Artículos de revistas sobre el tema "Fats modification"
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Kurashige, J., N. Matsuzaki y K. Makabe. "MODIFICATION OF FATS AND OILS BY LIPASES". Journal of Dispersion Science and Technology 10, n.º 4-5 (enero de 1989): 531–59. http://dx.doi.org/10.1080/01932698908943187.
Texto completoТерещук, Любовь, Lyubovʼ Tereshchuk, Ксения Старовойтова y Ksenia Starovoytova. "Hghly Effective Methods of Modification of Fats in Milk-Containing Products". Food Processing: Techniques and Technology 48, n.º 3 (24 de enero de 2019): 115–23. http://dx.doi.org/10.21603/2074-9414-2018-3-115-123.
Texto completoValenzuela, Alfonso y Susana Nieto. "Biotechnology of lipids: The use of lipases for the structural modification of fats and oils". Grasas y Aceites 45, n.º 5 (30 de octubre de 1994): 337–43. http://dx.doi.org/10.3989/gya.1994.v45.i5.1024.
Texto completoNISHIMOTO, Tsugio, Tsugio Izumi y Hayato KUBOTA. "The Modification of Fats and Oils by Bioreactor Process". Journal of Japan Oil Chemists' Society 41, n.º 9 (1992): 960–68. http://dx.doi.org/10.5650/jos1956.41.960.
Texto completoTRIVEDI, Ruby y R. P. SINGH. "Modification of Oils and Fats to Produce Structured Lipids". Journal of Oleo Science 54, n.º 8 (2005): 423–30. http://dx.doi.org/10.5650/jos.54.423.
Texto completoKoritala, S., C. W. Hesseltine, E. H. Pryde y T. L. Mounts. "Biochemical modification of fats by microorganisms: A preliminary survey". Journal of the American Oil Chemists' Society 64, n.º 4 (abril de 1987): 509–13. http://dx.doi.org/10.1007/bf02636384.
Texto completoKowalska, Małgorzata, Paweł Turek, Anna Żbikowska, Monika Babut y Jerzy Szakiel. "The Quality of Emulsions with New Synthetized Lipids Stabilized by Xanthan Gum". Biomolecules 11, n.º 2 (3 de febrero de 2021): 213. http://dx.doi.org/10.3390/biom11020213.
Texto completoMukherjee, Kumar D. "Lipase-Catalyzed Reactions for Modification of fats and other Lipids". Biocatalysis 3, n.º 4 (enero de 1990): 277–93. http://dx.doi.org/10.3109/10242429008992072.
Texto completoVilleneuve, Pierre. "Plant lipases and their applications in oils and fats modification". European Journal of Lipid Science and Technology 105, n.º 6 (junio de 2003): 308–17. http://dx.doi.org/10.1002/ejlt.200390061.
Texto completoLambert, Marc S., Kathleen M. Botham y Peter A. Mayes. "Modification of the fatty acid composition of dietary oils and fats on incorporation into chylomicrons and chylomicron remnants". British Journal of Nutrition 76, n.º 3 (septiembre de 1996): 435–45. http://dx.doi.org/10.1079/bjn19960048.
Texto completoXavier Malcata, F., Hector R. Reyes, Hugo S. Garcia, Charles G. Hill y Clyde H. Amundson. "Immobilized lipase reactors for modification of fats and oils-A review". Journal of the American Oil Chemists' Society 67, n.º 12 (diciembre de 1990): 890–910. http://dx.doi.org/10.1007/bf02541845.
Texto completoMohamed, H. M. A., S. Bloomer y K. Hammadi. "Modification of Fats by Lipase Interesterification I: Changes in Glyceride Structure". Fett Wissenschaft Technologie/Fat Science Technology 95, n.º 11 (1993): 428–31. http://dx.doi.org/10.1002/lipi.19930951105.
Texto completoWoźniak, Magdalena, Małgorzata Kowalska, Serge Tavernier y Anna Żbikowska. "Enzymatically Modified Fats Applied in Emulsions Stabilized by Polysaccharides". Biomolecules 11, n.º 1 (31 de diciembre de 2020): 49. http://dx.doi.org/10.3390/biom11010049.
Texto completoGuo, Zheng y Xuebing Xu. "New opportunity for enzymatic modification of fats and oils with industrial potentials". Organic & Biomolecular Chemistry 3, n.º 14 (2005): 2615. http://dx.doi.org/10.1039/b506763d.
Texto completoRodrigues, Rafael C. y Roberto Fernandez-Lafuente. "Lipase from Rhizomucor miehei as a biocatalyst in fats and oils modification". Journal of Molecular Catalysis B: Enzymatic 66, n.º 1-2 (septiembre de 2010): 15–32. http://dx.doi.org/10.1016/j.molcatb.2010.03.008.
Texto completoWillis, Wendy M., Robert W. Lencki y Alejandro G. Marangoni. "Lipid Modification Strategies in the Production of Nutritionally Functional Fats and Oils". Critical Reviews in Food Science and Nutrition 38, n.º 8 (diciembre de 1998): 639–74. http://dx.doi.org/10.1080/10408699891274336.
Texto completoHalling, P. J. "Lipase-Catalysed Modification of Oils and Fats in Organic Two-Phase Systems". Fett Wissenschaft Technologie/Fat Science Technology 92, n.º 2 (1990): 74–79. http://dx.doi.org/10.1002/lipi.19900920207.
Texto completoBrooksbank, A. M., J. W. Latchford y S. M. Mudge. "Degradation and modification of fats, oils and grease by commercial microbial supplements". World Journal of Microbiology and Biotechnology 23, n.º 7 (15 de diciembre de 2006): 977–85. http://dx.doi.org/10.1007/s11274-006-9323-1.
Texto completoMacKenzie, Andrew D. y David E. Stevenson. "Modification of the nutritional properties of fats using lipase catalysed directed interesterification". Biotechnology Letters 17, n.º 4 (abril de 1995): 383–88. http://dx.doi.org/10.1007/bf00130794.
Texto completoBednarski, W., M. Adamczak, J. Kowalewska-Piontas y R. Zadernowski. "Biotechnological methods for the up-grading and modification of animal waste fats". Acta Biotechnologica 14, n.º 4 (1994): 387–93. http://dx.doi.org/10.1002/abio.370140412.
Texto completoSamigullin, D. I., A. M. Ezhkova, R. A. Volkov y V. O. Ezhkov. "FATTY ACID COMPOSITION OF DAIRY PRODUCTS AT THEIR MODIFICATION (FALSIFICATION)". Scientific Notes Kazan Bauman State Academy of Veterinary Medicine 246, n.º 2 (1 de junio de 2021): 194–97. http://dx.doi.org/10.31588/2413-4201-1883-246-2-194-197.
Texto completoFilip, V., M. Zárubová, I. Piska y J. Šmidrkal. "Fat blends on the base of structural triglycerides". Czech Journal of Food Sciences 22, SI - Chem. Reactions in Foods V (1 de enero de 2004): S76—S79. http://dx.doi.org/10.17221/10616-cjfs.
Texto completoUdovenko, Oleksiy, Fedir Gladkiy, Ivan Shkredov, Kateryna Havriushenko, Olena Litvinenko y Katerina Kunitsia. "TECHNOLOGY OF CULINARY (FRYING) FATS". EUREKA: Life Sciences 3 (31 de mayo de 2020): 10–17. http://dx.doi.org/10.21303/2504-5695.2020.001318.
Texto completoKorchak, Mykola, Oleksandr Bragin, Olena Petrova, Natalia Shevchuk, Liudmyla Strikha, Serhii Stankevych, Yana Svishchova, Natalia Khimenko, Olesya Filenko y Olena Petukhova. "Development of transesterification model for safe technology of chemical modification of oxidized fats". Eastern-European Journal of Enterprise Technologies 6, n.º 6 (120) (31 de diciembre de 2022): 14–19. http://dx.doi.org/10.15587/1729-4061.2022.266931.
Texto completoMohamed, H. M. A. y K. Larsson. "Modification of Fats by Lipase Interesterification II: Effect on Crystallization Behaviour and Functional Properties". Fett Wissenschaft Technologie/Fat Science Technology 96, n.º 2 (1994): 56–59. http://dx.doi.org/10.1002/lipi.19940960206.
Texto completoChehade, Leila, Zeinab Amanda Jaafar, Dana El Masri, Hassan Zmerly, Dima Kreidieh, Hana Tannir, Leila Itani y Marwan El Ghoch. "Lifestyle Modification in Rheumatoid Arthritis: Dietary and Physical Activity Recommendations Based on Evidence". Current Rheumatology Reviews 15, n.º 3 (31 de julio de 2019): 209–14. http://dx.doi.org/10.2174/1573397115666190121135940.
Texto completoТерещук, Любовь, Lyubovʼ Tereshchuk, Ксения Старовойтова y Ksenia Starovoytova. "Enzymatic Reetherification in the Production of Butterfat Substitutes". Food Processing: Techniques and Technology 49, n.º 2 (8 de agosto de 2019): 270–80. http://dx.doi.org/10.21603/2074-9414-2019-2-270-280.
Texto completoPortero-Otin, M., M. J. Bellmunt, J. R. Requena y R. Pamplona. "Protein modification by advanced Maillard adducts can be modulated by dietary polyunsaturated fatty acids". Biochemical Society Transactions 31, n.º 6 (1 de diciembre de 2003): 1403–5. http://dx.doi.org/10.1042/bst0311403.
Texto completoSridhar, R., G. Lakshminarayana y T. N. B. Kaimal. "Modification of selected indian vegetable fats into cocoa butter substitutes by lipase-catalyzed ester interchange". Journal of the American Oil Chemists' Society 68, n.º 10 (octubre de 1991): 726–30. http://dx.doi.org/10.1007/bf02662160.
Texto completoAhmad, Sana, Aliya Riaz, Hina Abbasi, Reeja Eijaz y Muhammad Noman Syed. "Modification of Process Parameters for Enhanced Lipase Induction from Bacillus SR1". RADS Journal of Biological Research & Applied Sciences 10, n.º 1 (16 de julio de 2019): 14–17. http://dx.doi.org/10.37962/jbas.v10i1.137.
Texto completoAshok B. Giri, Vishal T. Shinde, Pradip R. Lengare y Dr. Ramdas D. Shinde. "Lifestyle modifications: A key to manage diabetes". GSC Biological and Pharmaceutical Sciences 13, n.º 3 (30 de diciembre de 2020): 141–48. http://dx.doi.org/10.30574/gscbps.2020.13.3.0405.
Texto completoKhan, Yasmee, Manal M. Khan, Arati L. Chandani y M. Raza Farooqui. "Dyslipidemia and obesity management; lifestyle modification: an Indian perspective". International Journal of Advances in Medicine 4, n.º 5 (22 de septiembre de 2017): 1196. http://dx.doi.org/10.18203/2349-3933.ijam20174277.
Texto completoArana-Peña, Sara, Diego Carballares, Ángel Berenguer-Murcia, Andrés R. Alcántara, Rafael C. Rodrigues y Roberto Fernandez-Lafuente. "One Pot Use of Combilipases for Full Modification of Oils and Fats: Multifunctional and Heterogeneous Substrates". Catalysts 10, n.º 6 (29 de mayo de 2020): 605. http://dx.doi.org/10.3390/catal10060605.
Texto completoAwad, Tarek S. "Ultrasonic studies of the crystallization behavior of two palm fats O/W emulsions and its modification". Food Research International 37, n.º 6 (julio de 2004): 579–86. http://dx.doi.org/10.1016/j.foodres.2004.03.003.
Texto completoNaughton, Shaan S., Michael L. Mathai, Deanne H. Hryciw y Andrew J. McAinch. "Fatty Acid Modulation of the Endocannabinoid System and the Effect on Food Intake and Metabolism". International Journal of Endocrinology 2013 (2013): 1–11. http://dx.doi.org/10.1155/2013/361895.
Texto completoB, Sandhya y Nagamani T.S. "Isolation, Purification and Analysis of Pancreatic Lipase from ‘Gallus gallus domesticus’". International Journal of Innovative Science and Research Technology 5, n.º 7 (29 de julio de 2020): 590–94. http://dx.doi.org/10.38124/ijisrt20jul338.
Texto completoLee, Hye-Ah y Hyesook Park. "Substitution of Carbohydrates for Fats and Risk of Type 2 Diabetes among Korean Middle-Aged Adults: Findings from the Korean Genome and Epidemiology Study". Nutrients 14, n.º 3 (3 de febrero de 2022): 654. http://dx.doi.org/10.3390/nu14030654.
Texto completoDu, X. J., A. M. Dart y R. A. Riemersma. "Lack of modulation by dietary unsaturated fats on sympathetic neurotransmission in rat hearts". American Journal of Physiology-Heart and Circulatory Physiology 265, n.º 3 (1 de septiembre de 1993): H886—H892. http://dx.doi.org/10.1152/ajpheart.1993.265.3.h886.
Texto completoSasunova, Armida, Sergey Morozov y Vasily Isakov. "Dietary Patterns in Patients With Different Forms of Non-alcoholic Fatty Liver Disease". Current Developments in Nutrition 5, Supplement_2 (junio de 2021): 450. http://dx.doi.org/10.1093/cdn/nzab038_062.
Texto completoTemkov, Mishela y Vlad Mureșan. "Tailoring the Structure of Lipids, Oleogels and Fat Replacers by Different Approaches for Solving the Trans-Fat Issue—A Review". Foods 10, n.º 6 (14 de junio de 2021): 1376. http://dx.doi.org/10.3390/foods10061376.
Texto completoAdebo, Janet Adeyinka, Patrick Berka Njobeh, Sefater Gbashi, Ajibola Bamikole Oyedeji, Opeoluwa Mayowa Ogundele, Samson Adeoye Oyeyinka y Oluwafemi Ayodeji Adebo. "Fermentation of Cereals and Legumes: Impact on Nutritional Constituents and Nutrient Bioavailability". Fermentation 8, n.º 2 (30 de enero de 2022): 63. http://dx.doi.org/10.3390/fermentation8020063.
Texto completoKowalska, Małgorzata, Marcin Krzton-Maziopa, Anna Krzton-Maziopa, Anna Zbikowska y Jerzy Szakiel. "Rheological Characterization and Quality of Emulsions Based on Fats Produced during the Reaction Catalyzed by Immobilized Lipase from Rhizomucor Miehei". Catalysts 12, n.º 6 (13 de junio de 2022): 649. http://dx.doi.org/10.3390/catal12060649.
Texto completoBisciglia, Andrea, Vincenzo Pasceri, Diego Irini, Antonio Varveri y Giulio Speciale. "Risk Factors for Ischemic Heart Disease". Reviews on Recent Clinical Trials 14, n.º 2 (31 de mayo de 2019): 86–94. http://dx.doi.org/10.2174/1574887114666190328125153.
Texto completoGurd, C., B. Jefferson, R. Villa y C. De Castro Rodriguez. "Determination of fats, oils and greases in food service establishment wastewater using a modification of the Gerber method". Water and Environment Journal 34, n.º 1 (13 de noviembre de 2018): 5–13. http://dx.doi.org/10.1111/wej.12431.
Texto completoMa, Ke, Jianying Wang, Bin Shen, Li Qiu, Xingxu Huang y Zheng Li. "Efficient targeting of FATS at a common fragile site in mice through TALEN-mediated double-hit genome modification". Biotechnology Letters 36, n.º 3 (25 de octubre de 2013): 471–79. http://dx.doi.org/10.1007/s10529-013-1387-z.
Texto completoZeman, Petr, Vladimír Hönig, Martin Kotek, Jan Táborský, Michal Obergruber, Jakub Mařík, Veronika Hartová y Martin Pechout. "Hydrotreated Vegetable Oil as a Fuel from Waste Materials". Catalysts 9, n.º 4 (4 de abril de 2019): 337. http://dx.doi.org/10.3390/catal9040337.
Texto completoBaranova, Zinaida, Irina Krasina, Natalia Tarasenko y Rimma Elemanova. "Application of combined methods for the production of ingredients for the confectionery industry". E3S Web of Conferences 285 (2021): 05005. http://dx.doi.org/10.1051/e3sconf/202128505005.
Texto completoGutiérrez Guerrero, María del Carmen, Flor de María Alvarez Mitre, Jorge Fernando Toro Vazquez, Fidel Guevara Lara y Juan Jáuregui Rincón. "MODIFICATION OF LARD’S THERMAL PROPERTIES TO IMPROVE ITS FUNCTIONALITY: POTENTIAL COCOA BUTTER SUBSTITUTE". Biotecnia 21, n.º 1 (23 de diciembre de 2018): 29–36. http://dx.doi.org/10.18633/biotecnia.v21i1.810.
Texto completoBisht, Anju T. y Vallari T. Kukreti. "Food Consumption Pattern and Lifestyle Modification Traits in Relation to the Level of Stress among Individuals of Uttarakhand, India". International Journal of Social Sciences and Management 3, n.º 4 (31 de octubre de 2016): 239–45. http://dx.doi.org/10.3126/ijssm.v3i4.15889.
Texto completoKhammash, Amal Al, Rawan Ajeen y Reema F. Tayyem. "Assessment of Nutrients Associated With the Risk of Osteoporosis in Postmenopausal Women: A Case-Control Study". Current Research in Nutrition and Food Science Journal 10, n.º 1 (29 de marzo de 2022): 113–28. http://dx.doi.org/10.12944/crnfsj.10.1.09.
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