Microstructure and Thermal Profile of Structured Lipids Produced by Continuous Enzymatic Interesterification-Reference-Cited by-同舟云学术

Microstructure and Thermal Profile of Structured Lipids Produced by Continuous Enzymatic Interesterification

Published:2013-02-06 Issue:5 Volume:90 Page:631-639
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

da Silva Roberta Claro,Ribeiro Ana Paula Badan,De Martini Soares Fabiana Andreia Schafer,Capacla Isabele Renata,Hazzan Marcia,dos Santos Adenilson Oliveira,Cardoso Lisandro Pavie,Gioielli Luiz Antonio

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Link

http://link.springer.com/content/pdf/10.1007/s11746-013-2208-1

Reference27 articles.

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2. Silva RC, Soares FASM, Fernandes TG, Castells ALD, Silva KCG, Gonçalves MIA, Ming CC, Gonçalves LAG, Gioielli LA (2011) Interesterification of lard and soybean oil blends catalyzed by immobilized lipase in a continuous packed bed reactor. J Am Oil Chem Soc 88:1925–1933

3. Tecelão C, Silva J, Deubreucq E, Ribeiro MH, Ferreira-Dias S (2010) Production of human milk fat substitutes enriched in omega-3 polyunsaturated fatty acids using immobilized commercial lipases and Candida parapsilosis lipase/acyltransferase. J Mol Cat B Enzymatic 65:122–127

4. Sahin N, Akoh CC, Karaali A (2005) Enzymatic production of human milk fat substitutes containing γ-linolenic acid: optimization of reactions by response surface methodology. J Am Oil Chem Soc 82:549–557

5. Husun TL, Pedersonn LS, Nielson PM, Christensen MW, Kristensen D, Holm HC (2004) Enzymatic interesterification: process advantages and product benefits. Palm Oil Dev. 39:7–10

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