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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 ...
- Colin, Verónica Leticia; Bourguignon, Natalia; Gómez, Johana Stefi; de Carvalho, Kátia Gianni; Ferrero, Marcela Alejandra; Amoroso, María Julia
- Water, air, and soil pollution 2017 v.228 no.12 pp. 454
- lipid content, etc ; Actinobacteria; biodegradability; bioremediation; carbon; carboxylic ester hydrolases; effluents; emulsifying; emulsifying properties; emulsions; enzyme activity; glycerol; liquids; metabolites; microorganisms; nitrogen; octoxynol; oils; peptones; sodium dodecyl sulfate; sugarcane; surfactants; urea; vinasse; Show all 24 Subjects
- ... The replacement of synthetic surface-active compounds (SACs) by their microbial counterparts is carving out a niche for themselves in the field of bioremediation. However, the high cost of microbial products has limited their application at a realistic scale. In the current study, several hydrocarbon-degrading microorganisms were assayed as potential SAC producers in low-cost liquid media. Only th ...