Biocatalytic modification of food lipids: reactions and applications

dc.creatorBAEZA JIMENEZ, RAMIRO; 209622
dc.creatorLOPEZ MARTINEZ, LETICIA XOCHITL; 70869
dc.creatorGarcia, Hugo;#0000-0001-5805-0201
dc.creatorBAEZA JIMENEZ, RAMIRO
dc.creatorLOPEZ MARTINEZ, LETICIA XOCHITL
dc.creatorGarcia, Hugo
dc.date2016-03-16T17:18:00Z
dc.date2016-03-16T17:18:00Z
dc.date2014
dc.identifierhttp://www.redalyc.org/articulo.oa?id=62031166003
dc.identifierhttp://hdl.handle.net/20.500.11799/39508
dc.descriptionThe acylglycerol structure exemplifies the major lipid building block and therefore is an interesting structure to modify. Such modification is driven by: (1) consumers who have become more concerned about the relationship between diet and wellness, and (2) new and novel functional compounds can be prepared when the original structure of a lipid is modified. This trend has led to the design of functional foods or nutraceuticals, namely, fortified, enriched, modified and enhanced foods. Advances in the biochemistry and engineering of enzymatic reactions and reactors have improved the knowledge and understanding of such reaction systems and thus, make available a generation of structured lipids. In the present work, we detail several eorts carried out to prepare novel compounds, as well as industrial applications and possible future enzymatic procedures to obtain new food products.
dc.formatapplication/pdf
dc.languageeng
dc.publisherUniversidad Autónoma Metropolitana Unidad Iztapalapa
dc.relationhttp://www.redalyc.org/revista.oa?id=620
dc.rightsRevista Mexicana de Ingeniería Química
dc.rightsopenAccess
dc.rightshttp://creativecommons.org/licenses/by-nc-nd/4.0
dc.sourceRevista Mexicana de Ingeniería Química (México) Num.1 Vol.13
dc.subjectIngeniería
dc.subjectEnzymes
dc.subjectlipids
dc.subjectmodification
dc.subjectINGENIERÍA Y TECNOLOGÍA
dc.titleBiocatalytic modification of food lipids: reactions and applications
dc.typeArtículo
dc.typearticle


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