Composition and Thermal Analysis of Binary Mixtures of Mee Fat and Palm Stearin-Reference-Cited by-同舟云学术

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Composition and Thermal Analysis of Binary Mixtures of Mee Fat and Palm Stearin

Published:2014 Issue:4 Volume:63 Page:325-332
ISSN:1345-8957
Container-title:Journal of Oleo Science
language:en
Short-container-title:J. Oleo Sci.

Author:

Abdul Manaf Yanty Noorziana,Nazrim Marikkar Jalaldeen Mohammed,Musthafa Shuhaimi,Saari Miskandar Mat

Publisher

Japan Oil Chemists' Society

Subject

General Chemical Engineering,General Medicine,General Chemistry

Link

https://www.jstage.jst.go.jp/article/jos/63/4/63_ess13193/_pdf

Reference18 articles.

1. 1) Anwar, F.; Hussain, A. I.; Iqbal, S.; Bhanger, M. I. Enhancement of the oxidative stability of some vegetable oils by blending with Moringa oleifera oil. Food Chem. 93, 1181-1191 (2007).

2. 2) Mariod, A.; Mattaus, B.; Eichner, K.; Hussein, I. H. Improving the oxidative stability of sunflower oil by blending with Sclerocarya birrea and Aspongopus viduatus oils. J. Food Lipids 12, 150- 158 (2005).

3. 3) Farag, R. S.; Farag, M. M.; Ali, R. F. M. Use of sunflower oil mixed with jojoba and paraffin oils in deep-fat frying process. Int. J. Food Sci. Technol. 59, 401-410 (2008).

4. 4) Jeyarani, T.; Reddy, S. Y. Heat-resistant cocoa butter extenders from Mahua (Madhuca latifolia) and Kokum (Garcinia indica) fats. J. Am. Oil Chem. Soc. 76, 1431-1436 (1999).

5. 5) Reddy, S. Y.; Jeyarani, T. Trans-free bakery shortenings from mango kernel and mahua fats by fractionation and blending. J. Am. Oil Chem. Soc. 78, 635-640 (2001).

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