Enzymatic production of mono- and di- acylglycerols from Engkabang fat as halal food ingredients

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Enzymatic production of mono- and di- acylglycerols from Engkabang fat as halal food ingredients

A study was carried out to compare the composition and thermal characteristics of mono- (MAG) and di-acylglycerol (DAG) from the seed fat of Shorea macrophylla known as Engkabang fat (EF) with those derived from cocoa butter (CB), palm (PO), rapeseed (RS) and sunflower (SF) oils. Solid-phase enzymat...

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Bibliographic Details
Main Authors:	Marikkar, Mohammed Nazrim, Nasyrah, A.R., Mirghani, Mohamed Elwathig Saeed, Dzulkifly, M.H.
Format:	Proceeding Paper
Language:	English English
Published:	Kulliyah of Engineering, International Islamic University Malaysia 2016
Subjects:	QD Chemistry
Online Access:	http://irep.iium.edu.my/51440/ http://irep.iium.edu.my/51440/2/ICBioE2016_Program_Book.pdf http://irep.iium.edu.my/51440/8/51440-up-date.pdf

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