Characterization of Palm-Based Binary Fat Blends and Development of Margarine from the Blends

Characterization of Palm-Based Binary Fat Blends and Development of Margarine from the Blends

The main objectives of this study were: (1) to determine the effect of stearin excess and small dose of monoacylglycerol (an emulsifier) on thermal behavior, solid fat content and microstructure properties of PO based margarine fats, and (2) to assess the changes in the physicochemical and rheologic...

Saved in:

書目詳細資料
主要作者:	Saadi, Sami.
格式:	Thesis
語言:	English English
出版:	2010
主題:	Margarine Oils and fats Stearin
在線閱讀:	http://psasir.upm.edu.my/id/eprint/19645/1/FSTM_2010_16_F.pdf
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!

相似書籍

Production of palm-based diaclyglycerol olein and stearin through dry fractionation of palm-based diacylglycerol fat and its applications as cooking oil and bakery shortening
由: Abd Latip, Razam
出版: (2012)

Development of chitosan-graphene oxide nanocomposite films for active margarine packaging
由: Foong, Han Lyn
出版: (2021)

Effect of Processing Parameters on the Physical Characteristics of Palm Oil-Based Table Margarine
由: Mat Sahri, Miskandar
出版: (2002)

Properties of Frying Shortening Prepared from Lipase-Transesterified Palm Stearin and Palm Kernel Olein Blend
由: Tee, Siok Bee
出版: (2001)

Interaction between palm stearin and milk fat fractions and their implication for the preparation of cold spreadable fats /
由: Cho, Mar Kyi
出版: (2000)

Formulation of fat substitute using plant-based fats simulating the properties of lard
由: Abdul Manaf, Yanty Noorzianna
出版: (2015)

Contamination of lard and other animal fat in palm olein used in the frying of meats
由: Idarmawi, Khairatul Munirah
出版: (2016)

Conversion of non-self drying palm stearin alkyd into environmental friendly ultraviolet-curable resin /
由: Ang, Desmond Teck Chye
出版: (2012)

Characterizing fat migration in fatty foods during deep fat frying /
由: Mohamad Yusof Maskat
出版: (1997)

Enzymatic synthesis of diacylglycerol from palm kernel oil and soy-canola oil blend, and its anti-obesity effects in C57BL/6N mice
由: Tang, Teck Kim
出版: (2013)

Production of Processed Cheese Using Lipase-Catalyzed Transesterified Palm Kernel Olein and Anhydrous Milk Fat Mixtures
由: Mohamed Ismail, Mariam
出版: (1999)

Blending of palm carotino to improve sensory and physicochemical qualities of cake formulations /
由: Husein, Seiza Ahmed Alyas
出版: (2007)

Optimisation of palm stearin, palm kernel oil and soybean oil blends for margarine formulations / Siti Hazirah Mohamad Fauzi
由: Mohamad Fauzi, Siti Hazirah
出版: (2014)

Synthesis and modification of palm stearin air drying alkyd resins for coating applications /
由: Nanvaee, Alireza Azimi
出版: (2013)

Application of a two-dimensional gas chromatography for analysis of lard and other fats and oils
由: Indrasti, Dias
出版: (2010)

Characterisation of oils and fats from seeds of several Malaysian fruits and their enzymatic interesterification
由: Abdul Manaf, Yanty Noorzianna
出版: (2009)

Effect of blending plastic pyrolytic oil and waste cooking biodiesel on engine performance, emissions and lubricity of a small diesel engine fuel with palm oil biodiesel (B30) /
由: Muhamad Sharul Nizam Awang
出版: (2021)

Biodiesel production from waste cooking oil blend with calophyllum inophyllum through microwave irradiation-assisted transesterification method /
由: Jassinnee Milano
出版: (2019)

Fractionation of palm oil using supercritical carbon dioxide /
由: Masturah Markom
出版: (1998)

Determination Of Hydrophilic Phenolic Compounds In Palm Oil And Palm Kernel Oil
由: Abdullah, Fadzlina
出版: (2009)

Effects of edible oil and fat-soluble vitamins on acrylamide formation in a chemical model system and during intermittent deep-fat frying of french fries
由: Kuek, Su Lee
出版: (2020)

Improvement of Physicochemical Properties of RBD Palm Olein Blended with Soybean Oil for Deep-Fat Frying
由: Liu, Jia Long
出版: (1999)

The study on the effect of natural based additives with palm / soy oil upon degradation on polypropylene film / Amir Fakhrul Islam Abdullah
由: Abdullah., Amir Fakhrul Islam
出版: (2011)

Minor chemical constituents from palm fruit and palm-pressed fibre /
由: Bong, Siow Ching
出版: (2003)

Generation and management of fats, oil and grease in food waste among residents in Precinct 14, Putrajaya, Malaysia
由: Che Wil, Lili Mastura
出版: (2018)

Comparative study on using carbera odollam oil and palm oil for microbial lipase production / Mohd Zulhilmi Wan Salleh
由: Wan Salleh, Mohd Zulhilmi
出版: (2013)

Utilization of palm oil and milkfat in shortening formulations for madeira cake and short-dough biscuits /
由: Nor Aini Idris, 1954-
出版: (1991)

Comparison of Vegetable Oils and Monitoring of Rancidity and Lard Adulteration in Palm Olein Using Electronic Nose
由: Gan, Howe Lin
出版: (2004)

Chemometrics method for classification of cooking oils from FT-MIR and FT-NIR spectra / Mas Ezatul Nadia Mohd Ruah
由: Mohd Ruah, Mas Ezatul Nadia
出版: (2017)

Optimization of fat, oil, and grease (FOG) biodegradation using consortium of bacteria /
由: Hamdaqa, Nevin F. M.
出版: (2019)

Production of two-stroke biolubricant base stock from palm fatty acid distillate /
由: Ng, Brandon Ywe Soong
出版: (2021)

Occurrence and evaluation of heat generated toxicants in refined palm oils and frying of selected oils
由: Abd. Razak, Raznim Arni
出版: (2021)

Fractionation and characterization of pili nut (canarium ovatum engl.) kernel oil for specialty fats production /
由: Zarinah Zakaria

Food handlers’ level of Knowledge, Attitude and Practice (KAP) towards Repeatedly Heated Cooking Oil (RHCO) in Shah Alam / Amanina Abd. Rahman @ Ragam
由: Abd. Rahman @ Ragam, Amanina
出版: (2023)

Preparation of La₂O₃-CaO mixed oxide catalysts supported on nanostructured activated carbon for biodiesel production from waste cooking oil
由: Abdulkreem, Abdulkareem Ghassan
出版: (2016)

Synthesis Of Hydroxyl-Alkoxylate Fatty Esters From Methyl Esters Of Palm Fatty Acid Distillate And Their Potential Application As Lubricant-Based Stock
由: Lee, Pei Luan
出版: (2010)

Formation And Characteristics Of Engkabang-Based Nano-Cosmeceuticals
由: Abd Gani, Siti Salwa
出版: (2010)

Determining frying oil deterioration using chemical and physical methods
由: Frage Abookleesh, Frage Lhadi
出版: (2009)

Oxidative stability of blended oil on deep-fried potato chips using different antioxidant /
由: Mahzad Nafar

Production of palm based esters /
由: Yap, Priscilla Ann
出版: (2011)

Services hosted by the Perpustakaan Sultan Abdul Samad, Universiti Putra Malaysia with Cooperation MySyL Group