The base‐catalyzed, low‐temperature interesterification mechanism revisited-Reference-Cited by-同舟云学术

The base‐catalyzed, low‐temperature interesterification mechanism revisited

Published:2005-12 Issue:12 Volume:107 Page:912-921
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Dijkstra Albert J.¹,Tőke Enikő R.²,Kolonits Pál²,Recseg Katalin³,Kővári Katalin³,Poppe László²

Affiliation:

1. Carbougnères, St. Eutrope‐de‐Born, France

2. Institute for Organic Chemistry and Research Group for Alkaloid Chemistry of the Hungarian Academy of Sciences, Budapest University of Technology and Economics, Budapest, Hungary

3. Bunge Europe, Research & Development Centre, Budapest, Hungary

Publisher

Wiley

Subject

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

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.200501199

Reference34 articles.

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2. Reaktionsmechanismus und Kinetik der Umesterung von Fetten. 1. Mitteilung über Umesterungsreaktionen

3. H. K.Hawley R. D.Dobson: US Patent 2 733 251 (1956).

4. Fractionnement et interestérification des corps gras dans la perspective du marché mondial des matières premières et des produits finis. II. Interestérification;Coenen J. W. E.;Rev Fr Corps Gras.,1974

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