Enzymatic Incorporation of Oleic Acid into Refined Bleached and Deodorised Palm Olein

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Enzymatic Incorporation of Oleic Acid into Refined Bleached and Deodorised Palm Olein

High oleic oils are very much in demand. Nutritionally, they are perceived to reduce cardiac related diseases. Oxidatively, they are more stable than polyunsaturated oils. However, palm olein, with natural oleic content of less than 50%, the olein solidifies in temperate climate. This study was cond...

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Bibliographic Details
Main Author:	Liew, Han-Fang
Format:	Thesis
Language:	English English
Published:	2007
Subjects:	Oleic acid. Enzyme activation.
Online Access:	http://psasir.upm.edu.my/id/eprint/4987/ http://psasir.upm.edu.my/id/eprint/4987/1/FS_2007_10.pdf

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