Modification of butterfat by selective hydrolysis and interesterification by lipase: Process and product characterization-Reference-Cited by-同舟云学术

Modification of butterfat by selective hydrolysis and interesterification by lipase: Process and product characterization

Published:1998-10 Issue:10 Volume:75 Page:1347-1358
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Amer Oil Chem Soc

Author:

Balcão Victor M.¹,Kemppinen Asmo²,Malcata F. Xavier¹,Kalo Paavo J.³

Affiliation:

1. ; Escola Superior de Biotecnologia; Universidade Católica Portuguesa; 4200 Porto Portugal

2. ; Department of Food Technology; University of Helsinki; 00014 Viikki Finland

3. ; Department of Applied Chemistry and Microbiology; University of Helsinki; 00014 Viikki Finland

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference43 articles.

1. Symposium: Milkfat-Composition, Function, and Potential for Change;Jensen;J. Dairy Sci.,1991

2. Milkfat Fractionation Today-A Review;Deffense;J. Am. Oil Chem. Soc.,1993

3. Determination of the Positional Distribution of Fatty Acids in Butterfat Triacylglycerols;Kermasha;Ibid.,1993

4. Restructuring Butterfat Through Blending and Chemical Interesterification. 1. Melting Behavior and Triacylglycerol Modifications;Rousseau;Ibid.,1996

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