Production and physicochemical properties of functional-butterfat through enzymatic interesterification in a continuous reactor

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 3, 2009, Pages 888-900

  Shin, Jung Ah ^a   Akoh, Casimir C ^b   Lee, Ki Teak ^a  

^a Chungnam National University   (South Korea)

^b UNIVERSITY OF GEORGIA   (United States)

Author keywords

Butterfat; Continuous packed bed reactor; Enzymatic interesterification; Flaxseed oil; Physicochemical properties; Polarized light microscopy; Polymorphism

Indexed keywords

FAT; FATTY ACID; LINSEED OIL; LIPID; PALM OIL; TRIACYLGLYCEROL LIPASE; VEGETABLE OIL;

ARTICLE; BUTTER; CHEMISTRY; CRYSTALLIZATION; ESTERIFICATION; FOOD HANDLING; METABOLISM; METHODOLOGY; PHYSICAL CHEMISTRY; THERMODYNAMICS;

BUTTER; CRYSTALLIZATION; ESTERIFICATION; FATS; FATTY ACIDS; FOOD HANDLING; LINSEED OIL; LIPASE; LIPIDS; PHYSICOCHEMICAL PHENOMENA; PLANT OILS; THERMODYNAMICS;

EID: 61449137976     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf802678a     Document Type: Article

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