Monitoring lipase-catalyzed interesterification for bulky fat modification with FT-IR/NIR spectroscopy

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 26, 2005, Pages 9841-9847

  Chang, Tinghong ^a   Lai, Xuxin ^a   Zhang, Hong ^a   Søndergaard, Ib ^a   Xu, Xuebing ^a  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

Author keywords

Dropping point; FT IR; FT NIR; Interesterification degree; Lipase catalyzed interesterification; Margarine fats; Solid fat content

Indexed keywords

COCONUT OIL; ESTER; PALM OIL; TRIACYLGLYCEROL LIPASE; VEGETABLE OIL;

ARTICLE; CALIBRATION; CATALYSIS; CHEMISTRY; COCONUT; FAT INTAKE; INFRARED SPECTROSCOPY; NEAR INFRARED SPECTROSCOPY; REPRODUCIBILITY; TEMPERATURE;

CALIBRATION; CATALYSIS; COCOS; DIETARY FATS; ESTERS; LIPASE; PLANT OILS; REPRODUCIBILITY OF RESULTS; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; SPECTROSCOPY, NEAR-INFRARED; TEMPERATURE;

EID: 30544448485     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf051892v     Document Type: Article

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