Comparative Study of Table Margarine Prepared from Moringa oleifera Seed Oil‐Palm Stearin Blend and Commercial Margarines: Composition, Thermal, and Textural Properties-Reference-Cited by-同舟云学术

Comparative Study of Table Margarine Prepared from Moringa oleifera Seed Oil‐Palm Stearin Blend and Commercial Margarines: Composition, Thermal, and Textural Properties

Published:2020-02-19 Issue:4 Volume:122 Page:1900428
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Dollah Sarafhana¹,Chai Kong Fei²¹^ORCID,Abdulkarim Sabo Mohammed³,Ghazali Hasanah Mohd¹

Affiliation:

1. Faculty of Food Science and Technology University Putra Malaysia 43400 Serdang Selangor Malaysia

2. School of Chemical and Biomedical Engineering Nanyang Technological University 62 Nanyang Drive Singapore 637459 Singapore

3. Department of Microbiology and Biotechnology Faculty of Science, Federal University Dutse Ibrahim Aliyu Way By‐Pass 720222 Dutse Jigawa Nigeria

Funder

Universiti Putra Malaysia

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201900428

Reference35 articles.

1. Impact of Nonoptimal Intakes of Saturated, Polyunsaturated, and Trans Fat on Global Burdens of Coronary Heart Disease

2. Dietary and Policy Priorities for Cardiovascular Disease, Diabetes, and Obesity

3. Contribution of Trans-Fatty Acid Intake to Coronary Heart Disease Burden in Australia: A Modelling Study

4. Denmark’s Policy on Artificial Trans Fat and Cardiovascular Disease

5. Novel trans fat replacement strategies

Cited by 4 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. An overview focusing on modification of margarine rheological and textural properties for improving physical quality;European Food Research and Technology;2023-06-28

2. Optimization of Supercritical CO2 Extraction of Moringa oleifera Seed Oil Using Response Surface Methodological Approach and Its Antioxidant Activity;Frontiers in Nutrition;2022-01-21

3. Blending, Hydrogenation, Fractionation and Interesterification Processing;Recent Advances in Edible Fats and Oils Technology;2022

4. Physicochemical properties and oxidative stability of duck fat-added margarine for reducing the use of fully hydrogenated soybean oil;Food Chemistry;2021-11