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http://repositorio.unitau.br/jspui/handle/20.500.11874/1555
metadata.dc.type: | Artigo de Periódico |
Title: | Modificação bioquímica da gordura do leite |
Other Titles: | Biochemical modification of milkfat |
Authors: | Nunes, Gisele Fátima Morais Paula, Ariela Veloso de Castro, Heizir Ferreira de Santos, Júlio César Dos |
Abstract: | Recent advances for improving physicochemical and nutritional properties of lipids are reviewed, with emphasis on products attaining by biochemical processing of natural fats and oils. Enzymatic interesterification provides an important route to modify physical and nutritional properties of milkfat without generating trans isomers. This process makes use of lipases, a versatile class of enzyme that is able to perform efficiently the target modification in both solvent and solvent free systems. The present review covers important features of lipases, lipase-catalyzed interesterification reactions and their effects on the composition and texture of the resulting product. |
metadata.dc.language: | Português |
metadata.dc.publisher.country: | Brasil |
Publisher: | Sociedade Brasileira de Química |
metadata.dc.rights: | Acesso Aberto |
metadata.dc.rights.uri: | https://creativecommons.org/licenses/by-nc-nd/4.0 |
metadata.dc.identifier.doi: | 10.1590/S0100-40422010000200034 |
URI: | http://repositorio.unitau.br/jspui/handle/20.500.11874/1555 |
Issue Date: | 2010 |
Appears in Collections: | Artigos de Periódicos |
Files in This Item:
File | Size | Format | |
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S0100-40422010000200034.pdf | 895.59 kB | Adobe PDF | View/Open |
This item is licensed under a Creative Commons License