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Boolean: (bicycle AND helmet) OR (head AND protection) (always group AND in parenthesis)
Title: title:(climate change)
Author: author:("bohr niels" OR "bohr n") (avoid only full first name)
Phrase: "water pump control" (does not work with wildcards)
Wildcards: wom?n pharm*

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journal:(European AND Journal AND of AND Lipid AND Science AND and AND Technology) AND title:(Oxidative AND stability AND of AND structured AND lipids AND produced AND from AND sunflower AND oil AND and AND caprylic AND acid)

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10 items by relevance
1 Article

Oxidative stability of structured lipids produced from sunflower oil and caprylic acid

Timm-Heinrich, Maike; Xu, Xuebing; Skall Nielsen, Nina; Jacobsen, Charlotte

European Journal of Lipid Science and Technology — 2003, Volume 105, Issue 8, pp. 436-448

Traditional sunflower oil (SO), randomized lipid (RL) and specific structured lipid (SL), both produced from SO and tricaprylin/caprylic acid, respectively, were stored for up to 12 wk to compare their oxidative stabilities by chemical and sensory analyses. Furthermore, the effect of adding

Year: 2003

Language: English

More...
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2 Journal article

Oxidative stability of structured lipids produced from sunflower oil and caprylic acid

Timm Heinrich, Maike; Xu, Xuebing; Nielsen, Nina Skall; Jacobsen, Charlotte

European Journal of Lipid Science and Technology — 2003, Volume 105, Issue 8, pp. 436-448

Traditional sunflower oil (SO), randomized lipid (RL) and specific structured lipid (SL), both produced from SO and tricaprylin/caprylic acid, respectively, were stored for up to 12 wk to compare their oxidative stabilities by chemical and sensory analyses. Furthermore, the effect of adding

Year: 2003

Language: English

More...
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3 Journal article

Oxidative stability of mayonnaise containing structured lipids produced from sunflower oil and caprylic acid

Jacobsen, Charlotte; Xu, Xuebing; Nielsen, Nina Skall; Timm Heinrich, Maike

European Journal of Lipid Science and Technology — 2003, Volume 105, Issue 8, pp. 449-458

Mayonnaise based on enzymatically produced specific structured lipid (SL) from sunflower oil and caprylic acid was compared with mayonnaise based on traditional sunflower oil (SO) or chemically randomized lipid (RL) with respect to their oxidative stability, sensory and rheological properties

Year: 2003

Language: English

More...
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4 Article

Oxidative stability of mayonnaise containing structured lipids produced from sunflower oil and caprylic acid

Jacobsen, Charlotte; Xu, Xuebing; Skall Nielsen, Nina; Timm-Heinrich, Maike

European Journal of Lipid Science and Technology — 2003, Volume 105, Issue 8, pp. 449-458

Mayonnaise based on enzymatically produced specific structured lipid (SL) from sunflower oil and caprylic acid was compared with mayonnaise based on traditional sunflower oil (SO) or chemically randomized lipid (RL) with respect to their oxidative stability, sensory and rheological properties

Year: 2003

Language: English

More...
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5 Journal article

Oxidative stability of milk drinks containing structured lipids produced from sunflower oil and caprylic acid

Timm Heinrich, Maike; Xu, Xuebing; Nielsen, Nina Skall; Jacobsen, Charlotte

European Journal of Lipid Science and Technology — 2003, Volume 105, Issue 8, pp. 459-470

Milk drinks containing 5% traditional sunflower oil (SO), randomized lipid (RL) or specific structured lipid (SL) (both produced from SO and tricaprylin/caprylic acid) were compared with respect to their particle size, viscosity and oxidative stability during storage. Furthermore, the effect

Year: 2003

Language: English

More...
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