Physicochemical properties and antioxidant activity of a synthetic cocoa butter equivalent obtained through modification of mango seed oil-Reference-Cited by-同舟云学术

Physicochemical properties and antioxidant activity of a synthetic cocoa butter equivalent obtained through modification of mango seed oil

Published:2013-03-25 Issue:7 Volume:48 Page:1549-1555
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Momeny Elham¹,Vafaei Nazanin²,Ramli Nazaruddin¹

Affiliation:

1. School of Chemical Science & Food Technology; Faculty of Science & Technology; University Kebangsaan Malaysia; 43600; Bangi; Selangor; Malaysia

2. The Richardson Centre for Functional Foods & Nutraceuticals; Manitoba; Winnipeg; Canada

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference21 articles.

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2. Utilization of mango peels and seed kernel powders as sources of phytochemicals in Biscuit;Ashoush;World Journal of Dairy & Food Science,2011

3. Use of a free radical method to evaluate antioxidant activity, Lebensmittel-Wissenschaft und -Technologie;Brand-Williams;Food Science and Technology,1995

4. IUPAC NORM VERSION 1987 2.150 (ex 2.323). Solid content determination in fat by NMR (Low Resolution Nuclear Magnetic Resonance)

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