Physicochemical and volatiles characterization of trans-free solid fats produced by lipase-catalyzed interesterification

Journal of Food Science

Volumn 72, Issue 6, 2007, Pages

  Lee, J H ^a   Akoh, C C ^a   Lee, K T ^b  

^a UNIVERSITY OF GEORGIA   (United States)

^b Chungnam National University   (South Korea)

Author keywords

Electronic nose; Interesterification; Olive oil; Palm stearin; Solid phase microextraction

Indexed keywords

ACYLGLYCEROL; OLIVE OIL; PALM OIL; SOYBEAN OIL; TRANS FATTY ACID; TRIACYLGLYCEROL LIPASE; VEGETABLE OIL;

ANALYSIS OF VARIANCE; ARTICLE; CHEMISTRY; ESTERIFICATION; METABOLISM; ODOR; PHYSICAL CHEMISTRY; SOLID PHASE MICROEXTRACTION; VOLATILIZATION;

ANALYSIS OF VARIANCE; CHEMISTRY, PHYSICAL; ESTERIFICATION; GLYCERIDES; LIPASE; ODORS; PLANT OILS; SOLID PHASE MICROEXTRACTION; SOYBEAN OIL; TRANS FATTY ACIDS; VOLATILIZATION;

GLYCINE MAX;

EID: 34547851195     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00412.x     Document Type: Article

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