Palm oil: Processing, characterization and utilization in the food industry – A review

Author:

Mba Ogan I.,Dumont Marie-Josée,Ngadi Michael

Funder

Tertiary Education Trust Fund

Natural Science and Engineering Research Council (NSERC) of Canada

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference139 articles.

1. Why food microstructure?;Aguilera;Food Engineering,2005

2. A quality assessment of crude palm oil marketed in Bahia, Brazil;Almeida;Grasas y Aceites,2013

3. Health benefits of using red palm oil in deep-frying potatoes: Low acrolein emissions and high intake of carotenoids;Andreu-Sevilla;Food Science and Technology International,2009

4. Handbook of olive oil: Analysis and properties;Aparicio,2013

5. Palm fruit in traditional African food culture;Atinmo;Asia Pacific Journal of Clinical Nutrition,2003

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