8,671 results
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202. Enzymatic hydrolysis of extruded-expelled soy flour and resulting functional properties
203. Modification of maillard browning in a microwaved glucose/glycine model system by water-soluble natural antioxidants and foods containing them
204. Extraction and purification of oryzanol from rice bran oil and rice bran oil soapstock
205. The effect of shear on the crystallization of cocoa butter
206. Antioxidant activity of rapeseed phenolics and their interactions with tocopherols during lipid oxidation
207. Microstructure and fractal analysis of fat crystal networks
208. Effect of temperature programming on the performance of urea inclusion compound-based free fatty acid fractionation
209. Chemical modification of vegetable oils for lubricant applications
210. A study of the oxidation and wear properties of vegetable oils: Soybean oil without additives
211. The production of fatty acid isopropyl esters and their use as a diesel engine fuel
212. Enzymatic production of alkyl esters through alcoholysis: A critical evaluation of lipases and alcohols
213. Determination of the fatty acid composition of canola, flax, and solin by near-infrared spectroscopy
214. A novel process for physically refining rice bran oil through simultaneous degumming and dewaxing
215. Enzyme-Catalyzed modification of oilseed materials to produce eco-friendly products
216. Diacylglycerols from butterfat: Production by glycerolysis and short-path distillation and analysis of physical properties
217. Microscale recovery of total lipids from fish tissue by accelerated solvent extraction
218. Investigation of soy protein-kymene® adhesive systems for wood composites
219. Direct analysis of Ca, P, and Fe in oleochemicals by inductively coupled plasma MS
220. Zero-trans shortening using palm stearin and rice bran oil
221. Fatty acid selectivity of microbial lipase and lipolytic enzymes from salmonid fish intestines toward astaxanthin diesters
222. Evolution of the oxidation process in olive oil triacylglycerol under accelerated storage conditions (40–60°C)
223. The influence of antioxidants on the oxidation stability of biodiesel
224. Fat-soluble vitamin extraction by analytical supercritical carbon dioxide
225. Low-palmitic, low-linolenic soybean development
226. Extraction of wheat germ oil by supercritical CO2: Oil and defatted cake characterization
227. Soya protein products in cereal grain foods
228. Current equipment for mechanical oil extraction
229. Quality control in storage and transport of edible oils
230. Kinetics of Bleaching of Vegetable Oils
231. Toxicology and biochemistry of butylated hydroxyanisole and butylated hydroxytoluene
232. Confectionery fats from palm oil
233. The Brazilian soybean situation and its impact on the world oils market
234. A study of the color stability of commercial oleic acid
235. Improving the fatty acid composition of soybean oil
236. Control of crude oil dilution in palm oil mills
237. Fat-based dibasic acids
238. Soya protein products for institutional feeding systems
239. New applications for fatty acids and derivatives
240. Effect of pH on a gossypol complex with phospholipids: Gossypol-PE
241. A comparative study of dairy whipping cream and palm oil-based whipping cream in terms of FA composition and foam stability
242. The autoxidative contraction of monolayers of linoleic acid at a gas-water interface
243. The fatty acids of degras
244. Plant lipids
245. Molar refraction, molar volume, and refractive index of fatty acid esters and related compounds in the liquid state
246. Estimating carbonyl compounds in rancid fats and foods
247. Further observations on the 2-thiobarbituric acid method for the measurement of oxidative rancidity
248. Fatty acid components of fried foods and fats used for frying
249. Analysis of oil-based pharmaceuticals
250. Margarine: 100 years of technological and legal progress
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