Influence of free fatty acid content on the oxidative stability of red palm oil
Author:
Affiliation:
1. Department of Agricultural, Environmental and Food Sciences (DiAAA)
2. University of Molise
3. I-86100 Campobasso
4. Italy
Abstract
A multi-technique approach used for the characterization of the oxidative stability of red palm.
Publisher
Royal Society of Chemistry (RSC)
Subject
General Chemical Engineering,General Chemistry
Link
http://pubs.rsc.org/en/content/articlepdf/2016/RA/C6RA16953H
Reference33 articles.
1. C. W. S. Hartley , The Oil Palm (Elaeis guineensis Jacq.), Prentice Hall Press, Longman Scientific and Technical, Hartley, Harlow, UK, 1988
2. Palm oil: Processing, characterization and utilization in the food industry – A review
3. Utilization of palm oil and palm products in shortenings and margarines
4. K. Ofosu-Budu and D. B.Sarpong, in Rebuilding West Africa's Food Potential, ed. A. e. Elbehri, FAO/IFAD, 2013, ch. 11
5. Pre-treatment of oil palm fruits: A review
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