Physicochemical properties of mango kernel fats extracted from different mango varieties cultivated in Sabah, Malaysia-Reference-Cited by-同舟云学术

Physicochemical properties of mango kernel fats extracted from different mango varieties cultivated in Sabah, Malaysia

Published:2020-07-26 Issue:10 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Jahurul Aanada H.¹^ORCID,Ru Chan Y.¹,Norazlina Ridhwan¹,Hasmadi Mamat¹,Sharifudin Md Shaarani¹,Patricia Matanjun¹,Lee Jau Shya¹,Shihabul Awal²,Shariff Amir H.M.¹,Roslan Jumardi¹,Wahab Noorakmar Ab¹,Karim Rezaul³

Affiliation:

1. Faculty of Food Science and Nutrition Universiti Malaysia Sabah Kota Kinabalu Sabah Malaysia

2. Department of Food Science and Nutrition Hajee Mohammad Danesh Science and Technology University Dinajpur Bangladesh

3. Department of Biochemistry and Molecular Biology University of Rajshahi Rajshahi Bangladesh

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14772

Reference46 articles.

1. Egyptian mango by-product 1. Compositional quality of mango seed kernel

2. Fatty acid composition and characteristics ofPentadesma butyracea fat extracted from ghana seeds

3. Variations in fat content and lipid class composition in ten different mango varieties

4. Medium chain and behenic acid incorporated structured lipids from sal, mango and kokum fats by lipase acidolysis

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