Physicochemical and technological properties of pracaxi oil, cupuassu fat and palm stearin blends enzymatically interesterified for food applications

Author:

Albuquerque da Silva Dayala,Manoel da Cruz Rodrigues Antonio,Oliveira dos Santos Adenilson,Salvador-Reyes Rebeca,Meller da Silva Luiza HelenaORCID

Publisher

Elsevier BV

Subject

Food Science

Reference100 articles.

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2. Chemical and enzymatic interesterification of tristearin/triolein-rich blends: Microstructure and polymorphism;Ahmadi;European Journal of Lipid Science and Technology,2008

3. Rheological studies and characterization of different oils;Akhtar;Journal of the Chemical Society of Pakistan,2009

4. Caracterización y extracción lipídica de las semillas del cacao amazónico (Theobroma grandiflorum);Alviárez;Ciencia en Desarrollo,2016

5. Computer prediction of triacylglycerol composition of vegetable oils by HRGC;Antoniosi Filho;Chromatographia,1995

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