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- Asomaning, Justice; Curtis, Jonathan M.
- Food chemistry 2017 v.220 pp. 385-392
- lipid content, etc ; acetone; carboxylic ester hydrolases; egg yolk; eggs; emulsifiers; emulsions; enzymatic interesterification; ethanol; lecithins; liquids; melting point; mixing; physicochemical properties; vegetable oil; Show all 15 Subjects
- ... This research studied the enzymatic modification of egg yolk phospholipids and its effect on physicochemical properties. Egg yolk lipids were extracted with food grade ethanol and egg phospholipids (ePL) produced by deoiling with acetone. Vegetable oils were used to interesterify ePL utilizing Lipozyme®: sn-1,3 specific lipase. The enzymatic interesterification resulted in a single phase liquid pr ...
- Estévez, A.; Giménez, G.
- Aquaculture nutrition 2017 v.23 no.6 pp. 1264-1273
- lipid content, etc ; Artemia; Rotifera; docosahexaenoic acid; egg yolk; eicosapentaenoic acid; emulsifiers; emulsifying properties; emulsions; fatty acid composition; nauplii; oils; Show all 12 Subjects
- ... Five variables relating to the enrichment of live prey were studied using experimental micellar emulsions. Rotifers and Artemia nauplii were enriched for 12 and 24 hrs, respectively, and sampled at several intervals to analyse their fatty acid profile and determine the better time length for enrichment. Two hour and 18 hr were shown to be the most effective in boosting rotifer and nauplii, respect ...