Human milk fat substitute from butterfat: Production by enzymatic interesterification and evaluation of oxidative stability

JAOCS, Journal of the American Oil Chemists' Society

Volumn 87, Issue 2, 2010, Pages 185-194

  Sørensen, Ann Dorit Moltke ^a   Xu, Xuebing ^b   Zhang, Long ^a   Kristensen, Janni B ^c   Jacobsen, Charlotte ^a  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

^b AARHUS UNIVERSITY   (Denmark)

^c NOVOZYMES A S   (Denmark)

Author keywords

Enzyme modification Peroxides; Sensory analysis; Structured lipids; Volatiles

Indexed keywords

BATCH DEODORIZATION; CALCIUM ABSORPTION; ENZYME MODIFICATION PEROXIDES; ENZYME TECHNOLOGY; FATTY ACID COMPOSITION; HIGH INTENSITY; HUMAN MILK; INFANT FORMULA; INTERESTERIFICATION; OFF-FLAVORS; OXIDATIVE STABILITY; RAPESEED OIL; SENSORY ANALYSIS; SOYBEAN OIL; STRUCTURED LIPIDS; VOLATILES;

ACIDS; CALCIUM; FATTY ACIDS; LIPIDS; MOLECULAR STRUCTURE; ODOR CONTROL; OPTIMIZATION; OXIDATION; OXIDATION RESISTANCE; PEROXIDES; VEGETABLE OILS;

ENZYMES;

BRASSICA NAPUS; GLYCINE MAX;

EID: 77953904335     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-009-1479-z     Document Type: Article

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