Effects of Different Pretreatments to Fresh Fruit on Chemical and Thermal Characteristics of Crude Palm Oil-Reference-Cited by-同舟云学术

Effects of Different Pretreatments to Fresh Fruit on Chemical and Thermal Characteristics of Crude Palm Oil

Author:

Tang Minmin¹^ORCID,Xia Qiuyu¹²,Holland Brendan J.²,Wang Hui¹,Zhang Yufeng¹,Li Rui¹²,Cao Hongxing¹

Affiliation:

1. Coconut Research Inst. of Chinese Academy of Tropical Agricultural Sciences; Wenchang Hainan 571339 China

2. School of Life and Environmental Sciences; Deakin Univ.; Waurn Ponds 3216 Australia

Funder

Central Finance Forestry Science and Technology Extension Demonstration Fund

National Nonprofit Institute Research

Publisher

Wiley

Subject

Food Science

Link

Reference49 articles.

2. Heating reduces vitamin E content in palm and soy oils;Adam;Mal J Biochem MolBiol,2007

3. AOCS A 2009 Official Method Ab 5-49: Free fatty acids

4. AOCS A 1993 Official method Ce 8-89: Determination of tocopherols and tocotrienols in vegetable oils and fats by HPLC. AOCS, Champaign

5. AOCS A 1996 Official method Cd 8b-90: Peroxide value acetic acid-isooctane method

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