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Natalya Kibenko

State Biotechnological University

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Improvement of Fatty Systems Biotechnological Interesterification with Immobilized Enzyme Preparation Usage

Eastern-European Journal of Enterprise Technologies, 6 (6 (120)) 2022, 6–13.doi.10.15587/1729-4061.2022.268373
Number of pages: 8 Posted: 04 Apr 2023
Anna Belinska, Olga Bliznjuk, Olena Shcherbak, Nataliia Masalitina, Liliia Myronenko, Oleksandra Varankina, Serhii Samoilenko, Viktoriia Borovkova, Natalya Kibenko and Valentina Timchenko
Ukrainian Scientific Research Institute of Oils and Fats of the National Academy of Agricultural Sciences of Ukraine, National Technical University "Kharkiv Polytechnic Institute", State Biotechnological University, National Technical University "Kharkiv Polytechnic Institute", State Biotechnological University, National Technical University "Kharkiv Polytechnic Institute", National Technical University "Kharkiv Polytechnic Institute", State Biotechnological University, State Biotechnological University and Ukrainian Scientific Research Institute of Oils and Fats of the National Academy of Agricultural Sciences of Ukraine
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Abstract:

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biotechnological interesterification, immobilized enzyme preparation, interesterification duration, interesterified fat quality indicators