Navegue los elementos (8 total)
Artículo
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Zero-trans fats by enzymatic interesterification of blends beef tallow / rice bran oil
Artículo
Flakes of distilled fatty acids from Uruguayan beef tallow stored at room temperature are studied. To prevent rancidity different antioxidants are added (BHT AP and citric acid). Samples with time were taken. The analyses made were: peroxide number and alcoholic alkali color 200 ppm BHT resulted to be the most efficient. A comparative assay of rancidity fastened by temperature |b was developed
Etiquetas: Acido Grasos, Antioxidantes, Eranciamiento, Sebo vacuno
Comunicación de Congreso
Grasas vacunas modificadas en el Uruguay
Etiquetas: Fraccionamiento termico, Grasas vacunas, Sebo vacuno