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.

Bibliographic Details

Main Authors:	MPOB International Palm Oil Congress - PIPOC September 25 - 29, 2005 : Sunway Pyramid Convention Centre, Petaling Jaya, Selangor, Malaysia : 40833., Xuebing Xu 43189., Food Biotechnology and enggineering, BioCentrum-DTU, Technical University of Denmark. 43190.
Format:	Texto biblioteca
Language:	ng
Published:	Petaling Jaya : MPOB, 2005
Subjects:	diglicéridos, Fosfolípidos., Grasa, Margarina., Monogliceridos, Triglicéridos.,
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