Beef tallow/high oleic sunflower oil shortenings produced by chemical interesterification optimized by response surface methodology (RSM): Effect of processing conditions on physical properties

被引：0

作者：

Ramos-Ramos, María Regina ^{[1
]}

Cevallos Velastegui, Leslie Pamela ^{[1
]}

García Londoño, Víctor Alonso ^{[1
]}

Aguirre-Calvo, Tatiana Rocío ^{[2
]}

Borroni, Virginia ^{[1
]}

Herrera, María Lidia ^{[1
]}

机构：

[1] Instituto de Tecnologías Emergentes y Ciencias Aplicadas (ITECA), Universidad Nacional de San Martin (UNSAM)—Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Escuela de Ciencia y Tecnología, San Martín, Argentina

[2] Departamento de Química Orgánica, Centro de Investigación en Hidratos de Carbono (CIHIDECAR), Universidad de Buenos Aires (UBA)—Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Facultad de Ciencias Exactas y Naturales, Ciudad Autónoma

来源：

JAOCS, Journal of the American Oil Chemists' Society | 2024年

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引用

共 3 条

[1] Beef tallow/high oleic sunflower oil shortenings produced by chemical interesterification optimized by response surface methodology (RSM): Effect of processing conditions on physical properties
Ramos-Ramos, Maria Regina
Velastegui, Leslie Pamela Cevallos
Londono, Victor Alonso Garcia
Aguirre-Calvo, Tatiana Rocio
Borroni, Virginia
Herrera, Maria Lidia
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 2025, 102 (03) : 569 - 586
[2] The effect of enzymatic interesterification on the high oleic-high stearic sunflower oil fractionation and the physico-chemical properties of stearins
Salas, Joaquin J.
Bootello, Miguel A.
Piispa, Eija
Hornyak, Laszlo
Venegas-Caleron, Monica
Martinez-Force, Enrique
Garces, Rafael
LWT-FOOD SCIENCE AND TECHNOLOGY, 2023, 184
[3] Effect of hydrothermodynamic (HTD) processing on physical and chemical qualities of American cranberry puree using response surface methodology (RSM)
Chen, Yougui
Martynenko, Alex
LWT-FOOD SCIENCE AND TECHNOLOGY, 2016, 70 : 322 - 332

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