Utilization of palm oil and palm products in shortenings and margarines-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Utilization of palm oil and palm products in shortenings and margarines

Published:2007-04 Issue:4 Volume:109 Page:422-432
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Nor Aini Idris¹,Miskandar Mat Sahri¹

Affiliation:

1. Malaysian Palm Oil Board, No. 6 Persiaran Institusi, Bandar Baru Bangi, Kajang, Selangor, Malaysia

Publisher

Wiley

Subject

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

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.200600232

Reference26 articles.

1. Blending, chilling, and tempering of margarines and shortenings

2. 1983 Publishing House B.E Oil Rome (Italy) E. Berrnadini E. Bernadini Margarine Vegetable Oil and Fats Processing 387 399

3. 1965 Pergamon Press Oxford London Edinburgh New York Paris Frankfurt A. J. C. Andersen P. N. Williams A. J. C. Andersen P. N. Williams Margarine

4. Spurring innovations in a 50 year career, international news on fats and related materials;Arnold G.;Inform.,1999

Cited by 132 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. Novel palm shortening substitute using a combination of rapeseed oil, linseed meal and beta-glucan;Food Chemistry;2024-11

2. Alginate/whey protein isolate-based emulgel as an alternative margarine replacer in processed cheese: Impact on rheological, mechanical, nutritional, and sensory characteristics;Journal of Dairy Science;2024-07

3. Analysis of 8-oxooctanoate, 9-oxononanoate, fatty acids, oxidative stability, and iodine value during deep-frying of French fries in edible oils blended with palm oil;Food Science and Biotechnology;2024-06-24

4. High-Oleic Sunflower Oil as a Potential Substitute for Palm Oil in Sugar Coatings—A Comparative Quality Determination Using Multispectral Imaging and an Electronic Nose;Foods;2024-05-28

5. Olive Pomace Oil Structuring for the Development of Healthy Puff Pastry Laminating Fats: The Effect of Chilling Storage on the Quality of Baked Products;Foods;2024-02-16

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3