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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Detalles Bibliográficos
Autores principales: Sellami, Mohamed, Ghamgui, Hanen, Frikha, Fakher, Gargouri, Youssef, Miled, Nabil
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2012
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3469396/
https://www.ncbi.nlm.nih.gov/pubmed/22889174
http://dx.doi.org/10.1186/1472-6750-12-48

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3469396/
https://www.ncbi.nlm.nih.gov/pubmed/22889174
http://dx.doi.org/10.1186/1472-6750-12-48

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