Production of trans-free shortening by lipase catalysed interesterification using mustard oil and palm stearin: optimisation and characterisation
Author:
Funder
Indian Council of Medical Research
Publisher
Springer Science and Business Media LLC
Subject
Renewable Energy, Sustainability and the Environment
Link
https://link.springer.com/content/pdf/10.1007/s13399-022-03315-1.pdf
Reference41 articles.
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3. Wassell P, Young NWG (2007) Food applications of trans fatty acid substitutes. Int J Food Sci Technol 42:503–517. https://doi.org/10.1111/j.1365-2621.2007.01571.x
4. Pande G, Akoh CC, Shewfelt RL (2013) Utilization of enzymatically interesterified cottonseed oil and palm stearin-based structured lipid in the production of trans-free margarine, Biocatalysis and Agricultural. Biotechnology 2:76–84. https://doi.org/10.1016/j.bcab.2012.08.005
5. Zhao ML, Hu JN, Zhu XM, Li HY, Li J, Fan YW, Deng ZY (2014) Enzymatic synthesis of medium- and long-chain triacylglycerols-enriched structured lipid from Cinnamomum camphora seed oil and camellia oil by Lipozyme RM IM. Int J Food Sci Technol 49:453–459. https://doi.org/10.1111/ijfs.12322
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