Modifications of butter stearin by blending and interesterification for better utilization in edible fat products-Reference-Cited by-同舟云学术

Modifications of butter stearin by blending and interesterification for better utilization in edible fat products

Published:2001-01 Issue:1 Volume:78 Page:31-36
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Amer Oil Chem Soc

Author:

Pal P. K.¹,Bhattacharyya D. K.¹,Ghosh S.¹

Affiliation:

1. Department of Chemical Technology, Oil Technology Division; University of Calcultta; 92, A.P.C. Road 700 009 Calcutta India

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference17 articles.

1. Pseudomonas fluorescens Lipase-Catalyzed Interesterification of Butterfat in the Absence of a Solvent;Kalo;Milchwissenschaft,1990

2. Changes in the Triglyceride Composition of Butter Fat Induced by Lipase and Sodium Methoxide Catalyzed Interesterification Reactions;Kalo;Ibid.,1986

3. Process Considerations of Continuous Fat Modification with an Immobilized Lipase;Posorske;J. Am. Oil Chem. Soc.,1988

4. Modification of Butter Fat by Selective Hydrolysis and Interesterification by Lipase: Process and Product Characterization;Balcao;Ibid.,1998

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