+++ FIN1, Спасибо! Journal of Food Engineering/ OCL/ Innovative Food Science & Emerging Technologies

[Ghasper]

Добрый день. Помогите, пожалуйста, с поиском статей:
1) Journal of Food Engineering
Improved hydrogenation process for margarine production with no trans fatty acid formation by non-thermal plasma with needle-in-tube configuration
K. Puprasit, D. Wongsawaeng, K. Ngaosuwan, W. Kiatkittipong and S. Assabumrungrat, J. Food Eng., 2022, 334, 111167.

DOI:

http://dx.doi.org/10.1016/j.jfoodeng.2022.111167

2) OCL
Enzymatic interesterification to produce zero- trans and dialkylketones-free fats from rapeseed oil
S. Danthine, S. Closset, J. Maes, S. Mascrez, C. Blecker, G. Purcaro and V. Gibon, OCL, 2022, 29, 36.

DOI:

http://dx.doi.org/10.1051/ocl/2022029

3)Innovative Food Science & Emerging Technologies
Production of low trans-fat margarine by partial hydrogenation of palm oil using nature-friendly and catalyst-free microwave plasma technique
W. Wongjaikham, G. Kongprawes, D. Wongsawaeng, K. Ngaosuwan, W. Kiatkittipong, P. Hosemann and S. Assabumrungrat, Innov. Food Sci. Emerg. Technol., 2022, 80, 103107.

DOI:

http://dx.doi.org/10.1016/j.ifset.2022.103107

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