Utilization of zero-trans non-interesterified and interesterified shortenings in cookie production

Journal of Food Science and Technology

Volumn 51, Issue 2, 2014, Pages 365-370

  Dinç, Saliha ^a   Javidipour, Issa ^b   Özbas, Özen Özboy ^c   Tekin, Aziz ^d  

^a SELCUK UNIVERSITY   (Turkey)

^b YUZUNCU YIL UNIVERSITY   (Turkey)

^c AKSARAY UNIVERSITY   (Turkey)

^d ANKARA UNIVERSITY   (Turkey)

Author keywords

Cookie; Hydrogenated fat; Interesterified fat; Shortening; Trans fatty acid

Indexed keywords

BLENDING; COTTONSEED OIL; OLIVE OIL; PALM OIL; SATURATED FATTY ACIDS;

ACID CONTENT; CHEMICAL INTERESTERIFICATION; COOKIE; NUTRITIONAL PROPERTIES; SHORTENING; SPREAD RATIO; TRANS FATTY ACID;

LINOLEIC ACID;

CORYLUS; MICROPUS;

EID: 84897622645     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-011-0506-x     Document Type: Article

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