Enzymatic glycerolysis converts vegetable oils into structural fats with the potential to replace palm oil in food products
Reed A. Nicholson, Alejandro G. Marangoni
Topics & Concepts
Food sciencePalm oilCottonseedChemistryPeanut oilMonoacylglycerol lipasePalm stearinCottonseed oilRaw materialBiochemistryOrganic chemistryEndocannabinoid systemReceptorFood Chemistry and Fat AnalysisLipid metabolism and biosynthesisBiodiesel Production and Applications