Article ID Journal Published Year Pages File Type
8890438 LWT - Food Science and Technology 2018 35 Pages PDF
Abstract
Although the mechanism to explain this decrease in the oxidation products is not still clear, these results might indicate that the use of these immobilized lipases in lipase-catalyzed reactions of fish oils at high temperature (90 °C) will yield higher reaction rates and also a reduction of the oxidation products formed due to oxidation of polyunsatured fatty acids.
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Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
Preview
Oxidation kinetics of sardine oil in the presence of commercial immobilized lipases commonly used as biocatalyst
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