Comparison between enzymatic and chemical interesterification of high oleic sunflower oil and fully hydrogenated soybean oil-Reference-Cited by-同舟云学术

Comparison between enzymatic and chemical interesterification of high oleic sunflower oil and fully hydrogenated soybean oil

Published:2016-07-15 Issue:2 Volume:119 Page:1500473
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Morselli Ribeiro Marilene D. M.¹,Ming Chiu Chih¹,Silvestre Isabela M.¹,Grimaldi Renato¹,Ap. G. Gonçalves Lireny¹

Affiliation:

1. Faculty of Food EngineeringDepartment of Food TechnologyUniversity of CampinasCampinasBrazil

Funder

CAPES, CNPq, and FAPESP

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201500473

Reference42 articles.

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3. Engineering of enzymatic reactions and reactors for lipid modification and synthesis

4. Oxidative reactivity of unsaturated fatty acids from sunflower, high oleic sunflower and rapeseed oils subjected to heat treatment, under controlled conditions;Roman O.;Food Sci. Technol,2013

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