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Optimisation of lipase-catalysed interesterification reaction for modulating rheological and heat transfer properties of frying oil

  • Published:2011-12 Issue:4 Volume:129 Page:1444-1452
  • ISSN:0308-8146
  • Container-title:Food Chemistry
  • language:en
  • Short-container-title:Food Chemistry

Author:

Debnath Sukumar,Ravi R.,Lokesh Belur R.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference37 articles.

1. American Oil Chemists’ Society (AOCS) (2002). Official methods of analysis, (5th ed.). Ce 1–62, Champaign: USA

2. American Oil Chemists’ Society (AOCS) (2000). Official Methods and Recommended Practices (4th ed.). CJ 1–94, Champaign: USA

3. Triglyceride composition of cottonseed oil by HPLC and GC;Bland;Journal of the American Oil Chemists’ Society,1991

4. Monitoring of transesterification of palm oil by differential scanning calorimetry;Che-Man;Journal of Food Lipids,1998

5. Experimental designs;Cochran,1957
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