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Enzymatic transesterification of palm stearin and olein blends to produce zero-trans margarine fat
BACKGROUND: Food industries aim to replace trans fat in their products by formulations having equivalent functionality and economic viability. Enzymatic transesterification can be a technological option to produce trans free fats targeting commercial applications. RESULTS: Palm stearin and palm olei...
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| Main Authors: | , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
BioMed Central
2012
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3469396/ https://ncbi.nlm.nih.gov/pubmed/22889174 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/1472-6750-12-48 |
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