Stability of Minor Lipid Components with Emphasis on Phytosterols During Chemical Interesterification of a Blend of Refined Olive Oil and Palm Stearin
- Author
- AZADMARD-DAMIRCHI, Sodeif1 ; DUTTA, Paresh C1
[1] Department of Food Science, Swedish University of Agricultural Sciences, SLU, P.O. Box 7051, 750 07 Uppsala, Sweden - Source
Journal of the American Oil Chemists' Society. 2008, Vol 85, Num 1, pp 13-21, 9 p ; ref : 25 ref
- ISSN
- 0003-021X
- Scientific domain
- Food science technology; Chemical industry parachemical industry
- Publisher
- Springer, Heidelberg
- Publication country
- Germany
- Document type
- Article
- Language
- English
- Author keyword
- Interesterification, Minor lipid components Olive oil, Palm stearin, Phytosterols Phytosterol oxidation products, POPs Sterol esters, Tocopherols Tocotrienols
- Keyword (fr)
- Composition chimique Ester Huile olive Huile palme Huile raffinée Industrie corps gras Interestérification Lipide Oxydation Phytostérol Qualité Stabilité Stérol Tocophérol Huile alimentaire Huile végétale
- Keyword (en)
- Chemical composition Ester Olive oil Palm oil Refined oil Oils and fats industry Interesterification Lipids Oxidation Phytosterol Quality Stability Sterol Tocopherols Edible oil Vegetable oil
- Keyword (es)
- Composición química Ester Aceite oliva Aceite palma Aceite refinado Industria cuerpos grasos Interesterificación Lípido Oxidación Fitosterol Calidad Estabilidad Esterol Tocoferol Aceite alimentario Aceite vegetal
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B08 Fat industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 20016952
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1007/s11746-007-1170-1 
https://dx.doi.org/10.1007/s11746-007-1170-1
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