Effect of enzymatic interesterification on the melting point of tallow-rapeseed oil (LEAR) mixture

1992 ◽  
Vol 69 (2) ◽  
pp. 126-129 ◽  
Author(s):  
P. Forssell ◽  
R. Kervinen ◽  
M. Lappi ◽  
P. Linko ◽  
T. Suortti ◽  
...  
Keyword(s):  
Melting Point ◽  
Rapeseed Oil ◽  
Enzymatic Interesterification

Chemical and enzymatic interesterification of a beef tallow and rapeseed oil equal-weight blend

2004 ◽  
Vol 106 (10) ◽  
pp. 655-664 ◽  
Author(s):  
Boleslaw Kowalski ◽  
Katarzyna Tarnowska ◽  
Eliza Gruczynska ◽  
Witold Bekas
Keyword(s):  
Beef Tallow ◽  
Rapeseed Oil ◽  
Enzymatic Interesterification ◽  
Equal Weight

scholarly journals Chemical and Enzymatic Interesterification of Beef Tallow and Rapeseed Oil Blend with Low Content of Tallow

2004 ◽  
Vol 53 (10) ◽  
pp. 479-488 ◽  
Author(s):  
Boleslaw KOWALSKI ◽  
Katarzyna TARNOWSKA ◽  
Eliza GRUCZYNSKA ◽  
Witold BEKAS
Keyword(s):  
Beef Tallow ◽  
Rapeseed Oil ◽  
Enzymatic Interesterification ◽  
Oil Blend

Enzymatic Interesterification of Heterotrophic Microalgal Oil with Rapeseed Oil to Decrease the Levels of Tripalmitin

2018 ◽  
Vol 120 (7) ◽  
pp. 1800063 ◽  
Author(s):  
André S. Bogevik ◽  
Heli Nygren ◽  
Thomas Balle ◽  
Bjørn O. Haugsgjerd ◽  
Katerina Kousoulaki
Keyword(s):  
Rapeseed Oil ◽  
Enzymatic Interesterification ◽  
Microalgal Oil

Enzymatic Interesterification of a Lard and Rapeseed Oil Equal-Weight Blend

2013 ◽  
Vol 62 (4) ◽  
pp. 187-193 ◽  
Author(s):  
Eliza Gruczynska ◽  
Dorota Kowalska ◽  
Mariola Kozlowska ◽  
Malgorzata Kowalska ◽  
Boleslaw Kowalski
Keyword(s):  
Rapeseed Oil ◽  
Enzymatic Interesterification ◽  
Equal Weight

Modification of Beef Tallow Stearin by Chemical and Enzymatic Interesterification with Rapeseed Oil

2007 ◽  
Vol 2 (6) ◽  
pp. 521-528 ◽  
Author(s):  
Malgorzata Kowalska ◽  
Witold Bekas ◽  
Dorota Kowalska ◽  
Marta Lobacz ◽  
Boleslaw Kowalski
Keyword(s):  
Beef Tallow ◽  
Rapeseed Oil ◽  
Enzymatic Interesterification

Effect of Enzymatic Interesterification on Melting Point of Palm Olein

2003 ◽  
Vol 110 (1) ◽  
pp. 45-52 ◽  
Author(s):  
Atif A. A. Yassin ◽  
Ibrahim O. Mohamed ◽  
Mohd N. Ibrahim ◽  
Mohd S. A. Yusoff
Keyword(s):  
Melting Point ◽  
Palm Olein ◽  
Enzymatic Interesterification

Enzymatic Interesterification of Butterfat with Rapeseed Oil in a Continuous Packed Bed Reactor

2005 ◽  
Vol 53 (14) ◽  
pp. 5617-5624 ◽  
Author(s):  
Torben H. Rønne ◽  
Tiankui Yang ◽  
Huiling Mu ◽  
Charlotte Jacobsen ◽  
Xuebing Xu
Keyword(s):  
Rapeseed Oil ◽  
Packed Bed ◽  
Packed Bed Reactor ◽  
Enzymatic Interesterification

Voids in Irradiated Tungsten and Molybdenum

1969 ◽  
Vol 27 ◽  
pp. 190-191
Author(s):  
Robert C. Rau ◽  
Robert L. Ladd
Keyword(s):  
Melting Point ◽  
Fast Neutron ◽  
Neutron Irradiation ◽  
Elevated Temperatures ◽  
Irradiation Temperature ◽  
The Body ◽  
Face Centered Cubic ◽  
Body Centered Cubic ◽  
Cubic Metals ◽  
Face Centered

Recent studies have shown the presence of voids in several face-centered cubic metals after neutron irradiation at elevated temperatures. These voids were found when the irradiation temperature was above 0.3 Tm where Tm is the absolute melting point, and were ascribed to the agglomeration of lattice vacancies resulting from fast neutron generated displacement cascades. The present paper reports the existence of similar voids in the body-centered cubic metals tungsten and molybdenum.

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