Interesterification of edible fats-Reference-Cited by-同舟云学术

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Interesterification of edible fats

Published:1960-11 Issue:11 Volume:37 Page:598-601
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Braun W. Q.

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference34 articles.

1. Friedel, C., and Crafts, J. R., Annalen133, 207 (1865).

2. Norris, F. A., and Mattil, K. F., Oil and Soap23, 289 (1946).

3. Desnuelle, P., and Naudet, M., Bull. soc. chim.13, 90 (1946).

4. Bailey, A. E., “Industrial Oil and Fat Products”, 2nd ed., Interscience Publishers Inc., New York (1951), p. 834.

5. Normann, W., Chem. Umschan30, 250 (1923).

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1. New trends in biodiesel production: Chemical interesterification of sunflower oil with methyl acetate;Biomass and Bioenergy;2011-05

2. Thanks to literature and fellow scientists;Oléagineux, Corps gras, Lipides;2010-01

3. Chemical Interesterification of Food Lipids;Food Science and Technology;2008-03-17

4. The influence of chemical interesterification on physicochemical properties of complex fat systems 1. Melting and crystallization;Journal of the American Oil Chemists' Society;1998-10

5. Arachidonate-containing triacylglycerols: biosynthesis and a lipolytic mechanism for the release and transfer of arachidonate to phospholipids in HL-60 cells;Biochimica et Biophysica Acta (BBA) - Lipids and Lipid Metabolism;1993-11

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