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Trans-free margarine fat produced using enzymatic interesterification of rice bran oil and hard palm stearin
Trans-free interesterified fats were prepared from blends of hard palm stearin (hPS) and rice bran oil (RBO) at 20:80, 30:70, 40:60, 50:50, 60:40, 70:30, and 80:20 weight % using immobilized Mucor miehei lipase at 60°C for 6 h with a mixing speed of 300 rpm. Physical properties and crystallization a...
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| Publicado en: | Food Sci Biotechnol |
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| Autores principales: | , , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
The Korean Society of Food Science and Technology
2016
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| Materias: | |
| Acceso en línea: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049136/ https://ncbi.nlm.nih.gov/pubmed/30263322 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-016-0118-3 |
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