Physicochemical and oxidative stability of indigenous traditional tengkawang butter as potential cocoa butter equivalent (CBE)-Reference-Cited by-同舟云学术

Physicochemical and oxidative stability of indigenous traditional tengkawang butter as potential cocoa butter equivalent (CBE)

Published:2022-04-07 Issue:1 Volume:25 Page:780-791
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Darmawan Muhammad Arif¹,Ramadhan Muhammad Yusuf Arya¹,Curie Catia Angli¹,Sahlan Muhammad¹²,Utami Tania Surya¹,Abd-Aziz Suraini³,Cognet Patrick⁴,Aroua Mohamed Kheireddine⁵^ORCID,Gozan Misri¹

Affiliation:

1. Department of Chemical Engineering, Universitas Indonesia, Depok, Indonesia

2. Research Center for Biomedical Engineering, Universitas Indonesia, Depok, Indonesia

3. Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang, Malaysia

4. Laboratoire de Génie Chimique, Université de Toulouse, Toulouse, France

5. Centre for Carbon Dioxide Capture and Utilization (CCDCU), School of Science and Technology, Sunway University, Petaling Jaya, Malaysia

Funder

The Ministry of Research and Higher Education of Indonesia

Universitas Indonesia

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2022.2061990

Reference58 articles.

1. BPS-Statistics Indonesia. (2021). FOREIGN TRADE STATISTICAL BULLETIN December 2020. [Online]: https://www.bps.go.id/publication/2021/03/02/2414ea722c9406ee86506b88/buletin-statistik-perdagangan-luar-negeri-impor-desember-2020.html. 20 September 2021

2. SIFAT FISIKA-KIMIA LEMAK TENGKAWANG DARI EMPAT JENIS POHON INDUK

3. Reduction of the acidity and peroxide numbers of tengkawang butter (Shorea stenoptera) using thermal and acid activated bentonites

4. Refining and Physicochemical Test of Tengkawang oil Shorea stenoptera Origin Sintang District West Kalimantan

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