1 |
Criado M, Hernandez-Martin E, Lopez-Hernandez A, Otero C. 2007. Enzymatic interesterification of extra virgin olive oil with a fully hydrogenated fat: characterization of the reaction and its products. J Am Oil Chem Soc 84: 717-726.
DOI
|
2 |
Wang HX, Wu H, Ho CT, Weng XC. 2006. Cocoa butter equivalent from enzymatic interesterification of tea seed oil and fatty acid methyl esters. Food Chem 97: 661-665.
DOI
|
3 |
Sridhar R, Lakshminarayana G, Kaimal TNB. 1991. Modification of selected Indian vegetable fats into cocoa butter substitutes by lipase-catalyzed ester interchange. J Am Oil Chem Soc 68: 726-730.
DOI
|
4 |
Lipp M, Anklam E. 1998. Review of cocoa butter and alternative fats for use in chocolate-part A. Compositional data. Food Chem 62: 73-97.
DOI
|
5 |
Smith KW. 2001. Cocoa butter and cocoa butter equivalents. In Structured and Modified Lipids. Gunstone FD, ed. Marcel Dekker Ink, New York, NY, USA. p 401-422.
|
6 |
Shin JA, Sung MH, Lee SM, Son JM, Lee JH, Hong ST, Lee KT. 2011. Optimization of acetone-fractionation for 1-palmitoyl-2-oleoyl-3-oleoyl glycerol and 1-palmitoyl-2-oleoyl-3-palmitoyl glycerol by response surface methodology. J Korean Soc Food Sci Nutr 40: 975-980.
과학기술학회마을
DOI
|
7 |
Lee KT, Foglia TA. 2001. Fractionation of menhaden oil and partially hydrogenated menhaden oil: characterization of triacylglycerol fractions. J Am Oil Chem Soc 78: 297-303.
DOI
|
8 |
Taguchi H, Watanabe H, Onizawa K, Nagano T, Gotoh N, Yasukawa T, Tsushima R, Shimasaki H, Itakura H. 2000. Double-blind controlled study on the effects of dietary diacylglycerol on postprandial serum and shylomicron triacylglycerol responses in healthy humans. J Am Coll Nutr 19: 789-796.
DOI
|
9 |
White DA, Benet AJ, Billett MA, Salter AM. 1998. The assembly of triacylglycerol-rich lipoproteins: an assential role for the microsomal triacylglycerol tranfer protein. Br J Nutr 80: 219-220.
|
10 |
Konda H, Hase T, Tokimitsu I. 2003. Digestion and assimilation features of dietary DAG in the rat small intestine. Lipid 38: 25-30.
DOI
|
11 |
Undurraga D, Markovits A, Erazo S. 2001. Cocoa butter equivalent through enzymic interesterification of palm oil midfraction. Process Biochem 36: 933-939.
DOI
|
12 |
Lipp M, Simoneau C, Ulberth F, Anklam E, Crews C, Brereton P, Greyt WD, Schwack W, Wiedmaier C. 2001. Composition of genuine cocoa butter and cocoa butter equivalents. J Food Compos Anal 14: 399-408.
DOI
ScienceOn
|
13 |
Saldanaa MDA, Mohamed RS, Mazzafera P. 2002. Extraction of cocoa butter from Brazillian cocoa beans using supercritical and ethane. Fluid Phase Equilibr 194-197: 885-894.
DOI
|
14 |
Segalla SD, Artzb WE, Raslana DS, Ferraza VP, Takahashia JA. 2005. Analysis of triacylglycerol isomers in malaysian cocoa butter using HPLC-mass spectrometry. Food Res Int 38: 167-174.
DOI
|
15 |
Ciftcia ON, Padiloglu S, Gogusa F. 2009. Conversion of olive pomance oil to cocoa butter-like fat in a packed-bed enzyme reactor. Biores Technol 100: 324-329.
DOI
|
16 |
Choi US, Ahn BG, Kwon OK, Chun YJ. 1997. Tribological behavior of some antiwear additives in vegetable oils. Tribol Int 30: 677-683.
DOI
|
17 |
Chong CL. 1993. Chemical and physical properties of palm oil and palm kernel oil. In Selected Readings on Palm Oil and I ts Uses for Palm Oil Familiarization Programme (POFP) . Organizing Committee of POFP, ed. Palm Oil Research Institute of Malaysia, Kuala Lumpur, Malaysia. p 12-31.
|
18 |
Undurragaa D, Markovits A, Erazo S. 2001. Cocoa butter equivalent through enzymatic interesterification of palm oil midfraction. Process Biochem 36: 933-939.
DOI
|