Chemical interesterification of blends of palm stearin, coconut oil, and canola oil: Physicochemical properties

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 6, 2012, Pages 1461-1469

  Soares, Fabiana Andreia Schäfer De Martini ^a   Da Silva, Roberta Claro ^a   Hazzan, Márcia ^a   Capacla, Isabele Renata ^a   Viccola, Elise Raduan ^a   Maruyama, Jessica Mayumi ^a   Gioielli, Luiz Antonio ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

[No Author keywords available]

Indexed keywords

CANOLA OIL; COCONUT OIL; FATTY ACID COMPOSITION; INTERESTERIFICATION; PALM STEARIN; PHYSICOCHEMICAL PROPERTY; SODIUM METHOXIDE; SOLID FAT CONTENT; TRANS FATTY ACID;

MELTING POINT; SATURATED FATTY ACIDS; SODIUM;

VEGETABLE OILS;

CANOLA OIL; COCONUT OIL; FATTY ACID; MONOUNSATURATED FATTY ACID; PALM OIL; VEGETABLE OIL;

ARTICLE; CHEMISTRY; ESTERIFICATION; PHYSICAL CHEMISTRY;

ESTERIFICATION; FATTY ACIDS; FATTY ACIDS, MONOUNSATURATED; PHYSICOCHEMICAL PHENOMENA; PLANT OILS;

BRASSICA NAPUS VAR. NAPUS;

EID: 84856895272     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf204111t     Document Type: Article

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