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IR spectroscopy and chemometrics for physical property prediction of structured lipids produced by interesterification of beef tallow
(Elsevier, 2019-0)
The aim of this study was the application of infrared spectroscopy and chemometrics to predict slip melting point (SMP), melting points at different melted fat percentages (MP85, MP90, MP95), and consistency of structured ...
Effects of processing parameters on chemical and physical properties of enzymatically interesterified beef tallow-corn oil blends
(Wiley, 20020-01)
The purpose of this study was to improve some physical and chemical characteristics of tallow through enzymatic interesterification process with corn oil and to investigate effects of process parameters on chemical and ...
