Production of Trans ‐free fats by chemical interesterified blends of palm stearin and sunflower oil-Reference-Cited by-同舟云学术

Production of Trans ‐free fats by chemical interesterified blends of palm stearin and sunflower oil

Published:2019-10-03 Issue:11 Volume:7 Page:3722-3730
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Farajzadeh Alan Davood¹,Naeli Mohammad Hossein²,Naderi Mehdi³,Jafari Seid Mahdi³^ORCID,Tavakoli Hamid Reza⁴

Affiliation:

1. Medicine, Quran and Hadith Research Center Baqiyatallah University of Medical Sciences Tehran Iran

2. Department of Food Science and Technology Faculty of Agricultural Engineering Sari Agricultural Sciences and Natural Resources University Sari Iran

3. Department of Food Materials and Process Design Engineering Faculty of Food Science and Technology Gorgan University of Agricultural Sciences and Natural Resources Gorgan Iran

4. Health Research Center Life Style Institute Baqiyatallah University of medical Sciences Tehran Iran

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1231

Reference38 articles.

1. Functionality and physical properties of interesterified high oleic shortening structured with stearic acid

2. Food Lipids

3. Effects of chemical interesterification on physicochemical properties of blends of palm stearin and palm olein

4. Modelling the effect of temperature on the lipid solid fat content (SFC)

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