1 |
Lee KT, Foglia TA, Lee JH. Low-calorie fat substitutes: synthesis and analysis. Vol. 16, pp. 1-19. In: Handbook of Industrial Biocatalysis. Ching TH (ed). CRC Press Inc., Boca Raton, FL, USA (2005)
|
2 |
Salazar MJ, Hafidi ME, Pastelin G, Ramírez-Ortega MC, Sanchez-Mendoza MA. Effect of an avocado oil-rich diet over an angiotensin II-induced blood pressure response. J. Ethnopharmacol. 98: 335-338 (2005)
DOI
ScienceOn
|
3 |
Shin JA, Lee KT. Production of structured lipid containing capric and conjugated linoleic acids and studies of physicochemical characteristics. Korea J. Food Sci. Technol. 36: 537-541 (2004)
ScienceOn
|
4 |
Katan MB. Health effects of trans fatty acids. Eur. J. Clin. Invest. 28: 257-258 (1998)
DOI
PUBMED
ScienceOn
|
5 |
Lee KT, Akoh CC. Structured lipids: Synthesis and applications. Food Rev. Int. 14: 17-34 (1998)
DOI
ScienceOn
|
6 |
Karabulut I, Turan S, Ergin G. Effects of chemical interesterification on solid fat content and slip melting point of fat/oil blends. Eur. Food Res. Tech. 218: 224–229 (2004)
DOI
ScienceOn
|
7 |
Zhang H, Pedersen LS, Kristensen D, Adler-Nissen J, Holm HC. Modification of margarine fats by enzymatic interesterification: Evaluation of a solid-fat-content-based exponential model with two groups of oil blends. J. Am. Oil Chem. Soc. 81: 653-658 (2004)
DOI
ScienceOn
|
8 |
Shin HS, Chung KH, Chun JH. Effect of random interesterification on the physicochemical properties in blends of corn germ oil and fully hydrogenated soybean oil. Korean J. Food Sci. Technol. 23: 360-365 (1991)
ScienceOn
|
9 |
Alvizouri-Munoz M, Carranza-Madrigal J, Herrera-Abarca JE, Chavez-Carbajal F, Amezcua-Gastelum JL. Effects of avocado as a source of monounsaturated fatty acids on plasma lipid levels. Arch. Med. Res. 23: 163-167 (1992)
PUBMED
ScienceOn
|
10 |
Posada LR, Shi J, Kakuda Y, Xue SJ. Extraction of tocotrienols from palm fatty acid distillates using molecular distillation. Sep. Purif. Technol. 57: 218-227 (2007)
|
11 |
Petrauskaite V, De Greyt W, Kellens M, Huyghebaert A. Physical and chemical properties of trans-free fats produced by chemical interesterification of vegetable oil blends. J. Am. Oil Chem. Soc. 75: 489-493 (1998)
DOI
ScienceOn
|
12 |
AOCS. Official Methods and Recommended Practices of the AOCS. 4th ed. Cd 3a-63, Cd 1-25, Cd 3-25. American Oil Chemists' Society, Champaign, IL, USA (1990)
|
13 |
Muller H, Jordal O, Kierulf P, Kirkhus B, Pedersen JI. Replacement of partially hydrogenated soybean oil by palm oil in margarine without unfavorable effects on serum lipoproteins. Lipids 33: 879-887 (1998)
DOI
ScienceOn
|
14 |
Bergh B. Nutritious value of avocado. Calif. Avocado Soc. 76: 123-135 (1992)
|
15 |
Clalson SE, Clandinin MT, Cook HW, Emken EA, Filer Jr LJ. Trans fatty acids: Infant and fetal development. Am. J. Clin. Nutr. 66: 717S-736S (1997)
ScienceOn
|
16 |
Swisher HE. Features: Avocado oil. J. Am. Oil Chem. Soc. 65: 1704-1706 (1988)
DOI
|
17 |
Farmani J, Hamedi M, Safari M, Madadlou A. Trans-free Iranian vanaspati through enzymatic and chemical transesterification of triple blends of fully hydrogenated soybean, rapeseed and sunflower oils. Food Chem. 102: 827-833 (2007)
DOI
ScienceOn
|
18 |
AOCS. Official Methods and Recommended Practices of the AOCS. 4th ed. Cc1-25. American Oil Chemists' Society, Champaign, IL, USA (1990)
|
19 |
Lee JH, Akoh CC, Lee KT. Physical properties of trans-free bakery shortening produced by lipase-catalyzed interesterification. J. Am. Oil Chem. Soc. 85: 1-11 (2008)
DOI
ScienceOn
|
20 |
D'Souza V, deMan JM, deMan L. Chemical and physical properties of the solid fats in commercial soft margarines. J. Am. Oil Chem. Soc. 69: 1198-1205 (1992)
DOI
|
21 |
Xu X, Fomuso LB, Akoh CC. Synthesis of structured triacylglycerols by lipase-catalyzed acidolysis in a packed bed bioreactor. J. Agr. Food Chem. 48: 3-10 (2000)
DOI
ScienceOn
|
22 |
Tekin A, Cizmeci M, Karabacak H, Kayahan M. Trans FA and solid fat contents of margarines marketed in Turkey. J. Am. Oil Chem. Soc. 79: 443-445 (2002)
DOI
ScienceOn
|