Synthesis of Cocoa Butter Alternative from Coconut Oil Fraction and Palm Oil Fractions by Lipase-Catalyzed Interesterification
暂无分享,去创建一个
[1] Ki-Teak Lee,et al. Change of solid fat index during interesterification of hydrogenated coconut oil , 2010 .
[2] C. Akoh,et al. Production and physicochemical properties of functional-butterfat through enzymatic interesterification in a continuous reactor. , 2009, Journal of agricultural and food chemistry.
[3] O. Çiftçi,et al. Conversion of olive pomace oil to cocoa butter-like fat in a packed-bed enzyme reactor. , 2009, Bioresource technology.
[4] Mark Fowler,et al. Factors influencing rheological and textural qualities in chocolate - a review , 2007 .
[5] Kuan‐Miao Liu,et al. Enzymatic synthesis of cocoa butter analog through interesterification of lard and tristearin in supercritical carbon dioxide by lipase , 2007 .
[6] J. Takahashi,et al. Analysis of triacylglycerol isomers in Malaysian cocoa butter using HPLC-mass spectrometry , 2005 .
[7] Richard W. Hartel,et al. Fat bloom in chocolate and compound coatings , 2004 .
[8] R. Abigor,et al. Production of cocoa butter-like fats by the lipase-catalyzed interesterification of palm oil and hydrogenated soybean oil , 2003 .
[9] R. Peschar,et al. Effect of temperature on recrystallization behavior of cocoa butter , 2001 .
[10] T. Foglia,et al. Fractionation of menhaden oil and partially hydrogenated menhaden oil: Characterization of triacylglycerol fractions , 2001 .
[11] R. Peschar,et al. Real-time X-ray powder diffraction investigations on cocoa butter. I. temperature-dependent crystallization behavior , 1996 .
[12] D. Firestone,et al. Official methods and recommended practices of the American Oil Chemists' Society , 1990 .
[13] S. Talcott. High Performance Liquid Chromatography , 1987 .