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3 results for interesterification.

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Effect of Chemical Interesterification on the Physicochemical Characteristics and Fatty Acid Profile of Bakery Shortening Produced from Shea Butter and Fluted Pumpkin Seed Oil Blend
by Chibor Bariwere Samuel, Eke-Ejiofor Joy and Kiin-Kabari David Barine
American Journal of Food Science and Technology. 2018, 6(4), 187-194. DOI: 10.12691/ajfst-6-4-8
Pub. Date: June 13, 2018Views: 17687Downloads: 17493
Shea butter fluted pumpkin interesterification physicochemical fatty acid profile bakery shortening
Abstract Full Text PDF (358 KB) Full Text HTML Full Text ePUB (527 KB)
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Catalyzed Interesterification of Mixed Short & Medium Chain Fatty Acid Triacylglycerols as a Potential Dietary Food Lipid Source: Synthesis and Characterization
by Ronald P. D’Amelia, Gabrielle Cabrera, Ling Huang and William F. Nirode
American Journal of Food Science and Technology. 2017, 5(6), 228-232. DOI: 10.12691/ajfst-5-6-1
Pub. Date: October 28, 2017Views: 16413Downloads: 15266
interesterification triacylglycerols triglycerides short chain fatty acids medium chain fatty acids ester-exchange randomization theory
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Synthesis and Characterization of Mixed Short Chain Fatty Acid Triacylglycerols as a Potential Dietary Food Lipid Source
by Ronald P. D’Amelia, Alexander E. Bleich, Lee Honig and William F. Nirode
American Journal of Food Science and Technology. 2014, 2(6), 175-178. DOI: 10.12691/ajfst-2-6-1
Pub. Date: November 12, 2014Views: 22639Downloads: 19158
interesterification triacylglycerols triglycerides short chain fatty acids ester-exchange randomization theory
Abstract Full Text PDF (115 KB) Full Text HTML Full Text ePUB (164 KB)
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