Physicochemical Properties, Crystallization Behavior and Oxidative Stabilities of Enzymatic Interesterified Fats of Beef Tallow, Palm Stearin and Camellia Oil Blends

Journal of Oleo Science - Japan
doi 10.5650/jos.ess18201
Full Text
Abstract

Available in full text

Date
Authors
Publisher

Japan Oil Chemists' Society

Related search

Production of Trans ‐free Fats by Chemical Interesterified Blends of Palm Stearin and Sunflower Oil

Food Science and Nutrition
Food Science
2019English

Formulation of Zero-Trans Crystalized Fats Produced From Palm Stearin and High Oleic Safflower Oil Blends

Journal of Food Quality
QualityReliabilitySafetyRiskFood Science
2017English

Effect of Interesterified Palm and Cottonseed Oil Blends on Cookie Quality

Agriculture and Biology Journal of North America
2010English

Enzymatically Interesterified Hybrid Palm Stearin as an Alternative to Conventional Palm Stearin

CYTA - Journal of Food
ChemistryManufacturing EngineeringChemical EngineeringFood ScienceIndustrial
2019English

Detecting Beef Tallow Adulteration in Palm Oil With NIR Spectroscopy and Chemometrics Analysis

International Journal of Integrated Engineering
Mechanics of MaterialsElectronic EngineeringIndustrialMechanical EngineeringMaterials ScienceCivilManufacturing EngineeringElectricalStructural Engineering
2018English

Effect of Enzymatic Transesterification on the Melting Points of Palm Stearin-Sunflower Oil Mixtures

JAOCS, Journal of the American Oil Chemists' Society
Organic ChemistryChemical Engineering
1998English

Dynamics of Polymorphic Transformations in Palm Oil, Palm Stearin and Palm Kernel Oil Characterized by Coupled Powder XRD-DSC

Journal of Oleo Science
MedicineChemistryChemical Engineering
2018English

Physicochemical Properties and Lipid Composition of Camellia Seed Oil (Camellia Oleifera Abel.) Extracted Using Different Methods

Food Science and Technology Research
IndustrialMarketingFood ScienceManufacturing EngineeringChemical EngineeringBiotechnology
2015English

Sensory and Physicochemical Qualities of Palm Olein and Sesame Seed Oil Blends During Frying of Banana Chips

Journal of Agricultural Science
2010English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy