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/2268/25978
Interesterification of rapeseed oil with anhydrous milk fat and its stearin fraction
English
Aguedo, Mario mailto [Université de Liège - ULg > > Gembloux Agro-Bio Tech >]
Giet, Jean-Michel 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 [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 >]
Blecker, Christophe mailto [Université de Liège - ULg > > Gembloux Agro-Bio Tech >]
Wathelet, Jean-Paul mailto [Université de Liège - ULg > > Gembloux Agro-Bio Tech >]
2009
Yes
Yes
International
GCIRC Canola/Rapeseed TEchnical meeting
Delhi
Inde
[en] interesterification ; rapeseed oil ; milk fat
[en] Rapeseed oil (RO) (a choice source of unsaturation-rich residues) was used in
the present study to enrich anhydrous milk fat (AMF) with unsaturated C18 fatty acids (FA)
(oleic, linoleic and linolenic acids). Comparatively, one “harder” fraction of AMF underwent
the same reaction. The physico-chemical properties modifications induced by the reaction
were followed. The compositional changes are reported in this first part and the consequent
physical modifications are presented in a second part.
http://hdl.handle.net/2268/25978

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