Physical and chemical properties of trans -free fats produced by chemical interesterification of vegetable oil blends-Reference-Cited by-同舟云学术

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Physical and chemical properties of trans -free fats produced by chemical interesterification of vegetable oil blends

Published:1998-04 Issue:4 Volume:75 Page:489-493
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Amer Oil Chem Soc

Author:

Petrauskaite V.¹,De Greyt W.¹,Kellens M.²,Huyghebaert A.¹

Affiliation:

1. ; Department of Food Technology and Nutrition; University of Ghent; Ghent Belgium

2. De Smet Engineering N.V.; Edegem B-2650 Belgium

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference20 articles.

1. Tools: Hydrogenation, Interesterification;Hauman;INFORM,1994

2. A Primer on Oils Processing Technology;Anderson,1996

3. Fat-modification Processes

4. Developments in Fat Modification Technology: Interesterification of Oils and Fats;Kellens,1996

5. Nutritional Aspects of Fats and Oils;Thomas,1994

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