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Determination of oxidative stability of enzimatically produced soybean oil-based structured lipids | Enzimatik interesterifikasyon yöntemi ile üretilen soya yağı bazlı fonksiyonel lipidlerde oksidatif stabilitenin belirlenmesi

2006

Turan, S., Hacettepe Univ., Faculty of Engineering, Ankara (Turkey). Div. of Food Engineering

AGROVOC关键词
aceite de soja acide gras essentiel antioxidantes antioxidants antioxydant chemical reactions enzyme activity essential fatty acids esterification huile de soja octanoic acid oxidation oxydation soybean oil statistical methods triglycerides turkey turquie
书目信息
出版者
Hacettepe Univ., Graduate School of Natural and Applied Sciences
页码
101 p.
其它主题
Aucido octanoico; Esta©rification; Esterificacia³n; Acide octanoa¯que; Ra©action chimique; Turqua­a; Triglica©ridos; Aucidos grasos esenciales; Oxidacia³n; Ma©todos estada­sticos; Reacciones qua­micas; Ma©thode statistique; Actividad enzimaitica; Triglyca©ride; Activita© enzymatique
语言
土耳其
注释
Summaries (En, Tr)
15 tables
14 fig.
ref.
Thesis (MSc in Food Engineering)
类型
Summary; Thesis
团体作者
Hacettepe Univ., Graduate School of Natural and Applied Sciences, Ankara (Turkey)
2013-06-15
AGRIS AP
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这条记录提供自 Ministry of Agriculture and Forestry, Department of Training and Publication, National AGRIS Center (Türkiye)

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