Effect of frying time on free fatty acid generation and esterification rate in Aspergillus sp.-catalyzed transesterification of cottonseed oil

Biocatalysis and Biotransformation

Volumn 28, Issue 5-6, 2010, Pages 403-407

  Prakash, Ranjana ^a   Aulakh, Satnam S ^a   Kalra, Roshina ^a  

^a THAPAR UNIVERSITY   (India)

Author keywords

Edible oil; Ethyl ester; Free fatty acids; Frying; Transesterification

Indexed keywords

ALKYL ESTERS; ASPERGILLUS SP; EDIBLE OIL; ETHYL ALCOHOLS; ETHYL ESTERS; FREE FATTY ACID; FRYING; FRYING OIL; MOISTURE INFLUENCE; TRANSESTERIFICATION REACTION; USED COOKING OIL; WHOLE CELL BIOCATALYSTS;

CATALYSIS; COTTONSEED OIL; ESTERIFICATION; ESTERS; ETHANOL; FATTY ACIDS; HYDROLYSIS;

TRANSESTERIFICATION;

COTTON SEED OIL; ESTER; FATTY ACID;

ARTICLE; ASPERGILLUS; BIOCATALYST; CONTROLLED STUDY; COST EFFECTIVENESS ANALYSIS; ESTERIFICATION; FATTY ACID SYNTHESIS; FRYING; HYDROLYSIS; INDIA; NONHUMAN; TRANSESTERIFICATION;

ASPERGILLUS; ASPERGILLUS SP.; MICROPUS;

EID: 78650616089     PISSN: 10242422     EISSN: 10292446     Source Type: Journal    
DOI: 10.3109/10242422.2010.524698     Document Type: Article

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