Characterization and Determination of Interesterification Markers (Triacylglycerol Regioisomers) in Confectionery Oils by Liquid Chromatography-Mass Spectrometry

Interesterification is an industrial transformation process aiming to change the physico-chemical properties of vegetable oils by redistributing fatty acid position within the original constituent of the triglycerides. In the confectionery industry, controlling formation degree of positional isomers...

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Detalles Bibliográficos
Autores principales: Santoro, Valentina, Dal Bello, Federica, Aigotti, Riccardo, Gastaldi, Daniela, Romaniello, Francesco, Forte, Emanuele, Magni, Martina, Baiocchi, Claudio, Medana, Claudio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5848127/
https://www.ncbi.nlm.nih.gov/pubmed/29462917
http://dx.doi.org/10.3390/foods7020023

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5848127/
https://www.ncbi.nlm.nih.gov/pubmed/29462917
http://dx.doi.org/10.3390/foods7020023

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