Oxidative stabilities of enzymatically interesterified goose fat and rapeseed oil blend by rancimat and PDSC

Journal of Thermal Analysis and Calorimetry

Volumn 115, Issue 3, 2014, Pages 2063-2070

  Kowalska, Dorota ^a   Kostecka, Magdalena ^a   Tarnowska, Katarzyna ^a   Kowalski, Boleslaw ^a  

^a WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

Enzymatic interesterification; Goose fat; Lipozyme RM IM; Pressure differential scanning calorimetry (PDSC); Rapeseed oil

Indexed keywords

ENZYMATIC INTERESTERIFICATION; GOOSE FATS; LIPOZYME RM IM; PRESSURE DIFFERENTIAL SCANNING CALORIMETRY; RAPESEED OIL;

CATALYSTS; DIFFERENTIAL SCANNING CALORIMETRY; GLYCEROL; OXIDATION RESISTANCE; VEGETABLE OILS;

FORESTRY;

EID: 84900673556     PISSN: 13886150     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10973-013-3125-0     Document Type: Article

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