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Zero-trans fats designed by enzyme-catalyzed interesterification of rice bran oil and fully hydrogenated rice bran oil

Nicolás Callejas Campioni, Leopoldo Suescun Pereyra, Ana Paula Badan Ribeiro, Iván Jachmanián Alpuy

OCL, 28 (2021) 46

Publié en ligne : 2021-10-05

DOI: https://doi.org/10.1051/ocl/2021036

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Rice Bran Oil: A Critical Review on Its Chemistry, Nutrition, Processing Technology, and Application

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Food Reviews International 1 (2026)
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Technological innovations in margarine production: Current trends and future perspectives on trans‐fat removal and saturated fat replacement

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The Method That Makes Oils and Fats Healthier: Interesterification

Batuhan İnanlar and Filiz Altay
Black Sea Journal of Engineering and Science 7 (5) 1081 (2024)
https://doi.org/10.34248/bsengineering.1310721