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Enzymatic Modification of Palm Oil For Margarine Fat Production
Ibrahim, Nuzul Amri Bin
(PhD Student)
Xu, Xuebing
(Main Supervisor)
Adler-Nissen, Jens
(Examiner)
Adlercreutz, Patrick
(Examiner)
Fredriksen, Henrik K.
(Examiner)
National Food Institute
Overview
Fingerprint
Publications
(1)
Project Details
Status
Finished
Effective start/end date
01/01/2004
→
16/05/2008
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Fingerprint
Explore the research topics touched on by this project. These labels are generated based on the underlying awards/grants. Together they form a unique fingerprint.
Oil
Food Science
100%
Interesterification
Biochemistry, Genetics and Molecular Biology
81%
Lipase
Biochemistry, Genetics and Molecular Biology
72%
Lysozyme
Biochemistry, Genetics and Molecular Biology
45%
Fat
Biochemistry, Genetics and Molecular Biology
45%
Fish Oil
Biochemistry, Genetics and Molecular Biology
36%
Alpha Oxidation
Biochemistry, Genetics and Molecular Biology
27%
Solid
Biochemistry, Genetics and Molecular Biology
27%
Research output
Publications per year
2008
2008
2008
1
Ph.D. thesis
Publications per year
Publications per year
Structured Triacylglycerol of Palm-based Margarine Fat by Enzymatic Interesterification
Ibrahim, N. A. B.
,
May 2008
,
129 p.
Research output
:
Book/Report
›
Ph.D. thesis
File
Oil
100%
Interesterification
81%
Lipase
72%
Lysozyme
45%
Fat
45%
1908
Downloads (Pure)