SearchSkip to Search Results
- 4Canola oil
- 1Atlantic mackerel
- 1Carbon dioxide--Physiological effect
- 1Carbon dioxide-expanded lipid
- 1Enzymatic interesterification
Four Alpine does were used in a 4 × 4 Latin square design to determine the effects of feeding canola oil at four levels: 0, 2, 4 and 6% on milk fatty acid profile. The sum of C12:0 + C14:0 + C16:0(hypercholesterolemic fatty acids) decreased linearly and C18:0 + C18:1: C16:0 (indicator of...
Lipase-catalyzed interesterification between canola oil and fully-hydrogenated canola oil in contact with supercritical carbon dioxideDownload
Despite the policies targeting reduction of partially hydrogenated fats because of concerns over trans fatty acids (TFA), which have been shown to be a major risk factor for cardiovascular diseases, partial hydrogenation is still employed in the margarine industry. Lipase-catalyzed...