Chemical and enzymatic interesterification of a beef tallow and rapeseed oil equal-weight blend

European Journal of Lipid Science and Technology

Volumn 106, Issue 10, 2004, Pages 655-664

  Kowalski, Boleslaw ^a   Tarnowska, Katarzyna ^a   Gruczynska, Eliza ^a   Bekas, Witold ^a  

^a WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

Beef tallow; Chemical interesterification; Enzymatic interesterification; Rapeseed oil

Indexed keywords

ACYLGLYCEROL; BUTYLATED HYDROXYANISOLE; BUTYLCRESOL; DIACYLGLYCEROL; ENZYME; FATTY ACID; MONOACYLGLYCEROL; RAPESEED OIL; SODIUM DERIVATIVE; TRIACYLGLYCEROL LIPASE;

ARTICLE; BIOCATALYST; CANDIDA; CATALYST; COLUMN CHROMATOGRAPHY; CONCENTRATION (PARAMETERS); FAT CONTENT; INTERESTERIFICATION; ISOLATION PROCEDURE; LIPID COMPOSITION; MELTING POINT; NONHUMAN; OXIDATION; RHIZOMUCOR; SOLID; TEMPERATURE; TIME; WATER CONTENT; WEIGHT;

CANDIDA; CANDIDA ANTARCTICA; RHIZOMUCOR; RHIZOMUCOR MIEHEI; SINAPIS ARVENSIS;

EID: 8844231772     PISSN: 14387697     EISSN: None     Source Type: Journal    
DOI: 10.1002/ejlt.200400973     Document Type: Article

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