Yeoh, Chiou Moi and Choong, Thomas Shean Yaw and Yunus, Robiah and Abdulah, Luqman Chuah and Wai, Lin Siew (2008) The effect of glycerol to enzyme ratio in enzymatic glycerolysis. In: 14th World Congress of Food Science and Technology, 19 – 23 Oct 2008, Shanghai, China.
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Diacylglycerol is naturally present in oils and fats. It is considered a valuable dietary food product. Recent studies on nutritional properties and dietary effects showed that 1,3-diacylglycerol in contrast to triacylglycerol, is capable of reducing serum triacylglycerol concentration to result in a decrease of both body weight and visceral fat mass. Consequently, an oil with high DAG has drawn attention as a useful oil for the prevention of obesity and other lifestyle-related diseases. The objective is to study the effect of the glycerol to enzyme ratio in enzymatic glycerolysis.
|Item Type:||Conference or Workshop Item (Paper)|
|Faculty or Institute:||Faculty of Engineering|
|Deposited By:||Erni Suraya Abdul Aziz|
|Deposited On:||21 Dec 2010 11:12|
|Last Modified:||21 Dec 2010 11:15|
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