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- W2009378665 abstract "STRUCTURED LIPIDS FROM CHICKEN FAT, ITS STEARIN AND MEDIUM CHAIN TRIACYLGLYCEROL BLENDS. IFATTY ACID AND TRIACYLGLYCEROL COMPOSITIONS. The purpose of this study is to analyze the interactions that occur in binary and ternary fat blends between medium and long chain triacylglycerols and their structured lipids obtained by chemical interesterification through the analysis of their physico-chemical properties. The synthesized structured triacylglycerols presented from 14.8 to 58.4% medium chain fatty acids, from 15.7 to 37.2% saturated fatty acids, from 19.2 to 47.5% monounsaturated fatty acids, and from 6.7 to 15.2% essential fatty acids. Chemical interesterification modified the behavior of binary and ternary mixtures and new types of triacylglycerol groups were formed." @default.
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- W2009378665 date "2008-01-01" @default.
- W2009378665 modified "2023-10-16" @default.
- W2009378665 title "Lipídios estruturados obtidos a partir da mistura de gordura de frango, sua estearina e triacilgliceróis de cadeia média: I- Composição em ácidos graxos e em triacilgliceróis" @default.
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- W2009378665 doi "https://doi.org/10.1590/s0100-40422008000200008" @default.
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