Optimization of enzymatic hydrolysis of chicken fat in emulsion by response surface methodology

JAOCS, Journal of the American Oil Chemists' Society

Volumn 86, Issue 5, 2009, Pages 485-494

  Teng, Dike ^a   Le, Rensi ^a   Yuan, Fang ^a   Yang, Jia ^a   He, Li ^a   Gao, Yanxiang ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Chicken fat; High pressure homogenization; Linoleic acid; Lipase; Oleic acid; Particle size

Indexed keywords

CANDIDA; CHICKEN FAT; DEGREE OF HYDROLYSIS; DESIRABILITY FUNCTIONS; EFFECT OF TEMPERATURES; EMULSION SYSTEMS; ENZYME LOADINGS; EXPERIMENTAL DATUM; HIGH PRESSURE HOMOGENIZATION; LINOLEIC ACID; MECHANICAL SHEARINGS; OPTIMAL CONDITIONS; REACTION PROCESS; REACTION TIME; RESPONSE SURFACE METHODOLOGIES; SECOND-ORDER POLYNOMIALS; SHAKING RATES;

ACIDS; EMULSIFICATION; ENZYMES; MEATS; OLEIC ACID; OPTIMIZATION; PARTICLE SIZE; SHEARING; SURFACE PROPERTIES; THERMAL EFFECTS;

ENZYMATIC HYDROLYSIS;

CANDIDA; CANDIDA CYLINDRACEA;

EID: 67349097865     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-009-1364-9     Document Type: Article

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