Human milk fat substitute produced by enzymatic interesterification of vegetable oil blend

Food Technology and Biotechnology

Volumn 45, Issue 4, 2007, Pages 434-438

  Karabulut, Ihsan ^a   Turan, Semra ^b   Vural, Halil ^b   Kayahan, Muammer ^c  

^a INONU UNIVERSITY   (Turkey)

^b HACETTEPE UNIVERSITY   (Turkey)

^c ANKARA UNIVERSITY   (Turkey)

Author keywords

Fatty acid; Human; Interesterification; Lipase; Milk fat substitute; Triacylglycerol

Indexed keywords

ENZYMATIC INTERESTERIFICATION; FATTY ACID COMPOSITION; HUMAN; HUMAN MILK FAT SUBSTITUTES; INTERESTERIFICATION; MILK FATS; THERMOMYCES LANUGINOSA; TRIACYLGLYCEROLS;

FATTY ACIDS; GAS CHROMATOGRAPHY; GLYCEROL; LIPASES; PALM OIL; THIN LAYER CHROMATOGRAPHY;

OILS AND FATS;

ELAEIS; HELIANTHUS; THERMOMYCES LANUGINOSUS;

EID: 40749146825     PISSN: 13309862     EISSN: 13342606     Source Type: Journal    
DOI: None     Document Type: Article

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