Dynamics of Polymorphic Transformations in Palm Oil, Palm Stearin and Palm Kernel Oil Characterized by Coupled Powder XRD-DSC-Reference-Cited by-同舟云学术

Dynamics of Polymorphic Transformations in Palm Oil, Palm Stearin and Palm Kernel Oil Characterized by Coupled Powder XRD-DSC

Published:2018 Issue:6 Volume:67 Page:737-744
ISSN:1345-8957
Container-title:Journal of Oleo Science
language:en
Short-container-title:J. Oleo Sci.

Author:

Zaliha Omar¹,Elina Hishamuddin¹,Sivaruby Kanagaratnam¹,Norizzah Abd Rashid²,Marangoni Alejandro G.³

Affiliation:

1. Malaysian Palm Oil Board, Product Development and Advisory Services Division, No. 6, Persiaran Institusi

2. Universiti Teknologi MARA, Faculty of Applied Sciences

3. Food Science, University of Guelph

Publisher

Japan Oil Chemists' Society

Subject

General Chemical Engineering,General Medicine,General Chemistry

Link

https://www.jstage.jst.go.jp/article/jos/67/6/67_ess17168/_pdf

Reference38 articles.

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2. 2) Zaliha, O.; Hishamuddin, E.; Ramli, M.R.; Miskandar, M.S.; Siti Hazirah, M.F.; Noor Lida, H.M.D.; Norizzah, A.R. Palm oil crystallization: A review. J. Oil Palm Res. 27, 97-106 (2015).

3. 3) Miskandar, M.S.; Karimah, A.; Noor Lida, H.M.D.; Wan Rosnani, A.I.; Salmi Yati, S.; Sivaruby, K.; Zaida, Z. Palm oil and palm kernel oil for low trans food products. in Further Advances in Oil Palm Research, Lembaga Minyak Sawit, Kuala Lumpur, Malaysia, Vol. II (2011).

4. 4) Persmark, U.; Melin, K.A.; Stahl, P.O. Palm oil, its polymorphism and solidification properties. Riv. Ital. Del. Sos. Gra. 53, 301-306 (1976).

5. 5) Timms, R.E. Principles of fat fractionation. Society of Chemical Industry (SCI) Oils and Fats Group Symposium on Fractional Crystallization of Fats, SCI Lecture Paper Series, Paper No. 0039, London (1994).

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