Enzymatic Interesterification of Coconut and Hemp Oil Mixtures to Obtain Modified Structured Lipids

The interesterification process allows structured lipids (SLs) to be obtained with a modified triacylglycerol (TAG) structure, in which the unfavorable saturated fatty acids (SFAs) are replaced with nutritionally significant fatty acids (FAs) such as monounsaturated (MUFAs) and polyunsaturated (PUFA...

Πλήρης περιγραφή

Λεπτομέρειες βιβλιογραφικής εγγραφής

Κύριοι συγγραφείς:	Ranahansi Rangadharee Bandara, Chloé Louis-Gavet, Joanna Bryś, Diana Mańko-Jurkowska, Agnieszka Górska, Rita Brzezińska, Marta Siol, Sina Makouie, Bharani Kumar Palani, Marko Obranović, Piotr Koczoń
Μορφή:	Artigo
Γλώσσα:	Inglês
Έκδοση:	MDPI AG 2024-08-01
Σειρά:	Foods
Θέματα:	coconut oil hemp oil interesterification fatty acid composition oxidative stability
Διαθέσιμο Online:	https://www.mdpi.com/2304-8158/13/17/2722
Ετικέτες:	Προσθήκη ετικέτας Δεν υπάρχουν, Καταχωρήστε ετικέτα πρώτοι!