Fats and Oils-Containing Wastewater Treatment with Fats and Oils-Degrading Microorganisms
نویسندگان
چکیده
منابع مشابه
Polymorphism in Fats and Oils
Triacylglycerols (TAGs) are the major components of fats and oils and biologically important organic molecules along with proteins and carbohydrates. In industrial applications, TAGs are the main components in cream, margarine, and confectionery fats in foods and as matrix materials in pharmaceuticals and cosmetics. The physical behavior of TAGs influences the physical properties of fat-based p...
متن کاملAutoxidation of Fats and Oils
Products that contain fats and oils turn rancid and deteriorate in other ways when they arc exposed to air. The action^ known as autoxidation, imparts disagreeable flavors and odors to fats and foods containing them. For a long time baffled investigators spent a vast amount of effort trying to find ways to prevent autoxidation. Specifically, the basic problem was the mechanism of autoxidation—h...
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Fats and oils are water-insoluble compounds consisting of mainly triacylglycerols: three fatty acids esterified to a glycerol molecule. Products are generally called “fats” when they are solid at room temperature and “oils” when they are liquid at room temperature, although the terms are often used interchangeably. Edible fats and oils contribute to the flavor, texture, aroma, and mouthfeel of ...
متن کاملFats and oils as oleochemical raw materials *
Vegetable oils and fats are important constituents of human and animal foodstuffs. Certain grades are industrially used and, together with carbohydrates and proteins, are important renewable resources compared to fossil and mineral raw materials, whose occurrence is finite. In concepts for new products, the price, performance, and product safety criteria are equally important and have a corresp...
متن کاملDetermination of Triglycerides in Fats and Oils
The developserit, by collaborative study, of a standardised metbod for the determination of the canponent triglycerides of animal and vegetable oils and fats is described. The procedure involves the separation of the triglycerides into groups containing the same number of carbon atoms, the separation being achieved by direct gas-liquid chranatograiy of solutions of the lipids on packed columns ...
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ژورنال
عنوان ژورنال: Oleoscience
سال: 2006
ISSN: 1345-8949
DOI: 10.5650/oleoscience.6.501