Enzymatic interesterification to produce zero-trans and dialkylketones-free fats from rapeseed oil

This study aims to evaluate the potential of applying enzymatic interesterification (EIE) to produce new healthy zero-trans high vitaminic content margarine fats, based on rapeseed oil (RO) only, with a specific focus on process-induced contaminants: the dialkylketones. Three blends made of RO and f...

وصف كامل

التفاصيل البيبلوغرافية

الحاوية / القاعدة:	Oilseeds and fats, crops and lipids
المؤلفون الرئيسيون:	Danthine Sabine, Closset Sébastien, Maes Jeroen, Mascrez Steven, Blecker Christophe, Purcaro Giorgia, Gibon Véronique
التنسيق:	مقال
اللغة:	الإنجليزية
منشور في:	EDP Sciences 2022-01-01
الموضوعات:	enzymatic interesterification rapeseed-based margarine zero-trans tocopherols dialkylketones
الوصول للمادة أونلاين:	https://www.ocl-journal.org/articles/ocl/full_html/2022/01/ocl220027/ocl220027.html