Enzymatic interesterification of olive oil with fully hydrogenated palm oil: Characterization of fats

European Journal of Lipid Science and Technology

Volumn 110, Issue 8, 2008, Pages 714-724

  Criado, Manuel ^a   Hernández Martín, Estela ^a   López Hernández, Arnoldo ^b   Otero, Cristina ^a  

^a INSTITUTO DE CATÁLISIS Y PETROLEOQUÍMICA   (Spain)

^b Wisconsin Electric Machines and Power Electronics Consortium   (United States)

Author keywords

Candida antarctica; HPLC mass spectroscopy; Hydrogenated fat; Interesterification; Lipase; Olive oil; Semi solid fat; Zero trans fats

Indexed keywords

CANDIDA ANTARCTICA;

EID: 54549093834     PISSN: 14387697     EISSN: 14389312     Source Type: Journal    
DOI: 10.1002/ejlt.200800017     Document Type: Article

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