Incorporation of selected long-chain fatty acids into trilinolein and trilinolenin

Food Chemistry

Volumn 106, Issue 1, 2008, Pages 33-39

  Hamam, Fayez ^a   Shahidi, Fereidoon ^a  

^a MEMORIAL UNIVERSITY OF NEWFOUNDLAND   (Canada)

Author keywords

Linolenic acid; Linolenic acid; Acidolysis; Arachidonic acid; Conjugated linoleic acid; Docosahexaenoic acid; Docosahexapentaenoic acid; Eicosapentaenoic acid; Interesterification; Linoleic acid; Lipase; Oleic acid; Stearic acid; Structured lipids; Trilenolein (tri C18:2); Trilinolenin (tri C18:3); Triolein (tri C18:1); Tristearin (tri C18:0)

Indexed keywords

DOCOSAHEXAENOIC ACID; LONG CHAIN FATTY ACID; TRIACYLGLYCEROL; TRIACYLGLYCEROL LIPASE; TRILINOLEIN; TRILINOLENIN; TRISTEARIN; UNCLASSIFIED DRUG;

ARTICLE; ASPERGILLUS NIGER; CANDIDA ANTARCTICA; CANDIDA RUGOSA; CATALYSIS; CHEMICAL BOND; CHEMICAL REACTION; CONTROLLED STUDY; ENZYME SPECIFICITY; MUCOR; NONHUMAN; PSEUDOMONAS;

ASPERGILLUS NIGER; CANDIDA ANTARCTICA; CANDIDA RUGOSA; PSEUDOMONAS SP.; RHIZOMUCOR MIEHEI;

EID: 34548282176     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.05.038     Document Type: Article

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