Quality and oxidative stability of model meat batters as affected by interesterified fat
Author:
Affiliation:
1. Faculty of Food Sciences, Department of Chemistry, Warsaw University of Life Sciences, Warszawa, Poland
2. Faculty of Food Sciences, Department of Food Technology, Division of Meat Technology, Warsaw University of Life Sciences, Warszawa, Poland
Publisher
Informa UK Limited
Subject
Food Science
Link
https://tandfonline.com/doi/pdf/10.1080/10942912.2019.1596125
Reference34 articles.
1. Utilization of interesterified oil blends in the production of frankfurters
2. Effects of incorporation of interesterified plant oils on quality and fatty acid composition of Turkish-type salami
3. The effect of interesterification on the bioavailability of fatty acids in structured lipids
4. Effect of Enzymatic Trans- and Interesterification on the Thermal Properties of Groundnut and Linseed Oils and Their Blends
5. Application of the calorimetric and spectroscopic methods in analytical evaluation of the human milk fat substitutes
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