Results 51 to 60 of about 213 (167)
, 1998 : Cold stability of crude and refined red palm oleins was investigated. Single-and double-fractionated crude as well as refined single-and double-fractionated red palm oleins were stable against crystallization for more than 1 h but less than 2 h ...
I Noraini +4 more
core
, 2021 editorial reviewedPalm oil is the most fractionated oil word-wide and is used in many food formulations. Its potential for multi-step dry fractionation generates liquid and solid fractions, all having peculiar physicochemical properties.
Christophe Blecker +7 more
core +1 more source
Frying performance of palm olein fortified with α-tocopherol
, 1995 Palm olein, the major form of palm oil consumed and exported from Malaysia is widely used as a frying oil. At frying temperature, the unsaturated fatty acids present in the oil are susceptible to oxidation resulting in the development of rancid off ...
Thed, S. T.
core +1 more source
Composition and Thermal Analysis of Lard Stearin and Lard Olein
Journal of Oleo Science, 2011 Lard being an edible fat could be used in different forms in food systems. In this study, composition and thermal analysis of lard stearin (LS) and lard olein (LO) were undertaken to determine some common parameters which would enable their detection in food.
Abdul Manaf, Yanty Noorzianna +3 more
openaire +3 more sources
Journal of the American Oil Chemists' Society, Volume 103, Issue 8, Page 873-886, August 2026.ABSTRACT This study examined whether enzymatic modification of soybean oil (SBO) can be tailored to produce trans‐free fats with physicochemical properties comparable to palm olein, stearin, or palm‐mid fractions (PMFs). US‐grown SBO was modified by lipase‐catalyzed acidolysis using palmitic acid at linearly interpolated substrate molar ratios (C16:0 ...
Ityotagher P. Aondoakaa +2 more
wiley +1 more source
Journal of the American Oil Chemists' Society, Volume 103, Issue 8, Page 945-955, August 2026.ABSTRACT Saturated fatty acids (SFAs) are generally regarded simply as being resistant to oxidation compared with unsaturated fatty acids. However, it has long been reported that SFAs can undergo oxidation when heated at high temperatures, leading to the formation of unique degradation products such as 2‐alkanones and lactones.
Kanji Aoyagi +2 more
wiley +1 more source
VIEW, Volume 7, Issue 4, August 2026.In this work, we develop submicron‐resolution mapping of intracellular lipid elements (SMILE) as an extraction‐free vibrational spectroscopic imaging platform based on hyperspectral stimulated Raman scattering microscopy with a spectral analysis pipeline for pixel‐resolved lipid profiling.
Yihui Zhou +10 more
wiley +1 more source
Pakistan Journal of Nutrition, 2005 Palm olein (PO) and red palm olein (RPO) are rich in tocopherols and tocotrienols. In addition, RPO also contains a high content of carotene. This study was to determine the effect of chronic intake of diets containing palm oils, varying in their vitamin E and carotene contents, on lipid profile in rats. Weaning male Wistar rats were fed either 18% RPO,
Y. Kamisah +5 more
openaire +1 more source
Effect of light intensity on the photo-oxidation stability of red and yellow palm olein mixture [PDF]
Palm oil is an edible oil derived from the mesocarp of oil palm fruit (Elaeis guineensis), which has a high content of carotenoids and tocopherol components. This research aimed to study the effects of light intensity on the photo-oxidation stability of
Diharmi, Andarini +3 more
core +1 more source
The effect of soursop-flower-enriched fried palm olein on some biochemical and hematological parameters of rats. [PDF]
Food Sci Nutr, 2023 Demgne Loungaing V +4 more
europepmc +1 more source