palm oil stearins, 91079-14-0

Articles:

PubMed:	Impact of different deacidification methods on quality characteristics and composition of olein and stearin in crude red palm oil.
PubMed:	Determination of 3-monochloropropane-1,2-diol fatty acid esters in Brazilian vegetable oils and fats by an in-house validated method.
PubMed:	Effect of high pressure microfluidization on the crystallization behavior of palm stearin - palm olein blends.
PubMed:	Composition and thermal analysis of binary mixtures of mee fat and palm stearin.
PubMed:	Hard cocoa butter replacers from mango seed fat and palm stearin.
PubMed:	Plastic fats from sal, mango and palm oil by lipase catalyzed interesterification.
PubMed:	Stearic acids at sn-1, 3 positions of TAG are more efficient at limiting fat deposition than palmitic and oleic acids in C57BL/6 mice.
PubMed:	Physicochemical properties and crystallisation behaviour of bakery shortening produced from stearin fraction of palm-based diacyglycerol blended with various vegetable oils.
PubMed:	Effect of lipid physical state of palm derivatives on β-carotene bleaching.
PubMed:	Comparative analysis of thermal behavior, isothermal crystallization kinetics and polymorphism of palm oil fractions.
PubMed:	Preparation of recombined milk using modified butterfats containing α-linolenic acid.
PubMed:	Effects of chemical interesterification on the physicochemical, microstructural and thermal properties of palm stearin, palm kernel oil and soybean oil blends.
PubMed:	Enzymatic and chemical interesterification of rice bran oil, sheaolein, and palm stearin and comparative study of their physicochemical properties.
PubMed:	Preparation of human milk fat substitutes from palm stearin with arachidonic and docosahexaenoic acid: combination of enzymatic and physical methods.
PubMed:	Enzymatic transesterification of palm stearin and olein blends to produce zero-trans margarine fat.
PubMed:	Chemical interesterification of blends of palm stearin, coconut oil, and canola oil: physicochemical properties.
PubMed:	A high performance liquid chromatography method for determination of furfural in crude palm oil.
PubMed:	DHA-rich fish oil reverses the detrimental effects of saturated fatty acids on postprandial vascular reactivity.
PubMed:	Physico-chemical properties of various palm-based diacylglycerol oils in comparison with their corresponding palm-based oils.
PubMed:	Immobilized Rhizopus oryzae lipase catalyzed synthesis of palm stearin and cetyl alcohol wax esters: optimization by response surface methodology.
PubMed:	Enzymatic synthesis of phenyl fatty hydroxamic acids from canola and palm oils.
PubMed:	Lipase-catalyzed preparation of human milk fat substitutes from palm stearin in a solvent-free system.
PubMed:	Effect of blending and emulsification on thermal behavior, solid fat content, and microstructure properties of palm oil-based margarine fats.
PubMed:	Optimisation of tripalmitin-rich fractionation from palm stearin by response surface methodology.
PubMed:	Effects of partially hydrogenated, semi-saturated, and high oleate vegetable oils on inflammatory markers and lipids.
PubMed:	Relationship between textural properties and sensory qualities of cookies made from medium- and long-chain triacylglycerol-enriched margarines.
PubMed:	Synthesis and characterization of fatty hydroxamic acids from triacylglycerides.
PubMed:	Production and physicochemical properties of functional-butterfat through enzymatic interesterification in a continuous reactor.
PubMed:	Physico-chemical properties and performance of high oleic and palm-based shortenings.
PubMed:	trans-Free margarines prepared with canola oil/palm stearin/palm kernel oil-based structured lipids.
PubMed:	Preparation of interesterified plastic fats from fats and oils free of trans fatty acid.
PubMed:	Development of palm-based reference materials for the quantification of fatty acids composition.
PubMed:	Enzymatic synthesis of fatty hydrazides from palm oils.
PubMed:	Properties of high-oleic palm oils derived by fractional crystallization.
PubMed:	Utilization of interesterified oil blends in the production of frankfurters.
PubMed:	Palm-based standard reference materials for iodine value and slip melting point.
PubMed:	Physicochemical and volatiles characterization of trans-free solid fats produced by lipase-catalyzed interesterification.
PubMed:	Optimizing palm oil and palm stearin utilization for sensory and textural properties of chicken frankfurters.
PubMed:	Monitoring lipase-catalyzed interesterification for bulky fat modification with FT-IR/NIR spectroscopy.
PubMed:	Inter-esterified palm products as alternatives to hydrogenation.
PubMed:	Nature and composition of fat bloom from palm kernel stearin and hydrogenated palm kernel stearin compound chocolates.
PubMed:	Novel experimental protocol to increase specific plasma nonesterified fatty acids in humans.
PubMed:	Regioisomerism of triacylglycerols in lard, tallow, yolk, chicken skin, palm oil, palm olein, palm stearin, and a transesterified blend of palm stearin and coconut oil analyzed by tandem mass spectrometry.
PubMed:	Characterization and fat migration of palm kernel stearin as affected by addition of desiccated coconut used as base filling centre in dark chocolate.
PubMed:	Influence of palm olein on protein utilisation in the growing rat.
PubMed:	Replacement of animal fat with fractionated and partially hydrogenated palm oil in beef burgers.
PubMed:	Influence of palm oil and palm oil fractions on protein utilisation.
PubMed:	Production of clavulanic acid and cephamycin C by Streptomyces clavuligerus in palm-oil medium.
PubMed:	Blending of palm oil, palm stearin and palm kernel oil in the preparation of table and pastry margarine.
PubMed:	Palm oil and soybean oil as fry fats: sensory acceptability of a deep-fat fried Nigerian snack food.
PubMed:	Growth and the production of penicillins in Penicillium chrysogenum with palm oil and its various fractions as carbon sources.
PubMed:	Effect of dietary palm oil and its fractions on rat plasma and high density lipoprotein lipids.