Optimization of enzymatic synthesis of cocoa butter analog from camel hump fat in supercritical carbon dioxide by response surface method (RSM)-Reference-Cited by-同舟云学术

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Optimization of enzymatic synthesis of cocoa butter analog from camel hump fat in supercritical carbon dioxide by response surface method (RSM)

Published:2009-06 Issue:2 Volume:49 Page:209-215
ISSN:0896-8446
Container-title:The Journal of Supercritical Fluids
language:en
Short-container-title:The Journal of Supercritical Fluids

Author:

Shekarchizadeh Hajar,Kadivar Mahdi,Ghaziaskar Hasan S.,Rezayat Marzieh

Publisher

Elsevier BV

Subject

Physical and Theoretical Chemistry,Condensed Matter Physics,General Chemical Engineering

Reference24 articles.

1. The advantages of solid fat content determination in cocoa butter and cocoa butter equivalents by the Karlshamns method;Torbica;Eur. Food Res. Technol.,2006

2. TG containing stearic acid, synthesized from coconut oil, exhibit lipidemic effects in rats similar to those of cocoa butter;Rao;Lipids,2003

3. Enzymatic synthesis of cocoa butter analog through interesterification of lard and tristearin in supercritical carbon dioxide by lipase;Liu;Food Chem.,2007

4. Cocoa butter equivalent from enzymatic interesterification of tea seed oil and fatty acid methyl esters;Wang;Food Chem.,2006

5. The enantioselective hydrolysis of 3-hydroxy-5-phenyl-4-pentenoicacidethylester in supercritical carbon dioxide using lipases;Hartmann;Enzyme Microb. Technol.,2001

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