Correlations Between Cloud Point and Compositional Properties of Palm Oil and Liquid Fractions from Dry Fractionation-Reference-Cited by-同舟云学术

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Correlations Between Cloud Point and Compositional Properties of Palm Oil and Liquid Fractions from Dry Fractionation

Published:2017-05-04 Issue:6 Volume:94 Page:841-853
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Danthine S.¹,Lefébure E.¹,Blecker C.¹,Dijckmans P.²,Gibon V.²

Affiliation:

1. ; Unité de Science des Aliments et Formulation; University of Liège, GxABT; Gembloux Belgium

2. Desmet Ballestra R&D Center; Desmet Ballestra Group; Zaventem Belgium

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Link

http://link.springer.com/article/10.1007/s11746-017-2990-2/fulltext.html

Reference16 articles.

1. Palm oil fractionation;Kellens;Eur J Lipid Sci Technol,2007

2. Palm oil and palm kernel oil refining and fractionation technology;Gibon,2012

3. Fractionation of lipids for use in food;Gibon,2006

4. Latest trends in dry fractionation;Gibon;Lipid Tech,2002

5. Fractionation and interesterification;De Greyt,2007

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1. Balancing functional and health benefits of food products formulated with palm oil as oil sources;Heliyon;2022-10

2. Characteristic the volatiles compounds of fractionation beef tallow by gas chromatography-ion mobility spectrometry;Food Science and Technology;2022

3. Blending, Hydrogenation, Fractionation and Interesterification Processing;Recent Advances in Edible Fats and Oils Technology;2022

4. A Review on the Fundamentals of Palm Oil Fractionation: Processing Conditions and Seeding Agents;European Journal of Lipid Science and Technology;2021-10-12

5. Systematic Investigation of Co-Crystallization Properties in Binary and Ternary Mixtures of Triacylglycerols Containing Palmitic and Oleic Acids in Relation with Palm Oil Dry Fractionation;Foods;2020-12-18

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