Structured lipids by swine lard interesterification with oil and esters from common carp viscera-Reference-Cited by-同舟云学术

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Structured lipids by swine lard interesterification with oil and esters from common carp viscera

Published:2018-02-21 Issue:4 Volume:41 Page:e12679
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Engelmann J. I.¹,Silva P. P.¹,Igansi A. V.¹,Pohndorf R. S.²^ORCID,Cadaval T. R. S.¹,Crexi V. T.³,Pinto L. A. A.¹^ORCID

Affiliation:

1. School of Chemistry and Food; Federal University of Rio Grande; Rio Grande RS Brazil

2. Department of Agroindustrial Science and Technology; Federal University of Pelotas; Pelotas RS Brazil

3. Food Engineering; Federal University of Pampa; Bagé RS Brazil

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12679/fullpdf

Reference25 articles.

1. A rapid method of total lipid extraction and purification;Bligh;Canadian Journal of Biochemistry and Physiology,1959

2. Structured lipids obtained from chicken fat mixture, a medium chain triglyceride and stearin;Chiu;Quimica Nova,2008

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3. Effect of interesterification catalyzed by glycerol-K2CO3 deep eutectic solvents on the physicochemical properties of lard;LWT;2023-06

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