Chemical and Enzymatic Interesterification for Food Lipid Production: An Introduction
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Publisher
Springer Nature Switzerland
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-67405-1_1
Reference63 articles.
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2. Stahl MA, Buscato MHM, Grimaldi R, Cardoso LP, Ribeiro APB (2018) Structuration of lipid bases with fully hydrogenated crambe oil and sorbitan monostearate for obtaining zero-trans/low sat fats. Food Res Int 107:61–72. https://doi.org/10.1016/j.foodres.2018.02.012
3. Bornscheuer UT, Adamczak M, Soumanou MM (2012) Lipase-catalysed synthesis of modified lipids. In: Lipids for functional foods and nutraceuticals, Elsevier, pp 149–182. https://doi.org/10.1533/9780857097965.149
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5. Mensink RP, Sanders TA, Baer DJ, Hayes K, Howles PN, Marangoni A (2016) The increasing use of interesterified lipids in the food supply and their effects on health parameters. Adv Nutr 7(4):719–729. https://doi.org/10.3945/an.115.009662
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