Enzymatic interesterification of triolein and tristearin: Chemical structure and differential scanning calorimetric analysis of the products
Author:
Affiliation:
1. ; Department of Food Science & Technology; The University of Georgia; Food Science Building, Room 211 Athens GA 30602-7610
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Reference23 articles.
1. Immobilization of Lipase for Effective Interesterification of Fats and Oils in Organic Solvent;Cho;Biotechnol. Bioeng.,1993
2. Fats and Oils: Chemistry, Physics and Applications;DeMan,1992
3. Production of Cocoa Butter-Like Fat from Interesterification of Vegetable Oils;Chang;J. Am. Oil Chem. Soc.,1990
4. Thermal Analysis of Palm Stearin by DSC;Busfield;Ibid.,1990
5. Physical Properties of Fat and Oils;Birker,1987
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2. Trans-Free Nondairy Creamer Prepared from Enzymatic Interesterification of Soybean Oil and Fully Hydrogenated Soybean Oil;Journal of Food Process Engineering;2014-04-07
3. Lipase-catalysed interesterification between canola oil and fully hydrogenated canola oil in contact with supercritical carbon dioxide;Food Chemistry;2013-12
4. Enzymatic acidolysis of triolein with palmitic and caprylic acids: Optimization of reaction parameters by response surface methodology;Grasas y Aceites;2012-07-05
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