Interesterification of sesame oil and a fully hydrogenated fat using an immobilized lipase catalyst in both batch and continuous‐flow processes
Author:
Affiliation:
1. University of Wisconsin‐ Madison, Madison, USA
2. UNIDA Instituto Tecnológico de Veracruz, Veracruz, Mexico
3. Instituto de Catálisis y Petroleoquímica, CSIC, Madrid, Spain
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.200700112
Reference41 articles.
1. Structured lipids: Synthesis and applications
2. Engineering of enzymatic reactions and reactors for lipid modification and synthesis
3. Production of margarine fats by enzymatic interesterification with silica-granulated Thermomyces lanuginosa lipase in a large-scale study
4. Use of enzymatic transesterified palm stearin-sunflower oil blends in the preparation of table margarine formulation
5. Physical properties of Pseudomonas and Rhizomucor miehei lipase-catalyzed transesterified blends of palm stearin:palm kernel olein
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1. Structured lipids produced from palm-olein oil by interesterification: A controllable lipase-catalyzed approach in a solvent-free system;Food Chemistry;2023-06
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5. Optimization of the production of structured lipid by enzymatic interesterification from coconut (Cocos nucifera) oil and sesame (Sesamum indicum) oil using Response Surface Methodology;LWT;2019-03
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