Compositional and textural properties of milkfat-soybean oil blends following enzymatic interesterification

Food Chemistry

Volumn 125, Issue 1, 2011, Pages 133-138

  Nunes, Gisele Fátima Morais ^a   de Paula, Ariela Veloso ^a   de Castro, Heizir Ferreira ^a   dos Santos, Júlio César ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Aspergillus niger lipase; Interesterification; Milkfat; Mixture design; Soybean oil; Texture

Indexed keywords

ASPERGILLUS NIGER LIPASE; INTERESTERIFICATION; MILKFAT; MIXTURE DESIGN; SOYBEAN OIL;

ASPERGILLUS; DESIGN; HARDNESS; MIXTURES; SILICON COMPOUNDS; TEXTURES; UNSATURATED FATTY ACIDS;

HYDROLASES;

MILK FAT; SOYBEAN OIL; TRIACYLGLYCEROL; TRIACYLGLYCEROL LIPASE;

ARTICLE; ASPERGILLUS NIGER; BUTTER; ENZYME MODIFICATION; ENZYME STRUCTURE; FOOD COMPOSITION; FOOD TEXTURE; GAS CHROMATOGRAPHY; HARDNESS; INTERESTERIFICATION;

ASPERGILLUS NIGER; GLYCINE MAX;

EID: 77957859994     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.08.049     Document Type: Article

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