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journal:(European AND Journal AND of AND Lipid AND Science AND and AND Technology) AND title:(Storage AND stability AND of AND margarines AND produced AND from AND enzymatically AND interesterified AND fats AND compared AND to AND those AND prepared AND by AND conventional AND methods AND Chemical AND properties)

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10 items by relevance
1 Journal article

Storage stability of margarines produced from enzymatically interesterified fats compared to those prepared by conventional methods - Chemical properties

Zhang, Hong; Jacobsen, Charlotte; Pedersen, Lars Saaby; Christensen, Morten Wurtz; Adler-Nissen, Jens

European Journal of Lipid Science and Technology — 2006, Volume 108, Issue 3, pp. 227-238

margarines in a pilot plant. Storage stability studies were carried out at storage temperatures of 5 and 25øC for 12wk. Margarines from the enzymatically interesterified fats were compared to the margarines produced by the conventional methods (chemical interesterification and physical blending

Year: 2006

Language: English

More...
gkbjpnao ifeh md lc
2 Article

Storage stability of margarines produced from enzymatically interesterified fats compared to those prepared by conventional methods – Chemical properties

Zhang, Hong; Jacobsen, Charlotte; Pedersen, Lars Saaby; Christensen, Morten Würtz; Adler-Nissen, Jens

European Journal of Lipid Science and Technology — 2006, Volume 108, Issue 3, pp. 227-238

margarines in a pilot plant. Storage stability studies were carried out at storage temperatures of 5 and 25 °C for 12 wk. Margarines from the enzymatically interesterified fats were compared to the margarines produced by the conventional methods (chemical interesterification and physical blending

Year: 2006

Language: English

More...
dgefnlbamhk ioj pc

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