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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

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