Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.

Thermodynamic analysis of the effect of palm stearin on fully hydrogenated soybean oil coatings in granular micronutrient premixes.

Autor: Chan YKK; Department of Chemical Engineering and Applied Chemistry, University of Toronto, Toronto, ON, Canada. Electronic address: kiki.chan@mail.utoronto.ca., Han F; Department of Chemical Engineering and Applied Chemistry, University of Toronto, Toronto, ON, Canada., Cheng YL; Department of Chemical Engineering and Applied Chemistry, University of Toronto, Toronto, ON, Canada., Diosady LL; Department of Chemical Engineering and Applied Chemistry, University of Toronto, Toronto, ON, Canada.

Publikováno v: Food chemistry [Food Chem] 2024 Nov 22; Vol. 466, pp. 142119. Date of Electronic Publication: 2024 Nov 22.

Physicochemical properties and oxidative stability of duck fat-added margarine for reducing the use of fully hydrogenated soybean oil

Autor: Shin, Dong-Min, Yune, Jong Hyeok, Kim, Tae-Kyung, Kim, Yea Ji, Kwon, Hyuk Cheol, Kim, Do Hyun, Jeong, Chang Hee, Choi, Yun-Sang, Han, Sung Gu

Publikováno v: In Food Chemistry 30 November 2021 363

Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.

Comparison of Chemical and Enzymatic Interesterification of Fully Hydrogenated Soybean Oil and Walnut Oil to Produce a Fat Base with Adequate Nutritional and Physical Characteristics.

Autor: Farfán, Mariel¹, Álvarez, Alfredo¹, Gárate, Alan¹, Bouchon, Pedro¹ pbouchon@ing.puc.cl

Publikováno v: Food Technology & Biotechnology. Jul-Sep2015, Vol. 53 Issue 3, p361-366. 6p.