Enzymatic incorporation of capric acid into a single cell oil rich in docosahexaenoic acid and docosapentaenoic acid and oxidative stability of the resultant structured lipid-Reference-Cited by-同舟云学术

Enzymatic incorporation of capric acid into a single cell oil rich in docosahexaenoic acid and docosapentaenoic acid and oxidative stability of the resultant structured lipid

Published:2005-08 Issue:4 Volume:91 Page:583-591
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Hamam Fayez,Shahidi Fereidoon

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference22 articles.

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2. Lipase-catalyzed modification of borage oil: Incorporation of capric and eicosapentaenoic acids to form structured lipids;Akoh;Journal of the American Oil Chemists' Society,1998

3. Characterization and oxidative stability of enzymatically produced fish and canola oil-based structured lipids;Akoh;Journal of the American Oil Chemists' Society,2001

4. AOCS. (1990). Official methods and recommended practices of the American Oil Chemists' Society. (4th ed.) Champaign, IL: AOCS Press

5. Medium-chain triglycerides and structured lipids;Babayan;Lipids,1987

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