Stability of minor lipid components with emphasis on phytosterols during chemical interesterification of a blend of refined olive oil and palm stearin

JAOCS, Journal of the American Oil Chemists' Society

Volumn 85, Issue 1, 2008, Pages 13-21

  Azadmard Damirchi, Sodeif ^a,b   Dutta, Paresh C ^a  

^a SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

^b UNIVERSITY OF TABRIZ   (Iran)

Author keywords

Interesterification; Minor lipid components; Olive oil; Palm stearin; Phytosterol oxidation products; Phytosterols; POPs; Sterol esters; Tocopherols; Tocotrienols

Indexed keywords

ALCOHOLS; ESTERIFICATION; NUTRITION; VEGETABLE OILS;

INTERESTERIFICATION; MINOR LIPID COMPONENTS; OLIVE OIL; PALM STEARIN; PHYTOSTEROL OXIDATION PRODUCTS; TOCOPHEROLS; TOCOTRIENOLS;

LIPIDS;

EID: 37449011019     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-007-1170-1     Document Type: Article

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