Yayınlanmış 1 Ocak 2018
| Sürüm v1
Dergi makalesi
Açık
DEVELOPMENT OF FATS BASED ON OLIVE OIL BY CHEMICAL INTERESTERIFICATION AND ITS UTILIZATION IN COOKIE PRODUCTION
Oluşturanlar
- 1. Bulent Ecevit Univ, caycuma Vocat Sch Food & Agr, Food Proc Dept, Zonguldak, Turkey
- 2. Nigde Omer Halisdemir Univ, Dept Food Engn, Nigde, Turkey
- 3. Hacettepe Univ, Dept Food Engn, Beytepe Campus, TR-06800 Cankara Ankara, Turkey
Açıklama
Refined olive oil (ROO) was blended with tristearin (TS) and palm oil (PO) at two different ratios (ROO: TS: PO; 75: 15:10 and 85:10:5) and chemical interesterification was performed in order to produce two interesterified fats (IF1 and IF2) with high unsaturated fatty acids and low trans fatty acids contents.
Dosyalar
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Dosyalar
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