Operational stability of immobilised lipase/acyltransferase during interesterification of fat blends-Reference-Cited by-同舟云学术

Operational stability of immobilised lipase/acyltransferase during interesterification of fat blends

Author:

Osório Natália Melo¹²,Dubreucq Eric³,da Fonseca Maria Manuela R.⁴,Ferreira‐Dias Suzana²

Affiliation:

1. Instituto Piaget, Núcleo de Investigação em Engenharia Alimentar e Biotecnologia, ISEIT de Almada, Almada, Portugal

2. Instituto Superior de Agronomia, DAIAT, Centro de Estudos de Engenharia Rural, Technical University of Lisbon, Lisbon, Portugal

3. Montpellier SupAgro, UMR 1083 IATE, Montpellier, France

4. Instituto Superior Técnico, Centro de Engenharia Biológica e Química, Technical University of Lisbon, Lisbon, Portugal

Publisher

Wiley

Subject

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

Link

Reference30 articles.

1. Dietary trans fatty acids: Review of recent human studies and food industry response;Hunter J. E.;Lipids ProQuest Health Medical Complete,2006

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4. Structured Lipids for Foods;Encyclopedia of Food Chemistry;2019