Enzymatic Esterification for Acidity Reduction of Poultry Fat
This work studies the acidity reduction of poultry fat through enzymatic esterification with ethanol to convert free fatty acids to ethyl-esters. Poultry fat samples were collected in a Portuguese company and characterized for their acid value (3.3-6.3 mg KOH/g fat), iodine value (73-109 g iodine/10...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
AIDIC Servizi S.r.l.
2017-03-01
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| Series: | Chemical Engineering Transactions |
| Online Access: | https://www.cetjournal.it/index.php/cet/article/view/2398 |