Effect of unsaturation of free fatty acids and phytosterols on the formation of esterified phytosterols during deodorization of corn oil.

Bai, Ge; Ma, Chuan-Guo; Chen, Xiao-Wei

Bai, Ge; Ma, Chuan-Guo; Chen, Xiao-Wei.

Afiliación

Bai G; Lipid Technology and Engineering, College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China.
Ma CG; Lipid Technology and Engineering, College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China.
Chen XW; National Engineering Laboratory for Wheat and Corn Further Processing, Henan University of Technology, Zhengzhou, China.

J Sci Food Agric ; 101(7): 2736-2743, 2021 May.

Article en En | MEDLINE | ID: mdl-33124037

Asunto(s)

Aceite de Maíz/química; Ácidos Grasos no Esterificados/química; Fitosteroles/química; Esterificación; Ésteres/química; Odorantes/análisis; Temperatura

Palabras clave

deodorization; esterification; fatty acid; phytosterols; unsaturation

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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Fitosteroles / Aceite de Maíz / Ácidos Grasos no Esterificados Idioma: En Revista: J Sci Food Agric Año: 2021 Tipo del documento: Article País de afiliación: China

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