Abstract:Recebido em 17/4/09; aceito em 20/8/09; publicado na web em 8/1/10 BIOCHEMICAL MODIFICATION OF MILKFAT. Recent advances for improving physicochemical and nutritional properties of lipids are reviewed, with emphasis on products attaining by biochemical processing of natural fats and oils. Enzymatic interesterification provides an important route to modify physical and nutritional properties of milkfat without generating trans isomers. This process makes use of lipases, a versatile class of enzyme that is able t… Show more
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