Microwave-assisted batch enzymatic interesterification of palm stearin/rapeseed oil blends

Simon, Camille; Richel, Aurore; Fauconnier, Marie-Laure; Blecker, Christophe; Danthine, Sabine

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Microwave-assisted batch enzymatic interesterification of palm stearin/rapeseed oil blends

Simon, Camille; Richel, Aurore; Fauconnier, Marie-Laure et al.

2014 • Food Structure & Functionality Forum Symposium

Peer reviewed

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https://hdl.handle.net/2268/165860

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Disciplines :

Food science

Author, co-author :

Simon, Camille

Richel, Aurore ; Université de Liège - ULiège > Chimie et bio-industries > Chimie biologique industrielle

Fauconnier, Marie-Laure ; Université de Liège - ULiège > Chimie et bio-industries > Chimie générale et organique

Blecker, Christophe ; Université de Liège - ULiège > Chimie et bio-industries > Science des alim. et formul.

Danthine, Sabine ; Université de Liège - ULiège > Chimie et bio-industries > Science des alim. et formul.

Language :

English

Title :

Microwave-assisted batch enzymatic interesterification of palm stearin/rapeseed oil blends

Publication date :

2014

Event name :

Food Structure & Functionality Forum Symposium

Event organizer :

FSFF

Event place :

Amsterdam, Netherlands

Event date :

du 30/3/14 au 2/4/14

Audience :

International

Peer reviewed :

Peer reviewed

Available on ORBi :

since 21 April 2014

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