Characteristics of palm mid-fractions produced from different fractionation paths and their potential usages-Reference-Cited by-同舟云学术

Characteristics of palm mid-fractions produced from different fractionation paths and their potential usages

Published:2018-01-01 Issue:1 Volume:21 Page:58-69
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Jin Jun¹,Jie Liang¹,Zheng Liyou¹,Cheng Min¹,Xie Dan¹²,Jin Qingzhe¹,Wang Xingguo¹

Affiliation:

1. Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China

2. ZhongHai Ocean (Wuxi) Marine Equipment Engineering Co., Ltd., Jiangnan University National University Science Park, Wuxi, China

Funder

Natural Science Foundation of Jiangsu Province

Free Exploration Founded Project of State Key Laboratory of Food Science and Technology at Jiangnan University

Graduate Innovation Project of Jiangsu Province

Program of Science and Technology).Department of Jiangsu Province

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2018.1437632

Reference40 articles.

1. Food and Agriculture Organization of the United Nations (FAO) Statistics Division. 2014. http://www.fao.org/faostat/en/#data/QD/visualize (accessed July 28, 2017).

2. Official Journal of the European Communities. Directive of 23 June 2000 Relating to Cocoa and Chocolate Products Intended for Human Consumption; Directive 2000/36/EC, 19, L197, 2000.

3. Beckett, S. T. The Science of Chocolate; Royal Society of Chemistry: York, 2000, 102–170.

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

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