Conversion of triacylglycerols into monoacylglycerols by penicillium roquefortii
The synthesis and use of monoacylglycerols in food systems havc been reviewed. The use of monoacylglycerols alone or in combination with free fatty acids as food preservatives has been discussed. Model systems have been devised to produce monoacylglycerols (MAGs) from butter and Shea oils with two s...
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Sheffield Hallam University
1998
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| Online Access: | http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.242018 |