The stability of palm oils during heating in a rancimat

Author:

Damanik M.,Murkovic M.

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Reference47 articles.

1. Chandrasekharan N (1999) Changing concepts in lipid nutrition in health and disease. Med J Malaysia 54:408–428

2. Basiron Y, Sundram K (1998) Nutritional research on palm oil and its components. PORIM Exp Palm Oil Dev 30:35–40

3. Mancini A, Imperlini E, Nigro E et al (2015) Biological and nutritional properties of palm oil and palmitic acid: effects on health. Molecules 20:17339–17361

4. Jensen RG (1996) The lipids in human milk. Prog Lipid Res 35:53–92

5. Sambanthamurthi R, Sundram K, Tan YA (2000) Chemistry and biochemistry of palm oil. Prog Lip Res 39:507–558

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