Palm-based diacylglycerol fat dry fractionation: effect of crystallisation temperature, cooling rate and agitation speed on physical and chemical properties of fractions-Reference-Cited by-同舟云学术

Palm-based diacylglycerol fat dry fractionation: effect of crystallisation temperature, cooling rate and agitation speed on physical and chemical properties of fractions

Published:2013-05-14 Issue: Volume:1 Page:e72
ISSN:2167-8359
Container-title:PeerJ
language:en
Short-container-title:

Author:

Ab Latip Razam¹,Lee Yee-Ying²,Tang Teck-Kim²,Phuah Eng-Tong²,Lee Choon-Min²,Tan Chin-Ping³,Lai Oi-Ming⁴²

Affiliation:

1. Sime Darby Research Sdn Bhd, R&D Research Centre-Downstream, Pulau Carey, Selangor, Malaysia

2. Institute of Bioscience, Universiti Putra Malaysia, Serdang, Selangor, Malaysia

3. Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia

4. Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang, Selangor, Malaysia

Publisher

PeerJ

Subject

General Agricultural and Biological Sciences,General Biochemistry, Genetics and Molecular Biology,General Medicine,General Neuroscience

Link

https://peerj.com/articles/72.pdf

Reference22 articles.

1. Physical and chemical characteristics of butterfat fractions obtained by crystallization from molten fat;Amer;Journal of the American Oil Chemists’ Society,1985

2. Chicken fat dry fractionation: effects of temperature and time on crystallization, filtration and fraction properties;Arnaud;European Journal of Lipid Science and Technology,2008

3. Dry fractionation and crystallization kinetics of high-oleic high-stearic sunflower oil;Bootello;Journal of the American Oil Chemists’ Society,2011

4. Direct measurement of thermal fat crystal properties for milk-fat fractionation;Breitschuh;Journal of the American Oil Chemists’ Society,1996

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