The effect of temperature on lipid classes and their fatty acid profiles in Lipomyces starkeyi.
- Published in:
- Journal of the American Oil Chemists' Society (JAOCS), 1996, v. 73, n. 8, p. 1071, doi. 10.1007/BF02523419
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- Publication type:
- Article
Works matching IS 0003021X AND DT 1996 AND VI 73 AND IP 8
Results: 19
1
2
Mechanism of physical modification of insoluble soy protein concentrate.
- Published in:
- Journal of the American Oil Chemists' Society (JAOCS), 1996, v. 73, n. 8, p. 1067, doi. 10.1007/BF02523418
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- Article
3
Alkali-modified soy proteins: Effect of salts and disulfide bond cleavage on adhesion and viscosity.
- Published in:
- Journal of the American Oil Chemists' Society (JAOCS), 1996, v. 73, n. 8, p. 1063, doi. 10.1007/BF02523417
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- Publication type:
- Article
4
Enzymatic modification of evening primrose oil: Incorporation of n−3 polyunsaturated fatty acids.
- Published in:
- Journal of the American Oil Chemists' Society (JAOCS), 1996, v. 73, n. 8, p. 1059, doi. 10.1007/BF02523416
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- Publication type:
- Article
5
Crystallization kinetics of the pure triacylglycerols glycerol-1,3-dipalmitate-2-oleate, glycerol-1-palmitate-2-oleate-3-stearate, and glycerol-1,3-distearate-2-oleate.
- Published in:
- Journal of the American Oil Chemists' Society (JAOCS), 1996, v. 73, n. 8, p. 1051, doi. 10.1007/BF02523415
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- Publication type:
- Article
6
Soybean lipoxygenase-promoted oxidation of free and esterified linoleic acid in the presence of deoxycholate.
- Published in:
- Journal of the American Oil Chemists' Society (JAOCS), 1996, v. 73, n. 8, p. 1045, doi. 10.1007/BF02523414
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- Publication type:
- Article
7
Determination of the oxidative stability of vegetable oils by rancimat and conductivity and chemiluminescence measurements.
- Published in:
- Journal of the American Oil Chemists' Society (JAOCS), 1996, v. 73, n. 8, p. 1039, doi. 10.1007/BF02523413
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- Publication type:
- Article
8
Validation of the rancimat test for the assessment of the relative stability of fish oils.
- Published in:
- Journal of the American Oil Chemists' Society (JAOCS), 1996, v. 73, n. 8, p. 1033, doi. 10.1007/BF02523412
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- Publication type:
- Article
9
Eicosapentaenoic acid (20∶5n-3) from the marine microalga Phaeodactylum tricornutum.
- Published in:
- Journal of the American Oil Chemists' Society (JAOCS), 1996, v. 73, n. 8, p. 1025, doi. 10.1007/BF02523411
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- Publication type:
- Article
10
Interference of polar lipids with the alkalimetric determination of free fatty acid in fish lipids.
- Published in:
- Journal of the American Oil Chemists' Society (JAOCS), 1996, v. 73, n. 8, p. 1019, doi. 10.1007/BF02523410
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- Publication type:
- Article
11
C nuclear magnetic resonance spectroscopic analysis of the triacylglycerol composition of some margarines.
- Published in:
- Journal of the American Oil Chemists' Society (JAOCS), 1996, v. 73, n. 8, p. 1011, doi. 10.1007/BF02523409
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- Publication type:
- Article
12
Rapid determination of the total trans content of neat hydrogenated oils by attenuated total reflection spectroscopy.
- Published in:
- Journal of the American Oil Chemists' Society (JAOCS), 1996, v. 73, n. 8, p. 1003, doi. 10.1007/BF02523408
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- Publication type:
- Article
13
Chemical composition and physical properties of soft (tub) margarines sold in Malaysia.
- Published in:
- Journal of the American Oil Chemists' Society (JAOCS), 1996, v. 73, n. 8, p. 995, doi. 10.1007/BF02523407
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- Publication type:
- Article
14
Is plastic fat rheology governed by the fractal nature of the fat crystal network?
- Published in:
- Journal of the American Oil Chemists' Society (JAOCS), 1996, v. 73, n. 8, p. 991, doi. 10.1007/BF02523406
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- Publication type:
- Article
15
Restructuring butterfat through blending and chemical interesterification. 3. Rheology.
- Published in:
- Journal of the American Oil Chemists' Society (JAOCS), 1996, v. 73, n. 8, p. 983, doi. 10.1007/BF02523405
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- Publication type:
- Article
16
Restructuring butterfat through blending and chemical interesterification. 2. Microstructure and polymorphism.
- Published in:
- Journal of the American Oil Chemists' Society (JAOCS), 1996, v. 73, n. 8, p. 973, doi. 10.1007/BF02523404
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- Publication type:
- Article
17
Restructing butterfat through blending and chemical interesterification. 1. Melting behavior and triacylglycerol modifications.
- Published in:
- Journal of the American Oil Chemists' Society (JAOCS), 1996, v. 73, n. 8, p. 963, doi. 10.1007/BF02523403
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- Publication type:
- Article
18
Applications of milk-fat fractions in confectionery products.
- Published in:
- Journal of the American Oil Chemists' Society (JAOCS), 1996, v. 73, n. 8, p. 945, doi. 10.1007/BF02523401
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- Publication type:
- Article
19
Contribution of triglycerides from cocoa butter to the physical properties of milkfat fractions.
- Published in:
- Journal of the American Oil Chemists' Society (JAOCS), 1996, v. 73, n. 8, p. 955, doi. 10.1007/BF02523402
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- Publication type:
- Article