are commonly resent in hydrogenated argarines, have been found to cause detrimental effects when consumed in high amounts. This observ
Publicado em: 2006
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7. Sintese enzimatica de lipidios estruturados : aplicação da tecnologia de membranas e CO2SC na obtenção e purificação / Enzymatic synthesis of structured lipids, application of membrane and SCCO2 technology for obtention and purification
Lipídios estruturados específicos (LE) constituem uma fonte lipídica de elevado valor nutricional em função das modificações ocorridas em sua composição e distribuição específica de ácidos graxos na molécula do glicerol, visando aplicações médicas, nutricionais e alimentícias. Este trabalho teve como objetivo a obtenção enzimática de LE
Publicado em: 2006
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8. Sintese enzimatica de triacilglicerois estruturados de gordura Ucuuba. / Enzymatic synthesis of structuralized triacilglicerois of fat of Ucuuba.
There has been a growing interest in healthier foods and also in products with low fat content recently. It s a new segment, in the industry of foods, impelled, mainly, by a new conscience of the consumers, that they want a better life quality, and to consume natural and healthier products. The trend will be the one of finding "more natural" methods of proce
Publicado em: 2005
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9. Synthesis of structured lipids obtain from interesterification reaction of medium and long chain tryacylglicerols. / Obtenção de lipídios estruturados por interesterificação de triacilgliceróis de cadeia média e longa.
Structured lipids are compounds that can be synthesized by blending followed interesterification of fats and oils. These compounds, formed by rearrangement of medium and long chain tryacylglicerols show physical, chemical and nutritional characteristics different from the original lipids. They can also be considered nutraceuticals because of their potent
Publicado em: 2001
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10. Avaliação de componentes minoritarios de oleos vegetais nos processos tecnologicos
We report the effects of individual steps of industrial and laboratorial refining on the alteration of selected minor constituents of oils, such as com, soybean and rapeseed oils such as sterols, steradienes, steryl ester, tocopherols and tocotrienols, polymeric glycerides, trans fatty acids. Total sterols, determined by capillary GC, decreased by 18 to 36%
Publicado em: 1997