Lipase-Mediated Interesterification of Oils for Improving Rheological, Heat Transfer Properties and Stability During Deep-Fat Frying

Food and Bioprocess Technology

Volumn 5, Issue 5, 2012, Pages 1630-1641

  Debnath, Sukumar ^a   Prakash, Maya ^a   Lokesh, Belur R ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Frying; Lipase interesterification; Rice bran palm oil blend; Sensory

Indexed keywords

1 ,3-SPECIFIC LIPASE; APPARENT VISCOSITY; BLENDED OIL; CONSUMER ACCEPTANCE; CONVECTIVE HEAT TRANSFER COEFFICIENT; DEEP FAT FRYING; DESCRIPTIVE ANALYSIS; FREE FATTY ACID; FRYING; HEAT TRANSFER PROPERTIES; INTERESTERIFICATION; INTERESTERIFIED OIL; OIL SAMPLES; OIL SYSTEM; PALM OLEIN; PEROXIDE VALUE; POLAR MATERIALS; QUALITY PARAMETERS; RICE BRAN OIL; RICE BRAN-PALM OIL BLEND; SENSORY; THERMO-OXIDATIVE STABILITY;

DEGRADATION; HEAT TRANSFER COEFFICIENTS; OLEFINS; RHEOLOGY; VEGETABLE OILS;

PETROLEUM REFINING;

EID: 84862118449     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-010-0485-3     Document Type: Article

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