Preparation of specialty fats from beef tallow and canola oil by chemical interesterification: Physico-chemical properties and bread applications of the products

European Food Research and Technology

Volumn 230, Issue 3, 2010, Pages 457-466

  Liu, Yuanfa ^a   Meng, Zong ^a   Shan, Liang ^a   Jin, Qingzhe ^a   Wang, Xingguo ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Beef tallow; Canola oil; Chemical interesterification; Fat crystal network; Margarine; Physico chemical properties; Shortening

Indexed keywords

BEEF; CHEMICAL PROPERTIES; POLYMORPHISM; X RAY DIFFRACTION;

BEEF TALLOWS; CANOLA OIL; CHEMICAL INTERESTERIFICATION; FAT CRYSTAL NETWORK; MARGARINE; PHYSICOCHEMICAL PROPERTY; SHORTENING;

SENSORY ANALYSIS;

BRASSICA NAPUS; BRASSICA NAPUS VAR. NAPUS;

EID: 72749111366     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-009-1188-8     Document Type: Article

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