Modification of palm oil crystallization by phytosterol addition as a tool for structuring a low saturated lipid blend

Author:

Buscato Monise Helen Masuchi1,Zaia Barbara Gallani1,Godoi Kamila Ramponi Rodrigues de1,Ribeiro Ana Paula Badan1,Kieckbusch Theo Guenter1

Affiliation:

1. University of Campinas, Brazil

Publisher

FapUNIFESP (SciELO)

Subject

General Chemical Engineering

Reference22 articles.

1. Analysis of co-crystallized free phytosterols with triacylglycerols as a functional food ingredient;Acevedo N. C.;Food Research International,2016

2. Computer Prediction of Triacylglycerol Composition of Vegetable Oils by HRGC;Antoniosi Filho N. R.;Chromatographia,1995

3. Official Methods and Recommended Practices of the American Oil Chemists’ Society,2009

4. Palm oil - Edible oil and fats product: Chemistry, Properties, and health effects;Basiron Y.;Bailey’s Industrial Oil and Fat Products,2005

5. Food Chemistry;Belitz H. D.,2009

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