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Texture and volatile profiles of beef tallow substitute produced by a pilot-scale continuous enzymatic interesterification.
Zou, Shuo; Zhou, Jun; Du, Yilin; Cheng, Jianqiang; Wang, Yong; Zhang, Zhen.
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  • Zou S; JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China.
  • Zhou J; JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China.
  • Du Y; JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China.
  • Cheng J; Guangdong Sumbillion Food for Special Medical Purposes Co., Ltd, China.
  • Wang Y; JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China.
  • Zhang Z; JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China. Electronic address: zhangzhen@jnu.edu.cn.
Food Chem ; 429: 136980, 2023 Dec 15.
Article em En | MEDLINE | ID: mdl-37527600
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Carne Vermelha Limite: Animals Idioma: En Ano de publicação: 2023 Tipo de documento: Article
Texto completo
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Carne Vermelha Limite: Animals Idioma: En Ano de publicação: 2023 Tipo de documento: Article