Hydrodynamic, thermo-analytical and molecular structural investigations of enzyme interesterified oil and its thermo-oxidative stability by thermogravimetric analysis

Journal of Food Engineering

Volumn 105, Issue 4, 2011, Pages 671-679

  Debnath, Sukumar ^a   Raghavarao, K S M S ^a   Lokesh, Belur R ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

DSC; Heat transfer; Oil; Thermogravimetry; Viscosity

Indexed keywords

DSC; HYDRODYNAMIC PROPERTIES; INTERESTERIFICATION; LIPASE-CATALYZED; OIL; PALM OLEIN; RICE BRAN OIL; SENSORY ATTRIBUTES; SENSORY EVALUATION; STRUCTURAL INVESTIGATION; THERMAL DECOMPOSITIONS; THERMO-OXIDATIVE STABILITY; THERMOGRAVIMETRY; TRIACYLGLYCEROLS;

ENZYMES; GLYCEROL; HEAT TRANSFER; HYDRODYNAMICS; PYROLYSIS; THERMOGRAVIMETRIC ANALYSIS;

PETROLEUM REFINING;

EID: 79955854617     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.03.010     Document Type: Article

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