Enzymatic interesterification of anhydrous milk fat with rapeseed and/or linseed oil: Oxidative stability

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 15, 2009, Pages 6787-6794

  Giet, Jean Michel ^a   Aguedo, Mario ^a   Danthine, Sabine ^a   Paquot, Michel ^a   Thomas, Annick ^a   Vandenbol, Micheline ^a   Thonart, Philippe ^a   Wathelet, Jean Paul ^a   Blecker, Christophe ^a   Lognay, Georges ^a  

^a UNIVERSITY OF LIÈGE   (Belgium)

Author keywords

Anhydrous milk fat; Enzymatic interesterification; Linseed oil; Oven aging; Oxidative stability; Rapeseed oil; Shelf life

Indexed keywords

FAT; LINSEED OIL; LIPOZYME; RAPESEED OIL; TRIACYLGLYCEROL LIPASE; VEGETABLE OIL;

ANIMAL; ARTICLE; CHEMISTRY; ESTERIFICATION; MILK; OXIDATION REDUCTION REACTION; TURNIP; VOLATILIZATION;

ANIMALS; BRASSICA RAPA; ESTERIFICATION; FATS; LINSEED OIL; LIPASE; MILK; OXIDATION-REDUCTION; PLANT OILS; VOLATILIZATION;

BRASSICA NAPUS;

EID: 68249158307     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9007955     Document Type: Article

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