Production of trans-Free Margarine with Stearidonic Acid Soybean and High-Stearate Soybean Oils-Based Structured Lipid

Journal of Food Science

Volumn 77, Issue 11, 2012, Pages

  Pande, Garima ^a   Akoh, Casimir C ^a   Shewfelt, Robert L ^a  

^a UNIVERSITY OF GEORGIA   (United States)

Author keywords

Margarine; Omega 3 fatty acids; Stearidonic acid; Structured lipid; Trans free

Indexed keywords

LIPOZYME; MARGARINE; OMEGA 3 FATTY ACID; SOYBEAN OIL; STEARIDONIC ACID; TOCOPHEROL; TRANS FATTY ACID; TRIACYLGLYCEROL; TRIACYLGLYCEROL LIPASE; VEGETABLE OIL;

ARTICLE; CHEMISTRY; CONSUMER; DIFFERENTIAL SCANNING CALORIMETRY; ESTERIFICATION; HUMAN; METABOLISM; SOYBEAN; TASTE;

CALORIMETRY, DIFFERENTIAL SCANNING; CONSUMER SATISFACTION; ESTERIFICATION; FATTY ACIDS, OMEGA-3; HUMANS; LIPASE; MARGARINE; PLANT OILS; SOYBEAN OIL; SOYBEANS; TASTE; TOCOPHEROLS; TRANS FATTY ACIDS; TRIGLYCERIDES;

GLYCINE MAX;

EID: 84869884123     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2012.02935.x     Document Type: Article

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