BIOCHEMICAL TRANSFORMATION OF NATURAL LIPIDS: A REVIEW

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ID: 64264
2018
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Abstract
The aspects of biochemical transformation of natural lipids of vegetable, fish, and animal origin are considered on the model of biotechnical aspects of triglyceride transformation into products of various purpose. The indicators of biological efficacy of fats are presented regarding the systematization by groups of polyunsaturated, monounsaturated and saturated fatty acids. Some features of simulation of natural processes of hydrolytic fat degradation into energy-intensive products are discussed. At the same time, aspects of fat intake and their biochemical transformation in food systems by human enzymes, and biochemical transformation of lipids in vitro in the presence of commercial enzyme preparations were studied. The aspects of free fatty acid transformation into esters are considered for justifying their use.
Reference Key
baburina2018biochemicalteori Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Baburina, Marina I.;Vostrikova, Natal’ya L.;Ivankin, Andrew N.;Zenkin, Aleksandr N.;
Journal teoriâ i praktika pererabotki mâsa
Year 2018
DOI
DOI not found
URL
https://www.meatjournal.ru/jour/article/view/94
Keywords
Biotechnology Science food processing and manufacture nutrition. foods and food supply

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