| dc.creator | Zaida, Z.,
autor.
aut
56222 | |
| dc.creator | Affandi, M.S.Y.
56650 | |
| dc.description | Various applications of biotechnology for utilization of palm oil in the food industry are reviewed under the following headings: Hydrolysis of triglycerides for the production of free fatty acids, emulsifier and improving cheese flavour; Esterification of fatty acids with alcohols to produce high value esters; Transesterification process (for zero-trans solid fats, for cocoa butter equivalent, to improve oil fluidity, and to incorporate high value nutritional fatty acids into palm oil or palm oil fractions); and Acidolysis process for production of medium-chain triglycerides. | |
| dc.description | 25ref. | |
| dc.description | Various applications of biotechnology for utilization of palm oil in the food industry are reviewed under the following headings: Hydrolysis of triglycerides for the production of free fatty acids, emulsifier and improving cheese flavour; Esterification of fatty acids with alcohols to produce high value esters; Transesterification process (for zero-trans solid fats, for cocoa butter equivalent, to improve oil fluidity, and to incorporate high value nutritional fatty acids into palm oil or palm oil fractions); and Acidolysis process for production of medium-chain triglycerides. | |
| dc.language | d | |
| dc.relation | | |
| dc.subject | cheeses | |
| dc.subject | Coco. | |
| dc.subject | emulsifiers | |
| dc.subject | esterification | |
| dc.subject | esters | |
| dc.subject | fatty acids | |
| dc.subject | flavour compounds | |
| dc.subject | flavour | |
| dc.subject | foods | |
| dc.subject | Malaysia | |
| dc.subject | oils | |
| dc.subject | palm oils | |
| dc.subject | triacylglycerols | |
| dc.subject | Cheese | |
| dc.subject | Esterification | |
| dc.subject | Esters | |
| dc.subject | Fatty acids | |
| dc.subject | Food | |
| dc.title | Food biotechnology application in the palm oil industry. | |
| dc.type | text | |
