Thermal Properties of Monoglycerides from Nephelium Lappaceum L. Oil, as a Natural Source of Saturated and Monounsaturated Fatty Acids-Reference-Cited by-同舟云学术

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Thermal Properties of Monoglycerides from Nephelium Lappaceum L. Oil, as a Natural Source of Saturated and Monounsaturated Fatty Acids

Published:2013-09-20 Issue:39 Volume:52 Page:14089-14098
ISSN:0888-5885
Container-title:Industrial & Engineering Chemistry Research
language:en
Short-container-title:Ind. Eng. Chem. Res.

Author:

Romain Valentin¹²,Ngakegni-Limbili Adolphe Christian¹²³,Mouloungui Zéphirin¹²,Ouamba Jean-Maurille³

Affiliation:

1. Laboratoire de Chimie Agro-industrielle (LCA), INP-ENSIACET, University of Toulouse, F-31030 Toulouse, France

2. INRA, UMR 1010 CAI, F-31030 Toulouse, France

3. Unité de Chimie du Végétal et de la Vie, Faculté des Sciences−Université Marien Ngouabi, BP 69, Brazzaville, Congo

Publisher

American Chemical Society (ACS)

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/ie401875v

Reference64 articles.

1. The Physical Chemistry of Lipids

2. Crystallization behaviour of fats and lipids — a review

3. Self-assembly of polar food lipids

4. The behavior of distilled monoglycerides in the presence of water

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1. Functional and nutritional properties of rambutan (Nephelium lappaceum L.) seed and its industrial application: A review;Trends in Food Science & Technology;2020-05

2. Characterization of three varieties of Malaysian rambutan seed oil;Revista Española de Nutrición Humana y Dietética;2020-03-09

3. Fractionability of saturated and unsaturated fatty acid concentrates of rambutan oil with a freeze‐thaw cold crystallization procedure;Journal of Food Processing and Preservation;2020-02-17

4. Hard Fats Improve the Physicochemical and Thermal Properties of Seed Fats for Applications in Confectionery Products;Food Reviews International;2019-08-28

5. Characterization of rambutan (Nephelium lappaceum L.) seed fat and anti-nutrient content of the seed during the fruit fermentation: Effect of turning intervals;LWT;2019-04

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