Lipase catalyzed interesterification of Amazonian patauá oil and palm stearin for preparation of specific-structured oils.

Speranza, Paula; Ribeiro, Ana Paula Badan; Macedo, Gabriela Alves

Speranza, Paula; Ribeiro, Ana Paula Badan; Macedo, Gabriela Alves.

Afiliação

Speranza P; Department of Food Science, Faculty of Food Engineering, University of Campinas, 80, Monteiro Lobato St., 13083-970 Campinas, SP Brazil.
Ribeiro AP; Department of Food Technology, Faculty of Food Engineering, University of Campinas, 80, Monteiro Lobato St., 13083-970 Campinas, SP Brazil.
Macedo GA; Department of Food Science, Faculty of Food Engineering, University of Campinas, 80, Monteiro Lobato St., 13083-970 Campinas, SP Brazil.

J Food Sci Technol ; 52(12): 8268-75, 2015 Dec.

Article em En | MEDLINE | ID: mdl-26604403

Palavras-chave

Amazonian oil; Enzymatic interesterification; Fatty acid; Lipase; Regiospecificity; Triacylglycerol

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: J Food Sci Technol Ano de publicação: 2015 Tipo de documento: Article País de publicação: Índia

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