Chemical and enzymatic interesterification for food lipid production / Vanessa Alves, Guilherme de Figueiredo Furtado, Gabriela Alves Macedo.

This book addresses special lipids produced by chemical and enzymatic interesterification and explores the interesterification process and its crucial role in the modification of oils for various applications. The book discusses the chemical and enzymatic aspects of this process, providing an in-dep...

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Bibliographic Details

Online Access:	Full Text (via Springer)
Main Authors:	Alves, Vanessa (Author), Furtado, Guilherme de Figueiredo (Author), Alves Macedo, Gabriela (Author)
Format:	eBook
Language:	English
Published:	Cham : Springer, 2024.
Series:	SpringerBriefs in molecular science. Chemistry of foods.
Subjects:	Lipids. Lipids in human nutrition.