Low-temperature directed interesterification increases triunsaturated and trisaturated triacylglycerols of palm oil and affects its thermal, polymorphic and microstructural properties
Directed interesterification (DIE) is an interesterification technique performed at a sufficiently low temperature to allow higher melting triacylglycerols (TAG) to crystallise out as they are formed during the reaction. Thus, DIE is an excellent tool for changing the TAG composition of oils and fat...
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| Main Authors: | , , , , , , |
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| Formáid: | Journal Contribution |
| Teanga: | English |
| Foilsithe: |
2021
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| Ábhair: | |
| Rochtain Ar Líne: | http://agris.upm.edu.my:8080/dspace/handle/0/19749 |
| Clibeanna: |
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