Critical temperature for production of MAG by esterification of different FA with glycerol using Penicillium camembertii lipase

JAOCS, Journal of the American Oil Chemists' Society

Volumn 81, Issue 6, 2004, Pages 543-547

  Pinsirodom, Praphan ^a   Watanabe, Yomi ^b   Nagao, Toshihiro ^b   Sugihara, Akio ^c   Kobayashi, Takashi ^b   Shimada, Yuji ^b  

^a KING MONGKUT'S INSTITUTE OF TECHNOLOGY LADKRABANG   (Thailand)

^b OSAKA MUNICIPAL TECHNICAL RESEARCH INSTITUTE   (Japan)

^c TOKUSHIMA BUNRI UNIVERSITY   (Japan)

Author keywords

Critical temperature; Esterification; FFA; Lipase; MAG; Penicillium camembertii

Indexed keywords

ADDITION REACTIONS; CATALYSIS; ENZYMES; ESTERIFICATION; EVAPORATION; GLYCEROL; MIXTURES; SYNTHESIS (CHEMICAL);

CRITICAL TEMPERATURE; FFA; LIPASE; MAG; PENICILLIUM CAMEMBERTII;

FOOD PROCESSING;

CANDIDA; CANDIDA RUGOSA; PENICILLIUM; PENICILLIUM CAMEMBERTI; RHIZOPUS; RHIZOPUS ORYZAE;

EID: 3242812861     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-006-0938-z     Document Type: Article

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