Composition, phase behavior and thermal stability of natural edible fat from rambutan (Nephelium lappaceum L.) seed-Reference-Cited by-同舟云学术

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Composition, phase behavior and thermal stability of natural edible fat from rambutan (Nephelium lappaceum L.) seed

Published:2010-01 Issue:2 Volume:101 Page:799-803
ISSN:0960-8524
Container-title:Bioresource Technology
language:en
Short-container-title:Bioresource Technology

Author:

Solís-Fuentes Julio A.,Camey-Ortíz Guadalupe,Hernández-Medel María del Rosario,Pérez-Mendoza Francisco,Durán-de-Bazúa Carmen

Publisher

Elsevier BV

Subject

Waste Management and Disposal,Renewable Energy, Sustainability and the Environment,General Medicine,Environmental Engineering,Bioengineering

Cited by 75 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. A comprehensive foodomics analysis of rambutan seed oils: Focusing on the physicochemical parameters, lipid concomitants and lipid profiles;Food Chemistry: X;2024-10

2. Characterization and differentiation of three rambutan seed oils using metabolomics coupled with chemometric methodology;Food Bioscience;2024-10

3. The recycling of tropical fruit peel waste-products applied in feed additive for ruminants: Food manufacturing industries, phytonutrient properties, mechanisms, and future applications;Journal of Agriculture and Food Research;2024-09

4. A New Oleanane-Type Triterpene Glycoside from Nephelium lappaceum;Chemistry of Natural Compounds;2024-07

5. Effects of Defatting Pretreatment on Polysaccharide Extraction from Rambutan Seeds Using Subcritical Water: Optimization Using the Desirability Approach;Foods;2024-06-21

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