Modification of fish oil by lipozyme TL IM to produce structured lipid

Journal of Food Lipids

Volumn 11, Issue 1, 2004, Pages 65-73

  Yamaguchi, I ^a   Akoh, C C ^b   Lai, O M ^c  

^a KAGOSHIMA UNIVERSITY   (Japan)

^b UNIVERSITY OF GEORGIA   (United States)

^c UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

[No Author keywords available]

Indexed keywords

CHOLESTEROL; DISEASE CONTROL; ESTERIFICATION; LIPIDS; ORGANIC ACIDS; THERMAL EFFECTS; VEGETABLE OILS;

ANTITHROMBOTIC ACTION; EQUILIBRIUM CONSTANT; FREE FATTY ACIDS; INTERESTERIFICATION;

FOOD PROCESSING;

THERMOMYCES; THERMOMYCES LANUGINOSUS;

EID: 2442642734     PISSN: 10657258     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4522.2004.tb00261.x     Document Type: Article

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