Enzymatic Esterification for Acidity Reduction of Poultry Fat

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...

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Bibliographic Details
Main Authors: T. Mata, I. Trovisco, A. Pinto, E. Matos, A. Martins, N. Caetano
Format: Article
Language:English
Published: AIDIC Servizi S.r.l. 2017-03-01
Series:Chemical Engineering Transactions
Online Access:https://www.cetjournal.it/index.php/cet/article/view/2398

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