[en] Rapeseed oil (RO) (a choice source of unsaturation-rich residues) was used in
the present study to enrich anhydrous milk fat (AMF) with unsaturated C18 fatty acids (FA)
(oleic, linoleic and linolenic acids). Comparatively, one “harder” fraction of AMF underwent
the same reaction. The physico-chemical properties modifications induced by the reaction
were followed. The compositional changes are reported in this first part and the consequent
physical modifications are presented in a second part.
Disciplines :
Food science
Author, co-author :
Aguedo, Mario ; Université de Liège - ULiège > Gembloux Agro-Bio Tech
