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Triacylglycerol composition, physico-chemical characteristics and oxidative stability of interesterified canola oil and fully hydrogenated cottonseed oil blends
BACKGROUND: Partial hydrogenation process is used worldwide to produce shortening, baking, and pastry margarines for food applications. However, demand for such products is decreased during last decade due to their possible links to consumer health and disease. This has raised the need to replace hy...
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| Опубликовано в: : | Lipids Health Dis |
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| Главные авторы: | , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
BioMed Central
2015
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4625565/ https://ncbi.nlm.nih.gov/pubmed/26510410 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/s12944-015-0140-0 |
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