engzymatic Processing of Oils, Fats and other Lipids : A Brief Progress Update.
engzymatic lipid processing including lipid modification and synthesis has been dramatically developed in the last 20 years from a simple laboratory idea to an industrial reality. This development has produced countless scientific publications. The development has also generated a variety of potential products in every part of lipid processing and applications. Some commercial products are human milk fat substitutes, cocoa butter equivalents, confectionary anti-bloom agents, diacylglycerol cooking oil, polyunsaturated fatty acid concentrates, etc. Research interest in enzymatic lipid modification and other processing is accelerating. A number of review papers have been recently published from the group (1-3) as well as from other groups all over the world (4-5). This paper is not intended to give a thorough review for the whole areas covered. In this writing, the author will focus on the research progress in the last 1-2 years within the group, where these work has not been included in those even recent reviews.
| Main Authors: | , , |
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| Format: | Texto biblioteca |
| Language: | ng |
| Published: |
Petaling Jaya : MPOB,
2005
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| Subjects: | diglicéridos, Fosfolípidos., Grasa, Margarina., Monogliceridos, Triglicéridos., |
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