Results 101 to 110 of about 430,535 (229)

Prediction of Lard in Palm Olein Oil Using Simple Linear Regression (SLR), Multiple Linear Regression (MLR), and Partial Least Squares Regression (PLSR) Based on Fourier-Transform Infrared (FTIR)

open access: yesJournal of Chemistry, 2018
Fourier-transform infrared (FTIR) offers the advantages of rapid analysis with minimal sample preparation. FTIR in combination with multivariate approach, particularly partial least squares regression (PLSR), has been widely used for adulterant analysis.
Siong Fong Sim   +2 more
doaj   +1 more source

Effects of substituting palm olein with carbohydrates on insulin sensitivity: a review

open access: yes, 2016
The role of palm olein on insulin resistance, which predisposes to disease progression of type 2 diabetes, is unclear. This article summarises the effects of substituting palm olein with carbohydrates on insulin sensitivity. Two intervention studies have
Husna Zayadi
core  

Physicochemical Properties of Palm Kernel Oil and Palm Kernel Olein Blends

open access: yesInternational Journal of Engineering & Technology, 2019
Palm kernel oil (PKO) and palm kernel olein (PKOo) have limited application due to rapid crystallisation properties and excessive foaming during heating, respectively. In this study, a series of PKO and PKOo blends were prepared at different concentration and analysed for slip melting point (SMP), solid fat content (SFC), triacylglycerols (TAGs ...
Norizzah Abd Rashid   +2 more
openaire   +2 more sources

Efficacy of some commercial lipases in hydrolysis of palm olein for the production of free fatty acids and diacylglycerol oil

open access: yes, 2015
Palm olein, which is an abundant cheap vegetable oil, can be used for production of value-added products such as free fatty acids (FFA) and diacylglycerol (DAG) oil. In this study, the efficacy of four commercial lipases (Lipase A, Lipase AY, Lipozyme RM
Husna Zayadi
core  

The Digestion, Absorption and Utilization of Refined Palm Oil, Palm Olein and Palm Stearin in the Rat [PDF]

open access: yes, 1988
A nutritional evaluation of refined, bleached and deodorised (RBD) palm oil and its fractionation products, RBD palm olein and RBD palm stearin in terms of their digestibility, rate of absorption and food efficiency in rats, shows that RBD palm olein ...
Ng, Tony Kock Wai   +2 more
core   +1 more source

A Methodological Framework for Optimizing Palm-Based Soap Formulations Using Deep Neural Networks

open access: yesIEEE Access
This paper proposes a design framework for palm-based soap formulations that predicts key properties, melting point (MP), fatty acid profile, and cost, with high fidelity and direct applicability in industrial plants.
Freddy Marcillo Rivadeneira   +1 more
doaj   +1 more source

High Oleic Enhancement of Palm Olein via Enzymatic Interesterification

open access: yesJournal of Oleo Science, 2009
Acidolysis to incorporate oleic acid into refined, bleached and deodorized (RBD) palm olein (IV 56) using various lipases (enzymes) as catalysts to increase the oleic content of the oil was investigated. Immobilised lipases (lipase PLG, Lipozyme TL IM, Lipozyme RM IM and Novozym 435) and non-immobilised lipase (lipase PL) were used in this study to ...
Lin, Siew Wai, Huey, Saw Mei
openaire   +3 more sources

Production of Carotenoids-rich Palm Olein by Supercritical Fluid Extraction

open access: yes, 2006
A carotenoids-rich palm olein of nutritional attributes is obtained using supercritical fluid extraction. It contains >1000 ppm of carotenoids with >99% of triacylglycerols.
C.H, Chuah   +3 more
core  

Plasticity analysis of pure aluminium extruded with an RBD palm olein lubricant

open access: yes, 2009
In this study, a cold-work plane strain extrusion apparatus was used to perform plasticity analysis of a work piece that was extruded using RBD palm olein as a cold metal forming lubricant.
Sidik, C. S. C.   +5 more
core   +1 more source

The effect of repetitive frying on physicochemical properties of refined, bleached and deodorized Malaysian tenera palm olein during deep-fat frying

open access: yes, 2020
Refined, bleached and deodorized tenera palm olein is widely used for domestic and commercial food frying. However, repeated heating and frying might lead to oil spoilage.
Lailatul Syema Jurid   +3 more
semanticscholar   +1 more source

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