Otimização da reação de interesterificação química do óleo de palma Optimization of the cemical interesterification reaction of palm oil

Otimização da reação de interesterificação química do óleo de palma Optimization of the cemical interesterification reaction of palm oil

<abstract language="eng">The Brazilian market has been showing a growing concern with nutritional values of oil components of foods. Chemical interesterification is a promising alternative to the current processes of modifying the consistency of oils. Chemical interesterification of...

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Bibliographic Details
Main Authors:	Renato Grimaldi, Lireny Aparecida Guaraldo Gonçalves, Marlene Yumi Ando
Format:	Article
Language:	English
Published:	Sociedade Brasileira de Química 2005-08-01
Series:	Química Nova
Subjects:	palm oil chemical interesterification solid fat content
Online Access:	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422005000400015

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