Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/8804
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dc.contributor.authorAktaş, Ayşe Burcuen_US
dc.contributor.authorÖzen, Banuen_US
dc.contributor.authorAlamprese, Cristina A.en_US
dc.date.accessioned2020-07-18T08:31:26Z-
dc.date.available2020-07-18T08:31:26Z-
dc.date.issued2020en_US
dc.identifier.issn0145-8892-
dc.identifier.issn1745-4549-
dc.identifier.urihttps://doi.org/10.1111/jfpp.14587-
dc.identifier.urihttps://hdl.handle.net/11147/8804-
dc.description.abstractThe 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 physical properties of obtained products. Full factorial design was constructed using blend ratio and reaction time as process parameters. Enzymatic interesterification was catalyzed with sn-1,3-specific lipase. Interesterified lipids have higher free fatty acid content and lower oxidative stability compared to initial blends. Interesterification did not cause trans-fatty acid formation and products mostly contained beta crystals. Solid fat content and slip melting point decreased up to 6 hr of interesterification; however, longer reaction times have negative effects on these parameters. Statistical analyses' results confirmed that reaction time is highly important for enzymatic interesterification. Practical applications Some of interesterified lipids can be utilized as alternatives to margarines or butterfat due to their lower trans-fatty acid content and crystal morphology.en_US
dc.language.isoenen_US
dc.publisherJohn Wiley and Sons Inc.en_US
dc.relation.ispartofJournal of Food Processing and Preservationen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectFatty acidsen_US
dc.subjectPetroleum industryen_US
dc.subjectCrystal morphologiesen_US
dc.subjectVegetable oilsen_US
dc.titleEffects of processing parameters on chemical and physical properties of enzymatically interesterified beef tallow-corn oil blendsen_US
dc.typeArticleen_US
dc.authorid0000-0002-0428-320Xen_US
dc.departmentIzmir Institute of Technology. Food Engineeringen_US
dc.identifier.wosWOS: 000536660100001-
dc.identifier.scopusSCOPUS:2-s2.0-85085703648-
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.identifier.doi10.1111/jfpp.14587-
dc.contributor.affiliationCumhuriyet Üniversitesien_US
dc.contributor.affiliationIzmir Institute of Technologyen_US
dc.contributor.affiliationUniversity of Milanen_US
dc.relation.doi10.1111/jfpp.14587en_US
dc.coverage.doi10.1111/jfpp.14587en_US
item.openairetypeArticle-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.languageiso639-1en-
item.fulltextWith Fulltext-
item.cerifentitytypePublications-
item.grantfulltextembargo_20240101-
crisitem.author.deptDepartment of Food Engineering-
Appears in Collections:Food Engineering / Gıda Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection
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