Fats from chemically interesterified high-oleic sunflower oil and fully hydrogenated palm oil

Fats from chemically interesterified high-oleic sunflower oil and fully hydrogenated palm oil

R. Grimaldi, M. H. Masuchi, K. M. Gandra, C. D. Perenha, M. C. Chiu, A. L. Marangoni, L. A. G. Goncalves

ARTIGO

Inglês

Chemical interesterification of different lipid materials has considerable potential for the production of a wide variety of special fats with improved functional and nutritional properties. The present study aimed to evaluate the chemical interesterification of blends of high-oleic sunflower oil...

FUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESP

COORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPES

CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQ

Fechado

Fats from chemically interesterified high-oleic sunflower oil and fully hydrogenated palm oil

R. Grimaldi, M. H. Masuchi, K. M. Gandra, C. D. Perenha, M. C. Chiu, A. L. Marangoni, L. A. G. Goncalves


										

Fats from chemically interesterified high-oleic sunflower oil and fully hydrogenated palm oil

R. Grimaldi, M. H. Masuchi, K. M. Gandra, C. D. Perenha, M. C. Chiu, A. L. Marangoni, L. A. G. Goncalves

    Fontes

    Journal of the American Oil Chemists Society

    Vol. 91, no. 5 (May, 2014), p. 859-866