Results 131 to 140 of about 213 (167)
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On the fractional crystallization of palm olein: Solid solutions and eutectic solidification
Food Research International, 2010In this contribution, the nature of particular crystal growth behavior observed in industrial dry fractionation of palm olein is further elucidated. Refined palm olein was prepared with three different concentrations of tripalmitoyl-glycerol (0.6%, 0.8% and 1%) and crystallized under stirring at 13, 15 and 17 °C to study the effect of internal seeding ...
Calliauw, Gijs +6 more
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Evaluation of Palm Olein as Shaft Lubricant
Applied Mechanics and Materials, 2016The demand and usage of vegetable oil utilization in lubricants for many applications increased prompting by continued growing environmental concerns. Today, vegetable oil attracts attention as biodegradable alternates for synthetic esters because they are cheaper and can be obtained from sources that are renewable.
Norzahir Sapawe +2 more
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Effect of Enzymatic Interesterification on Melting Point of Palm Olein
Applied Biochemistry and Biotechnology, 2003Immobilized PS-C 'Amano' II lipase was used to catalyze the interesterification of palm olein (POo) with 30, 50, and 70% stearic acid in n-hexane at 60 degrees C. The catalytic performance of the immobilized lipase was evaluated by determining the composition change of fatty acyl groups and triacylglycerol (TAG) by gas liquid chromatography and high ...
Atif A A, Yassin +3 more
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Fettsäuren (Stearin und Olein)
1925Gewinnung der Fettsauren. Zur Gewinnung der Fettsauren kann das Fett nach mehreren Verfahren verseift werden.
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Influence of palm olein on protein utilisation in the growing rat
International Journal of Food Sciences and Nutrition, 1999In view of our preliminary findings that refined palm oil (RPOL) enhanced protein utilisation, and because of the growing importance of palm oil in human diets, two separate studies were conducted. The first study aimed to investigate the effect of the palm oil source and fraction on protein utilisation, as determined by net protein utilization (NPU ...
C J, Henry +2 more
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Journal of the Science of Food and Agriculture, 2000
Palm oil is widely used as a cooking medium. This study was undertaken to examine whether extensive use leading to the formation of polar compounds has any effect on calcium and phosphorus balances. Three isocaloric diets containing 8% olive oil (O), palm olein (P) and palm olein from 80 repeated potato frying uses (PF) without turnover, and which ...
Ana M P�rez-Granados +2 more
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Palm oil is widely used as a cooking medium. This study was undertaken to examine whether extensive use leading to the formation of polar compounds has any effect on calcium and phosphorus balances. Three isocaloric diets containing 8% olive oil (O), palm olein (P) and palm olein from 80 repeated potato frying uses (PF) without turnover, and which ...
Ana M P�rez-Granados +2 more
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Hydrolysis of palm olein catalyzed by solid heteropolyacids
Journal of the American Oil Chemists' Society, 2002AbstractThe hydrolysis activity of superacids on palm olein, including tungstophosphoric acid and molybdophosphoric acid and their partially ion‐exchanged cesium (Cs) salt, were investigated and compared with macroporous cation‐exchanged resin and aluminum‐incorporated mesoporous molecular sieve.
C. J. Yow, K. Y. Liew
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Crystallization behavior of andiroba oil and palm olein blends
Food ChemistryThe aim of this study was to produce andiroba oil (AO) and palm olein (OL) blends, and characterize their thermal, rheological and crystallization behavior. AO and OL are mainly composed of oleic (45.9-47.0 %), palmitic (28.1-35.5 %), linoleic (10.2-10.8 %) and stearic (4.8-9.2 %) acids.
Priscila Dayane de Freitas, Santos +3 more
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