Reference : Interesterification of rapeseed oil with anhydrous milk fat and its stearin fraction
Scientific congresses and symposiums : Poster
Life sciences : Food science
http://hdl.handle.net/2268/25974
Interesterification of rapeseed oil with anhydrous milk fat and its stearin fraction
English
Giet, Jean-Michel mailto [Université de Liège - ULg > > Gembloux Agro-Bio Tech >]
Aguedo, Mario mailto [Université de Liège - ULg > > Gembloux Agro-Bio Tech >]
Hanon, Emilien [Université de Liège - ULg > > Gembloux Agro-Bio Tech >]
Danthine, Sabine mailto [Université de Liège - ULg > > Gembloux Agro-Bio Tech >]
Paquot, Michel mailto [Université de Liège - ULg > > Gembloux Agro-Bio Tech >]
Lognay, Georges mailto [Université de Liège - ULg > > Gembloux Agro-Bio Tech >]
Thomas, Annick mailto [Université de Liège - ULg > > Gembloux Agro-Bio Tech >]
Vandenbol, Micheline mailto [Université de Liège - ULg > > Gembloux Agro-Bio Tech >]
Thonart, Philippe mailto [Université de Liège - ULg > > Gembloux Agro-Bio Tech - Biochimie et microbiologie industrielles >]
Wathelet, Jean-Paul mailto [Université de Liège - ULg > > Gembloux Agro-Bio Tech >]
Blecker, Christophe mailto [Université de Liège - ULg > > Gembloux Agro-Bio Tech >]
2009
Yes
Yes
GCIRC Canola/Rapeseed Technical meeting
Delhi
Inde
[en] interesterification ; rapeseed oil ; milk fat
[en] The compositional changes occurring during the lipase-catalysed interesterification of
AMF/rapeseed oil (RO) and AMF stearin fraction (AMFSF)/RO blends were described in the
first part of this study. In the present and second part are reported the resulting changes in
physical properties, especially the melting behaviour through solid fat content (SFC),
dropping point (DP) and fusion profiles by differential scanning calorimetry (DSC).
http://hdl.handle.net/2268/25974

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