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- Kowalska, Malgorzata; Zbikowska, Anna; Tarnowska, Katarzyna
- The journal of the American Oil Chemists' Society 2015 v.92 no.7 pp. 993-1002
- walnut oil, etc ; Helianthus annuus; Rhizomucor miehei; emulsifiers; emulsions; enzymatic interesterification; hydrolysis; lipids; mutton; tallow; Denmark; Show all 11 Subjects
- ... In this work, modified fats were produced by enzymatic interesterification of mutton tallow with walnut oil. As a result of forcing the fat hydrolysis process by addition of water to the enzymatic preparation (11.5, 13.0, 14.5, 16.0 wt %), additional levels of polar fractions (MAGs, DAGs, and FFAs) were observed. The aim of this work was to evaluate the stability of emulsions of modified fats cont ...
- Yi, Jianhua; Dong, Wenbin; Zhu, Zhenbao; Liu, Ning; Ding, Yong; McClements, David Julian; Decker, Eric Andrew
- The journal of the American Oil Chemists' Society 2015 v.92 no.8 pp. 1093-1102
- walnut oil, etc ; plant growth-promoting rhizobacteria; deferoxamine; chelating agents; transition elements; lipid peroxidation; EDTA (chelating agent); surfactants; alpha-tocopherol; oxidative stability; oxidation; emulsions; antioxidant activity; hydroperoxides; oil-water interface; Show all 15 Subjects
- ... Effects of surfactant concentration, antioxidants with different polarities, and chelator type on the oxidative stability of water-in-stripped walnut oil (W/O) emulsions stabilized by polyglycerol polyricinoleate (PGPR) were evaluated. The formation of primary oxidation products (lipid hydroperoxides) and secondary oxidation products (hexanal) decreased with increasing PGPR concentrations (0.3–1.0 ...