Production and oxidative stability of a human milk fat substitute produced from lard by enzyme technology in a pilot packed-bed reactor

Food Chemistry

Volumn 94, Issue 1, 2006, Pages 53-60

  Nielsen, Nina Skall ^a   Yang, Tiankui ^a   Xu, Xuebing ^a   Jacobsen, Charlotte ^a  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

Author keywords

Enzyme; Human milk fat substitute; Lard; Oxidative stability; Structured lipid

Indexed keywords

ANTIOXIDANT; ENZYME; MILK FAT; PEROXIDE; SOYBEAN OIL;

ARTICLE; BIOTECHNOLOGY; BREAST MILK; DISTILLATION; HUMAN; LIPID COMPOSITION; LIPID STORAGE; OXIDATION; REACTOR; TIME SERIES ANALYSIS; VOLATILIZATION;

GLYCINE MAX;

EID: 21644480205     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.10.049     Document Type: Article

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