Development of zero-trans shortenings with high thermo-oxidative stability by enzymatic transesterification

Novel zero-trans frying shortenings were formed by enzymatic transesterification by exploring a palm stearin and canola oil mixture and stearic acid as substrates. Both immobilized (Novozym 435, Lipase PS “Amano” IM) and non-immobilized (Lipomod TM 34P) enzymes were applied as biocatalysts. Palmitic...

ver descrição completa

Detalhes bibliográficos

Principais autores:	E. Gruczynska-Sekowska, F. Aladedunye, F. Anwar, P. Koczon, D. Kowalska, M. Kozlowska, E. Majewska, K. Tarnowska
Formato:	Artigo
Idioma:	Inglês
Publicado em:	Consejo Superior de Investigaciones Científicas 2020-12-01
Colecção:	Grasas y Aceites
Assuntos:	canola oil enzymatic transesterification frying palm stearin stearic acid zero-trans shortening
Acesso em linha:	http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1842
Tags:	Adicionar Tag Sem tags, seja o primeiro a adicionar uma tag!