Turning pork processing waste into value-added chemicals for the food industry
Tài liệu tham khảo
Agarwal, 2007, Performance and emissions characteristics of Jatropha oil (preheated and blends) in a direct injection compression ignition engine, Appl. Therm. Eng., 27, 2314, 10.1016/j.applthermaleng.2007.01.009
Sato, 2001, Crystallization behavior of fats and lipids—a review, Chem. Eng. Sci., 56, 2255, 10.1016/S0009-2509(00)00458-9
Silva, 2008, Crystallization behavior of structured lipids by chemical interesterification of lard and soybean oil, Quim. Nova, 31, 330, 10.1590/S0100-40422008000200027
Moonen, 2004, 40
Castro, 2004, Modification of oils and fats by biotransformation, Quim. Nova, 27, 146, 10.1590/S0100-40422004000100025
Cunha, 2002, Study of physical fractionation of fish oil via winterization, Braz. J. Food Sci. Technol., 97, 183
Al-Saqer, 2004, Developing functional foods using red palm olein.IV. Tocopherols and tocotrienols, Food Chem., 85, 579, 10.1016/j.foodchem.2003.08.003
Nagachinta, 2012, Enrichment of palm olein with long chain polyunsaturated fatty acids by enzymatic acidolysis, LWT- Food Sci. Technol., 46, 29, 10.1016/j.lwt.2011.10.027
Chiu, 2007, Fracionamento a seco da gordura de frango em escala piloto, Braz. J. Pharm. Sci., 43, 421
Ming, 1999, Use of enzymatic transesterified palm stearin-sunflower oil blends in the preparation of table margarine formulation, Food Chem., 64, 83, 10.1016/S0308-8146(98)00083-1
Mayamol, 2004, Zero-trans shortening using palm stearin and rice bran oil, J. Am. Oil Chem. Soc., 81, 407, 10.1007/s11746-004-0914-7
Bootello, 2012, Evaluation of high oleic-high stearic sunflower hard stearins for cooca butter equivalent formulation, Food Chem., 134, 1409, 10.1016/j.foodchem.2012.03.040
Jahurul, 2014, Cocoa butter replacers from blends of mango seeds fat extracted by supercritical carbon dioxide and palm stearin, Food Res. Int., 65, 401, 10.1016/j.foodres.2014.06.039
Rousseau, 1996, Restructuring butterfat through blending and chemical interesterification: melting behavior and triacylglycerol modifications, J. Am. Oil Chem. Soc., 73, 963, 10.1007/BF02523403
Toro-Vazquez, 2000, Crystallization kinetics of palm stearin in blends with sesame seed oil, J. Am. Oil Chem. Soc., 77, 297, 10.1007/s11746-000-0049-x
Piska, 2006, Properties and crystallization of fat blends, J. Food Eng., 77, 433, 10.1016/j.jfoodeng.2005.07.010
American Oil Chemists Society. Official Methods and Recommended Practices, 1998
Martins, 2012, Comparison of extraction and transesterification methods on the determination of the fatty acid contents of three Brazilian seaweed species, Braz. J. Pharmcogn., 22, 854, 10.1590/S0102-695X2012005000088
Crexi, 2010, Production and refinement of oil from carp (Cyprinus carpio) viscera, Food Chem., 119, 945, 10.1016/j.foodchem.2009.07.050
Boran, 2010, Changes in the quality of fish oils due to storage temperature and time, Food Chem., 98, 693, 10.1016/j.foodchem.2005.06.041
Khattab, 2013, Quality evaluation of flaxseed oil obtained by different extraction techniques, LWT –, Food Sci. Technol., 53, 338
Codex Alimentarius Commission, 1999
Cunha, 2009, Winterization of fish oil with solvent, Braz. J. Food Sci. Technol., 29, 207
Paucar-Menacho, 2007, Refining of rice bran oil (Oryza sativa L.) to preserve γ-orizanol, Braz, J. Food Sci. Technol., 27, 45, 10.1590/S0101-20612007000500009
Wu, 2008, Salmon byproduct storage and oil extraction, Food Chem., 111, 868, 10.1016/j.foodchem.2008.04.064
Anwar, 2013, Characterization of olive oils obtained from wild olive trees (Olea ferruginea royle) in Pakistan, Food Res. Int., 54, 1965, 10.1016/j.foodres.2013.09.029
Silva, 2006, Physical properties of structured lipids from lard and soybean oil, Braz. J. Food Sci. Technol., 42, 223
Padilha, 2010, Fatty acid isolation by crystallization of fish oil fractioned by enzymatic hydrolysis, Braz. J. Food Sci. Technol., 30, 35