Physicochemical characteristics of palm oil and sunflower oil blends fractionated at different temperatures

Author:

Mamat Hasmadi,Nor Aini I.,Said Mamot,Jamaludin Radzuan

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference12 articles.

1. AOCS (1989). In R. E. Walker (Ed.), Official methods and recommended practices of the American Oil Chemist’s Society. (4th ed.). American Oil Chemist’s Society Champaign

2. Improving the oxidative stability of polyunsaturated vegetables oils by blending with high-oleic sunflower oil;Frankel;Journal of American Oil Chemists’ Society,1994

3. Determination of iodine value of palm oil based on triglyceride composition;Haryati;Journal of American Oil Chemists’ Society,1998

4. The effect of different types of stirrer and fractionation temperatures during fractionation on the yield, characteristics and quality of oleins;Hasmadi;Journal of Food Lipids,2002

5. New developments in the fractionation of palm oil. 1993 PORIM international palm oil congress – update and vision (Chemistry & Technology);Kellens,1993

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