Properties and oxidative stabilities of enzymatically interesterified chicken fat and sunflower oil blend

Journal of Oleo Science

Volumn 62, Issue 11, 2013, Pages 893-900

  Kostecka, Magdalena ^a   Kowalska, Dorota ^a   Kozłowska, Mariola ^a   Kowalski, Boleslaw ^a  

^a WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

Chicken fat; Enzymatic interesterification; Lipozyme RM IM; Pressure differential scanning calorimetry (PDSC); Sunflower oil

Indexed keywords

CHICKEN FAT; ENZYMATIC INTERESTERIFICATION; IMMOBILIZED LIPASE; INTERESTERIFICATION; LIPOZYME RM IM; OXIDATIVE STABILITY; PRESSURE DIFFERENTIAL SCANNING CALORIMETRY; RHIZOMUCOR MIEHEI;

CATALYSTS; DIFFERENTIAL SCANNING CALORIMETRY; GLYCEROL; OXIDATION RESISTANCE; SUNFLOWER OIL;

ANIMALS;

DIACYLGLYCEROL; FAT INTAKE; FATTY ACID; LIPOZYME; MONOACYLGLYCEROL; SUNFLOWER OIL; TOCOPHEROL; TRIACYLGLYCEROL; TRIACYLGLYCEROL LIPASE; VEGETABLE OIL; WATER;

ANALYSIS; ANIMAL; CATALYSIS; CHEMISTRY; CHICKEN; DIFFERENTIAL SCANNING CALORIMETRY; ENZYMOLOGY; ESTERIFICATION; FAT INTAKE; ISOLATION AND PURIFICATION; OXIDATION REDUCTION REACTION; RHIZOMUCOR; TEMPERATURE; ARTICLE;

ANIMALS; CALORIMETRY, DIFFERENTIAL SCANNING; CATALYSIS; CHICKENS; DIETARY FATS; DIGLYCERIDES; ESTERIFICATION; FATTY ACIDS, NONESTERIFIED; LIPASE; MONOGLYCERIDES; OXIDATION-REDUCTION; PLANT OILS; RHIZOMUCOR; TEMPERATURE; TOCOPHEROLS; TRIGLYCERIDES; WATER;

EID: 84887306225     PISSN: 13458957     EISSN: 13473352     Source Type: Journal    
DOI: 10.5650/jos.62.893     Document Type: Article

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