09.12.2012 Views

Food Lipids: Chemistry, Nutrition, and Biotechnology

Food Lipids: Chemistry, Nutrition, and Biotechnology

Food Lipids: Chemistry, Nutrition, and Biotechnology

SHOW MORE
SHOW LESS

You also want an ePaper? Increase the reach of your titles

YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.

27. H. P. Kaufmann, F. Gr<strong>and</strong>el, <strong>and</strong> B. Grothues. Umesterungen auf dem Fettgebiet: 1.<br />

Theoretische Grundlagen und Schriften; die Hydrier-Umesterung. Fette Seifen Anstrichtm.<br />

60:99 (1958).<br />

28. L. H. Going. Interesterification products <strong>and</strong> processes. J. Am. Oil Chem. Soc. 44:414A<br />

(1967).<br />

29. H. H. Hustedt. Interesterification of edible oils. J. Am. Oil Chem. Soc. 53:390 (1976).<br />

30. A. G. Marangoni <strong>and</strong> D. Rousseau. Engineering triacylglycerols: The role of interesterification.<br />

Trends <strong>Food</strong> Sci. Technol. 6:329 (1995).<br />

31. N. O. V. Sonntag. Glycerolysis of fats <strong>and</strong> methyl esters—Status, review <strong>and</strong> critique.<br />

J. Am. Oil Chem. Soc. 59:795A (1982).<br />

32. R. O. Feuge. Derivatives of fats for use as foods. J. Am. Oil Chem. Soc. 39:521 (1962).<br />

33. I. P. Freeman. Interesterification: I. Change of glyceride composition during the course<br />

of interesterification. J. Am. Oil Chem. Soc. 45:456 (1968).<br />

34. D. Rousseau, K. Forestière, A. R. Hill, <strong>and</strong> A. G. Marangoni. Restructuring butterfat<br />

through blending <strong>and</strong> chemical interesterification: 1. Melting behavior <strong>and</strong> triacylglycerol<br />

modifications. J. Am. Oil Chem. Soc. 72:973 (1996).<br />

35. E. W. Eckey. Directed interesterification of glycerides. Ind. Eng Chem. 40:1183 (1948).<br />

36. H. P. Kaufmann <strong>and</strong> B. Grothues. Umesterungen auf dem Fettgebiet: III. Über den<br />

Einfluss verschiedener Umesterungs-Katalysoren auf ungesättigte Fettsäuren. Fette Seifen<br />

Anstrichtm. 61:425 (1959).<br />

37. F. Joly <strong>and</strong> J.-P. Lang. Interestérification des corps gras. Mise au point de travaux sur<br />

les corps gras animaux. Rev. Fr. Corps Gras 25:423 (1978).<br />

38. K. Täufel, C. Franzke, <strong>and</strong> M. Achtzehn. Über die Umestrung unter Acyl-Austausch<br />

bei natürlichen Fetten und gehärteten Fetten sowie bei Fett-Mischungen. Fette Seifen<br />

Anstrichtm. 60:456 (1958).<br />

39. K. W. Mattil <strong>and</strong> F. A. Norris. U.S. Patents 2,625,478–2,625,482 (1953).<br />

40. W. E. Dominick <strong>and</strong> D. Nelson. U.S. Patent 2,625,485 (1953).<br />

41. J. W. E. Coenen. Fractionnement et interestérification des corps gras dans la perspective<br />

du marché mondial des matières premières et des produits finis: II. Interestérification.<br />

Rev. Fr. Corps Gras 21:403 (1974).<br />

42. W. Q. Braun. Interesterification of edible fats. J. Am. Oil Chem. Soc. 37:598 (1960).<br />

43. A. Jakubowski. L’interestérification entre corps gras animaux et huiles végétales. Rev.<br />

Fr. Corps Gras 18:429 (1971).<br />

44. M. Naudet. Modifications de structure des corps gras: B. Modifications affectant leur<br />

structure glycéridique. Rev. Fr. Corps Gras 21:35 (1974).<br />

45. H. Konishi, W. E. Neff, <strong>and</strong> T. L. Mounts. Chemical interesterification with regioselectivity<br />

for edible oils. J. Am. Oil Chem. Soc. 70:411 (1993).<br />

46. E. W. Eckey. Esterification <strong>and</strong> interesterifictaion. J. Am. Oil Chem. Soc. 33:575 (1956).<br />

47. C. Placek <strong>and</strong> G. W. Holman. Directed interesterification of lard. Ind. Eng. Chem. 49:<br />

162 (1957).<br />

48. G. W. Holman <strong>and</strong> V. Mills. U.S. Patent 2,886,578 (1959).<br />

49. M. Naudet. Interestérification et estérification. Mécanismes réactionnels et conséquences<br />

sur la structure. Rev. Fr. Corps Gras 23:387 (1976).<br />

50. K. P. C. Vollhardt. Organic <strong>Chemistry</strong>. Freeman, New York.<br />

51. L. P. Klemann, K. Aji, M. M. Chrysam, R. P. D’Amelia, J. M. Henderson, A. S. Huang,<br />

M. S. Otterburn, <strong>and</strong> R. G. Yarger. R<strong>and</strong>om nature of triacylglycerols produced by the<br />

catalyzed interesterification of short- <strong>and</strong> long-chain fatty triglycerides. J. Agric. <strong>Food</strong><br />

Chem. 42:442 (1994).<br />

52. L. Hernqvist, B. Herslöf, <strong>and</strong> M. Herslöf. Polymorphism of interesterified triglycerides<br />

<strong>and</strong> triglyceride mixtures. Fette Seifen Anstrichtm. 86:393 (1984).<br />

53. V. Gavriilidou <strong>and</strong> D. Boskou. Chemical interesterification of olive oil–tristearin blends<br />

for margarine. Int. J. <strong>Food</strong> Sci. Technol. 26:451 (1991).<br />

Copyright 2002 by Marcel Dekker, Inc. All Rights Reserved.

Hooray! Your file is uploaded and ready to be published.

Saved successfully!

Ooh no, something went wrong!