Effects of drying methods on the characteristics of rambutan ( Nephelium lappaceum L.) seed fat: An optimisation approach-Reference-Cited by-同舟云学术

Effects of drying methods on the characteristics of rambutan ( Nephelium lappaceum L.) seed fat: An optimisation approach

Published:2019-10 Issue:3 Volume:1 Page:
ISSN:2577-8196
Container-title:Engineering Reports
language:en
Short-container-title:Engineering Reports

Author:

Jahurul M.H.A.¹^ORCID,Ying L.N.¹,Amir H.M.S.¹,Azzatul F.S.¹,Sharifudin M.S.¹,Hasmadi M.¹,Lee J.S.¹,Mansoor A.H.¹,Jumardi R.¹,Matanjun P.¹,Firoz Khan M.²,Zaidul I.S.M.³

Affiliation:

1. Faculty of Food Science and NutritionUniversiti Malaysia Sabah Kota Kinabalu Malaysia

2. Department of Chemistry, Faculty of ScienceUniversity of Malaya Kuala Lumpur Malaysia

3. Faculty of PharmacyInternational Islamic University Malaysia Kuantan Malaysia

Funder

Pusat Penyelidikan dan Inovasi, Universiti Malaysia Sabah

Publisher

Wiley

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/eng2.12050

Reference49 articles.

1. Mangifera sylvatica (Wild Mango): A new cocoa butter alternative

2. Nutritional and therapeutic potentials of rambutan fruit (Nephelium lappaceum L.) and the by-products: a review

3. Characterization of rambutan (Nephelium lappaceum L.) seed fat and anti-nutrient content of the seed during the fruit fermentation: Effect of turning intervals

4. Response surface optimization and characteristics of rambutan (Nephelium lappaceum L.) kernel fat by hexane extraction

5. Solvent fractionation of rambutan ( Nephelium lappaceum L.) kernel fat for production of non-hydrogenated solid fat: Influence of time and solvent type

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1. Pomegranate Fruit Quality and Seed Drying Method: Effect on the Chemical Composition and Bioactivities of the Extracted Oil;Processes;2021-12-21

2. The high potential of a red-light submerged fermentation technique in the biofunctionality improvement of rambutan extracts;Nutrition & Food Science;2020-12-08

3. Changes in microstructures of rambutan seed and the quality of its fat during drying;SN Applied Sciences;2020-04-07