This paper provides an overview regarding the main aspects of seed lipases, such as the
reactions catalyzed, physiological functions, specificities, sources and applications. Lipases …

Seed oils are the richest source of vitamin-E-active compounds, which contribute
significantly to antioxidant activities. Cottonseed oil (CS-O) is attaining more consideration …

Maintaining the high standards that made the previous editions such well-respected and
widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition …

Written at a level comprehensible to non-experts, this handbook covers the current state of
encapsulation and controlled released technologies, presenting the fundamental processes …

This work evaluated structured lipids (SLs) through chemical and enzymatic
interesterification (CSLs and ESLs). Blends of soybean oil and peanut oil 1: 1 wt% were …

Lipid-based nanoparticles are one of the most promising encapsulation technologies in the
field of nanotechnology, and solid lipid nanoparticles were the first generation of such …

Edible beef tallow (BT) has been widely used in Sichuan hotpot due to its unique flavor and
texture. However, BT should not be consumed in excess caused by its trans-fatty acids and …

The present study sought to develop lipid bases from blends between patawa oil and palm
stearin. These blends were analyzed before and after the chemical interesterification …

An exhaustive analysis of the crystallisation behaviour of palm oil was performed using low-
resolution magnetic pulsed nuclear resonance, differential scanning calorimetry, polarised …

Lipid is the general name given to fats and oils, which are the basic components of cooking
oils, shortening, ghee, margarine, and other edible fats. The chosen term depends on the …