Trans-free Iranian vanaspati through enzymatic and chemical transesterification of triple blends of fully hydrogenated soybean, rapeseed and sunflower oils

Food Chemistry

Volumn 102, Issue 3, 2007, Pages 827-833

  Farmani, Jamshid ^a   Hamedi, Manouchehr ^a   Safari, Mohammad ^a   Madadlou, Ashkan ^b  

^a UNIVERSITY OF TEHRAN   (Iran)

^b URMIA UNIVERSITY   (Iran)

Author keywords

Fully hydrogenated soybean oil; Rapeseed oil; Sunflower oil; Trans free; Transesterification; Vanaspati

Indexed keywords

FAT; RAPESEED OIL; SATURATED FATTY ACID; SOYBEAN OIL; SUNFLOWER OIL; UNCLASSIFIED DRUG; VANASPATI;

ARTICLE; CORRELATION ANALYSIS; FAT CONTENT; HYDROGENATION; IRAN; MELTING POINT; OXIDATION; RAPESEED; STATISTICAL SIGNIFICANCE; TRANSESTERIFICATION;

BRASSICA NAPUS; GLYCINE MAX; HELIANTHUS;

EID: 33846239997     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.06.015     Document Type: Article

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