Keyphrases
Soybean Oil
100%
N-3 Polyunsaturated Fatty Acids
80%
Fatty Acid Composition
75%
Fish Oil
75%
Vitamin E
74%
Sardinops Sagax
71%
Glycerol
63%
Peroxide
59%
Temperature Effect
57%
Sardine Oil
57%
Response Surface Methodology
55%
Tocopherol Content
51%
Enzymatic Esterification
47%
Safflower Oil
47%
High Oleic
47%
Antioxidant Activity
47%
Aceite
47%
Enzyme Loading
39%
Molar Ratio
39%
P-anisidine Value
39%
Sardine
39%
Enzyme Catalysis
35%
Column Regeneration
35%
Mexico
35%
Trans Fatty Acids
35%
Docosahexaenoic Acid
35%
Peroxide Value
33%
Esterification Kinetics
31%
Acylglycerols
31%
Polyunsaturated Fatty Acids
31%
Esterification
31%
Viscera
31%
Kinetic Parameters
31%
Food Industry
28%
Fatty Acids
28%
Marine Sources
27%
Dye Ligand
27%
Adsorbent
27%
Bleaching Clay
27%
Deodorization
25%
Clay
24%
Healthy Model
23%
Acid Optimization
23%
Fault Diagnosis
23%
Recursive Least Squares
23%
Structured Phospholipids
23%
Grape Bagasse
23%
Digestive Enzymes
23%
Multifunctional Bioactivity
23%
Kefir
23%
Food Science
Soybean Oil
76%
Glycerol
71%
Response Surface Methodology
59%
Lipid Composition
52%
Tocopherol Content
51%
Tocopherol
49%
Polyunsaturated Fatty Acid
47%
Esterification
47%
Antioxidant Capacity
47%
Urea
33%
Peroxide Value
31%
Trans Fatty Acid
29%
Egg Lecithin
23%
Conjugated Linoleic Acid
23%
Tortilla
23%
Composition Content
23%
Vegetable Oil
23%
Docosahexaenoic Acid
23%
Kefir
23%
Chemical Quality
23%
3 Fatty Acids
23%
Rosmarinus Officinalis Extract
23%
Grape Pomace
23%
Sterol
23%
Eicosapentaenoic Acid
23%
Free Fatty Acids
22%
Rancimat
20%
P-Anisidine Value
17%
Oxidative Stability
17%
Acid Content
16%
Total Phenols
14%
Phenolic Compound
14%
Kefir Grains
11%
Oleic Acid
11%
Natural Antioxidant
11%
Phospholipids
9%
Polyphenol
7%
Nixtamalization
7%
Exopolysaccharide
5%
Milk Beverages
5%
Bacteriocins
5%
Acetic Acid Bacteria
5%
Fermented Milk
5%
Health Benefits
5%
Antioxidant
5%
Bifidobacteria
5%
Carboxylate
5%
Hypocholesterolemic
5%
Lactic Acid Bacteria
5%