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Volumn 10, Issue 4, 2003, Pages 277-284

Interesterification kinetics of soybean oil

Author keywords

[No Author keywords available]

Indexed keywords

INTERESTERIFICATION;

EID: 0942279040     PISSN: 10657258     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4522.2003.tb00021.x     Document Type: Article
Times cited : (4)

References (13)
  • 2
    • 51249189859 scopus 로고
    • Interesterification products and processes
    • GOING, H.L. 1967. Interesterification products and processes. J. Am. Oil Chem. Soc. 44, 414A-423A.
    • (1967) J. Am. Oil Chem. Soc. , vol.44 , pp. 414A-423A
    • Going, H.L.1
  • 3
    • 0027575901 scopus 로고
    • Chemical interesterification with regioselectivity for edible oils
    • KONISHI, H., NEFF, W.E. and MOUNTS, T.L. 1993. Chemical interesterification with regioselectivity for edible oils. J. Am. Oil Chem. Soc. 70, 411-415.
    • (1993) J. Am. Oil Chem. Soc. , vol.70 , pp. 411-415
    • Konishi, H.1    Neff, W.E.2    Mounts, T.L.3
  • 4
    • 0032662908 scopus 로고    scopus 로고
    • Monitoring chemical interesterification
    • LINSEN, L. and LAMPERT, D. 1999. Monitoring chemical interesterification. J. Am. Oil Chem. Soc. 76, 783-787.
    • (1999) J. Am. Oil Chem. Soc. , vol.76 , pp. 783-787
    • Linsen, L.1    Lampert, D.2
  • 5
    • 51649167793 scopus 로고
    • "Zero trans" margarines: Preparation, structure, and properties of interesterified soybean oil-soy trisaturate blends
    • LIST, G.R., EMKEN, E.A., KWOLEK, W.F., SIMPSON, T.D. and DUTTON, H.J. 1977. "Zero trans" margarines: preparation, structure, and properties of interesterified soybean oil-soy trisaturate blends. J. Am. Oil Chem. Soc. 54, 408-413.
    • (1977) J. Am. Oil Chem. Soc. , vol.54 , pp. 408-413
    • List, G.R.1    Emken, E.A.2    Kwolek, W.F.3    Simpson, T.D.4    Dutton, H.J.5
  • 6
    • 0942269458 scopus 로고
    • Physical and chemical properties of randomly interesterified blends of soybean oil and tallow for use as margarine oils
    • LO, Y.C. and HANDEL, A.P. 1983. Physical and chemical properties of randomly interesterified blends of soybean oil and tallow for use as margarine oils, J. Am. Oil Chem. Soc. 41, 693-696.
    • (1983) J. Am. Oil Chem. Soc. , vol.41 , pp. 693-696
    • Lo, Y.C.1    Handel, A.P.2
  • 8
    • 0001309793 scopus 로고
    • Engineering triacylglycerols: The role of interesterification
    • MARANGONI, A.G. and ROUSSEAU, D. 1995. Engineering triacylglycerols: the role of interesterification. Trends Food Sci. Technol. 6, 329-335.
    • (1995) Trends Food Sci. Technol. , vol.6 , pp. 329-335
    • Marangoni, A.G.1    Rousseau, D.2
  • 10
    • 51249181178 scopus 로고
    • Interesterification of fats
    • SREENIVASAN, B. 1978. Interesterification of fats. J. Am. Oil. Chem. Soc. 55, 796-805.
    • (1978) J. Am. Oil. Chem. Soc. , vol.55 , pp. 796-805
    • Sreenivasan, B.1
  • 11
    • 0942291178 scopus 로고
    • Kinetics of chemical reactions in foods
    • R.T. Toledo, ed., Van Nostrand Reinhold, New York
    • TOLEDO, R.T. 1991. Kinetics of chemical reactions in foods. In Fundamentals of Food Process Engineering, (R.T. Toledo, ed.) pp. 302-314, Van Nostrand Reinhold, New York.
    • (1991) Fundamentals of Food Process Engineering , pp. 302-314
    • Toledo, R.T.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.