Enzymatic Interesterification of Palm Stearin with Cinnamomum camphora Seed Oil to Produce Zero-trans Medium-Chain Triacylglycerols-Enriched Plastic Fat

Characterization of Medium-Chain Triacylglycerol (MCT)-Enriched Seed Oil from Cinnamomum camphora (Lauraceae) and Its Oxidative Stability

(2011) Jiang-Ning Hu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evaluation of different types of fats for use in high-ratio layer cakes

(2011) Jianmin Zhou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Trans Fats in America: A Review of Their Use, Consumption, Health Implications, and Regulation

(2010) Valentina Remig et al.   JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION

Enzymatic interesterification of anhydrous butterfat with flaxseed oil and palm stearin to produce low-trans spreadable fat

(2009) Jung-Ah Shin et al.   FOOD CHEMISTRY

Scaled-up production of zero-trans margarine fat using pine nut oil and palm stearin

(2009) Prakash Adhikari et al.   FOOD CHEMISTRY

Effects of chemical interesterification on physicochemical properties of blends of palm stearin and palm olein

(2009) Fabiana Andreia Schäfer De Martini Soares et al.   FOOD RESEARCH INTERNATIONAL

Enzymatic Production ofTrans-Free Hard Fat Stock from Fractionated Rice Bran Oil, Fully Hydrogenated Soybean Oil, and Conjugated Linoleic Acid

(2009) P. Adhikari et al.   JOURNAL OF FOOD SCIENCE

Supercritical fluid extraction of peach (Prunus persica) seed oil using carbon dioxide and ethanol

(2009) Yolanda Sánchez-Vicente et al.   JOURNAL OF SUPERCRITICAL FLUIDS

Chemical and Enzymatic Interesterification of a Blend of Palm Stearin: Soybean Oil for Low trans-Margarine Formulation

(2009) Raquel Costales-Rodríguez et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Trans-free plastic shortenings from coconut stearin and palm stearin blends

(2008) T. Jeyarani et al.   FOOD CHEMISTRY