Fractionation and interesterification of palm (Elaeis guineensis) oil from Peruvian Amazon

dc.creatorSOTERO, Dora Garcia de
dc.creatorAGUILA, Jorge Sandoval del
dc.creatorRAMIREZ, Robinson Saldana
dc.creatorREATEGUI, Gladys Cardenas de
dc.creatorRIOS, Jose Antonio Soplin
dc.creatorSOLIS, Victor Sotero
dc.creatorTORRES, Rosangela Pavan
dc.creatorMANCINI FILHO, Jorge
dc.date.accessioned2012-04-17T22:55:58Z
dc.date.accessioned2018-07-04T14:33:24Z
dc.date.available2012-04-17T22:55:58Z
dc.date.available2018-07-04T14:33:24Z
dc.date.created2012-04-17T22:55:58Z
dc.date.issued2008
dc.identifierGRASAS Y ACEITES, v.59, n.2, p.104-109, 2008
dc.identifier0017-3495
dc.identifierhttp://producao.usp.br/handle/BDPI/14810
dc.identifierhttp://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/497/499
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1611658
dc.description.abstractIn the present work, the physical and chemical characteristics of the fruit of the oily palm coming from the river basin of the Manitf (Region Loreto - Peru) were studied. Also, the fractionation of the palm oil and the interesterification of mixtures of palm oil/estearin was carried out. Physico- chemical properties of the crude oil and of the products obtained and fatty acids were analysed by gas chromatography The level of saturated fatty acids increased from 51,17% in the palm oil to 54,31% in the stearin. The best products for the food industry were the interesterified samples as they had melting points close to 37 degrees C.
dc.languagespa
dc.publisherINST GRASA SUS DERIVADOS
dc.relationGrasas y Aceites
dc.rightsCopyright INST GRASA SUS DERIVADOS
dc.rightsopenAccess
dc.subjectElaeis guineensis
dc.subjectfractionation
dc.subjectinteresterification
dc.subjectmixtures
dc.subjectpalm oil
dc.titleFractionation and interesterification of palm (Elaeis guineensis) oil from Peruvian Amazon
dc.typeArtículos de revistas


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