Batch operational stability of immobilized heterologous Rhizopus oryzae lipase during acidolysis of virgin olive oil with medium-chain fatty acids

Author:

Nunes P.A.,Pires-Cabral P.,Guillén M.,Valero F.,Ferreira-Dias S.

Publisher

Elsevier BV

Subject

Biomedical Engineering,Environmental Engineering,Bioengineering,Biotechnology

Reference23 articles.

1. Nutritional properties;Gunstone,2008

2. Production of specific-structured triacylglycerols by lipase-catalyzed reactions: a review;Xu;Eur. J. Lipid Sci. Technol.,2000

3. Structured lipids – novel fat with medical, nutraceutical and food applications;Osborn;Comp. Rev. Food Sci. Saf.,2002

4. Overview of SALATRIM, a family of low-calorie fats;Smith;J. Agric. Food Chem.,1994

5. Enzymatic synthesis of structured lipids;Iwasaki;J. Mol. Catal. B Enzyme,2000

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