The Enzymatic Preparation of Human Milk Fat Substitute Intermediate Rich in Palmitic Acid at <i>sn</i>-2 Position and Low-Unsaturated Fatty Acids at <i>sn</i>-1(3) Positions from Palm Oil Substrate

Production of triacylglycerols rich in palmitic acid at position 2 as intermediates for the synthesis of human milk fat substitutes by enzymatic acidolysis

exploring motivation and english test preparation strategies of iranian pre-university candidates during and at the end of test preparation period for konkur examination

the current study aimed at investigating the relationship between motivation and test preparation strategies (tpss) used by iranian pre-university students in their preparation period for the university entrance exam (uee). due to the importance of uee in iran, this study also attempted to show its impact on these two important variables. to this end, 100 pre-university students in an iranian p...

Fatty acids profile and physicochemical properties of various shortenings formulated with palm oil

Shortenings are a mixture of one or more vegetable edible oil with partial hydrogenation in mixed with or without animal fat. In this study, three formulations of shortenings, with the best commercial and technological properties were prepared. Increasing consumption of shortenings at the human daily diet, with low adverse coronary effects in human daily diet, three formulations prepared using ...

Human Milk Fat Substitute Produced by Enzymatic Interesterification of Vegetable Oil Blend

Palm oil, palm kernel oil, olive oil, sunflower oil, and marine oil blend, formulated in the mass ratio of 4.0:3.5:1.0:1.5:0.2, was subjected to interesterification catalyzed by lipase from Thermomyces lanuginosa (Lipozyme TL IM) for obtaining a product that contains similar triacylglycerol (TAG) structure to that of human milk fat (HMF). Reactions were carried out in a double jacketed glass ve...

Sensorial characteristics and fatty acid mozzarella cheese from milk of crossbred cows fed with palm oil and coconut fat

The aim was to improve nutritional quality of cows’ milk and use it as raw material for mozzarella cheese. Three treatments were tested with 23 healthy animals ranging power: control, palm oil and coconut oil. Collection was performed in 21 days and another after 36 days. Proximate composition (moisture, ash, fat, protein, carbohydrates), sensory, color (CIE L, a, b) and texture were made for m...